These pounds and ounces have been estimated in as nearly
round numbers as possible. Common foods are not of definite
chemical composition; no two samples of any one food yield
identical results on analysis — hence, to repeat, round averages
have been given, as being easier to remember, easier to calculate
from, and sufficiently^ correct for everj^day use.
The estimation of the nutrients has been made from the
analyses of the foods ''as purchased," since we are all interested
in knowing just what we get for our money when we go to
market, and just how much of that good money has to be spent
for "refuse."
The calorific value of each food has been copied without alter-
ation from Bulletin 28, from the average "as purchased."
On the other hand, the 100-calorie portions have been esti-
mated from the foods as cooked and ready to serve, so that the
portions are, presumably, whollj^ edible.
The prices are of course approximate, and will be found to vary
according to season, locality, and ver>^ often according to the
amount purchased.
APPENDIX A
CHARTS OF THE COMPOSITION OF FOODS
BREAD, CAKE, AND CRACKERS — AS PURCHASED
Ounces of the following in 1 lb.
Cost
Am't
Name
of
in
Calories
1 lb.
1 lb.
Pro-
tein
Fat
C'hy
Water
Salts
fr. 1 lb.
Boston brown bread
$0.04
%of5»iloaf
2.0
0.2
8.0
5.7
0.1
1230
Graham
.05
1 loaf
1.5
0.3
8.3
5.7
0.2
1210
Rye
.05
1 loaf
1.5
0.1
8.5
5.7
0.2
1190
White
.05
1 loaf
1.5
0.2
8.5
.5.7
0.1
1215
Zwieback
.10
44 zwbk.
1.6
1.6
11.7
1.0
0.1
1970
Cake, avg. of
.15
1.0
1.5
10.0
3.3
0.2
1675
Crackers, avg.
.25
64 soda
1.4
1.4
12.0
1.0
0.2
1905
100-Calorie Portion of Above, as Purchased
Boston brown bread 1.3 ounces, one rather small, round slice.
Graham bread .... 1.3 ounces, one good slice.
Rye bread 1.3 ounces, one good slice.
White bread 1.3 ounces, one good slice.
Zwieback 0.8 ounce, between 2-3 zwieback.
Cake 1.0 ounce,
Crackers 0.8 ounce, between 3-4 crackers.
217
218
PRINCIPLES OF FOOD PREPARATION
II
CEREALS AND CEREAL PREPARATIONS — AS PURCHASED
Ounces of the following in 1 lb.
Cost
Am't
No. of
Name
of
in
Calories
1 lb.
1 lb.
Pro-
tein
Fat C'hy
Water
Salts
fr. 1 lb.
Barley (meal)
$0.10
2 cups
1.6
0.3
11.7
2.0
0.4
1640
Corn meal
.04
2)4 cups
1.5
0.3
12.0
2.0
0.2
1655
Macaroni
.12
40 stks.
2.2
0.1
11.8
1.7
0.2
1665
Oatmeal
.05
2 cups
2.5
1.2
11.0
1.0
0.3
1860
*Rice
.08
2 cups
1.3
0.0
12.6
2.0
0.1
1630
Rolled oats
.05
.3 cups
2.6
1.2
10.7
1.2
0.3
1850
Flaked wheat
.08
3-6 cups
2.0
0.3
12.0
1.4
0.3
1690
Shredded wheat
.123^
12 cups
2.0
0.3
12.0
1.5
0.2
1700
Wheat germs
.07
2 cups
1.6
0.3
12.2
1.7
0.2
1695
♦Amounts of the nutrients under 0.1 ounce in 1 lb. are omitted, since such
small quantities may be disregarded in ordinary work.
lOO-Calorie Portion of Above, as Ready to Serve
Corn-meal mush . . . 4-5 ounces,
Macaroni 3-4 ounces,
Oatmeal porridge . . . 3-4 ounces,
Rice, boiled 3-4 ounces,
Rolled oats, porridge . 3-4 ounces,
Flaked wheat, dry
Shredded wheat
Wheat germs . .
1 ounce,
1 ounce,
3-4 ounces.
an ordinary helping, about a
half-cupful,
a side dishful as usually helped,
an ordinary helping, a small
half-cupful,
an ordinary helping, a small
Page 94
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
A modernized reading is not available for this page yet. You are seeing the original text.
