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The ingredients are classified in four divisions: 1, Proteids; 2, Fats; 3, Starches, or carbohydrates; 4, Mineral matters. This is the main classification; but to enable it to be better understood, we subdivide it as follows: Protein. a. b. Gelatinoids: e. g. collagen of tendons; ossein of bones, which yield gelatin or glue. Meats and fish contain very small quantities of so-called "extractives."
Second, the gelatinoids, which are represented by the ossein of bones, which can be made into glue, and the collogen of tendons. Third, nitrogen extractives, which are the chief ingredients in beef tea. They are easily removed from flesh by soaking it while raw in cold water. They are rich in flavor and are stimulating. They have absolutely no food value.
I visualized a suitable luncheon for one banting according to the newest and most generally approved formula: =RELISH= MIXED GELATINOIDS
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