The tallies of l(K)-calorie portions (Tables X\T-XXI) may be
used in estimating the amount of protein food that is retiuire^I
to meet the needs of the body, since one column states the
nuniter of calories a given food supplies in the form of prot^^io.
I
liow TO estimate: the daily need of lime, iron and
PHOSPHORUS
It is more difficult to estimate the daily need for lime, iran,
and phosphorus than for energy and protein. Yet these are no
less imfmrtant than energy antl protein, and some quantita-
tive estimates liave been made.
In general, however, if liberal am*Hints of foods that contain
lime, iron, and phosphorus are included in the daily meals, it m
unnecessary to make any quantitative estimates. The following
figures are given as a matter of interest and general information :
410
A MANUAL OF HOME-MAKING
AveraKi* faiikily per capita allowance of lime a day . 0.70 to LO |
Avttmge family per capita allowaace of iron a day. . . 0 JS to , 15 1
Average family per capita allowance of phosphonia a day 2,75 to 3.0 f^nyatf 1
TABLE XVI.— 100-Caujiiie Portion of Fooo« Riot m
Starch '
Nmrther
Approxinude
^
Wmifhl
Food maieriala
mewmreoj
ICO^calorie
in
atmetig
portiofi
proinn
bought
■
BeaxiN, dried . .
2 ttd)k«pooiifiils
20 1
>o 1
Hfisad
Average while
Slice 1x3x3 inches
14 0
13
Whole wheat
Slice 1x3x3 inches
15.8 1
1 i
Com
Starch
:{ tahk-spfxjn fills
0 0
10
Meid.
3 tablr^p^Kirifuls,
10 4
10
Flakes
1 ):-4 eiipfiila ,......,
6 1
I/O
Homitjy
3t»bli«i»«xjnfuls
9 4
10
Puffed
I "4 c*apf ub
6 0
10
Macaroni
*4' cupful
14 8
10
Oati, rollrd
1/3 cupful, scant.
16 1
9
Pteaft, dried
2 tablespoonf ula . .
27 7
10
PotatiM-*
VVhiit*
I mediym
10, li
5 3
Swwt,
1 tsiimll .
5 8
3.6
Ric*
PolisbtHl
2 table«poonfula
0 1
10
PufFofl
I 1/3 cupful*
0 I
I 0
Wheat
CmrkiHi
2!»i tahkwpoiinruls
12 3
10
ShriMlded
I biscuit.
14 0
10
Fuffi'd
1 2/3 cupful^
15 0
10
Wheat fliMjr
Patent
\i rupful . .
12 7
1.0
Entire
^i vupful, ........
15-4
10
Craliani
34 fuiiful, sejtnl
12. 7
1.0
* Some of the mea»urt»mpntH in Tables XVI to XX wen* made by Miriam
BirdHcye, while ntherw wore eanipiliHl frrjiu v:iriiiui4 ."sourcH-a including Feed-
ing th«» Family^ by Mary Swartx Roet^ The other dat^ in the»4» tabled. j
are bawvl on the table of lOO-calorie (jortiona in Food Producta, by Hetuy |
C* Sherman,
,PiJiTK XVI . — SbowiziK 100>«iiloiie portioiiB of somie comnioci f ooda. Top. readini^ from
l^t to risht: 1 and 2, wbey^; 3, eTBpo«mt«d mUk; 4. eondeiiBed milk riweetcfied) ; 5 and A,
■kimmeMi-cailk : 7. wboJe miJk: S. IS^per-cent craam; 0, 40-pQf-ceiit cream. C«al«r. reading
JfroED back to froal: MpUmch, cnenn, olive oil. peanut butter; butter, Urd, roroa. ehoeolate,
potato, ■luaddMl ooafiih« egs, celatiii, Che<Jd&r rhe«9e. navy beaxM. rolled oau, bread,
cracken» duadded wbeai, tnacarooi, wheat flour, rhubarb. molasMa. rranberriea. oraiiceat
ooioiia. caoota. Irttuea. banana*. pruiLe*, datea, raktoa. sugar. Bottom. lOO-eaJorie por^
tiooi 0f looda, raw and cooked. Sugar baa oo« been added u> the foodi ordinafily requtriiui
it. Pooda In rQan I and 3 are cooked ; tboM in rowa 2 and 4 are raw. Rwading from baek
to froot: platin. commeal. tapioca, macarooi. rolled oata, cfcam of wheat, oavy T
aptnacb, rbubarb, rranberrtefl. ooioiui, applea, prunea, lima beans.
