The essentials of food / by Donald Stewart.

  • Stewart, Donald
Date:
1911
Catalogue details

Licence: In copyright

Credit: The essentials of food / by Donald Stewart. Source: Wellcome Collection.

    35/198 (page 25)
    The sources of jelly are calves’ feet and the connective tissue of young animals ; for example, veal. The albuminoid of connective tissue is called collagen, which yields gelatin on boiling. Jelly is not in itself a nutritious form of food, though it is pleasant in illness and convalescence. It is one of our best protein sparers and is of much use in acid dyspepsia. It is said that one per cent, in water is enough to make the water set, and two per cent, is equal to about an ounce to the quart. It is valuable also as a pleasant vehicle of sugar. Gelatin contains about 84 per cent, of albumen ; jelly may or may not be a gelatin. Nelson’s or Cox’s gelatin is very much more economical than buying isinglass. Extracts of Beef. Pro- teids Water Extrac- tives Non- nit. Minerals Per cent. Per cent. Per cent. Per cent. Per cent. Liebig’s Extract 9'45 i8’3S 29-67 i8-85 23-68 Bovril, fluid beef 3^4 38-IO 12-04 19 75 17-87 ,, Invalids ... 8-19 21-67 16-13 29-23 16-82 Brand’s Bouillon .. 573 36-27 I9-34 1975 15-17 ,, Essence... io‘4 87-17 I OI I’39 Mason’s ,, 3-03 77 07 7’47 1-58 9-5I Bouillon Fleet ... 11 *81 61-95 9-87 3-8x 12-50 Armour’s Extract 10-89 15-85 43-23 25-91 2-63 Oxine’s ,, ... ij 0 62-9 4’54 19-60 Vejos ,, 1935 25-02 21 -02 17-09 I4.O Viking Essence 363 90-68 lS5 2-41 i*43