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L. Gagnore cookbook, 1930-1940
Page 21
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Starch I. Composition Carbon, hydrogen, and oxygen. C5 H10 O5 Starch is a fine white glistening powder. It is formed and stored up by many growing plants as food for the young shoots, collecting in autumn to be used in spring. II. Sources Found (chiefly) in cereals and vegetables. III. Effects of cold and hot water Starch is insoluble in cold water and slightly soluble in boiling water. Cold water separates the starch grains, boiling water causes them to swell and burst forming a paste. IV. Food Value and Digestibility Produces heat and energy and is one of the most important of foods. It cannot sustain life. Cooking Starch. All starchy foods require long thorough cooking at a high temperature to make them digestible.
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Starch I. Composition Carbon, hydrogen, and oxygen. C5 H10 O5 Starch is a fine white glistening powder. It is formed and stored up by many growing plants as food for the young shoots, collecting in autumn to be used in spring. II. Sources Found (chiefly) in cereals and vegetables. III. Effects of cold and hot water Starch is insoluble in cold water and slightly soluble in boiling water. Cold water separates the starch grains, boiling water causes them to swell and burst forming a paste. IV. Food Value and Digestibility Produces heat and energy and is one of the most important of foods. It cannot sustain life. Cooking Starch. All starchy foods require long thorough cooking at a high temperature to make them digestible.
Szathmary Culinary Manuscripts and Cookbooks
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