The cheapest and most nutritious food for charitable institutions and the poor : being the result of an inquiry, made by desire, on the food supplied to the Hill Street Female Refuge / by C.H.F. Routh.

  • Routh, C. H. F. (Charles Henry Felix), 1822-1909
Date:
1854
Catalogue details

Licence: Public Domain Mark

Credit: The cheapest and most nutritious food for charitable institutions and the poor : being the result of an inquiry, made by desire, on the food supplied to the Hill Street Female Refuge / by C.H.F. Routh. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    patients, mixed with but one-sixth port of starch only, is tolerably light, and moderately agreeable to the taste.^ No doubt, therefore, an immense quantity of bread might be prepared from this source alone in England, and our manufacturers, with their cry of cheap bread, might produce us this requisite from what they waste. 6. There is yet another source whence a large quantity of bread might be obtained. Schlossberger made a trial of malt-dough (maltzteig), or upper dough (ober- teig), of beer breweries, as recommended by Essig of Leomberg, as a substitute for flour. By these terms is understood, as is well known, the dough-like mass which is deposited upon the grains in the process of washing, and which is formed from the mealy portion of the malt. It contains from 4 to 7 per cent, ot starch, and from 3-9 to 4-8 ]>er cent, of nitrogen, indi- cating a much larger quantity of gluten than is con- tained in flour, and a considerable quantity of phos- phates.^ This forms, in every respect, an unexcep- tionable bread. Rye bread, prepared with an addition of malt-dough, was found to contain from 3 to 4 per cent, of nitrogen, and from 50 to 52 per cent, of water. The bread ap- peared to keep well, and had not the slightest unpleas- ant taste.^ The breweries of Bavaria alone produce 30,000 cwts. of this malt dough annually ; and 7 lbs. of it afford, according to Essig, 4 lbs. of bread.^ It is a question whether, in contracts for bread, this should not be taken advantage of, whereby a cheaper kind of bread, and one containing nearly one-third more plastic matter, would be obtained. Its equivalent would probably be somewhere between 70 and 60, 3 instead of 100 to 120 ; between which limits ordinary I bread may be supposed to range. I i * Pereira on Food.