 The ingredients that pass into solution are the sapid extractives and salines of the meat, and nothing more except some trifling amount of gelatine. The meat remnant, on the other hand, contains the real nutriment of the meat, and if this be beaten to...  The Medical Age - Page 621887Full view - About this book
 | Leartus Connor, Henry Alexander Cleland - 1885 - 310 pages
...extractives and salines. The meat remnant which is thrown away contains the real nutriment of the meat. If this be beaten to a paste with a spoon, or pounded...and duly flavored with salt and other condiments, it forms a highly nourishing and agreeable as well as exceedingly digestible form of food. Cold meat infusions... | |
 | 1886 - 988 pages
...properties; and this latter is often thrown away as useless. A deplorable amount of waste arises from tha prevalence of this erroneous notion. The proteid matter...paste with a spoon or pounded in a mortar and duly flavoured with salt and other condiments, it constitutes not only a highly nourishing and agreeable... | |
 | 1886 - 920 pages
...The proteid matter of meat is quite insoluble in boiling water, or in water heated above 160° Fahr. The ingredients that pass into solution are the sapid...amount of gelatine. The meat remnant, on the other band, contains the real nutriment of the meat, and if this be beaten to a paste with a spoon or ponnded... | |
 | J. Milner Fothergill - 1886 - 278 pages
...more except some trifling amount of gelatine. The meat remnants, on the other hand, contain the actual nutriment of the meat; and if this be beaten to a...paste with a spoon, or pounded in a mortar, and duly flavoured with salt and other condiments, it constitutes not only a highly nourishing and agreeable,... | |
 | John Milner Fothergill - 1886 - 284 pages
...heated above 160° Fahr. The ingredients which pass into solution are the sapid extractives and aslines of the meat, and nothing more except some trifling amount of gelatine. The meat remnants, on the other hand, contain the actual nutriment of the meat; and if this be beaten to a paste... | |
 | Edward Tunis Bruen - 1887 - 156 pages
...remnant, on the other hand, contains the real nutritive element of the meat, and if this is beaten into a paste with a spoon or pounded in a mortar and duly...not only a highly nourishing and agreeable but also a very digestible form of food. Beef-tea must, therefore, be regarded as a stimulant and restorative... | |
 | Sir William Robert - 1891 - 320 pages
...matter of meat is, as you know, quite insoluble in boiling water, or in water heated above 160° Fahr. The ingredients that pass into solution are the sapid...meat, and nothing more, except some trifling amount of gelatin.1 The meatremnant, on the other hand, contains the real nutriment of the meat ; and, if this... | |
 | 1886 - 896 pages
...The proteid matter of meat is quite insoluble in boiling water, or in water heated above 160° Fahr. The ingredients that pass into solution are the sapid...constitutes not. only a highly nourishing and agreeable bnt also an exceedingly digestible form of food.* Beef-tea must therefore be looked upon rather as... | |
 | 1886 - 964 pages
...is often tin-own away as useless. A deplorable amount of waste arises from the prevalence of tli is erroneous notion. The proteid matter of meat is quite...paste with a spoon or pounded in a mortar and duly flavoured with salt and other condiments, it constitutes not only a highly nourishing and agreeable... | |
 | 1887 - 828 pages
...notion. The proteid matter of meat is quite insoluble in boiling water, or in water heated above 160° P. The ingredients that pass into solution are the sapid...meat, and if this be beaten to a paste with a spoon, orpounded in a mortar and duly flavored with salt and other condiments, it constitutes not only a highly... | |
| |
