[Quantities of foodstuffs in pounds. Fuel value in calories.]
by
Protein ,
Fats,
Carbohydrates ; Fuel value.
FEM —
S3
Weights of nutrients and calories of energy
in 25 cents' worth
Cts.
U>.
1 Lbs.
» Lbs. 3 L!
bs.
2000 Cal. 6000 Cal. 10000
CaL
25.0
1.00
1 1 1 1
m
Beet, sirloin
Sm
5.0
1.67
a^
Beef, ronnd
Beef, neck ,
6.0
4.17
Mmm^^^
22.0
1.14
m
tmmia^mmi^^
16.0
1.56
^^^
Ham, smoked .
Salt pork, very fat
2.0
2.08
Codfish, fresh
8.0
3.13
M
■■
7.0
3.57
^i^!l
12.0
2. OS
Sj^l
^■^i^i^^
18.0
14.;
1.43
1.70
M
Eggs, 05 cents dozen
M
^— ■
Milk, 7 cente quart
3.5
7.14
:::tel 1
Cheese, whole milk
15.0
1.C7
^.JL^
Cheese, skim milk
80
3.13
■X:::-.- :■,::■ :.:^ I
Butter
■^0.0
C.83
=^^=^1
5.0
5.00
-i
3.0
6.33
::::■:::• W
Wheat flour
M^heat bread
7,0
3.57
m 1
2.5
10.00
jr- — 1 — r -~
Beans
■i 0
5 00
m:.mmi J
Potatoes
1.2
20.00
:-« 1
Standard for daUy diet for )
G«
Am
rman''
erican'
m ■ 1
man at moderate work.--)
^^—J^
j- Atwater.
INDEX
Abbreviations, table of, 55.
Absorption of food in tlie body,
process of, 197.
Acetic acid, formation of, in dough,
129.
Acids :
carbonates, action of acids on,
105.
effect of, on digestion of starch.
134.
experiments with soda and allca-
lies, 104, 105.
foods supijlying acids to the body,
226.
function in the body, 138.
hydrochloric acid in gastric juice,
87.
metals, action of acids on, 51.
neutralization of acids by al-
kalies, 106.
nitric acid, test for nitrogenous
substances, 87.
use of acids in cleaning, 36.
Adulteration in coffee, test for, 312.
Air:
batters made light by beating in
air, 107.
cleanliness, air as aid to, 33.
composition of, 6.
relation of, to fire, 7.
relation of, to life, 5.
testing air for carbon dioxide, 5.
Albumin :
albuminized milk, 302.
Albumin (continued) :
coagulation of, 86, 87, 145.
digestion of, 87.
effect of heat on, 85.
in eggs, 85.
in meat, 145.
in milk, 93.
test for albumin, 86, 145.
use of albumin in body, 85.
Alcohol :
alcohol produced by yeast, 128.
effect on the body, 140.
Alimentary canal and the digestion
of food, 195.
Alkalies :
experiments with acids and al-
kalies, 105.
grease removed by, 34.
neutralization of acids by alka-
lies, 106.
Aluminium, cleaning, 34.
Ammonia :
grease removed by, 34.
hard water, softening with am-
monia, 25.
laundry-work, use of ammonia
in, 35.
Amylopsin in pancreatic juice, 197.
Anatto, coloring for butter, 98.
Animal foods, 139, 144. See also Meat.
Apple sauce, recipe for, 232.
Apple tapioca, recipe for, 275.
Apples :
canning, 285.
329
330
INDEX
Apples {continued) :
dried, soaking, 235.
study of an apple, 226.
Apricots, dried, 235.
Asparagus :
cream-of-asparagus soup (table),
251.
information about, 244.
soup, use of asparagus water for,
159.
Assimilation of food, 178.
Babies, diet for, special preparations
of milk, 289.
Bacon, 176, 187.
Bacteria :
disease produced by, 33.
in relation to cleanliness, 33.
souring of milk caused by, 95.
study of, 280.
uses of, 283.
Baking:
apples and pears, 233.
bananas, 233.
bread, 111, 123.
cakes, 267.
definition of term, 52.
