Transcribe
Translate
L. Gagnore cookbook, 1930-1940
Page 47
More information
digital collection
archival collection guide
transcription tips
VI. Breakfast Foods + Products of Wheat 1- Cracked wheat 2- Rolled wheat 3- Germ meal 4- Shredded wheat 5- Shorts 6- Middlings Many of the breakfast foods contain the entire wheat kernal and many others, those portions not used in flour making. Some breakfast foods contain little if any gluten and the strength giving and easily digested substance consists almost wholly of Starch. VII. Digestibility and Food Value. The germ contains fat and tissue building material. Just beneath the bran coats are mineral salts valuable as bone and nerve builders. The starch supplies heat and energy.
Saving...
prev
next
VI. Breakfast Foods + Products of Wheat 1- Cracked wheat 2- Rolled wheat 3- Germ meal 4- Shredded wheat 5- Shorts 6- Middlings Many of the breakfast foods contain the entire wheat kernal and many others, those portions not used in flour making. Some breakfast foods contain little if any gluten and the strength giving and easily digested substance consists almost wholly of Starch. VII. Digestibility and Food Value. The germ contains fat and tissue building material. Just beneath the bran coats are mineral salts valuable as bone and nerve builders. The starch supplies heat and energy.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
