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56. Fresh Vegetables

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

most valuable vegetables

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
cabbages ↝ Cabbage, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]

other vegetables

Peas and beans are also largely used in a green state. ↝ Peas, green, raw [Vegetables and Vegetable Products]
Peas and beans are also largely used in a green state. ↝ Yardlong bean, raw [Vegetables and Vegetable Products]

Instructions (0)

No instructions extracted.

Original Text

56. Fresh Vegetables.—The use of fresh green vegetables is necessary to health. Persons deprived of them for any great length of time, as sailors sometimes are at sea, become subject to a very serious and fatal disease termed scurvy. The number of fresh vegetables used as food is very great, but the most valuable are potatoes, cabbages, turnips, carrots, parsnips, and onions. Peas and beans are also largely used in a green state.

Notes

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