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An Italian Digester

From Domestic economy, and cookery, for rich and poor (1827).

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A historical recipe

Domestic economy, and cookery, for rich and poor, by University of Glasgow. Library (1827).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 2 ingredients

  1. a slice of fresh-cut bread
  2. a clove of garlic

Possible health benefits

General information, not medical advice.

  1. Garlic High in vitamin C · High in vitamin B6 · High in manganese · +7

    High in vitamin C · 31 mg per 100 g, 39% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in vitamin B6 · 1.2 mg per 100 g, 88% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    High in manganese · 1.7 mg per 100 g, 84% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of thiamine · 0.2 mg per 100 g, 18% of the reference intake per 100 g

    • Thiamine contributes to normal energy-yielding metabolism.
    • Thiamine contributes to normal functioning of the nervous system.
    • Thiamine contributes to normal psychological function.
    1 more authorised claims
    • Thiamine contributes to the normal function of the heart.

    Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet

    Source of potassium · 401 mg per 100 g, 20% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of calcium · 181 mg per 100 g, 23% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of phosphorus · 153 mg per 100 g, 22% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.3 mg per 100 g, 30% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of selenium · 14 µg per 100 g, 26% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Source of protein · 6.4 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Garlic, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. ^ Take a slice of fresh-cut bread, not too new, and rub It all over with a clove of garlic, and pour a little fine olive-oil over it.
  2. This the Italians take as a digester before meals, when their stomachs are out of order.
  3. The appetite it gives is astonishing.
  4. To such as dislike the raw oil, the bread may be lightly fried in butter or oil, to induce the English stomach to make a trial of its merits;
  5. but this mode may make it too enticing when its real properties are known.
  6. It may be also eaten with fresh butter.
  7. Sweet and savoury Zests.
  8. Tliere is nothing dresses out a supper-table more than well-made handsome zests ;
  9. the bread for which may be cut in any form, and buttered or steeped in stock, fumet, wine, cream, or liquid savoury or sweet jelly, and fried white or brown, soft or crisp.
  10. These sippets ought to be made to suit the size of the dish, or may be served piled over one another ;
  11. whites of eggs, seasoned with almonds, sugar, &c.
  12. &c , are boiled in a mould, and sliced to cover the sippets, which may be garnished vvith currant or calves-feet jelly, cut ill small diamonds, with a cherry or strawberry in the middle, garnished round with small myrtle, cranberry, or other green leaves that will manage to stand up round them ;
  13. they may likewise be made without eggs.
  14. Savoury toasts or zests are to be covered with sliced yolks, or with slices of hard-boiled eggs, ham, veal, tongue, and chicken, or any other, particularly of game garnished with anchovies, garlic, onions, or shalot : butter or cheese Best, covered with potted cheese and grated caviere, olives, anchovies, &c., garnished round the edges with parsley.
  15. When the cook takes a fancy to garnishing her table, she will have many things about her hand that will make zests that cannot be enumerated.
  16. Anchovy and olive are the most elegant savoury zests, garnished with savory jelly.
  17. A very elegant s'voeet Zest.
  18. Cut some nice white bread into rounds, or square sippets ;
  19. steep them in almond cream ;
  20. dry them white in the oven, and glaze them ;
  21. cover with a slice of prepared seasoned white of egg flummery or blancmange, over which is to be laid a figure or flower of jelly ;
  22. garnish with preserved barberries, &c.
  23. &c.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
Source not stated by archive.org
Credit

From Domestic economy, and cookery, for rich and poor (1827), printed page 203, digitised by the Internet Archive: https://archive.org/details/b21471794

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.