., | Pectinous| _Albu-
p : Sugar | Free Acid es| . Minous
Kinds of Fruit Per cent. | Per cent. ee Substances
Apple........ aie aes aeeabigu 7toz10} $tor 5 5
‘Apricot Dilcvaresess cane tuaticnests 1to2 4tor | sto1o] f$tor
eer Sdese Gfaine Sugsanszave ota
Rubus Villosus.............
“Canadensis. Bal - 1 to 14 bi
8 Priviats weiss sues eo
led (Vac. Resinosum).. 5 I 4 i
Lapis eawass Meigen SeRee eS 8 to 13 I 4 to 3 3 to 3
eRe (red). saitsPned Reabew Ye 4to7 1 to2 4 to}
Gooseberry .............4. ....| 6t08 1} £to2
POAC croncinsiapetidnatiisine aessiecte's 4 6
po wistena sh tcneheseccrodonseicusensase vi 3
nea pple ss cecdscemonueeeniony ove I
Bhi vais@ieausun aunt whines os tto2 | $tor | 2torr 3
Raspberry (Rubus Idoeus)...| 3 to 5 I 2tos I
Strawberry ..............00- 3 t07 I 2 4
ANALYSES OF FRUITS: U.S. DISPENSATORY:
WOOD & BACHE
Barberry:
Per cent.
Malic acid............- 5.92
Sugar sissy esse asayreess 4.67
Gums see sans ese saee 6.61
Water 5.5 ca veceiis's ones 67.16
Salts, Potassa, and
Lami: ieccineselecress .06
Mulberry: (Analysis of H. Van |
Heese):
Per cent.
Glucose and uncrys-
tallisable sugar..... 9.19
Free acid (supposed
to be malic and tar-
PATIC) ks cower eves eee 1.86
SH ikea a iean sweats ence V.57
Album. matter........ 0.39
Pectic « S$ -fa ts,
salts, and gum...... 2.03
ALOR vise certs wane tate 84.71
Insoluble matter as
seeds, pectose, cellu-
lose, etc............. 1.25
Fig: (Grape-sugar, gum, and
mucilage. Koenig’s Anal.)
Per cent.
Water onc sccanesinass ec 31.20
Nitrogenous material. 4.01
Sugar. es cscs danse ceed 49-79
Ashes ccctci wander est 2.86
Reckoned on the weight of
absolutely dry material the ni-
trogenous material: 5.75%;
sugar: 72.56%.
Prune: Koenig’s Analysis.
(Contains uncrystallisable
sugar, malic acid, and muci-
laginous matter).
Per cent.
Water scien: cases cous 29.30
Nitrogenous mat..... 2.50
Fab oe asiadcas ated ocaanes é 53
Sugar lees cence cee 4.35
Other nit. free mat.. us 89
Free acid.............. 2.72
Woody fibre (not in-
cluding stone)....... 1.48
Ds ctiowiaw webeog seen e4% 1.38
FRESH FRUITS. AVERAGE COMPOSITION*
NoRTHERN
. Car- Fuel -
Food Materials Refuse} Water |Protein| Fat Les Ash —
Per Ct.|Per Ct.) Per Ct.\Per Ct.\Per Ct.|Per Ct.jpound
Apples............ 25. 163.3 | .3 3 «10.8 53 Tgo
Grapes ........... 25. 58.0 |1.0 1.2 14.4 4 205
Muskmelons...... 50. 44:8 | a3 |eiswsss 4.6 3 80
Watermelon...... 59.4 137-5 2 I 2.7 I 50
P@arss: wos ie isaess 10,0 |76.0 5 4 12.7 4 230
N. Persimmons..j....... 66.1 8 7 131.5 9 550
(edible portion)
Raspberries......]....... 85.8 [1.0 J... 12.6 .6 220
Strawberries ..... 5. |85.9 9 6 7.0 6 150
Dried.
Applesivssicxesexlercices 28.1 }1.6 |2.2 [66.1 | 2.0 | 1185
Apricots..........}....... 29.4 |4.7 1.0 |62.5 | 2.4 | 1125
Raisins ........... 10,00 |13.1 |2.3 3.0 {68.5 3-1 | 1265
* Extracts from Table 1, Farmers’ Bulletin, No. 142. Principles of Nutrition
and Nutritive Value of Food. (Rev. Ed.) By W. O. Atwater, Ph. D., Special Agent
in Charge of Nutrition Investigations Office of Experiment Station.
