Foop Water | Prorermy| Fat Be eccns CELLULOSE gy ote
CEREALS Per Cent | Per Cent | Per Cent | Per Cent} Per Cent | Per Cent
VTE i IE of 0) 12,2 ay 703 2.4 1.8
Oe isd 505 ay ra TORS 10.0 AG a7 7 Ts
MERON aiy) 3 eNO 11.8 5.0 5ORe, tot: 5 3.0
Pee oad! Fk Tong E20 rs vas 2:5 £.0
aS OS amen ies a6, 8.0 2.0 76.0 1.0 eo)
BAO Vols, oak ULO.0 II. 2:3 69.5 3.8 255
Buckwheat... (3)12.6-4 “To.0 2.2 7 eGArs 8.7 2.0
LEGUMES
Fresh Legumes:
String beans 89.2 2.3 aa 7.4 1.9 8
Shelled kidney
Weciesies thes i) 555.0) 9.4 6 29.1 7 2.0
Shelled lima
Bean sors EGS .5 vias MY) 2210 17 hey,
Shelled peas .| 74.6 7.0 a 16.9 t:7 1.0
Dried Legumes: |
Lima beans .| 10.4 18.1 fe, 65.9 Me Avs
Navy beans .| 12.6 22.5 1.8 59.6 4.4 cer
Bewgils 3 = i¢/>; 8.4 Fey, 1.0 59.2 oh 507
Dried peas. 9.5 24.6 I.0 62.0 ALS 2.9
Peanutsi ia ews Qa2 25.8 38.6 24.4 2.5 2.0
Roots AND
TUBERS
Borsto + Rs 78.3 2.2 a 18.0 4 1.0
Sweet potato .| 60. 1.8 a 26.1 1.3 vi
Delete ge Feh ABTS 1.6 a 8.8 me) Eat
Pelotac ihe. | kone 15 4 11.8 1.4 8
Carrots | cuit oh BSc | Bor 4 8.2 Est 1.0
Igo
CHEMICAL COMPOSITION OF FOODS
TABLES SHOWING THE CHEMICAL COMPOSITION OF Foops Com-
MONLY USED IN THE AVERAGE AMERICAN DiEtT — Continued
Foop WatTER | PROTEIN Fat aes
Roots AND
TUBERS Per Cent | Per Cent | Per Cent | Per Cent
Parsnips . 83.0 1.6 5 II.0
Salsify - 85.4 fig? 3 6.8
Turnips 89.6 154 12 6.8
Rutabagas S86 \ |e eis iy VS
Onions 87.6 216 “2 O:1
FRESH FRUITS
Apples 84.6 4 a 13.0
Apricots 85.0 Tal DY 13.4
Bananas . Woes 13 6 21.0
Blackberries 86.3 £3 1.0 8.4
Cherries 80.9 1.0 8 16:5
Cranberries . 88.9 4 6 8.4
Currants 85.0 I.5 Le 12.8
Grapes 77.4 rs 1.6 14.9
Lemons 89.3 1.0 vi shen
Muskmelons 89.5 6 7 732
Olives O7s0n 225 £725 Say
Oranges 86.9 8 v2 11.6
Peaches 89.4 7 ba; 5.8
Pears 80.9 1.0 “Ss 15:7
Pineapples 89.3 4 ye 9.3
Plums cee On 10 20.1
Raspberries, red | 85.8 10 Ag 9.7
eet Mplack’ \ Sarr ts7 I.0 12.6
Strawberries 90.4 1.0 6 6.0
Watermelons Q2.4 4 ‘2 6.7
DriepD FRUvITS
Apples 26.1 1.6 2.2 62.0
Apricots . 20.4 4.7 1.0 62.5
CELLULOSE precy
Per Cent | Per Cent
2.5 Pid
2.0 1.2
3 8
2 Nea
8 6
1.2 i
5
1.0 8
2.5 =
“2 6
1.4 15
8, 7,
4.3 “5
1s a5
2.1 6
3-3 4.4
MEA -5
3.6 4
15 ae
4 xe
vi a
2.9 6
ie .6
1.4 6
°3
6.1 2.0
2.4
CHEMICAL COMPOSITION OF FOODS
19!
