Transcribe
Translate
L. Gagnore cookbook, 1930-1940
Page 22
More information
digital collection
archival collection guide
transcription tips
During the process of digestion starch is changed to sugar. Starch is easily and thoroughly digested. About 98% of it is digested and only 2% escapes digestion. alone but must be taken in combination with foods which build and repair tissues. Raw starch is not digestible. Corn-starch Pudding. 4c milk (scalded) 1/2c corn-starch 1/4c sugar 1/4tsp. salt 1/2c cold milk 1tsp vanilla Whites of 3 eggs. Mix corn-starch, sugar, and salt, dilute with cold milk, and add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally. Cook fifteen minutes. Add flavoring and whites of eggs beaten until stiff. Mix thoroughly, mould, chill, and serve with yellow sauce.
Saving...
prev
next
During the process of digestion starch is changed to sugar. Starch is easily and thoroughly digested. About 98% of it is digested and only 2% escapes digestion. alone but must be taken in combination with foods which build and repair tissues. Raw starch is not digestible. Corn-starch Pudding. 4c milk (scalded) 1/2c corn-starch 1/4c sugar 1/4tsp. salt 1/2c cold milk 1tsp vanilla Whites of 3 eggs. Mix corn-starch, sugar, and salt, dilute with cold milk, and add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally. Cook fifteen minutes. Add flavoring and whites of eggs beaten until stiff. Mix thoroughly, mould, chill, and serve with yellow sauce.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