Page 234
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The tallies of l(K)-calorie portions (Tables X\T-XXI) may be
used in estimating the amount of protein food that is retiuire^I
to meet the needs of the body, since one column states the
nuniter of calories a given food supplies in the form of prot^^io.
I
liow TO estimate: the daily need of lime, iron and
PHOSPHORUS
It is more difficult to estimate the daily need for lime, iran,
and phosphorus than for energy and protein. Yet these are no
less imfmrtant than energy antl protein, and some quantita-
tive estimates liave been made.
In general, however, if liberal am*Hints of foods that contain
lime, iron, and phosphorus are included in the daily meals, it m
unnecessary to make any quantitative estimates. The following
figures are given as a matter of interest and general information :
410
A MANUAL OF HOME-MAKING
AveraKi* faiikily per capita allowance of lime a day . 0.70 to LO |
Avttmge family per capita allowaace of iron a day. . . 0 JS to , 15 1
Average family per capita allowance of phosphonia a day 2,75 to 3.0 f^nyatf 1
TABLE XVI.— 100-Caujiiie Portion of Fooo« Riot m
Starch '
Nmrther
Approxinude
^
Wmifhl
Food maieriala
mewmreoj
ICO^calorie
in
atmetig
portiofi
proinn
bought
■
BeaxiN, dried . .
2 ttd)k«pooiifiils
20 1
>o 1
Hfisad
Average while
Slice 1x3x3 inches
14 0
13
Whole wheat
Slice 1x3x3 inches
15.8 1
1 i
Com
Starch
:{ tahk-spfxjn fills
0 0
10
Meid.
3 tablr^p^Kirifuls,
10 4
10
Flakes
1 ):-4 eiipfiila ,......,
6 1
I/O
Homitjy
3t»bli«i»«xjnfuls
9 4
10
Puffed
I "4 c*apf ub
6 0
10
Macaroni
*4' cupful
14 8
10
Oati, rollrd
1/3 cupful, scant.
16 1
9
Pteaft, dried
2 tablespoonf ula . .
27 7
10
PotatiM-*
VVhiit*
I mediym
10, li
5 3
Swwt,
1 tsiimll .
5 8
3.6
Ric*
PolisbtHl
2 table«poonfula
0 1
10
PufFofl
I 1/3 cupful*
0 I
I 0
Wheat
CmrkiHi
2!»i tahkwpoiinruls
12 3
10
ShriMlded
I biscuit.
14 0
10
Fuffi'd
1 2/3 cupful^
15 0
10
Wheat fliMjr
Patent
\i rupful . .
12 7
1.0
Entire
^i vupful, ........
15-4
10
Craliani
34 fuiiful, sejtnl
12. 7
1.0
* Some of the mea»urt»mpntH in Tables XVI to XX wen* made by Miriam
BirdHcye, while ntherw wore eanipiliHl frrjiu v:iriiiui4 ."sourcH-a including Feed-
ing th«» Family^ by Mary Swartx Roet^ The other dat^ in the»4» tabled. j
are bawvl on the table of lOO-calorie (jortiona in Food Producta, by Hetuy |
C* Sherman,
,PiJiTK XVI . — SbowiziK 100>«iiloiie portioiiB of somie comnioci f ooda. Top. readini^ from
l^t to risht: 1 and 2, wbey^; 3, eTBpo«mt«d mUk; 4. eondeiiBed milk riweetcfied) ; 5 and A,
■kimmeMi-cailk : 7. wboJe miJk: S. IS^per-cent craam; 0, 40-pQf-ceiit cream. C«al«r. reading
JfroED back to froal: MpUmch, cnenn, olive oil. peanut butter; butter, Urd, roroa. ehoeolate,
potato, ■luaddMl ooafiih« egs, celatiii, Che<Jd&r rhe«9e. navy beaxM. rolled oau, bread,
cracken» duadded wbeai, tnacarooi, wheat flour, rhubarb. molasMa. rranberriea. oraiiceat
ooioiia. caoota. Irttuea. banana*. pruiLe*, datea, raktoa. sugar. Bottom. lOO-eaJorie por^
tiooi 0f looda, raw and cooked. Sugar baa oo« been added u> the foodi ordinafily requtriiui
it. Pooda In rQan I and 3 are cooked ; tboM in rowa 2 and 4 are raw. Rwading from baek
to froot: platin. commeal. tapioca, macarooi. rolled oata, cfcam of wheat, oavy T
aptnacb, rbubarb, rranberrtefl. ooioiui, applea, prunea, lima beans.