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L. Gagnore cookbook, 1930-1940
Page 27
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Sugar. I. Sugar is a crystalline substance, differing from starch by its smell, taste, and solubility in cold water. II. Composition. Carbon, hydrogen and oxygen. C12H22O11 III. Principal Kinds of Sugar. Cane sugar or sucrose Grape sugar or glucose Milk sugar or lactose Fruit sugar or levulose IV. Cane Sugar. Obtained from sugar cane, beets, and the palm and sugar-maple trees. Grape Sugar. It is found in honey and all sweet fruits. It appears on the outside of dried fruits such as raisins and dates. Only two-thirds as sweet as cane sugar. The mfg. product is obtained from the starch of corn.
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Sugar. I. Sugar is a crystalline substance, differing from starch by its smell, taste, and solubility in cold water. II. Composition. Carbon, hydrogen and oxygen. C12H22O11 III. Principal Kinds of Sugar. Cane sugar or sucrose Grape sugar or glucose Milk sugar or lactose Fruit sugar or levulose IV. Cane Sugar. Obtained from sugar cane, beets, and the palm and sugar-maple trees. Grape Sugar. It is found in honey and all sweet fruits. It appears on the outside of dried fruits such as raisins and dates. Only two-thirds as sweet as cane sugar. The mfg. product is obtained from the starch of corn.
Szathmary Culinary Manuscripts and Cookbooks
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