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CamphorComposition of camphor
Crude camphor is derived from camphor as a white crystalline solid....
Nutritional composition of ginger- 0.7 mg of niacin /4% of the daily dose/;
- 34 mg of phosphorus /3% of the daily dose/;
- 0.6 mg of iron /3% of the daily dose/;
Its upper composition...
Calories and Nutritional Composition of Sweet PotatoesSweet potatoes are root vegetables, which originated in Central America. These starchy vegetables are extremely nutrient-rich foods.
How many...
Elder - healing properties and compositionElder is the twin brother of elderberry, it is a plant with strong therapeutic effects that can be used to treat and prevent many diseases.
Elder...
Cream of Pumpkin Soup with a Mix of VeggiesMelt the butter in a deep container and put the onions and green onions to braise for 5 min.
Then add the garlic, chili peppers, tomatoes, potatoes...
Cream of Chicken SoupPut the chicken to boil in a saucepan with salted water. When the water boils, let it boil for 30 minutes, after which the pan is removed from the...
Jam of Roasted FigsChoose semi-ripe figs and pass through a grinder after removing the stems. Peel them if you like.
Put the paste in a tray and sprinkle with about...
Cream of Champignon SoupClean the mushrooms, wash and grind them in a meat grinder. Stew on low heat with the grated onion for about 10 minutes.
Fry this with the flour...
Stuffed Leg of LambMake an incision along the length of the leg bone in and remove some of the meat in order to form a pocket in which to place the filling. Put the...
Jam of Rose PetalsPut the flower petals, sugar and water to boil. You will know when it's ready when you stir with a spoon and some of the juice always sticks to it...
Cream of Pumpkin SoupPeel the pumpkin and cut it into small pieces. Cut the onions and fry them in the oil, add the pumpkin and let it saute a bit in the oil, then add...
Roasted Leg of VenisonTake the meat from the leg. Wash it well and tenderize it, rub it on all sides with salt, pepper and bay leaf. Top it with boiling vinegar.
Leave...
