Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Water | not in our table | 0 |
| Malt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a cup of hot water
- 9 centims of the filtrate
- 6 centims decolourise the subnorme=*io6 per cent
- 54 per cent
- two simple experiments required to obtain the percentages of soluble albumen
- 5 centims of three per thousand solution of iodide of potassium
- 1 centim of acid permanganate affords colour one
- 2 centims of acid permanganate colour two
- two means •2 per cent
- 2 per cent
- 1 centim of milk
- 5 centims
- 5 centims of the well-shaken milk into a graduated test tube
- 10 centims of the ether mixture
- 10 centims of milk
- 20 centims of ether mixture
- 1 per cent
- 90 vol
- 1 centim
- 50 centims
- 9 they should be considered to have only a malt value
- four centims of the diastasic solution
- 20 centims
- 0 fahr
- 20 makes the percentage referable to the bread
- 25 per cent
- 25 units of diastasic value
- 23 deducting 2 per cent
Directions
soluble albumen in the filtrate. Caramelise : i centim of liquor potassae and 9 centims of the filtrate, boil one minute from the commencement of boiling and cool. Of this caramelised splution 6*6 centims decolourise the subnorme=*io6 per cent, of albumen. Difference '027 per cent, maltose, or -54 per cent, in the flour. The constant dividend for maltose^ caramelised, is practically the same as that for albumen, hence there are only these two simple experiments required to obtain the percentages of soluble albumen and maltose in any given sample of flour or meal. All yellowish-brown colours can be accurately matched and recorded by means of the acid permanganate run into 5 centims of three per thousand solution of iodide of potassium, e.g.) 1 centim of acid permanganate affords colour one, 2 centims of acid permanganate colour two, but even tenths are noted. So a caramelised sugar solution which gives say colour two means •2 per cent, glucose, etc.
Estimation of Fat in Milk. — The albuminoids are estimated by the permanganate subnorme, and the lactose or sugar by the sugar tests.
For example : 1 centim of milk, diluted to 5 centims with water, of this mixture V2 centim decolourises subnorme or r* milk the norme. This reaction is due to albuminoids, and is neither due to sugar nor fat.
Fat. — Pour 5 centims of the well-shaken milk into a graduated test tube, add 10 centims of the ether mixture and shake the tube well. Place the tube in a cup of hot water (no° Fahr.) for a quarter of an hour, and read off the floating fat at a temperature of about 70° Fahr. The oily layer should measure half a centim.
The usual quantities are 10 centims of milk, 20 centims of ether mixture, and a Marchand's tube. The factor for 10 centims of milk is 2*33, plus about 1 per cent, for fat in solution, i.e. vol. x 2*3 +1*2 per cent.
The Ether Mixture.
Solution of Ammonia ♦Rectified Spirit (90 vol.) *Ether (720)
1 centim. 50 centims. 50 centims.
Diastasic Estimations. — Malt extracts are not expected to have a diastasic value higher than malt itself. Unless samples are brought forward with special claims at a special price, etc.,
•Methylated Spirit and Ether of required strength are sufficient.
Digitized by
. THE BAKERS GUIDE.
they should be considered to have only a malt value. Taka Diastase serves as a comparative standard of diastasic value. Make a i per cent, solution, the subnorme informs us that it is nearly a \ per cent, solution of albuminoid equivalent. Hence to estimate the presumed diastasic value of a cereal, a decimal solution must be made of that cereal as in the estimation of sugar.
We can always tell the prima facie claim by the percentage of albuminoids ascertained by the permanganate subnorme.
For Example. — i gram of bread triturated in a small mortar with four centims of the diastasic solution or filtrate until the bread becomes a paste, say two minutes, make the mixture up with more diastasic filtrate to 20 centims. Transfer to a test tube and heat the mixture gently to 145 0 Fahr., remove the source of heat, let it stand 10 minutes, dilute with water and estimate the glucose or maltose.
Multiplication by 20 makes the percentage referable to the bread, suppose the standard, a 1 per cent, solution or mixture of taka-diastase, had been used, then we should obtain 25 per cent, of glucose, or 25 units of diastasic value, i e., 25 per cent, of the bread was converted into sugar, or 23 deducting 2 per cent, for the sugar already in the bread. Presumably an absolute diastasic albumose would afford 100 units of diastasic value.
It is not necessary to ascertain the standard, it may be accepted as experimentally true. The dilution of a cereal or malt must be remembered, and the percentage or units re- ferred to the malt or cereal itself.
"JE3G-G- COOKERY:'
How to cook and serve Eggs in 200 novel and appetising ways.
By M. ALFRED 8UZANNE.
{Formerly chef de cuisine to the Duke of Bedford^ JC.G., and the Earl of Wilton.) The above work, with its 200 clear and easily followed recipes, is a valuable revelation to the cook and housewife of the culinary capabilities of the Egg. It should have a place in every bakehouse, hotel and restaurant, as well as in the domestic kitchen.