 In times of great fcarcity, common bran will anlwer the purpofe ; but when potatoes are to be had, the addition of a proper proportion of thefe is to be preferred. M. Parmentier gives an account of the bread which he obtained from the amylaceous powders...  Medical and Philosophical Commentaries - Page 1171774Full view - About this book
 | Encyclopaedia Perthensis - 1807 - 802 pages
...of the bread whl;h he obtained from the •amylaceous powders of the different vegetables mentioned above, with the addition of potatoes and a fmall quantity of common leaven of gniin. This bread appeared in general to be well fermented ; it was of a good white colour, and free... | |
 | Encyclopaedia Britannica - 1810 - 816 pages
...account of the bread which he obtained from the amylaceous powders of the different vegetables mentioned above, with the addition of potatoes and a fmall quantity...and free from any difagreeable odour : but to the talle, it u as fumewhat inlipid ; which, however, he imagines, might have been corrected by the addition... | |
 | 1816 - 782 pages
...powders of the different vegetables •nentioned above, with the addition of potatoes, and a frnall quantity of common leaven of grain. This bread appeared...difagreeable odour; but to the tafte, it was fomewhat inlipid ; which, however, he imagines, might have been corrected by the addition of a proper quantity... | |
 | 1823 - 888 pages
...amylaceous powders of the different vegetables mentioned above, with the addition of potatoes and a small quantity of common leaven of grain. This bread appeared...; it was of a good white colour, and free from any disagreeable odour : but to the taste, it was somewhat insipid ; which, however, he imagines, might... | |
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