Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 106

—The fat of swine prepared as above mentioned, and known as lard, finds a very extended use in every kitchen. It is mixed with various forms of bread making materials, cake, etc., and is often known in this sense as “shortening.” It is also employed for lubricating the pans and other culinary utensils used for baking purposes. It is sometimes employed for the purpose of cooking by the process of frying or of introducing the substance to be cooked directly into the hot lard, as in the frying of oysters, the making of doughnuts, and similar operations. Lard has come to be looked upon as a necessity in every kitchen, even of the humblest citizen.

Many objections are made to the use of lard on hygienic grounds, and probably on account of its cheapness and general utility it is more freely used in American cooking than it should be. In other words, American cooking is under the reproach of being too greasy. There is no reason to question the digestive and nutritive value of lard when used in proper quantities and in proper conditions. It is a typical fat food composed of materials which are almost wholly oxidized in the body and which upon combustion produce a higher number of units of heat than that of any other class of food substances.

COMPOSITION OF DIFFERENT VARIETIES OF AMERICAN LARD.

	Specific Gravity.	Saponi- fication Equiv- alent.	Melting Point.	Melting Point of Fatty Acid.	Crystal- lizing Point of Fatty Acid.	Rise of Temper- ature with Sulfuric Acid.	Iodin Ab- sorbed.	Water.
			C.°	C.°	C.°	C.°	Percent	Percent
Leaf lard,	.9057	272.64	41.6	43.0	40.40	39.7	59.60	.165
Pure leaf lard,	.9028	281.01	44.9	42.8	40.40	37.1	53.04	.025
Prime steam lard,	.9052	279.06	38.4	41.8	39.53	33.7	63.84	.040