Читать книгу The Boston cooking-school cook book онлайн

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Proteid Fat Starch Mineral matter Water Oatmeal 15.6 7.3 68.0 1.9 7.2 Corn meal 8.9 2.2 75.1 0.9 12.9 Wheat flour (spring) 11.8 1.1 75.0 0.5 11.6 Entire wheat flour 14.2 1.9 70.6 1.2 12.1 Graham flour 13.7 2.2 70.3 2.0 11.8 Pearl barley 9.3 1.0 77.6 1.3 10.8 Rye meal 7.1 0.9 78.5 0.8 12.7 Rice 7.8 0.4 79.4 0.4 12.4 Buckwheat flour 6.1 1.0 77.2 1.4 14.3 Macaroni 11.7 1.6 72.9 3.0 10.8 Department of Agriculture, Washington, D. C.

Macaroni, spaghetti, and vermicelli are made from wheaten flour, rich in gluten, moistened to a stiff dough with water, and forced through small apertures in an iron plate by means of a screw press. Various Italian pastes are made from the same mixture. Macaroni is manufactured to some extent in this country, but the best comes from Italy, Lagana and Pejero, being the favorite brand. When macaroni is colored, it is done by the use of saffron, not by eggs, as is generally supposed. The only egg macaroni is manufactured in strips, and comes from Minneapolis.