Economical cookery . Making ax Omelet. Pane 6;i. Making Stocks for Soups. Page Go. CHAPTER VIEGGS AND OMELETS A dish fit for the gods. The yolk of an egg is popularly supposed to be of a differentnature from the white. But it is only oil that makes the yolkdifferent and its proportion of yellow coloring matter. Thewhite is merely albumen mixed with water; it contains a dueproportion of saline matter which renders this natural water notat all insipid. All the potashes, sulphurs, sodas, magnesias, andacids found in the human system are in the egg-stuff, ready inproper form for due absorption whe
Economical cookery . Making ax Omelet. Pane 6;i. Making Stocks for Soups. Page Go. CHAPTER VIEGGS AND OMELETS A dish fit for the gods. The yolk of an egg is popularly supposed to be of a differentnature from the white. But it is only oil that makes the yolkdifferent and its proportion of yellow coloring matter. Thewhite is merely albumen mixed with water; it contains a dueproportion of saline matter which renders this natural water notat all insipid. All the potashes, sulphurs, sodas, magnesias, andacids found in the human system are in the egg-stuff, ready inproper form for due absorption when the egg, rightly cooked, iseaten. Of actual protein, there is only about fourteen per the white; the rest of it is egg-liquid, , water enriched withsaline matter. The yolk, identical with the white in its base,the building stuff, protein or proteid, has yet a slightly higherpercentage of it, viz., fifteen per cent. In addition, it holdsmore sulphur and the j^ellow pigment so rich in tint in a goodegg. The yolk depends upon its pro
Size: 2374px × 1053px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