TABLES SHOWING THE CHEMICAL COMPOSITION OF Foops Com-
MONLY USED IN THE AVERAGE AMERICAN DIET — Concluded
Foop
WATER
DrIED FRUITS
Citrons
Dates
Figs
hears. .
Prunes
Raisins
Currants
Nuts
Almonds .
Hickory nuts
Pecans
Walnuts .
MILK AND
PRODUCTS
Whole milk .
Skim milk
Buttermilk
Condensed milk
Cheese, Cheddar
Full cream
Roquefort .
Swiss io |
Neufchatel
Cottage
Eggs
Per Cent
19.0
15.4
18.8
16.6
PR Lae
14.6
1 a
4.5
34
27
255
87.0
O°.)
QI.O
26.9
27.4
34.2
39-3
Bi4
50.0
92.0
74.7
PROTEIN
Per Cent
5
per
4.3
2.8
out
2.6
2.4
20.6
15.4
18.4
3-3
3-4
3.0
8.8
be]
25.9
22.6
27.6
18.7
20.0
14.8
Fat
Per Cent
TS
"2.8
Ss
5-4
3:3
157
54-9
67.4
79-5
64:4
33:7
29.5
34.9
27.4
I.O
1005
suprate | CELLULOSE | ‘\ixrroe
Ber Gent;|) PeriCent |) Bers Cent
78.1 + xe)
74.6 3.8 13
68.0 6.2 2.4
66.0 6.9 os
71.2 2.5 2.3
73.6 2.5, 3-4
1.2 3.0 4.5
17.3 2.0 2.0
FIA Bec
Dow as 1.9
13.0 1.4 E:7,
Se 5
ea. sok
4.8 1 |
54.1 1.9
Apt 4.0
2h 3.8
1.8 6.8
1:3 4.8
BAS 2.4
4.3 1.8
1.0
CONLEY P. C.—13
192
_~ AMOUNT OF REFUSE IN SOME FOODS
TABLES SHOWING THE AMOUNT OF REFUSE IN SOME VEGETABLES,
AND IN MEATS AND FISH
Page 73
Presented as published in 1914. 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
Foop Water | Protein | Fat | Carbohydrates | Cellulose | Ash CEREALS Per Cent | Per Cent | Per Cent | Per Cent} Per Cent | Per Cent VTE i IE of 0) 12,2 ay 703 2.4 1.8 Oe isd 505 ay ra TORS 10.0 AG a7 7 Ts MERON aiy) 3 eNO 11.8 5.0 5ORe, tot: 5 3.0 Pee oad! Fk Tong E20 rs vas 2:5 £.0 aS OS amen ies a6, 8.0 2.0 76.0 1.0 eo) BAO Vols, oak ULO.0 II. 2:3 69.5 3.8 255 Buckwheat... (3)12.6-4 “To.0 2.2 7 eGArs 8.7 2.0 Fresh Legumes: String beans 89.2 2.3 aa 7.4 1.9 8 Shelled kidney Weciesies thes i) 555.0) 9.4 6 29.1 7 2.0 Shelled lima Bean sors EGS .5 vias MY) 2210 17 hey, Shelled peas .| 74.6 7.0 a 16.9 t:7 1.0 Dried Legumes: | Lima beans .| 10.4 18.1 fe, 65.9 Me Avs Navy beans .| 12.6 22.5 1.8 59.6 4.4 cer Bewgils 3 = i¢/>; 8.4 Fey, 1.0 59.2 oh 507 Dried peas. 9.5 24.6 I.0 62.0 ALS 2.9 Peanutsi ia ews Qa2 25.8 38.6 24.4 2.5 2.0 Roots AND TUBERS Borsto + Rs 78.3 2.2 a 18.0 4 1.0 Sweet potato .| 60. 1.8 a 26.1 1.3 vi Delete ge Feh ABTS 1.6 a 8.8 me) Eat Pelotac ihe. | kone 15 4 11.8 1.4 8 Carrots | cuit oh BSc | Bor 4 8.2 Est 1.0
