Tlie reader may compare the preparation of Dressed Cream
and Compoiind Cream, called en Mousse,' with the spon-
gadas.
Stratification of ices is an Italian diversion ; the Naples
ices were mostly coloured white, red, and ijellow, in layers.
This practice may be imitated with all suitable frozen mate-
rials. On this subject the Precepto7'al des Menus Poyaux
588
THE SPIRIT OF COOKER)
ponr V Amide 1822 contains in three paragraphs, Nos. 716
to 718, distinct directions. There was also a restriction
that if by accident the stratification {panaclmre) could not
he obtained by employing ices, the names of which were
contiguous to each other in the schedule added to No. 718,
then the stratification was to be omitted, and the ices were
to be served ‘ as cheenes,’ moulded in the aorhetiere and turned
out.
CHAPTER LIII.
PREPARATIONS OF EOGS.
The egyu most commonly used in practical cookery are those
of the common foiul, more rarely those of geese, ducks, or
turkeys, and very rarely the eggs of wild birds, considered
as luxuries, such as those of plovers. Eggs of fish are
consumed as caviar. Many physiologists, following the
precedent of Payen, have an exaggerated opinion of the
nutritive value of eggs, considered as food for the adult.
They forget, e.g., that the phosgAiorized ingredients are
mainly materials for the construction of the brain and
nerves of the chick, and that considered as merely meta-
bolic materials they are of indifferent value, just as they
are destitute of any savoury taste. The ^ullite of egg is
almost pure, and contains only some salts and minute
quantities of carbo-hydrate besides its albumin. The yolk,
on the other hand, is more complicated. It contains an
albumin - like substance which has been termed vitellin
(17 per cent.) ; organic substances in combination with
phosphoric acid, so called pliosphatides (8^ per cent.) ;
organic substances in union with a sugar, galactosides ; a
yellow colouring matter, ovo - hitein, which gives three
absorption bands in the blue of the spectroscope ; a con-
INGREDIENTS AND BOILING OF EGGS
589
siderable percentage of Hcutrcil jQ/t, olein, and mciTcjcvvin
(21 per cent, of yolk) ; 0,-adi cliolesterin, nearly ^ per cent.
Of fowls’ eggs, ten go, on an average, to the pound of
500 grm. ; therefore an average hen’s egg weighs 50 grm.
A goose’s egg weighs fi’om 120 to 180 grm. Of the weight
of the fowl’s egg, 7 grm. are shell, 27 grm. white, and
16 grm. yolk; or, in 100, shell = 14, white = 54, yolk =
32 parts. The white of hens’ eggs contains 85-75 per cent,
of loater, 12-67 per cent, of dry alhumin, 0-25 per cent, of
fat and sugar, and 0-59 per cent, of salts. The yolk con-
tains 50-82 per cent, of water, 16-23 per cent, of nitrogenized
matter, 31-75 per cent, of olein, margarin and phosjAia-
tides, 0-13 per cent, of carbo-hydrates, and 1-09 per cent, of
salts.
From the returns of the octroy of Paris, it appears that
in 1871 every inhabitant of that town consumed 128 eggs
per year. Later estimates give the consumption of eggs
for Paris as 18 grm. per head per day, or 131 eggs per head
per year. An inhabitant of Munich consumes 182 eggs per
year, and every head in London 73 eggs per year. On the
other hand, the inhabitants of London consume much more
meat per head than either the inhabitants of Paris or of
Munich.
Page 371
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Tlie reader may compare the preparation of Dressed Cream
and Compoiind Cream, called en Mousse,' with the spon-
gadas.
Stratification of ices is an Italian diversion ; the Naples
ices were mostly coloured white, red, and ijellow, in layers.
This practice may be imitated with all suitable frozen mate-
rials. On this subject the Precepto7'al des Menus Poyaux
588
THE SPIRIT OF COOKER)
ponr V Amide 1822 contains in three paragraphs, Nos. 716
to 718, distinct directions. There was also a restriction
that if by accident the stratification {panaclmre) could not
he obtained by employing ices, the names of which were
contiguous to each other in the schedule added to No. 718,
then the stratification was to be omitted, and the ices were
to be served ‘ as cheenes,’ moulded in the aorhetiere and turned
out.
CHAPTER LIII.
PREPARATIONS OF EOGS.
The egyu most commonly used in practical cookery are those
of the common foiul, more rarely those of geese, ducks, or
turkeys, and very rarely the eggs of wild birds, considered
as luxuries, such as those of plovers. Eggs of fish are
consumed as caviar. Many physiologists, following the
precedent of Payen, have an exaggerated opinion of the
nutritive value of eggs, considered as food for the adult.
They forget, e.g., that the phosgAiorized ingredients are
mainly materials for the construction of the brain and
nerves of the chick, and that considered as merely meta-
bolic materials they are of indifferent value, just as they
are destitute of any savoury taste. The ^ullite of egg is
almost pure, and contains only some salts and minute
quantities of carbo-hydrate besides its albumin. The yolk,
on the other hand, is more complicated. It contains an
albumin - like substance which has been termed vitellin
(17 per cent.) ; organic substances in combination with
phosphoric acid, so called pliosphatides (8^ per cent.) ;
organic substances in union with a sugar, galactosides ; a
yellow colouring matter, ovo - hitein, which gives three
absorption bands in the blue of the spectroscope ; a con-
INGREDIENTS AND BOILING OF EGGS
589
siderable percentage of Hcutrcil jQ/t, olein, and mciTcjcvvin
(21 per cent, of yolk) ; 0,-adi cliolesterin, nearly ^ per cent.
Of fowls’ eggs, ten go, on an average, to the pound of
500 grm. ; therefore an average hen’s egg weighs 50 grm.
A goose’s egg weighs fi’om 120 to 180 grm. Of the weight
of the fowl’s egg, 7 grm. are shell, 27 grm. white, and
16 grm. yolk; or, in 100, shell = 14, white = 54, yolk =
32 parts. The white of hens’ eggs contains 85-75 per cent,
of loater, 12-67 per cent, of dry alhumin, 0-25 per cent, of
fat and sugar, and 0-59 per cent, of salts. The yolk con-
tains 50-82 per cent, of water, 16-23 per cent, of nitrogenized
matter, 31-75 per cent, of olein, margarin and phosjAia-
tides, 0-13 per cent, of carbo-hydrates, and 1-09 per cent, of
salts.
From the returns of the octroy of Paris, it appears that
in 1871 every inhabitant of that town consumed 128 eggs
per year. Later estimates give the consumption of eggs
for Paris as 18 grm. per head per day, or 131 eggs per head
per year. An inhabitant of Munich consumes 182 eggs per
year, and every head in London 73 eggs per year. On the
other hand, the inhabitants of London consume much more
meat per head than either the inhabitants of Paris or of
Munich.