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L. Gagnore cookbook, 1930-1940
Page 66
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and seasonings. Mix the tomato pulp with the corn and turn into a buttered baking dish. Pour over the sauce and sprinkle with buttered cracker crumbs. Bake until crumbs are brown. Milk I.Composition. Proteid Fat Carbohydrate Mineral matter Water The chief bulk of milk is made up of water, the amount of which may vary even in ordinary unadulterated milk from 90% in very poor milk to 84% in unusually rich milk. The principle nitrogenous compound of milk is casein. In chemical composition casein differs from the other protein compounds of milk in
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and seasonings. Mix the tomato pulp with the corn and turn into a buttered baking dish. Pour over the sauce and sprinkle with buttered cracker crumbs. Bake until crumbs are brown. Milk I.Composition. Proteid Fat Carbohydrate Mineral matter Water The chief bulk of milk is made up of water, the amount of which may vary even in ordinary unadulterated milk from 90% in very poor milk to 84% in unusually rich milk. The principle nitrogenous compound of milk is casein. In chemical composition casein differs from the other protein compounds of milk in
Szathmary Culinary Manuscripts and Cookbooks
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