A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain. Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world / By Fredrick Accum.

Friedrich Accum

Date:: 1821

Credit: A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain. Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world / By Fredrick Accum. Source: Wellcome Collection.

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moration of their hasty departure from Egypt, [Exodus, chap. 12, v. 14 to 17.] when they had not leisure to bake leavened bread, but took the dough before it was fermented and baked unleavened cakes. In Roman catholic countries it is still used, and prepared with the finest wheaten flour, moistened with water, and pressed between two plates, graven like wafer moulds, being first rubbed with wax topre- vent the paste from sticking, and when dry it is used. Unleavened bread is hardly less nutritious than loaf or fermented bread, but it is generally speaking neither so wholesome nor so digestible.

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