Transcribe
Translate
L. Gagnore cookbook, 1930-1940
Page 28
More information
digital collection
archival collection guide
transcription tips
Milk Sugar It is obtained from milk. Unlike cane sugar it does not ferment. Fruit Sugar obtained from sweet fruits. It is sweeter than cane sugar. V. Cooking of Sugar. Three changes take place in the cooking of sugar: 1st barley sugar; 2nd, caramel; 3rd, carbon. Cane sugar when added to fruits, and allowed to cook for some time, changes to grape sugar, losing one - third of its sweetness; therefore the reason for adding it when fruit is nearly cooked. Cane sugar is of great preservative value, and is used in preserving fruits and milk. VI. Food Value Sugar is one of the best heat and force producers
Saving...
prev
next
Milk Sugar It is obtained from milk. Unlike cane sugar it does not ferment. Fruit Sugar obtained from sweet fruits. It is sweeter than cane sugar. V. Cooking of Sugar. Three changes take place in the cooking of sugar: 1st barley sugar; 2nd, caramel; 3rd, carbon. Cane sugar when added to fruits, and allowed to cook for some time, changes to grape sugar, losing one - third of its sweetness; therefore the reason for adding it when fruit is nearly cooked. Cane sugar is of great preservative value, and is used in preserving fruits and milk. VI. Food Value Sugar is one of the best heat and force producers
Szathmary Culinary Manuscripts and Cookbooks
sidebar
