Food and feeding / by Sir Henry Thompson ; with an appendix.

  • Thompson, Henry, Sir, 1820-1904.
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Food and feeding / by Sir Henry Thompson ; with an appendix. Source: Wellcome Collection.

Provider: This material has been provided by University of Bristol Library. The original may be consulted at University of Bristol Library.

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    Fig. 1 is used in large braising pots, as for a ham. Range of temperature from 60° to 220° Fahr., so as to safely cover the boiling point 212° when required. The usual range for slow cooking is marked on the scale as lying between 130° and 175.° Its length is eight inches not reckoning the ring at the upper end. Fig. 2. (A) is a smaller instrument with a range of tem- perature from 120° to 220° Fahr. for use in a small saucepan or shallow stewpan. (B) represents a metal socket in which it stands upright, so thai the temperature may be read with ease. In hashing a few slices of meat, for example, the temperature should never exceed 135° to 140°, at which heat no hardening takes place, and this is the best kind of instrument to employ. In its socket it is five-and-a- half inches in length.