The dietetic value of meats, milk, and other ani-
mal foods consists principally in the nitrogenous
and fatty food elements with which they supply
the system. These important food elements are
essential to life and health, and if, for any reason,
the use of animal foods wholly or in part is dis-
carded, there must be made a substitution of the
same elements secured from other sources, else the
diet will become an impoverished one. While many
food substances contain a proportion of one or both
of these elements, the chief source of supply, aside
from animal foods, is nuts and leguminous seeds.
In leguminous seeds, when mature, we find a higher
proportion of nitrogenous material than in any
other foods, either animal or vegetable, as is shown
by the accompanying tables of analyses. For this
reason they are well adapted as substitutes for flesh
foods, and for use in association with articles in
which starch or other non-nitrogenous nutrients
are the predominating principle; as. for example,
67
Table of Food Elements
68
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Flesh-Food Substitutes
69
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- 2 w.2 ✪ Protose Puree on Toast with Tomato Jelly
Page 21 · 1 recipe record on this page
Presented as published in 1904. 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
The dietetic value of meats, milk, and other animal foods consists principally in the nitrogenous and fatty food elements with which they supply the system. These important food elements are essential to life and health, and if, for any reason, the use of animal foods wholly or in part is discarded, there must be made a substitution of the same elements secured from other sources, else the diet will become an impoverished one. While many food substances contain a proportion of one or both of these elements, the chief source of supply, aside from animal foods, is nuts and leguminous seeds. In leguminous seeds, when mature, we find a higher proportion of nitrogenous material than in any other foods, either animal or vegetable, as is shown by the accompanying tables of analyses. For this reason they are well adapted as substitutes for flesh foods, and for use in association with articles in which starch or other non-nitrogenous nutrients are the predominating principle; as. for example,
Table of Food Elements
Healthful Cookery
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Table of Food Elements. — • Continued .
Flesh-Food Substitutes
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Records on this page
Protose Puree on Toast with Tomato Jelly