45 Barley Meal and Flour 10*5 45 t, „ Vienna Vanilla Wafer 9*4 42 Buckwheat Flour . 6*4 25 6*6 28 Corn Flour . • 7*1 28 Zwieback, or Rusk 9*8 45 C xxvi FOOD VALUES Article. Proteid per cent. Grains Proteid in 1 oz. Article. Proteid per cent. Grains Proteid in 1 oz. VEGETABLES. Nectarine 0-6 Orange .... 0*8 — j Artichoke 2-6 9 Pear .... 0*6 — Beet, cooked . 2*3 9 Pineapple 0*4 — Cabbage 1-6 6 Plum ... 1-0 4 „ curly 4-1 18 Pomegranate . 1-5 4 „ sprouts . 4-7 18 Prune .... 0-9 — Carrot .... 1-1 4 Raspberry, red 1*0 4 Cauliflower 1-8 6 Strawberry 1-0 4 Celery .... 11 4 Water Melon . 0-4 — Corn, green . 31 12 Wortleberry . 0-7 — Cucumber 0*8 — Horse-radish . 1-4 4 Olive .... 11 4 FRUITS (Dried). Onion ... 1-6 6 Parsnip ... 1-6 6 Apple .... 1-6 4 Potato .... 2-2 9 Apricot .... 4-7 18 „ cooked, boiled 2-5 9 Citron .... 0‘5 — „ ,, chipped . 6-8 28 Currant Zante 2-4 9 „ „ mashed . 26 9 Date .... 2-1 9 „ sweet, raw, or fresh 1*8 6 Fig .... 43 18 Radish .... 1*3 4 Pear .... 2-8 9 Rhubarb . 0-6 — Prune ... 21 9 , Sauerkraut i 1*7 6 Raisin .... 26 10 | Spinach, fresh j 2-1 9 j Tomato .... ! 0-9 — i Turnip .... 1-3 4 FRUITS (Canned and Preserved). FRUITS (Fresh). Apple, Crab . 0-3 — ,, Sauce . 0-2 — Apple .... 0*4 — Apricot .... 09 — ! Apricot .... 11 4 Blackberry 0*8 — ! Banana, yellow 1*3 4 Blueberry 06 — 1 Blackberry 1*3 4 Cherry .... 11 4 Cherry .... 1*0 4 Cherry Jelly . 1-2 4 Cranberry 0-4 — Fig, stewed . 1-2 4 Currant .... 1-5 4 Marmalade Orange-peel . 0-6 — Fig, green 1*5 — Peach .... 0-7 — Grape .... 1*3 4 Pear .... 0-3 — Huckleberry . 0-6 — Pineapple 04 — Lemon . 10 4 Prune Sauce . 0-5 FOOD VALUES XXVll Article. Proteid per cent. Grains Proteid in 1 oz. Articlk. Proteid per cent. Grains Proteid in 1 oz. Strawberry 0-7 Cocoa 5*7 20 Tomato Preserves . 0-7 — „ prepared 6-3 24 Filbert . 15'6 60 Hickory 15-4 60 NUTS. Lichi | 2-9 12 Pecan i 96 38 Almond .... 21*0 92 Pine Kernel, Pinon ! 14-6 58 Beech .... 21‘9 92 „ Pignolias . 33-9 146 Biotes (Acorn) 8*1 36 „ Piniones 6*7 28 Brazil .... 17-0 73 Pistachio 22-8 95 Butter .... 27*9 116 Sabin Pine Nut j 28-1 112 Chestnut, fresh 6-2 28 Walnut ... 184 79 „ dried 10-7 45 „ Californian 27-6 i 118 SOUPS AND PUREES 1. Artichoke Soup (No. i). Ingredients. One quart of Milk. Three pounds of Artichokes. Two Spanish Onions. Pepper to taste. Three Bay leaves. One gill of Cream. One lump of Sugar✪ Artichoke Soup (No. 1). Peel and slice the onions and throw them into cold water and let them come to a boil as quickly as possible ; let them boil fast for three minutes, then drain the water from them. Boil the artichokes until they are tender in the milk, with the onions and lump of sugar. Pass all through a sieve, then return to the saucepan with the bay leaves and pepper, and simmer for half an hour ; add the cream last thing. Serve very hot with croutons. 2. Artichoke Soup (No. 2). Ingredients. One pound and a half of Arti- chokes. One quart of Milk. Three quarters of an ounce of Butter. Six ounces of Onions. One dozen and a half white Peppercorns. ✪ Artichoke Soup (No. 2)

