Albumen (termed proteid) is the nourishing principle
contained, in varying quantities, in all foods — whether animal
or vegetable. It is the principal substance in the food which
is absorbed by the system for forming and feeding all parts
of the human body (blood, muscles, nerve, bone, brain, etc.),
and for restoring the waste which is continually taking place
in the system.
Flesh-forming albumen is present in only very small
quantities in most foods ; therefore a large bulk of food is
usually eaten without perfect nourishment being obtained.
The albumen (proteid) in fresh milk is the nutriment
provided by Nature itself, and is therefore the most perfect
form of food. But the milk albumen (proteid) is liable to
speedy changes, which render it insoluble and indigestible.
The methods used by casein or proteid manufacturers in the
drying of the casein or proteid of milk alter the nature of the
albumen, and any addition of a free alkali (carbonate of soda,
potash, etc.), however minute in quantity, to the dry casein,
renders the proteid worthless as a nutrient, and probably
harmful to the digestive system.
It has been the aim of science to overcome this difficulty,
and to preserve the albumen (proteid) of milk in its natural
IO
unaltered condition. Plasmon is the result of prolonged
investigations. It is the albumen (proteid) of pure milk,
containing its most important original salts, prepared by a
process which does not alter its vital and physical properties
or in any way lessen its nourishing effects. The albumen
(proteid), as it exists in fresh milk, remains absolutely pure,
though in a dry granulated form, and retains its properties
unchanged for an indefinite period, and is perfectly soluble.
Plasmon added to any food — no matter how poor such food
may be in albumen (proteid) substance — at once raises the
nourishing value of the food, a teaspoonful of the Plasmon
powder being equal to the nutriment contained in | lb. of
prime fillet of beef. It is flavourless and odourless.
Plasmon, owing to its high nutritive qualities, and the
perfect way in which it is assimilated, invigorates the digestive
system, so that other foods taken with it, or after it, are more
easily digested. Although it increases the weight, it does not
do so by inducing the accumulation of fat — but owing to
the ease and rapidity with which it is absorbed by the
system, it gives strength to the digestion, and speedily
rectifies all irregularities in the nutrition of the body ; so
that while semi-starvation from imperfect digestion becomes
impossible, so also are the many evils which result from the
morbid absorption of fat and the use of non-nourishing
foods prevented.
A feature which demonstrates the strengthening qualities
of Plasmon is, that when it is taken regularly, the craving for
alcoholic stimulants — even among confirmed inebriates — is
subdued.
Plasmon, being free from flavour, and smell, and perfectly
soluble, is an ideal food-enricher for all classes of the com-
munity, and can therefore be applied to all descriptions of
foods.
Twelfth Universal Cookery & Food Exhibition,
London.
REPORT ON THE PLASMON COMPETITION.
Page 2
Presented as published in 1904. 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
Albumen (termed proteid) is the nourishing principle contained, in varying quantities, in all foods — whether animal or vegetable. It is the principal substance in the food which is absorbed by the system for forming and feeding all parts of the human body (blood, muscles, nerve, bone, brain, etc.), and for restoring the waste which is continually taking place in the system.
Flesh-forming albumen is present in only very small quantities in most foods ; therefore a large bulk of food is usually eaten without perfect nourishment being obtained.
The albumen (proteid) in fresh milk is the nutriment provided by Nature itself, and is therefore the most perfect form of food. But the milk albumen (proteid) is liable to speedy changes, which render it insoluble and indigestible. The methods used by casein or proteid manufacturers in the drying of the casein or proteid of milk alter the nature of the albumen, and any addition of a free alkali (carbonate of soda, potash, etc.), however minute in quantity, to the dry casein, renders the proteid worthless as a nutrient, and probably harmful to the digestive system.
It has been the aim of science to overcome this difficulty, and to preserve the albumen (proteid) of milk in its natural
10
unaltered condition. Plasmon is the result of prolonged investigations. It is the albumen (proteid) of pure milk, containing its most important original salts, prepared by a process which does not alter its vital and physical properties or in any way lessen its nourishing effects. The albumen (proteid), as it exists in fresh milk, remains absolutely pure, though in a dry granulated form, and retains its properties unchanged for an indefinite period, and is perfectly soluble.
Plasmon added to any food — no matter how poor such food may be in albumen (proteid) substance — at once raises the nourishing value of the food, a teaspoonful of the Plasmon powder being equal to the nutriment contained in | lb. of prime fillet of beef. It is flavourless and odourless.
Plasmon, owing to its high nutritive qualities, and the perfect way in which it is assimilated, invigorates the digestive system, so that other foods taken with it, or after it, are more easily digested. Although it increases the weight, it does not do so by inducing the accumulation of fat — but owing to the ease and rapidity with which it is absorbed by the system, it gives strength to the digestion, and speedily rectifies all irregularities in the nutrition of the body ; so that while semi-starvation from imperfect digestion becomes impossible, so also are the many evils which result from the morbid absorption of fat and the use of non-nourishing foods prevented.
A feature which demonstrates the strengthening qualities of Plasmon is, that when it is taken regularly, the craving for alcoholic stimulants — even among confirmed inebriates — is subdued.
Plasmon, being free from flavour, and smell, and perfectly soluble, is an ideal food-enricher for all classes of the community, and can therefore be applied to all descriptions of foods.
Twelfth Universal Cookery & Food Exhibition,
London.
REPORT ON THE PLASMON COMPETITION.