Food and Cookery for the Sick and ConvalescentLittle, Brown,, 1904 - 289 pages |
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Page 13
... gelatin . Rennin is a milk- curdling ferment . CARDIAC STOMAC PYLORIC STOMACH Cut showing the division of the stomach into two portions . The digestion of starch continues for about one - half hour after entering ' the stomach ; by that ...
... gelatin . Rennin is a milk- curdling ferment . CARDIAC STOMAC PYLORIC STOMACH Cut showing the division of the stomach into two portions . The digestion of starch continues for about one - half hour after entering ' the stomach ; by that ...
Page 125
... gelatin . Fish is less rich in extrac- tives and less stimulating than meat , for which reason people tire of it more quickly . It offers variety rather than furnishes a constant diet . Fish is less nutritious than meat , with the ...
... gelatin . Fish is less rich in extrac- tives and less stimulating than meat , for which reason people tire of it more quickly . It offers variety rather than furnishes a constant diet . Fish is less nutritious than meat , with the ...
Page 135
... Gelatin is obtained from connective tissue , tendon , cartilage , and bone by boiling with water . Collo- gen is the name given to gelatin in its raw state . Gelatin , although highly nitrogenous , cannot fill the place of al- bumen ...
... Gelatin is obtained from connective tissue , tendon , cartilage , and bone by boiling with water . Collo- gen is the name given to gelatin in its raw state . Gelatin , although highly nitrogenous , cannot fill the place of al- bumen ...
Page 140
... of the salts of meat . By gradually rais- ing the temperature and keeping it at 185 ° F. for several hours , gelatin is obtained from connective tissue and bone . In soup making this is the object to 140 FOOD AND COOKERY .
... of the salts of meat . By gradually rais- ing the temperature and keeping it at 185 ° F. for several hours , gelatin is obtained from connective tissue and bone . In soup making this is the object to 140 FOOD AND COOKERY .
Page 140
... gelatin to stiffen . Broiled Ham I. Remove outside layer of fat from small piece of ham , cut one - third inch thick , and soak one - half hour in luke- warm water ; drain , wipe , and broil three minutes . JELLIED SWEETBREAD Jar ...
... gelatin to stiffen . Broiled Ham I. Remove outside layer of fat from small piece of ham , cut one - third inch thick , and soak one - half hour in luke- warm water ; drain , wipe , and broil three minutes . JELLIED SWEETBREAD Jar ...
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Common terms and phrases
1/4 teaspoon salt ½ teaspoon acid add sugar albumen bake Beat Beef Extract beef tea boiling point bread Broiled Calories carbohydrates celery celery salt cereals cheese cloth chicken cocoa coffee cooked cracker Croustades crumbs crushed ice cup boiling water cup cold water cup scalded milk diet dissolved double boiler Drain egg slightly fermentation fish flavor French Dressing fruit garnish gastric juice gelatin gradually grains pepper grains salt Gruel heat hot water Irish Moss Jelly Koumiss lemon colored lemon juice let stand meal meat melted butter minutes mixture mould nutritive value Omelet one-half tablespoon orange oysters parsley patient potato proteid remove rice Salad scalded milk Season with salt slices soft Soup spoon sprinkle with salt starch stirring constantly stomach Strain strainer sweetbread tablespoon butter tablespoon flour tablespoon sugar Tapioca toast Tomato vanilla vegetables wheat white of egg yeast yeast cake Yolk 1 egg
Popular passages
Page 19 - I have come to the conclusion that more than half of the disease which embitters the middle and latter part of life is due to avoidable errors of diet; and that more mischief, in the form of actual disease, of impaired vigor, and of shortened life, accrues to civilized man from erroneous habits of eating than from the habitual use of alcoholic drink, considerable as I know that evil to be.
Page 55 - September, when milk containing less than twelve per cent, of milk solids, or less than nine per cent, of rnilk solids exclusive of fat, or less than three per cent, of fat, shall be deemed to be uot of good standard quality.
Page 213 - As soon as boiling point is reached, add flour all at once, and stir vigorously. Remove from fire as soon as mixed, and add unbeaten eggs one at a time, beating, until thoroughly mixed, between the addition of eggs. Drop by spoonfuls on a buttered sheet, one and one-half inches apart, shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in centre. Bake thirty minutes in a moderate oven.
Page 96 - White 1 egg }2 teaspoon salt 3% cups flour Add butter, sugar, and salt to milk ; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead...
Page 8 - The amount of heat given off in the oxidation 01 a given quantity of any material is called its "heat of combustion," and is taken as a measure of its latent or potential energy. The unit commonly used is the calorie, the amount of heat which would raise the temperature of 1 kilogram of water 1° C., or, what is nearly the same thing, 1 pound of water 4° F.
Page 97 - ... bread and hoecake can be made in the same lesson, since the first is made in the oven and the second cooked on a griddle on top of the stove. RECIPES. Corn Bread. 1 cup scalded milk. 1 teaspoon salt, i cup white corn meal.
Page 5 - There is not much in the way of experimental evidence to help us in coming to a conclusion on this point, but there is a prevailing belief among competent observers that in the diet of children, at least, a deficiency of fat cannot be replaced by an excess of carbohydrate, and that fat seems to play some part in the formation of young tissues which cannot be undertaken by any other nutritive constituent of...