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376 THE PLANNING AND SERVING OF MEALS
TABLE OP 100-CALORIE PORTIONS i
Appboximatb Mbasctbs
Weight
nr Ouhobs
Calobibs
Dkkivzd
Ediblk Pobtiokb
or 100-Calorix
OF 100-
POBTIOlf
Calobik
FIOM
Pbotbix
•
POBTIOlt
Almonds ....
16 average
0.5
12.6
Apples
2 medium
5.6
2.5
Apricots, fresh . .
2 large
6.1
7.7
Asparagus, cooked .
2 servings
7.5
17.9
Bacon, smoked (un-
cooked) ....
1 thin slice, small
0.6
6.7
Bananas ....
1 large
3.6
6.3
Beans, baked, canned
1 small serving (J cupful)
2.8
21.6
string, canned . .
5 servings
17.2
21.6
lima, canned . .
1 large saucedish
4.6
20.8
Beef, corned . . .
1.2
21.2
dried, salted, . .
and smoked . .
4 large slices
2.0
67.2
porterhouse steak .
1 small steak
1.3
32.4
ribs, lean . . .
1 average serving
1.9
42.3
ribs, fat ....
0.9
15.6
round, free from
•
visible fat . . .
1 generous serving
3.1
80.7
rump, lean . . .
1.7
41.0
rump, fat ...
0.9
17.5
sirloin steak . .
1 average serving
1.4 .
31.0
Beets, cooked . .
3 servings
8.9
23.2
Brazil nuts . . .
3 average size
0.6
10.2
Bread, graham . .
1 thick slice
1.3
13.5
toasted ....
2 medium slices (baker's)
1.2
15.2
white homemade .
1 medium slice
1.3
13.8
average ....
1 thick slice
1.3
14.0
whole wheat . .
1 thick slice
1.4
15.9
1 The Approximate Measure of 100-Calorie portions is based in part upon
" Table of 100 Food Units," compiled by Dr. Irving Fisher. The Weight
in Ounces of 100-Calorie Portions and Calories derived from Protein are
based upon data found on page 319 of " Chemistry of Food and Nutri-
tion," by Henry C. Sherman.
FUEL VALUE AND FOOD REQUIREMENT 377
Edible Portions
Approximate Measure
of 100-Calorie Poktion
Weight
ik Ounces
of 100-
Galobie
POBTION
Calories
Derived
from
Protein
Buckwheat flour . .
£ cupful
1.0
7.4
1 tablespoon ful (ordinary
pat)
0.5
0.5
Buttermilk ....
1} cupfuls (1£ glasses)
9.0
33.6
Cabbage ....
2 servings
11.2
20.3
Calf 's-f oot jelly . .
4.1
19.8
Carrots, fresh . . .
2 medium
7.8
9.7
Cauliflower 1 . . .
11.6
23.6
19.1
23.8
Celery soup, canned
2 servings
6.6
16.7
Cheese, American pale *
1J cubic inches
0.8
26.5
American red x . .
1J cubic inches
0.8
26.0
Cheddar 1 . . .
1£ cubic inches
0.8
24.4
Cottage ....
4 cubic inches (£ cupful)
3.2
76.1
Neufch&tel . . .
1 J cubic inches (J cupful)
(J small package)
1.1
23.2
Roquefort 1 . . .
1.0
25.3
Swiss 1 ....
1} cubic inches
0.8
25.4
Page 151
Presented as published in 1915. 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
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Nutritive Rat Ideal Nutritr Authority ;._
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TABLE OP 100-CALORIE PORTIONS i
Appboximatb Mbasctbs
Weight nr Ouhobs
Calories Derived
Ediblk Pobtiokb
or 100-Calorix
OF 100-
POBTIOlf
Calobik
FIOM
Pbotbix
•
POBTIOlt
Almonds ....
16 average
0.5
12.6
Apples
2 medium
5.6
2.5
Apricots, fresh . .
2 large
6.1
7.7
Asparagus, cooked .
2 servings
7.5
17.9
Bacon, smoked (un-
cooked) ....
1 thin slice, small
0.6
6.7
Bananas ....
1 large
3.6
6.3
Beans, baked, canned
1 small serving (J cupful)
2.8
21.6
string, canned . .
5 servings
17.2
21.6
lima, canned . .
1 large saucedish
4.6
20.8
Beef, corned . . .
1.2
21.2
dried, salted, . .
and smoked . .
4 large slices
2.0
67.2
porterhouse steak .
1 small steak
1.3
32.4
ribs, lean . . .
1 average serving
1.9
42.3
ribs, fat ....
0.9
15.6
round, free from
•
visible fat . . .
1 generous serving
3.1
80.7
rump, lean . . .
1.7
41.0
rump, fat ...
0.9
17.5
sirloin steak . .
1 average serving
1.4 .
31.0
Beets, cooked . .
3 servings
8.9
23.2
Brazil nuts . . .
3 average size
0.6
10.2
Bread, graham . .
1 thick slice
1.3
13.5
toasted ....
2 medium slices (baker's)
1.2
15.2
white homemade .
1 medium slice
1.3
13.8
average ....
1 thick slice
1.3
14.0
whole wheat . .
1 thick slice
1.4
15.9
1 The Approximate Measure of 100-Calorie portions is based in part upon " Table of 100 Food Units," compiled by Dr. Irving Fisher. The Weight in Ounces of 100-Calorie Portions and Calories derived from Protein are based upon data found on page 319 of " Chemistry of Food and Nutrition," by Henry C. Sherman.
FUEL VALUE AND FOOD REQUIREMENT 377
Edible Portions
Approximate Measure of 100-Calorie Poktion
Weight
ik Ounces
of 100-
Galobie
POBTION
Calories Derived
from Protein
Buckwheat flour . .
£ cupful
1.0
7.4
1 tablespoon ful (ordinary
pat)
0.5
0.5
Buttermilk ....
1} cupfuls (1£ glasses)
9.0
33.6
Cabbage ....
2 servings
11.2
20.3
Calf 's-f oot jelly . .
4.1
19.8
Carrots, fresh . . .
2 medium
7.8
9.7
Cauliflower 1 . . .
11.6
23.6
19.1
23.8
Celery soup, canned
2 servings
6.6
16.7
Cheese, American pale *
1J cubic inches
0.8
26.5
American red x . .
1J cubic inches
0.8
26.0
Cheddar 1 . . .
1£ cubic inches
0.8
24.4
Cottage ....
4 cubic inches (£ cupful)
3.2
76.1
Neufch&tel . . .
1 J cubic inches (J cupful) (J small package)
1.1
23.2
Roquefort 1 . . .
1.0
25.3
Swiss 1 ....
1} cubic inches
0.8
25.4