0.4% fat, 0.80% salts
637o " 18%, proteids, 18% fat, 1% ash
14% " 66% starch, 12% proteids, 2% fat,
1.50% sugar, 3% fibrin
NOTE — Figures given are based upon 100%. Where the percent-
ages do not make a total of 100 the unimportant deficiency is com-
posed of waste materials.
REFERENCE : The most important food elements are as follows :
NITROGENOUS COMPOUNDS— Albumen, Casein, Fibrin and
Gluten — contained in lean meats, eggs, fish, milk, etc., also classed as
Proteid or Albuminous substances are needed for the formation of
muscles and other tissues of the human body. CARBON, OXYGEN
and HYDROGEN, the Carbon Compounds, are divided into HYDRO-
CARBONS, the fats which are burned in the body, yielding heat, vital
forces, etc., and CARBOHYDRATES, the fat producers, Avhich include
sugars, starch, gums, dextrin, etc., containing less carbon, but Hydro-
gen and Oxygen in right proportion to produce water. ASH, the Min-
eral Elements, as Salts, Lime, Phosphorus, Sulphur, etc., supplied espe-
cially by vegetables, are required for the bones, blood, nerves, etc.
Cooking Time Table
FOR CANNING SUGAR REQUIRED TO QUART
Blackberries Boil 6 min Use 6 oz. sugar
Cherries Boil 5 min " 6" "
Crab Apples (Siberian) . .Boil 25 min. (moder-
ately) '' 8 "
Currants (ripe) Boil 6 min " 8 "
Peaches, whole Boil 15 min. ; halved
8 min '' 4 "
Pears (Bartlett) Halved boil 20 min. '' 6 "
Pineapples, Sliced Boil 15 min '* 6 "
Plums Boil (moderately) 10
min " 8 "
Raspberries Boil 6 min " 4: "
Strawberries Boil 15 min. moder-
ately " 8 "
Tomatoes Boil 20 min. without sugar.
Whortle Berries (Blue-
berries) Boil 5 min Use 4 oz.
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Page 412
Presented as published in 1917. 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
0.4% fat, 0.80% salts 637o " 18%, proteids, 18% fat, 1% ash 14% " 66% starch, 12% proteids, 2% fat, 1.50% sugar, 3% fibrin
NOTE — Figures given are based upon 100%. Where the percentages do not make a total of 100 the unimportant deficiency is composed of waste materials.
REFERENCE : The most important food elements are as follows :
NITROGENOUS COMPOUNDS— Albumen, Casein, Fibrin and Gluten — contained in lean meats, eggs, fish, milk, etc., also classed as Proteid or Albuminous substances are needed for the formation of muscles and other tissues of the human body. CARBON, OXYGEN and HYDROGEN, the Carbon Compounds, are divided into HYDRO- CARBONS, the fats which are burned in the body, yielding heat, vital forces, etc., and CARBOHYDRATES, the fat producers, Avhich include sugars, starch, gums, dextrin, etc., containing less carbon, but Hydrogen and Oxygen in right proportion to produce water. ASH, the Mineral Elements, as Salts, Lime, Phosphorus, Sulphur, etc., supplied especially by vegetables, are required for the bones, blood, nerves, etc.
Cooking Time Table
FOR CANNING SUGAR REQUIRED TO QUART
Blackberries Boil 6 min Use 6 oz. sugar
Cherries Boil 5 min " 6" "
Crab Apples (Siberian) . .Boil 25 min. (moderately) '' 8 "
Currants (ripe) Boil 6 min " 8 "
Peaches, whole Boil 15 min. ; halved
8 min '' 4 "
Pears (Bartlett) Halved boil 20 min. '' 6 "
Pineapples, Sliced Boil 15 min '* 6 "
Plums Boil (moderately) 10
min " 8 "
Raspberries Boil 6 min " 4: "
Strawberries Boil 15 min. moderately " 8 "
Tomatoes Boil 20 min. without sugar.
Whortle Berries (Blueberries) Boil 5 min Use 4 oz.
CAN
to
< t
qt.
1 1
can
LIBRARY OF CONGRESS
llllllllllllll 0 014 181 906 9
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t-fWi