Manuals of food : food / Albert J. Bernays.

  • Albert Bernays
Date:
[1876?]
Catalogue details

Licence: Public Domain Mark

Credit: Manuals of food : food / Albert J. Bernays. Source: Wellcome Collection.

    74/140 (page 68)
    weights of properly cooked gelatin and albunien are not equally nutritious. 154. To a person in delicate health, gelatin is rather a vehicle for food, than food. Jellies may be sweetened with sugar, made tasty with wine, and give, as it were, some solidity to water j they may convey the sensation of food. Gelatin is at its best when it contains the juices of meat. 155. Nevertheless, as a solvent of phosphates (the earthy material of bones), gelatin is of great value, especially to children the nutrition of whose bones is defective. But it can only partially replace albumen and fibrin. It is as an aid to nutrition, as giving variety to our food, as affording bulk and giving the stomach something to do, that gelatin is most valuable. 156. To persons in health, and in houses where price is of great importance, the bones from joints, itc., should be broken up and boiled in water, in a Bapin's digester for a couple of hours, and the gejatin- Houp thus obtained should be rendered tasty by frag- ments of well-roasted fresh meat, and the addition pf various vegetables, such as celery, carrots, onions, (fcc. 157. Taste being the best test of good cookery, it is obviously of the highest importance in cooking to retain, as far as possible, the sapid (tasty) principles. The practice of boiling meat with large quantities of water, which is thrown away, and with it the whole, or nearly the whole, of the soluble matters, is clearly objectionable. With the albumen and gelatin which would thus be lost, we have already become familiar; but these are not all. 158. There is also in the water a highly-nitrogen!zed substance, by name kreatin, so called from the G^eek kreas, flesh, because contained in meats. Qnp pound pf fresh beef or mutton yields about 5 graips of krpatin j the same weight of fowl about half as much again. It is