Parts in 100 (approximate).
Wheat Flour — 12 water, -12 gluten, 75 starch, 1 fat.
Cornmea! — 12 water, 9 protein, 75 starch, 2 fat.
Beans and Peas, dry— 13 water, 24 legumen, 60 starch, 2 fat.
Potato, white — 78 water, 2 protein, 18 starch, trace of fat.
Parsnips, Carrots, Turnips— 85 water, 1 proteid substance, 9 — 12
starch and sugar, J/2 fat.
Banana — 75 water, 1 protein, 22 sugar and starch, y2 fat
Loin of Beef (avg.) — 60 water, 13 protein, 20 fat.
Eggs — 74 water, 13 albumen, 10 fat.
Egg, white — 86 water, 12 albumen, ~>c fat.
Egg, yolk — -50 water, 16 albumen, 33 fit.
Milk — 87 water, 3 casein, 5 sugar, 4 fat.
Cheese- — 33 water, 26 casein, 33 fat.
Nuts — 3 water, 20 protein, 15 starch, 55 fat.
Butter — 12 water, 1 protein, 85 fat.
Lard, Olive Oil— 100 fat.
All the above foods except refined fats, sugar and starch, contain
from Yi per cent to 1 per cent of mineral matter (salts), apparent
when the foods are burned as ash. Butter and cheese "have 2 per
cent or 3 per cent of common salt added.
Protein foods are eggs, meats, fish, cheese.
Starchy foods are the grains — wheat, rice, rye, oats,
corn, etc., beans, peas, potatoes, chestnut.
Fats are prominent in fat meats, nuts, cream, butter,
lard.
Cellulose or woody fiber is found in vegetables, unscreened
flours and meals, and in fruits, especially when unripe.
EFFECT OF HEAT ON FOOD MATERIALS.
Starch absorbs water, swells and becomes partially soluble
in water. This begins at about 150° F. Dry starch
begins to change to dextrine at about 320° F.
Cellulose itself is not affected by cooking, but the con-
necting substances are softened and it may be separated.
Albumen is hardened, "coagulated," and will no longer dis-
solve in water. Temperature about 160° F. Other pro-^
teins, as the gluten of flour, casein of milk, legumen of
. . 5
peas and beans, myosin of meat, are hardened some-
what.
Gelatin is formed from gristle and connecting tissue of
meat, and from bones, by long continued heating in
the presence of water.
' Sugar is not changed at low temperatures unless acid is
present. It melts at about 365° and begins to caramelize
at about 420° F. Sugar, boiled with acid, changes
slowly to glucose or non-crystallizing sugar.
Fat is not changed, except at a very high temperature,
500° F. and over, when it is broken 'apart — "split" —
into fatty acid and glycerine. Some of the glycerine is
changed to "acrolein," which is very irritating to the
mucus membrane, as is recognized by the smarting
sensation given to the eyes and nose when fats are
heated too hot. Butter begins to "split" at 374°F, lard
at 446 ° F, olive oil at 6300 F.
Baking Powder, a mixture of cooking soda and an acid
substance, as cream of tartar, or phosphates, or alum,
undergoes chemical change ; the acid part of the mix-
ture drives out the carbon dioxid gas of the soda and
salts — as Rochelle salts, or phosphates, or alumina
compounds — are formed.
The heat of the oven expands any air or gas in the food,
evaporates part of the water and drives out volatile sub-
stances like alcohol.
Page 77
Presented as published in 1910. 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
Parts in 100 (approximate). Wheat Flour — 12 water, -12 gluten, 75 starch, 1 fat. Cornmea! — 12 water, 9 protein, 75 starch, 2 fat. Beans and Peas, dry— 13 water, 24 legumen, 60 starch, 2 fat. Potato, white — 78 water, 2 protein, 18 starch, trace of fat. Parsnips, Carrots, Turnips— 85 water, 1 proteid substance, 9 — 12
starch and sugar, J/2 fat. Banana — 75 water, 1 protein, 22 sugar and starch, y2 fat Loin of Beef (avg.) — 60 water, 13 protein, 20 fat. Eggs — 74 water, 13 albumen, 10 fat. Egg, white — 86 water, 12 albumen, ~>c fat. Egg, yolk — 50 water, 16 albumen, 33 fat. Milk — 87 water, 3 casein, 5 sugar, 4 fat. Cheese- — 33 water, 26 casein, 33 fat. Nuts — 3 water, 20 protein, 15 starch, 55 fat. Butter — 12 water, 1 protein, 85 fat. Lard, Olive Oil— 100 fat.
All the above foods except refined fats, sugar and starch, contain from Yi per cent to 1 per cent of mineral matter (salts), apparent when the foods are burned as ash. Butter and cheese "have 2 per cent or 3 per cent of common salt added.
Protein foods are eggs, meats, fish, cheese.
Starchy foods are the grains — wheat, rice, rye, oats, corn, etc., beans, peas, potatoes, chestnut.
Fats are prominent in fat meats, nuts, cream, butter, lard.
Cellulose or woody fiber is found in vegetables, unscreened flours and meals, and in fruits, especially when unripe.
EFFECT OF HEAT ON FOOD MATERIALS.
Starch absorbs water, swells and becomes partially soluble in water. This begins at about 150° F. Dry starch begins to change to dextrine at about 320° F.
Cellulose itself is not affected by cooking, but the connecting substances are softened and it may be separated.
Albumen is hardened, "coagulated," and will no longer dissolve in water. Temperature about 160° F. Other pro-^ teins, as the gluten of flour, casein of milk, legumen of
. . 5
peas and beans, myosin of meat, are hardened somewhat. Gelatin is formed from gristle and connecting tissue of meat, and from bones, by long continued heating in the presence of water. ' Sugar is not changed at low temperatures unless acid is present. It melts at about 365° and begins to caramelize at about 420° F. Sugar, boiled with acid, changes slowly to glucose or non-crystallizing sugar.
Fat is not changed, except at a very high temperature, 500° F. and over, when it is broken 'apart — "split" — into fatty acid and glycerine. Some of the glycerine is changed to "acrolein," which is very irritating to the mucus membrane, as is recognized by the smarting sensation given to the eyes and nose when fats are heated too hot. Butter begins to "split" at 374°F, lard at 446 ° F, olive oil at 6300 F. Baking Powder, a mixture of cooking soda and an acid substance, as cream of tartar, or phosphates, or alum, undergoes chemical change ; the acid part of the mixture drives out the carbon dioxid gas of the soda and salts — as Rochelle salts, or phosphates, or alumina compounds — are formed. The heat of the oven expands any air or gas in the food, evaporates part of the water and drives out volatile substances like alcohol.