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M. E. Ludwig cookbook, 1910
Page 11
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Two methods of Preparation I- Material mixed /c sauce, a layer of buttered crumbs is placed upon the bottom of the buttered dish to prevent the substance sticking, then the mixture & the remainder of the crumbs on top. II- Material is placed in dish in layers. Effect of Heat on Albumen Egg appearance digestibility raw clear, sticky straw colored quickly & easily digested Heated to 134degrees F fine threads of semi-solid substance readily digested " " 160degrees F Tender white jelly " " " 212degrees F Tough " " less easily digested " " 300degrees F hard horny substance Indigestible- that is /c great difficulty Protein 1-source 2-compostion=C.H.O.N+ s S 3- Food Value. Eggs 1-comp. = water 73.7 Protein 13.4 Fat 10.5 2-Food value 3-digestibility 4-usefulness in cooking 5-Tests for freshness 6-Methods of preserving 7-Effect of heat.
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Two methods of Preparation I- Material mixed /c sauce, a layer of buttered crumbs is placed upon the bottom of the buttered dish to prevent the substance sticking, then the mixture & the remainder of the crumbs on top. II- Material is placed in dish in layers. Effect of Heat on Albumen Egg appearance digestibility raw clear, sticky straw colored quickly & easily digested Heated to 134degrees F fine threads of semi-solid substance readily digested " " 160degrees F Tender white jelly " " " 212degrees F Tough " " less easily digested " " 300degrees F hard horny substance Indigestible- that is /c great difficulty Protein 1-source 2-compostion=C.H.O.N+ s S 3- Food Value. Eggs 1-comp. = water 73.7 Protein 13.4 Fat 10.5 2-Food value 3-digestibility 4-usefulness in cooking 5-Tests for freshness 6-Methods of preserving 7-Effect of heat.
Szathmary Culinary Manuscripts and Cookbooks
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