Volume 1

A treatise on diet and regimen / by William Henry Robertson.

Date:
1847-1848
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on diet and regimen / by William Henry Robertson. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    being baked, forming what is called yeast or barm dumpling. This is, however, far from being as easily digested as bread. These dumplings have all the unwholesome qualities of new bread; and, furthermore, it is probable, that the gluten and the starch are not so much altered as when subjected to the higher degree of heat of the oven; the products of the fermentation being, besides, in all likelihood, not so completely expelled. These dumplings do, however, form a very nutritious kind of food, which is well adapted to men who require a large amount of support, and whose stomachs are not impaired in their functions, by sedentary habits, or repletion, or intemperance. It may be even matter of surprise, that they are not more made use of than they are, by those of the woiking classes, whose employment is such as to cause a large expenditure of nutriment, without disturbing the assimilating functions. But with those whose digestive powers are disordered, no matter from what cause, yeast dumplings will almost always disagree. Vermicelli and maccaroni are modified forms, strictly speaking, of unleavened wheaten bread. They are made from the flour of the grano duro: a variety of wheat, the grains of which are small and hard, and which is grown chiefly on the borders of the Black Sea, and in Apulia. It is said, that the quality of maccaroni depends on its being made exclusively of the grano duro, or on tliis being mixed, and so far adulterated, with the flour of soft wheat.