osmazome

This was always a stock repast after each kill-day, and there is but little doubt but that its "osmazome" contributed not a little, to the good health and heart of the party.

Narrative of the Overland Expedition of the Messrs. Jardine from Rockhampton to Cape York, Northern Queensland Frank Jardine 1880

Brillat-Savarin and Mrs Beeton refer to osmazome, a savoury quality of (glutamate-rich) meat stocks, but umami was first scientifically reported in the 1909 paper New Seasonings by Professor Kikunae Ikeda, who isolated glutamate from seaweed broth.

The Japanese brain - and umami Ray Girvan 2005

It is well understood that fish is less nourishing than meat, because it contains no osmazome, because it is lighter in weight, and contains less weight in the same volume.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

Asparagus, large as possible, served up in osmazome.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

Blood is composed of an albuminous serum and of fibrine, some gelatine and a little osmazome.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

It had more firmness, was eaten with less difficulty, and the osmazome as it was condensed by carbonization gave it a pleasing perfume.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

Thus a knowledge of the existence of osmazome, caused so many cooks to be dismissed, who insisted on always throwing away the first bouillon made from meat.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

Water dissolves at first a portion of the osmazome; then the albumen coagulates at 50 degrees Reaumur, and forms the foam we see.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

The rest of the osmazome, with the extractive part of juice, and finally a portion of the wrapping of the fibres detached by the continuity of ebullition.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004