"Gelatine And Its Uses"

Useful Recipes For Every Home

Compiled for the benefit of Warwickians and others by Anthony James Leahy

Printers: A Tomes Ltd, Leamington Spa circa 1930 (Left Nelson's own  booklet) & Spennell Press Warwick (Right International Stores booklet) faded from original blue colour

Contents of both booklets essentially the same

Preface

      Since George Nelson, in 1837, invented the process by which Culinary and

edible Gelatine is produced, many valuable discoveries have been made in relation

to the dietic value of this wonderful product.

     Modern research has also provided a considerable fund of knowledge which

should prove of inestimable benefit to present and future generation.

     An eminent American dietic expert says: "Gelatine has not yet found its

place as a food. A better knowledge of it will greatly increase the use of it. It

is not difficult to digest, and does not throw the nutritional balance out of order."

     It has long been the custom to feed Gelatine to sick persons, and the sick

persons would be better off still if they "had twice as much gelatine as they get."

     "Gelatine is probably the greatest assimilative agent known, being able to

save from distruction about half its weight of protein."

     "It is easily digested in the stomach and is instrumental in assisting to

eliminate excess stomach acids."

     Gelatine is a great aid in the digestion and absorption of other foods

especially in the case of Milk and Foods containing a high degree of fat or starch."

     The great importance of Gelatine in modern dietics is now being appreciated

by the British Medical Profession.

     There are many reasons why this protein should be added to foodstuffs.

     Probably the most important is that when used in the form of jellies, or

when applied to hot or cold soups, sweet confections, etc, it raises three prepar-

ations from the desserts to the nutritious food class.

     Gelatine has the property of improving the digestibility of difficult foods,

and this is one of the reasons why it is added to Ice Cream, Invalid and Baby Milk

preparations.

     When milk enters the stomach it frequently happens that gastric juices cause

thick curds to separate. The fats of the milk are also carried down with the curds

and make them tough and insoluble.

     These heavy curds are extremely difficult to digest, and in many cases they pass

unchanged into the intestines.

     The addition of Gelatine to the food or milk will prevent this curdling, or

at least will control it to such an extent that the curds are light and easy to

assimilate.

     Doctors nowadays advocate the addition of a trace of pure Gelatine to Infants'

Milk.

     When a small portions of Gelatine is added to the Infants' Milk, it has been

discovered as a result of careful tests that fully 20 per cent. more of the milk is

digested by the baby than in cases where no gelatine is used.

     Foods of the future will all contain Gelatine, as modern conditions of life de-

mand a diet which is easy to digest and gives the highest results with a minimum

waste.

 A Walk in Warwick

3 The Butts