"Digestible" Quotes from Famous Books
 ... other cereals are just as well digested if equally well prepared. A soggy piece of wheat bread may, of course, be less readily digestible than a well-made piece of corn-bread, but that is a question of skill in cooking, not of difference in cereals. Complaints have been heard in England about the war bread. It is true that it may be hard on those of frail digestive powers to change ...
— Food Guide for War Service at Home • Katharine Blunt, Frances L. Swain, and Florence Powdermaker
... which a member was discovered by our castaways, is the Halicore Indicus, or dugong of the Indian Archipelago; and, as we have said, is never found very far from land. Its dentition resembles, in some respects, that of the elephant; and from the structure of its digestible organs it can eat only vegetable food; that is, the algae, or weeds, growing on submarine rocks in shallow water. When it comes to the surface to breathe, it utters a peculiar cry, like the lowing of a cow. Its length, when full-grown, ...
— The Castaways • Captain Mayne Reid
... some morbid secretion, or tries to force its way out in an abnormal way, as by the skin. Now, nuts are very rich in proteid, or flesh-forming matter, and it stands to reason, that if we superimpose them on an already full, or overfull, meal, the result is surfeit, and however wholesome or digestible this excess matter may be in itself, it may, and usually does, work harm in more ...
— Reform Cookery Book (4th edition) - Up-To-Date Health Cookery for the Twentieth Century. • Mrs. Mill
... fritters, always used two-thirds lard and one-third suet for deep frying, but "Frau Schmidt" taught Mary to use a good brand of oil for this purpose, as she thought food fried in oil more digestible and wholesome than when fried in lard. The patties or wafers were easily made. "Frau Schmidt" placed the long-handled iron in hot fat, the right temperature for frying fritters. When the iron was heated she quickly and carefully wiped off ...
— Mary at the Farm and Book of Recipes Compiled during Her Visit - among the "Pennsylvania Germans" • Edith M. Thomas
... ten minutes; pour off water, and again cover with boiling water. If you like them quite soft, eat immediately after pouring on second water; if you like them harder, leave them in longer. This method makes the white more jelly-like and digestible. ...
— Recipes Tried and True • the Ladies' Aid Society
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