These pounds and ounces have been estimated in as nearly
round numbers as possible. Common foods are not of definite
chemical composition; no two samples of any one food yield
identical results on analysis — hence, to repeat, round averages
have been given, as being easier to remember, easier to calculate
from, and sufficiently^ correct for everj^day use.
The estimation of the nutrients has been made from the
analyses of the foods ''as purchased," since we are all interested
in knowing just what we get for our money when we go to
market, and just how much of that good money has to be spent
for "refuse."
The calorific value of each food has been copied without alter-
ation from Bulletin 28, from the average "as purchased."
On the other hand, the 100-calorie portions have been esti-
mated from the foods as cooked and ready to serve, so that the
portions are, presumably, whollj^ edible.
The prices are of course approximate, and will be found to vary
according to season, locality, and ver>^ often according to the
amount purchased.
APPENDIX A
CHARTS OF THE COMPOSITION OF FOODS
BREAD, CAKE, AND CRACKERS — AS PURCHASED
Ounces of the following in 1 lb.
Cost
Am't
Name
of
in
Calories
1 lb.
1 lb.
Pro-
tein
Fat
C'hy
Water
Salts
fr. 1 lb.
Boston brown bread
$0.04
%of5»iloaf
2.0
0.2
8.0
5.7
0.1
1230
Graham
.05
1 loaf
1.5
0.3
8.3
5.7
0.2
1210
Rye
.05
1 loaf
1.5
0.1
8.5
5.7
0.2
1190
White
.05
1 loaf
1.5
0.2
8.5
.5.7
0.1
1215
Zwieback
.10
44 zwbk.
1.6
1.6
11.7
1.0
0.1
1970
Cake, avg. of
.15
1.0
1.5
10.0
3.3
0.2
1675
Crackers, avg.
.25
64 soda
1.4
1.4
12.0
1.0
0.2
1905
100-Calorie Portion of Above, as Purchased
Boston brown bread 1.3 ounces, one rather small, round slice.
Graham bread .... 1.3 ounces, one good slice.
Rye bread 1.3 ounces, one good slice.
White bread 1.3 ounces, one good slice.
Zwieback 0.8 ounce, between 2-3 zwieback.
Cake 1.0 ounce,
Crackers 0.8 ounce, between 3-4 crackers.
217
218
PRINCIPLES OF FOOD PREPARATION
II
CEREALS AND CEREAL PREPARATIONS — AS PURCHASED
Ounces of the following in 1 lb.
Cost
Am't
No. of
Name
of
in
Calories
1 lb.
1 lb.
Pro-
tein
Fat C'hy
Water
Salts
fr. 1 lb.
Barley (meal)
$0.10
2 cups
1.6
0.3
11.7
2.0
0.4
1640
Corn meal
.04
2)4 cups
1.5
0.3
12.0
2.0
0.2
1655
Macaroni
.12
40 stks.
2.2
0.1
11.8
1.7
0.2
1665
Oatmeal
.05
2 cups
2.5
1.2
11.0
1.0
0.3
1860
*Rice
.08
2 cups
1.3
0.0
12.6
2.0
0.1
1630
Rolled oats
.05
.3 cups
2.6
1.2
10.7
1.2
0.3
1850
Flaked wheat
.08
3-6 cups
2.0
0.3
12.0
1.4
0.3
1690
Shredded wheat
.123^
12 cups
2.0
0.3
12.0
1.5
0.2
1700
Wheat germs
.07
2 cups
1.6
0.3
12.2
1.7
0.2
1695
♦Amounts of the nutrients under 0.1 ounce in 1 lb. are omitted, since such
small quantities may be disregarded in ordinary work.
lOO-Calorie Portion of Above, as Ready to Serve
Corn-meal mush . . . 4-5 ounces,
Macaroni 3-4 ounces,
Oatmeal porridge . . . 3-4 ounces,
Rice, boiled 3-4 ounces,
Rolled oats, porridge . 3-4 ounces,
Flaked wheat, dry
Shredded wheat
Wheat germs . .
1 ounce,
1 ounce,
3-4 ounces.
an ordinary helping, about a
half-cupful,
a side dishful as usually helped,
an ordinary helping, a small
half-cupful,
an ordinary helping, a small