TROPICAL AND SEMI-TROPICAL FRUITS
Fruit recipes
1907Page 132
Presented as published in 1907. 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
., | Pectinous Album: Sugar | Free Acid es. Minous Kinds of Fruit Per cent. | Per cent. ee Substances Apple........ 7 to 10 $tor 5 5 ‘Apricot 1 to 2 4 to 8 to 10 f$tor eer Substances of Rubus Villosus............. Canadensis (Vac. Resinosum).. 5 4 8 to 13 4 to 5 3 to 5 (red) 4 to 7 1 to 2 4 to 5 Gooseberry .............4. ....| 6t08 1} £to2 Peach 4 to 6 Pineapple 1 to 2 2 to 3 Raspberry (Rubus Idaeus)...| 3 to 5 1 2 to 3 1 Strawberry.............3 to 7 1 0.5 to 1.5
ANALYSES OF FRUITS: U.S. DISPENSATORY: WOOD & BACHE
Barberry:
Per cent. Malic acid............- 5.92 Sugar sissy esse asayreess 4.67 Gums see sans ese saee 6.61 Water 5.5 ca veceiis's ones 67.16
Salts, Potassa, and Lami: ieccineselecress .06
Mulberry: (Analysis of H. Van |
Heese): Per cent. Glucose and uncrystallisable sugar..... 9.19
Free acid (supposed to be malic and tar-
tactic) 1.86
Starch 0.57 Album. matter........ 0.39 Pectic « S$ -fa ts,
salts, and gum...... 2.03
Water 84.71 Insoluble matter as
seeds, pectose, cellulose, etc............. 1.25
Fig: (Grape-sugar, gum, and mucilage. Koenig’s Anal.)
Per cent.
Water onc sccanesinass ec 31.20
Nitrogenous material. 4.01
Sugar. es cscs danse ceed 49-79
Ashes ccctci wander est 2.86
Reckoned on the weight of absolutely dry material: ni-
trogenous material: 5.75%; sugar: 72.56%. Prune: Koenig’s Analysis.
(Contains uncrystallisable sugar, malic acid, and mucilaginous matter).
Per cent.
Water scien: cases cous 29.30
Nitrogenous mat..... 2.50
Fat 0.53
Sugar 64.35
Other nit. free mat. 1.89
Free acid.............. 2.72 Woody fibre (not including stone)....... 1.48
Ash 1.38
FRESH FRUITS. AVERAGE COMPOSITION*
NORTHERN
. Car- Fuel -
Food Materials Refuse} Water |Protein| Fat Les Ash — Per Ct.|Per Ct.) Per Ct.\Per Ct.\Per Ct.|Per Ct.jpound
Apples............ 25. 163.3 | .3 3 «10.8 53 Tgo Grapes ........... 25. 58.0 |1.0 1.2 14.4 4 205 Muskmelons...... 50. 44.8 1.3 0.2 4.6 0.3 80 Watermelon...... 59.4 137.5 0.2 0.1 2.7 0.1 50 Pears 10.0 76.0 0.5 0.4 12.7 0.4 230 N. Persimmons...... 66.1 188.7 1.1 13.1 0.9 550
(edible portion) Raspberries...... 85.8 1.0 0.5 12.6 0.6 220 Strawberries..... 85.9 0.9 0.6 7.0 0.6 150 Dried.
Apples 28.1 1.6 2.2 66.1 2.0 1185 Apricots...... 29.4 4.7 1.0 62.5 2.4 1125 Raisins 10.0 13.1 2.3 3.0 68.5 3.1 1265
* Extracts from Table 1, Farmers’ Bulletin, No. 142. Principles of Nutrition and Nutritive Value of Food. (Rev. Ed.) By W. O. Atwater, Ph. D., Special Agent in Charge of Nutrition Investigations Office of Experiment Station.
TROPICAL AND SEMI-TROPICAL FRUITS