8 quinces f c. sugar
1 1 c. water✪ Baked Quinces
Method :
e
Wipe, quarter, core and pare quinces. Put in a baking dish,
sprinkle with sugar, add the water, cover and cook until soft in a slow
oven.
Baked Pears
Ingredients :
8 pears i c. sugar
i c. water✪ Baked Pears
Method :
Same as for quinces. Small pears may be baked whole.
1 8 LABORATORY MANUAL OF FOODS AND COOKERY
Cranberry Sauce
Ingredients :
i qt. cranberries 2 c. sugar
2 c. water✪ Cranberry Sauce
Method :
Remove bruised berries, wash others in a strainer, and cook them in
water until they begin to burst. Add sugar and cook until thoroughly
soft. Skim.
Cranberry Jelly
Ingredients :
i qt. cranberries 2 c. sugar
i c. water✪ Cranberry Jelly
Method :
Cook cranberries in water until soft and press through a strainer.
Add sugar to the pulp. Stir until sugar dissolves, then boil until it
will jelly when dropped on a cold plate. Pour into molds previously
wet with cold water.
Spiced Cranberry Jelly
Ingredients :
i qt. cranberries 12 cloves
1 c. water 3 allspice berries
2 c. sugar small piece cinnamon
| tsp. salt✪ Spiced Cranberry Jelly
Method :
Tie spices in cheesecloth. Cook with berries and water until
berries are soft. Strain, and proceed as for cranberry jelly.
Dried Fruit
General Rules.
1. Wash quickly in several waters.
2. Soak in cold water overnight.
a. Shortens time of cooking.
b. Develops better flavor.
c. Lessens amount of sugar required.
3. Cook in this water until tender, using flame or the tireless
cooker.
4. Add sugar to softened fruit and cook a few minutes longer.
FRUITS 19
Prunes
Ingredients :
i Ib. prunes i qt. water
i tbsp. lemon juice i tbsp. orange juice
\ c. sugar✪ Prunes
Apricots
Ingredients :
i Ib. apricots i qt. water
| c. sugar✪ Apricots
NUTRITIVE VALUES OF COOKED FOODS
Because of variable changes in water content during cook-
ing, as well as variations in recipes used, it is not satisfactory to
attempt general statements of composition of cooked foods
and as a rule only raw foods are included in the standard
tables. It is, however, entirely feasible for the student of
cookery in any given operation to weigh the ingredients and
the final product and calculate the composition and food
value of the latter. Full directions and data for such cal-
culations will be found in Rose's Laboratory Handbook for
Dietetics.
To illustrate and encourage such calculations the food values
of typical cooked foods will be shown at intervals throughout
this book and it is recommended that the laboratory work in
cookery be made to include the accurate weighing of the fin-
ished product and the calculation of its food value in as many
cases as possible.
For the sake of completeness and because of the im-
portance now attached to these three elements, the food
values here given include data for calcium, phosphorus, and
iron. When time is limited, the protein, fat, carbohy-
drates, calories, and cost may be calculated without the ash
constituents.
20 LABORATORY MANUAL OF FOODS AND COOKERY
EXAMPLES OF CALCULATED FOOD VALUES
Apple Sauce
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Water .
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Total cooked
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239.2
Page 11 · 7 recipe records on this page
Presented as published in 1916. 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.
8 quinces f c. sugar
1 1 c. water
Method :
e
Wipe, quarter, core and pare quinces. Put in a baking dish,
sprinkle with sugar, add the water, cover and cook until soft in a slow
oven.
Baked Pears
Ingredients :
8 pears i c. sugar
i c. water
Method :
Same as for quinces. Small pears may be baked whole.
1 8 LABORATORY MANUAL OF FOODS AND COOKERY
Cranberry Sauce
Ingredients :
i qt. cranberries 2 c. sugar
2 c. water
Method :
Remove bruised berries, wash others in a strainer, and cook them in
water until they begin to burst. Add sugar and cook until thoroughly
soft. Skim.
Cranberry Jelly
Ingredients :
i qt. cranberries 2 c. sugar
i c. water
Method :
Cook cranberries in water until soft and press through a strainer.
Add sugar to the pulp. Stir until sugar dissolves, then boil until it
will jelly when dropped on a cold plate. Pour into molds previously
wet with cold water.
Spiced Cranberry Jelly
Ingredients :
i qt. cranberries 12 cloves
1 c. water 3 allspice berries
2 c. sugar small piece cinnamon
| tsp. salt
Method :
Tie spices in cheesecloth. Cook with berries and water until
berries are soft. Strain, and proceed as for cranberry jelly.
Dried Fruit
General Rules.
1. Wash quickly in several waters.
2. Soak in cold water overnight.
a. Shortens time of cooking.
b. Develops better flavor.
c. Lessens amount of sugar required.
3. Cook in this water until tender, using flame or the tireless
cooker.
4. Add sugar to softened fruit and cook a few minutes longer.
FRUITS 19
Prunes
Ingredients :
i Ib. prunes i qt. water
i tbsp. lemon juice i tbsp. orange juice
\ c. sugar
Apricots
Ingredients :
i Ib. apricots i qt. water
| c. sugar
NUTRITIVE VALUES OF COOKED FOODS
Because of variable changes in water content during cook-
ing, as well as variations in recipes used, it is not satisfactory to
attempt general statements of composition of cooked foods
and as a rule only raw foods are included in the standard
tables. It is, however, entirely feasible for the student of
cookery in any given operation to weigh the ingredients and
the final product and calculate the composition and food
value of the latter. Full directions and data for such cal-
culations will be found in Rose's Laboratory Handbook for
Dietetics.
To illustrate and encourage such calculations the food values
of typical cooked foods will be shown at intervals throughout
this book and it is recommended that the laboratory work in
cookery be made to include the accurate weighing of the fin-
ished product and the calculation of its food value in as many
cases as possible.
For the sake of completeness and because of the im-
portance now attached to these three elements, the food
values here given include data for calcium, phosphorus, and
iron. When time is limited, the protein, fat, carbohy-
drates, calories, and cost may be calculated without the ash
constituents.
20 LABORATORY MANUAL OF FOODS AND COOKERY
EXAMPLES OF CALCULATED FOOD VALUES
Apple Sauce
H
O
cn^
a
H
S t"
— 4 t/5
CD
1 <"
j "
«S tn
01
C/2
§|
H S
H £
°s
j *^
2 S
H
en
M M 6
M tn C
^ c
MATERIAL
H
§0
^s
§J
H O
0 HJ
H <
O
O
$60
1§
^0
^
•^
PH
prf
U
^"rt
9 ~
<
CJ
CJ
Apples
3
159
.64
•79
22.58
100
.034
.022
•05
.0005
Sugar .
6 tbsp.
80.2
80.2
321
.0106
Water .
\ c.
Total cooked
- c
239.2