Plain Words about Food: The Rumford Kitchen Leaflets 1899 |
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Common terms and phrases
absorbed acid albumen albuminoids alimentary canal amount animal Baked beans beef juice Benjamin Thompson blood body Boston bread Butter Calories cane-sugar carbohydrates carbon casein cellulose cents chemical chemist classes coagulate composition contain cookery cooking cost Count Rumford daily dextrin diet dietary digestion dishes eaten eggs Elector of Bavaria ELLEN H energy England Kitchen experiments fact flavor food materials food value food-stuffs fruits furnish given glucose glycerin grams habits heat human hydrates important Lemon Jelly less luncheon maltose MARY HINMAN ABEL meal meat milk necessary nitrogenous nourishment olein Ounces oxygen palatable palmitin patient peas peptones person poor portion potatoes pound preparation proportion proteid food public kitchen quantity question ration RICHARDS RUMFORD KITCHEN LEAFLETS scientific served soluble soup standard starch stearin stomach substances sufficient sugar taste temperature tion tissues vegetable waste wheat
Popular passages
Page 26 - America, for the purpose of founding, under the direction and management of the Corporation, Overseers, and Government of that University, a new Institution and Professorship, in order to teach, by regular courses of academical and public lectures, accompanied with proper experiments, the utility of the physical and mathematical sciences, for the improvement of the useful arts, and for the extension of the industry, prosperity, happiness, and well-being of society.
Page 34 - But, if cookery be of so much importance, it certainly deserves to be studied with the greatest care...
Page 5 - ... in meats, it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance, it means the economy of your great-grandmothers, and the science of modern chemists; it means much tasting, and no wasting, it means English thoroughness, and French art, and Arabian hospitality, and it means, in fine, that you are to be perfectly and always "ladies...
Page 119 - ... albuminoids and the other rich in flavor, we get something that is superior to either. Beef juice is an excellent article of diet where solid food cannot be given, but it is somewhat troublesome to prepare. A pound of meat yields about four ounces of juice ; it therefore costs about five cents an ounce. Soluble albumen, such as is contained in expressed meat juice, is absorbed in the rectum to nearly the same extent as complete peptones. Albuminoids in solution are not precipitated in the stomach...
Page 33 - the idea of occupying a person a great while, and affording him much pleasure at the same time in eating a small quantity of food, may perhaps appear ridiculous to some ; but those who consider the matter attentively will perceive that it is very important. It is perhaps as much so as anything that can employ the attention of the philosopher.
Page 5 - It means the knowledge of all herbs, and fruits, and balms, and spices; and of all that is healing and sweet in fields and groves, and savory in meats; it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness...
Page 33 - It is a maxim as ancient, I believe, as the time of Hippocrates, that whatever pleases the palate nourishes ; and I have often had reason to think it perfectly just. Could it be clearly ascertained and demonstrated, it would tend to place cookery in a more respectable situation among the arts than it now holds.
Page 16 - There is nothing better for a man, than that he should eat and drink, and that he should make his soul enjoy good in his labour.
Page 34 - With what care and attention do the feathered race wash themselves and put their plumage in order; and how perfectly neat, clean, and elegant do they ever appear. Among the beasts of the field, we find that those which are the most cleanly are generally the most gay and cheerful, or are distinguished by a certain air of tranquility and contentment; and singing birds are always remarkable for the neatness of their plumage.
Page 108 - At present there are comparatively few persons who are called upon to feed the sick to whom a glass of milk or a pound of beef represent any definite amount of food materials. Still fewer who can tell how much food value a glass of lemon jelly or wine whey represents, and yet the adult patient is dependent upon the attendant even more than the week-old infant for the requisite nutrition.