WE were agreeably surprised by the high order of excellence
which characterised the greater number of the dishes
sent in by the many competitors. Indeed, so good was
the general level of culinary ability that we had some difficulty
in coming to a decision as to the order of merit after the first
three or four in the two classes had been selected. Thanks to
the liberal prize list, however, this difficulty had no practical
effect on the task of the jurors.
There was a great diversity in the character and style of
the dishes exhibited, so that the display afforded practical
demonstration of how universally Plasmon may be employed
in the preparation of food.
Every recipe sent in by the competitors was carefully
perused, and it was found that in each case a considerable
percentage of Plasmon had been included.
Plasmon had in some cases been incorporated in its natural
(dry powder) form, in others it was first converted into a jelly
or a whipped cream.
The high percentage of Plasmon used, and the diversity of
the dishes exhibited (some of which were of a most delicate
nature), enabled us to verify the claim that Plasmon is without
individual flavour or odour. We found that in no case were
the characteristic flavours and aromas of meats, vegetables,
fruits, or aromatics, altered or masked by the addition of
12
Plasmon. This applied to all dishes, from soups to sweets
and savouries.
The soups submitted for competition were of the purte
and mixed vegetable order, both with and without meat
foundation. In all cases Plasmon, while not interfering with
the flavour, gave a most agreeable impression of strength and
velvety softness. High marks were accorded for the gastro-
nomical value of the soups.
Entrees of various kinds were sent in; the addition of
Plasmon had apparently facilitated the work of the cooks,
at all events the results were excellent. Cutlets dipped in a
kind of batter formed chiefly of Plasmon and egg, then
crumbed and fried, proved delicious ; while the croquettes
possessed a creamy interior.
Plasmon as an addition to the vegetable dishes also proved
a success. But we regret to say that the avowedly “ Vegetarian
Cookery” dishes did not attain so high a level, either as
regards appearance, originality, or flavour. Nevertheless, we
think that this was accidental, as we are decidedly of opinion
that if Plasmon were judiciously used it would tend con-
siderably to enhance the dietetic and gastronomic value of
vegetarian cookery.
i3
HOW TO USE PLASMON.
DIRECTIONS AND RECIPES.
1. Plasmon may be taken either in a dry form or in solution.
In a dry form it may be sprinkled over the food at the table
(any kind of food— stews, puddings, porridges, etc.), in the
same way as sugar or salt, and mixed up with the food. But
large numbers of people find it preferable to add Plasmon to
foods in the form of Plasmon Stock, which is more universally
digestible.
It may also be added to the flour and mixed up with it,
and then kneaded in the usual way for making bread or
pastry — 1| oz. of Plasmon to i lb. of flour.
MOIST PLASMON. ✪ Plasmon Stock
Page 3 · 2 recipe records on this page
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
WE were agreeably surprised by the high order of excellence which characterised the greater number of the dishes sent in by the many competitors. Indeed, so good was the general level of culinary ability that we had some difficulty in coming to a decision as to the order of merit after the first three or four in the two classes had been selected. Thanks to the liberal prize list, however, this difficulty had no practical effect on the task of the jurors.
There was a great diversity in the character and style of the dishes exhibited, so that the display afforded practical demonstration of how universally Plasmon may be employed in the preparation of food.
Every recipe sent in by the competitors was carefully perused, and it was found that in each case a considerable percentage of Plasmon had been included.
Plasmon had in some cases been incorporated in its natural (dry powder) form, in others it was first converted into a jelly or a whipped cream.
The high percentage of Plasmon used, and the diversity of the dishes exhibited (some of which were of a most delicate nature), enabled us to verify the claim that Plasmon is without individual flavour or odour. We found that in no case were the characteristic flavours and aromas of meats, vegetables, fruits, or aromatics, altered or masked by the addition of
Plasmon. This applied to all dishes, from soups to sweets and savouries.
The soups submitted for competition were of the purte and mixed vegetable order, both with and without meat foundation. In all cases Plasmon, while not interfering with the flavour, gave a most agreeable impression of strength and velvety softness. High marks were accorded for the gastronomical value of the soups.
Entrees of various kinds were sent in; the addition of Plasmon had apparently facilitated the work of the cooks, at all events the results were excellent. Cutlets dipped in a kind of batter formed chiefly of Plasmon and egg, then crumbed and fried, proved delicious ; while the croquettes possessed a creamy interior.
Plasmon as an addition to the vegetable dishes also proved a success. But we regret to say that the avowedly “ Vegetarian Cookery” dishes did not attain so high a level, either as regards appearance, originality, or flavour. Nevertheless, we think that this was accidental, as we are decidedly of opinion that if Plasmon were judiciously used it would tend considerably to enhance the dietetic and gastronomic value of vegetarian cookery.
HOW TO USE PLASMON.
DIRECTIONS AND RECIPES.
1. Plasmon may be taken either in a dry form or in solution. In a dry form it may be sprinkled over the food at the table (any kind of food— stews, puddings, porridges, etc.), in the same way as sugar or salt, and mixed up with the food. But large numbers of people find it preferable to add Plasmon to foods in the form of Plasmon Stock, which is more universally digestible.
It may also be added to the flour and mixed up with it, and then kneaded in the usual way for making bread or pastry — 1| oz. of Plasmon to i lb. of flour.
MOIST PLASMON.
Records on this page
Plasmon StockMoist Plasmon