Practical œconomy, or, A proposal for enabling the poor to provide for themselves : with remarks on the establishment of soup houses : and an investigation of the real cause of the present extravagant consumption of fine wheaten bread by the people of this country / by a physician.

Date:
1801
Catalogue details

Licence: Public Domain Mark

Credit: Practical œconomy, or, A proposal for enabling the poor to provide for themselves : with remarks on the establishment of soup houses : and an investigation of the real cause of the present extravagant consumption of fine wheaten bread by the people of this country / by a physician. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

    51/64 (page 43)
    that by adopting a similar mode of cookery the inhabitants of this country might obtain a much cheaper diet than they at present use, it is only requisite to compare the ex- pence of a meal prepared according to these principles, with the present price of fermented bread. That it would be more salubrious is evident, because all the adul- teration of wheat practised in the process of reducing it to flower, would be avoided. These premises being admitted, it necessarily follows that the present duty of every indi- vidual is to practise this mode of (economi- sing grain: in the first place, in obedience to the dictates of prudence; and secondly, to those of the legislature of the country. The most plain and easy illustration of these principles is a well known dish prepared i thus: Let equal parts of milk and water, sup- ipose a pint of each, with a little salt, be < brought to boil gently; stir gradually into 1 it two table spoonfuls of flower, previously 'well mixed with half a pint of cold water; 'keep this over the fire for ten minutes, 1 hardly boiling; and it will produce about a quart of very pleasant pudding, which will satisfy two people for breakfast. It may be