168 OBESITY 



obesity as well as in gout we utilize vegetable albumin almost exclusively for 

 the preparation of a bread rich in albumin, by which we may satisfy a greater 

 albumin requirement in the individual than is possible by means of our ordi- 

 nary bread. In this manner larger amounts of bread may be permitted than 

 would otherwise be allowable, which is very acceptable to the patient. By 

 the aid of these vegetable albumins we may produce a bread which is entirely 

 unobjectionable ; frequently, however, such a bread is distasteful. This is due 

 to the fact that the necessary care has not been observed in its preparation. It 

 therefore appears to me worth while to give some directions and a few recipes 

 for the preparation of these breads rich in albumin, such breads as are useful 

 in the dietetic treatment of obesity and gout. To ensure a faultless bread, 

 absolutely necessary prerequisites are: 1. Scrupulous cleanliness of all uten- 

 sils and purity of all ingredients; 2. A pure, starch-free, compressed yeast 

 (common, so-called baker's yeast may be adulterated with starch flour up to 

 50 per cent.) with good fermenting power — for the preparation of good aleu- 

 ronat or ergon bread requires a larger quantity of yeast than other breads; 

 3. An exact following of the recipes in regard to the amount of fluid. 



1. RECIPE FOR THE PREPARATION OP WHEAT BREAD WHICH CONTAINS 

 ABOUT 27.5 PER CENT. OP ALBUMIN 



(Before the addition of any liquids.) 



600 grams of wheat flour, 

 150 grams of aleuronat or ergon, 

 10 grams of yeast, 

 •J- liter of milk, 

 5-J- grams of common salt. 

 About one gram of sugar (i. e., as much as 

 the yeast requires for fermentation). 



Proportion of aleuronat or ergon to wheat 

 flour as 1 : 4. 



The flour and aleuronat are to be well mixed in a pan previously warmed to about 

 30° C. A small portion of the milk is warmed to about the same temperature, and 

 after one gram of sugar has been dissolved in it the mixture is poured upon the crumbled 

 yeast, and the whole set in a warm place at not over 30° C, and allowed to stand until 

 it ferments. This mixture is then poured into the center of the flour and aleuronat 

 (or ergon) mixture in such a way that the outer borders of the flour are not moistened. 

 Next the remainder of the warm (30° C.) milk and the salt are stirred in with a spoon, 

 still keeping the outer portions of the dough dry. The vessel must then stand in a 

 warm place ( 30° C. ) covered with a cloth until the dough rises ; then it is to be mixed, 

 first with a spoon and then lightly with the hands (firm kneading is to be avoided), 

 with the dry flour still remaining at the edges until a soft dough is formed from the 

 entire mass. It is then made into small loaves which are allowed to rise in a baking 

 pan slightly warmed (30° C), greased with butter. After they have risen, the loaves 

 are glossed over with melted butter and baked for one-half or three-quarters of an hour. 

 Brushing the surface of the loaves with cold water before they are taken from the 

 oven gives them greater luster. These loaves may be eaten on the day of baking, or 

 even a day or two later, but are better if placed in the oven and re-baked. Bread 

 containing fat, and very palatable, may be made by adding butter to the mixture of 

 warm milk and table salt in a proportion of about 50 grams of butter to about one pound 

 of dough. This bread also is to be smeared with butter, and baked in a pan. 