AI-modernized reading of the original text

Barley Meal and Flour 10*5 t, „ Vienna Vanilla Wafer 9*4 Buckwheat Flour . 6*4 6*6 Corn Flour . • 7*1 Zwieback, or Rusk 9*8 FOOD VALUES Article. Proteid per cent. Grains Proteid in 1 oz. Article. Proteid per cent. Grains Proteid in 1 oz. Nectarine 0-6 Orange .... 0*8 — j Artichoke 2-6 Pear .... 0*6 — Beet, cooked . 2*3 Pineapple 0*4 — Cabbage 1-6 Plum ... 1-0 „ curly 4-1 Pomegranate . 1-5 „ sprouts . 4-7 Prune .... 0-9 — Carrot .... 1-1 Raspberry, red 1*0 Cauliflower 1-8 Strawberry 1-0 Celery .... Water Melon . 0-4 — Corn, green . Wortleberry . 0-7 — Cucumber 0*8 — Horse-radish . 1-4 Olive .... FRUITS (Dried). Onion ... 1-6 Parsnip ... 1-6 Apple .... 1-6 Potato .... 2-2 Apricot .... 4-7 „ cooked, boiled 2-5 Citron .... 0‘5 — „ ,, chipped . 6-8 Currant Zante 2-4 „ „ mashed . Date .... 2-1 „ sweet, raw, or fresh 1*8 Fig .... Radish .... 1*3 Pear .... 2-8 Rhubarb . 0-6 — Prune ... , Sauerkraut i 1*7 Raisin .... | Spinach, fresh j 2-1 j Tomato .... ! 0-9 — i Turnip .... 1-3 FRUITS (Canned and Preserved). FRUITS (Fresh). Apple, Crab . 0-3 — ,, Sauce . 0-2 — Apple .... 0*4 — Apricot .... — ! Apricot .... Blackberry 0*8 — ! Banana, yellow 1*3 Blueberry — 1 Blackberry 1*3 Cherry .... Cherry .... 1*0 Cherry Jelly . 1-2 Cranberry 0-4 — Fig, stewed . 1-2 Currant .... 1-5 Marmalade Orange-peel . 0-6 — Fig, green 1*5 — Peach .... 0-7 — Grape .... 1*3 Pear .... 0-3 — Huckleberry . 0-6 — Pineapple — Lemon . Prune Sauce . 0-5 FOOD VALUES XXVll Article. Proteid per cent. Grains Proteid in 1 oz. Articlk. Proteid per cent. Grains Proteid in 1 oz. Strawberry 0-7 Cocoa 5*7 Tomato Preserves . 0-7 — „ prepared 6-3 Filbert . 15'6 Hickory 15-4 NUTS. Lichi | 2-9 Pecan i 96 Almond .... 21*0 Pine Kernel, Pinon ! 14-6 Beech .... 21‘9 „ Pignolias . 33-9 Biotes (Acorn) 8*1 „ Piniones 6*7 Brazil .... 17-0 Pistachio 22-8 Butter .... 27*9 Sabin Pine Nut j 28-1 Chestnut, fresh 6-2 Walnut ... „ dried 10-7 „ Californian 27-6 1. Artichoke Soup (No. i). Ingredients. One quart of Milk. Three pounds of Artichokes. Two Spanish Onions. Pepper to taste. Three Bay leaves. One gill of Cream. One lump of Sugar. Peel and slice the onions and throw them into cold water and let them come to a boil as quickly as possible ; let them boil fast for three minutes, then drain the water from them. Boil the artichokes until they are tender in the milk, with the onions and lump of sugar. Pass all through a sieve, then return to the saucepan with the bay leaves and pepper, and simmer for half an hour ; add the cream last thing. Serve very hot with croutons. 2. Artichoke Soup (No. 2). Ingredients. One pound and a half of Artichokes. One quart of Milk. Three quarters of an ounce of Butter. Six ounces of Onions. One dozen and a half white Peppercorns.

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The Apsley cookery book