Igo
CHEMICAL COMPOSITION OF FOODS
TABLES SHOWING THE CHEMICAL COMPOSITION OF Foods Com-
MONLY USED IN THE AVERAGE AMERICAN DIET — Continued
Foop WatTER | PROTEIN Fat aes Roots AND
TUBERS Per Cent | Per Cent | Per Cent | Per Cent Parsnips . 83.0 1.6 5 II.0 Salsify - 85.4 fig? 3 6.8 Turnips 89.6 154 12 6.8 Rutabagas S86 \ |e eis iy VS Onions 87.6 216 “2 O:1
FRESH FRUITS
Apples 84.6 4 a 13.0 Apricots 85.0 Tal DY 13.4 Bananas . Woes 13 6 21.0 Blackberries 86.3 £3 1.0 8.4 Cherries 80.9 1.0 8 16:5 Cranberries . 88.9 4 6 8.4 Currants 85.0 I.5 Le 12.8 Grapes 77.4 rs 1.6 14.9 Lemons 89.3 1.0 vi shen Muskmelons 89.5 6 7 732 Olives O7s0n 225 £725 Say Oranges 86.9 8 v2 11.6 Peaches 89.4 7 ba; 5.8 Pears 80.9 1.0 “Ss 15:7 Pineapples 89.3 4 ye 9.3 Plums cee On 10 20.1 Raspberries, red | 85.8 10 Ag 9.7
eet Mplack’ \ Sarr ts7 I.0 12.6 Strawberries 90.4 1.0 6 6.0 Watermelons Q2.4 4 ‘2 6.7
DriepD FRUvITS
Apples 26.1 1.6 2.2 62.0 Apricots . 20.4 4.7 1.0 62.5
CELLULOSE precy
Per Cent | Per Cent 2.5 Pid 2.0 1.2 3 8 2 Nea 8 6 1.2 i 1.0 8 2.5 = “2 6 1.4 15 8, 7, 4.3 “5 1s a5 2.1 6 3-3 4.4 MEA -5 3.6 4 15 ae 4 xe vi a 2.9 6 ie .6 1.4 6 °3 6.1 2.0 2.4
CHEMICAL COMPOSITION OF FOODS!
TABLES SHOWING THE CHEMICAL COMPOSITION OF Foods Com-
MONLY USED IN THE AVERAGE AMERICAN DIET — Concluded
Foop
WATER
DrIED FRUITS
Citrons Dates Figs hears. . Prunes Raisins Currants
Nuts Almonds . Hickory nuts
Pecans
Walnuts .
MILK AND PRODUCTS Whole milk . Skim milk Buttermilk Condensed milk Cheese, Cheddar Full cream Roquefort . Swiss io | Neufchatel Cottage
Eggs
Per Cent 19.0 15.4 18.8 16.6 PR Lae 14.6 1 a
4.5
87.0 O°.) QI.O 26.9 27.4 34.2 39-3 Bi4 50.0 92.0
74.7
PROTEIN
Per Cent per 4.3 2.8 out 2.6
2.4
20.6 15.4
18.4
3-3 3-4 3.0 8.8 be] 25.9 22.6 27.6 18.7 20.0 14.8
Fat
Per Cent TS "2.8 Ss 5-4
3:3
54-9 67.4 79-5
64:4
33:7 29.5 34.9 27.4
I.O
suprate | CELLULOSE | ‘\ixrroe Ber Gent;|) PeriCent |) Bers Cent
78.1 + xe) 74.6 3.8 13 68.0 6.2 2.4 66.0 6.9 os 71.2 2.5 2.3 73.6 2.5, 3-4 1.2 3.0 4.5 17.3 2.0 2.0 FIA Bec Dow as 1.9 13.0 1.4 E:7, Se 5 ea. sok 4.8 1 | 54.1 1.9 Apt 4.0 2h 3.8 1.8 6.8 1:3 4.8 BAS 2.4 4.3 1.8 1.0
_~ AMOUNT OF REFUSE IN SOME FOODS
TABLES SHOWING THE AMOUNT OF REFUSE IN SOME VEGETABLES, AND IN MEATS AND FISH