Eggs and their value as food / by C.F. Langworthy.
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| Main Author: | |
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| Corporate Author: | |
| Format: | Government Document Book |
| Language: | English |
| Published: |
Washington, D.C. :
U.S. Dept. of Agriculture,
1917.
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| Series: | Bulletin of the U.S. Department of Agriculture ;
no. 471. |
| Subjects: |
Table of Contents:
- Introduction. pp. 1.
- Description and composition of eggs. pp. 3.
- Cooking and serving eggs. pp. 12.
- Digestibility of eggs. pp. 15.
- Wholesomeness. pp. 16.
- The supply of eggs from the housekeeper's standpoint. pp. 17.
- Preserving eggs and its effect on the household supply. pp. 21.
- Frozen eggs, dessicated eggs, and egg substitutes. pp. 24.
- Importance of eggs as food and their place in the diet. pp. 25.