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The 1918 Fanny Farmer Cookbook
Test for Starch. A weak solution of iodine added to cold cooked starch gives an intense
color.
blue
2
4
Starch is insoluble in cold water, and soluble to but a small extent in boiling water. Cold
separates starch−grains, boiling water causes them to swell and burst, thus forming a paste.
water
2
5
Starch subjected to dry heat is changed to dextrine (C6H10O5), British gum. Dextrine
subjected to heat plus an acid or a ferment is changed to dextrose (C6H12O6). Dextrose
occurs
in ripe fruit, honey, sweet wine, and as a manufactured product. When grain is allowed to
germinate for malting purposes, starch is changed to dextrine and dextrose. In fermentation,
dextrose is changed to alcohol (C2H5HO) and carbon dioxide (CO2). Examples: bread
making,
vinegar, and distilled liquors.
2
6
Glycogen, animal starch, is found in many animal tissues and in some fungi. Examples: in
liver of
meat and oysters.
2
7
Raw starch is not digestible; consequently all foods containing starch should be subjected
boiling water or dry heat, and thoroughly cooked. Starch is manufactured from wheat, corn,
to
and
potatoes. Cornstarch is manufactured from Indian corn. Arrowroot, the purest form of starch,
is obtained from two or three species of the Maranta plant, which grows in the West Indies
and
other tropical countries. Bermuda arrowroot is most highly esteemed. Tapioca is starch
obtained from tuberous roots of the bitter cassava, native of South America. Sago is starch
obtained from sago palms, native of India.
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8
SUGAR (C12H22O11)
Sugar is a crystalline substance, differing from starch by its sweet taste and solubility in cold
water. As food, its uses are the same as starch; all starch must be converted into sugar before
it
can be assimilated.
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9
The principal kinds of sugar are: cane sugar or sucrose, grape sugar or glucose
C6H12O6),
milk sugar or lactose (C12H22O11), and fruit sugar or levulose (C6H12O6).
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Chapter I − FOOD
6
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