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DIFFERENT INGREDIENTS OF WHICH BREAD MAY BE MADE, EITHER ENTIRELY OR IN PART.

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (21)

DIFFERENT INGREDIENTS OF WHICH BREAD MAY BE MADE, EITHER ENTIRELY OR IN PART.

Wheat. ↝ Wheat germ [Not included in a food category]
Parnips (boiled).
Rye. ↝ Bread, rye [Baked Products]
Beet-root (boiled soft). ↝ Beets, raw [Vegetables and Vegetable Products]
Barley. ↝ Barley, pearled, raw [Cereal Grains and Pasta]
Seed of French beans (boiled and skinned). ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
Oats. ↝ Oats, raw [Not included in a food category]
Buckwheat. ↝ Buckwheat [Cereal Grains and Pasta]
Maize.
Rice (boiled soft). ↝ Rice, cooked, NFS [Rice]
Millet. ↝ Millet, raw [Cereal Grains and Pasta]
Potatoes (boiled). ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
Sago (boiled).

VARIOUS KINDS OF FLOUR, AND OTHER PREPARATIONS OF WHEAT.

Whites. — This is the name by which flour of the finest quality — made “from the very heart of the best wheat”—is known in the markets, and which is sold at the highest price.
Best Households.—Used generally for bread-making. This is, or ought to be, excellent flour, and stands next in price to the “whites,” of which the use is confined principally to pastry, cakes, delicate home-made breakfast rolls, and similar preparations.
Seconds.—Perfectly good, but not very white bread is produced from this flour, which is that usually chosen by the economist. ↝ Flour, 00 [Cereal Grains and Pasta]
Wheat-meal.—Commonly, this is the entire grain of the wheat, rather coarsely ground, and freed from the bran. It is sold usually at the same price as the household flour, which appears altogether unreasonable, as it must cost the miller who prepares it much less. Yet even at this price it is economical to the consumer, as it contains, according to the statement of the best authorities, far more nourishment than wheat-flour only. ↝ Khorasan, grain, dry, raw [Cereal Grains and Pasta]
Whole-meal.—Whole-meal is the wheat ground into a proper state for bread-making without any part of it being taken away. Neither the bran nor any other portion of it is withdrawn; and this is stated by Baron Liebig, and other extremely clever men who thoroughly understand the subject, to make the most wholesome and strengthening bread that can be compounded. ↝ Wheat germ [Not included in a food category]
Sharps, or Best Grip.—This comes next to that inner portion of the grain which contains the flour, and is good, cheap, nourishing, and excellently adapted to making bread, if mixed with flour for the purpose. It costs only from a shilling to eighteenpence the peck when flour is at its highest price. ↝ Cheese, cheddar, sharp, sliced [Dairy and Egg Products]
Pollard and Bran.—Until lately both of these, which are now known to contain a considerable amount of nutriment, were rejected in making bread, and given as food to the inferior animals. At present, as will be seen by the preparation called whole-meal, they are ground up with the finer parts of the corn. When separated from
Pollard and Bran.—Until lately both of these, which are now known to contain a considerable amount of nutriment, were rejected in making bread, and given as food to the inferior animals. At present, as will be seen by the preparation called whole-meal, they are ground up with the finer parts of the corn. When separated from ↝ Oat bran, raw [Cereal Grains and Pasta]

Instructions (0)

No instructions extracted.

Original Text

DIFFERENT INGREDIENTS OF WHICH BREAD MAY BE MADE, EITHER ENTIRELY OR IN PART.

Wheat. Parnips (boiled).
Rye. Beet-root (boiled soft).
Barley. Seed of French beans
Oats. (boiled and skinned).
Maize. Buckwheat.
Rice (boiled soft). Millet.
Potatoes (boiled). Sago (boiled).

VARIOUS KINDS OF FLOUR, AND OTHER PREPARATIONS OF WHEAT.

Whites. — This is the name by which flour of the finest quality — made “from the very heart of the best wheat”—is known in the markets, and which is sold at the highest price.

Best Households.—Used generally for bread-making. This is, or ought to be, excellent flour, and stands next in price to the “whites,” of which the use is confined principally to pastry, cakes, delicate home-made breakfast rolls, and similar preparations.

Seconds.—Perfectly good, but not very white bread is produced from this flour, which is that usually chosen by the economist.

Wheat-meal.—Commonly, this is the entire grain of the wheat, rather coarsely ground, and freed from the bran. It is sold usually at the same price as the household flour, which appears altogether unreasonable, as it must cost the miller who prepares it much less. Yet even at this price it is economical to the consumer, as it contains, according to the statement of the best authorities, far more nourishment than wheat-flour only.

Whole-meal.—Whole-meal is the wheat ground into a proper state for bread-making without any part of it being taken away. Neither the bran nor any other portion of it is withdrawn; and this is stated by Baron Liebig, and other extremely clever men who thoroughly understand the subject, to make the most wholesome and strengthening bread that can be compounded.

Sharps, or Best Grip.—This comes next to that inner portion of the grain which contains the flour, and is good, cheap, nourishing, and excellently adapted to making bread, if mixed with flour for the purpose. It costs only from a shilling to eighteenpence the peck when flour is at its highest price.

Pollard and Bran.—Until lately both of these, which are now known to contain a considerable amount of nutriment, were rejected in making bread, and given as food to the inferior animals. At present, as will be seen by the preparation called whole-meal, they are ground up with the finer parts of the corn. When separated from

Notes

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