Wholesome fare : a sanitary cook-book, containing the laws of food and the practice of cookery, and embodying the best British and continental receipts ; with hints and useful suggestions for the sedentary, the sick, and the convalescent / by Dr. & Mrs. Delamere.

  • Delamere, Edmund S.
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Wholesome fare : a sanitary cook-book, containing the laws of food and the practice of cookery, and embodying the best British and continental receipts ; with hints and useful suggestions for the sedentary, the sick, and the convalescent / by Dr. & Mrs. Delamere. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    because it is incompetent to excite the assimilating powers of the alimentary canal. Inferior olive-oil—strong-smelling, thick, or rancid —leaves an after-taste, and is less digestible. But it is self-evident that, with eatables at least, the very best of every thing is the best. Yery light and pleasant-eating oil is extracted from the seeds of the white poppy. It may be used freely without apprehension, as the narcotic principle of the capsule does not extend to the seed; and is preferable to walnut-oil, which is apt to have a bitter or acrid twang. When oil is raised to a certain temperature (as likewise is the case with butter, and other modifications of fat), it loses its softening qualities, and is converted into a stimulant instead. (See section Frying, chapter Operations.) Fat or Grease is animal oil in a solid state, obtained from quadrupeds or birds. It enters into the composi- tion of many dishes, either as one of their first con- stituents, or as a final addition in the way of sauce or seasoning. Fat is either deposited all by itself in the cellular tissue,—as the suet in sheep and oxen, and the fat in hogs, — or else it is mixed up and interposed amongst the muscular and fleshy parts of the meat. In the first case, it is difficult to digest, not stimulating the stomach sufficiently; in the latter, it renders the meat tenderer and li liter on the stomach. O Fat, considered as a seasoning, possesses the same qualities as oil, and, like it, when heated to a certain temperature, acquires stimulant and irritating properties.