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L. Gagnore cookbook, 1930-1940
Page 39
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[Transcriber note, Chart is read top to bottom, left to right] Ferments and Acids [Ptylis?] (Ferment) [empty cell] Rennin Pepsin (Ferments) HCL. Trypsin [Amylapsin?] [Steapsin?] (Ferments) Bile Food Acted Upon Starch [empty cell] Proteid Proteid Starch Fats Result of Mechanical Action Food is divided and mixed with saliva Food is carried to the stomach Food is mixed with the gastric juice Foods are dissolved Result of action of Digestive Fluids Starch is changed to dextrine and then to sugar [empty cell] Rennin coagulates milk. Pepsin changes proteids to albumin HCL neutralizes saliva and kills germs Proteids are changed to [peptones?] Starch to sugar Fat is emulsified Saponified
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[Transcriber note, Chart is read top to bottom, left to right] Ferments and Acids [Ptylis?] (Ferment) [empty cell] Rennin Pepsin (Ferments) HCL. Trypsin [Amylapsin?] [Steapsin?] (Ferments) Bile Food Acted Upon Starch [empty cell] Proteid Proteid Starch Fats Result of Mechanical Action Food is divided and mixed with saliva Food is carried to the stomach Food is mixed with the gastric juice Foods are dissolved Result of action of Digestive Fluids Starch is changed to dextrine and then to sugar [empty cell] Rennin coagulates milk. Pepsin changes proteids to albumin HCL neutralizes saliva and kills germs Proteids are changed to [peptones?] Starch to sugar Fat is emulsified Saponified
Szathmary Culinary Manuscripts and Cookbooks
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