Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 138

—The soups which are commonly consumed are divided into two great classes—those of animal and those of vegetable origin. Any liquid or semi-liquid preparation of a meat or vegetable or the two combined which may or may not carry particles of solid substances is classed with these preparations. Soups are generally used at the beginning of a meal, usually at dinner-time, and, as a rule, do not have any very high nutritive value. That they have a useful function cannot be denied, since the introduction of a small quantity of a condimental and slightly nutritive warm liquid into the stomach at the beginning of dinner tends to stimulate the secretive glands of the stomach walls to greater activity and thus to promote digestion. Soup should be regarded pre-eminently as a condimental and not as a nutritive substance.