Page 144
Presented as published in 1901. 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.
[Quantities of foodstuffs in pounds. Fuel value in calories.]
by
Protein ,
Fats,
Carbohydrates ; Fuel value.
FEM —
S3
Weights of nutrients and calories of energy
in 25 cents' worth
Cts.
U>.
1 Lbs.
» Lbs. 3 L!
bs.
2000 Cal. 6000 Cal. 10000
CaL
25.0
1.00
1 1 1 1
m
Beet, sirloin
Sm
5.0
1.67
a^
Beef, ronnd
Beef, neck ,
6.0
4.17
Mmm^^^
22.0
1.14
m
tmmia^mmi^^
16.0
1.56
^^^
Ham, smoked .
Salt pork, very fat
2.0
2.08
Codfish, fresh
8.0
3.13
M
■■
7.0
3.57
^i^!l
12.0
2. OS
Sj^l
^■^i^i^^
18.0
14.;
1.43
1.70
M
Eggs, 05 cents dozen
M
^— ■
Milk, 7 cente quart
3.5
7.14
:::tel 1
Cheese, whole milk
15.0
1.C7
^.JL^
Cheese, skim milk
80
3.13
■X:::-.- :■,::■ :.:^ I
Butter
■^0.0
C.83
=^^=^1
5.0
5.00
-i
3.0
6.33
::::■:::• W
Wheat flour
M^heat bread
7,0
3.57
m 1
2.5
10.00
jr- — 1 — r -~
Beans
■i 0
5 00
m:.mmi J
Potatoes
1.2
20.00
:-« 1
Standard for daUy diet for )
G«
Am
rman''
erican'
m ■ 1
man at moderate work.--)
^^—J^
j- Atwater.
INDEX
Abbreviations, table of, 55.
Absorption of food in tlie body,
process of, 197.
Acetic acid, formation of, in dough,
129.
Acids :
carbonates, action of acids on,
105.
effect of, on digestion of starch.
134.
experiments with soda and allca-
lies, 104, 105.
foods supijlying acids to the body,
226.
function in the body, 138.
hydrochloric acid in gastric juice,
87.
metals, action of acids on, 51.
neutralization of acids by al-
kalies, 106.
nitric acid, test for nitrogenous
substances, 87.
use of acids in cleaning, 36.
Adulteration in coffee, test for, 312.
Air:
batters made light by beating in
air, 107.
cleanliness, air as aid to, 33.
composition of, 6.
relation of, to fire, 7.
relation of, to life, 5.
testing air for carbon dioxide, 5.
Albumin :
albuminized milk, 302.
Albumin (continued) :
coagulation of, 86, 87, 145.
digestion of, 87.
effect of heat on, 85.
in eggs, 85.
in meat, 145.
in milk, 93.
test for albumin, 86, 145.
use of albumin in body, 85.
Alcohol :
alcohol produced by yeast, 128.
effect on the body, 140.
Alimentary canal and the digestion
of food, 195.
Alkalies :
experiments with acids and al-
kalies, 105.
grease removed by, 34.
neutralization of acids by alka-
lies, 106.
Aluminium, cleaning, 34.
Ammonia :
grease removed by, 34.
hard water, softening with am-
monia, 25.
laundry-work, use of ammonia
in, 35.
Amylopsin in pancreatic juice, 197.
Anatto, coloring for butter, 98.
Animal foods, 139, 144. See also Meat.
Apple sauce, recipe for, 232.
Apple tapioca, recipe for, 275.
Apples :
canning, 285.
329
330
INDEX
Apples {continued) :
dried, soaking, 235.
study of an apple, 226.
Apricots, dried, 235.
Asparagus :
cream-of-asparagus soup (table),
251.
information about, 244.
soup, use of asparagus water for,
159.
Assimilation of food, 178.
Babies, diet for, special preparations
of milk, 289.
Bacon, 176, 187.
Bacteria :
disease produced by, 33.
in relation to cleanliness, 33.
souring of milk caused by, 95.
study of, 280.
uses of, 283.
Baking:
apples and pears, 233.
bananas, 233.
bread, 111, 123.
cakes, 267.
definition of term, 52.