Butternuts 4 ounces,
Chestnuts 1.1 ounces,
Cocoanuts 1.1 ounces.
Filberts 1.0 ounce,
Hickory nuts .... 1.3 ounces.
Peanuts 0.8 ounce.
Pecans 0.8 ounce.
Walnuts 0.9 ounce,
7 or 8 almonds.
1 to 2 chestnuts.
10 to 12 nuts.
6 to 8 nuts,
about a dozen.
6 to 8 nuts.
4 whole walnuts.
228
PRINCIPLES OF FOOD PREPARATION
XII
POULTRY
Ounces of the following in 1 lb.
Cost
No. of
Name
of
Calories
1 lb.
Pro-
tein
Fat
C'hy
Water
Salts
Ref-
fuse
fr. 1 lb.
Chicken
$0.15-20
2.0
0.2
7.0
0.1
6.7
295
Duck
.18-20
2.0
4.0
6.0
0.1
3.0
1220
Fowl
.12-16
2.4
2.0
7.5
0,1
4.0
775
Goose
.15-20
2.2
4.5
6.4
0.1
2.8
1506
Turkey
.18-25
2.8
3.0
6.6
0.1
3.5
1075
100-Calorie Portion of Above Foods, as Usually Served
Chicken 3.0 ounces, 1 small second joint, or a side
of the breast.
Duck 1.0 ounce, an equivalent portion, or a mod-
erate helping.
Fowl 1.7 ounces, an equivalent portion, or a mod-
erate helping.
Goose 0.8 ounce, an equivalent portion, or a mod-
erate helping.
Turkey 1.3 ounces, an equivalent portion, or a mod-
erate helping.
QUESTIONS
Account for the fact that there is a larger proportion of refuse in
chicken than in the other forms of poultry.
Considering the calorific value and the amount of refuse in these foods
as purchased, which would be the most economical kind of poultry to
buy at the highest cost given for each?
CHARTS OF COMPOSITION OF FOODS
229
XIII
VEGETABLES, GREEN — AS PURCHASED
Cost
Am't.
Ounces of the following in 1 lb.
No. of
Name
of in
1 lb. 1 lb.
Pro-
tein
Fat C'hy
Water Salts
1
Ref-
fuse
Calories
fr. 1 lb.
Asparagus
Cabbage
Cauliflower
Celery
Lettuce
Spinach
$0.10-20
.03-08
.10
.20
.20
.08-10
1 good
bunch
head
1 small
head
2 heads
2 heads
1 quart
0.4
0.3
0.3
0.2
0.2
0.3
0.0
0.0
0.1
0.0
0.0
0.0
0.5
0.8
0.8
0.5
0.5
0.6
15.0
12.8
14.7
12.0
12.8
14.8
O.l
0.1
0.1
0.1
0.1
0.3
2.0
3.0
2.4
103
125
140
70
75
110
lOO-Calorie Portion of Above, as Ready to Serve
Asparagus 14 ounces, almost, after cooking.
Cabbage 11 ounces, after cooking.
Cauliflower 12 ounces, after cooking.
Celery IH pounds,
Lettuce 1J4 pounds,
Spinach 12 ounces, after cooking.
QUESTIONS
What could be added to these vegetables as seasoning or condiment
to bring up their calorific value?
230
PRINCIPLES OF FOOD PREPARATION
XIV
VEGETABLES, LEGUMINOUS — AS PURCHASED
Cost
Am't
Ounces of the following in 1 lb.
No. of
Name
of
in
Calories
1 lb
1 lb.
Pro-
tein
Fat
C'hy Water
Salts
Re-
fuse
fr. 1 lb.
Beans, butter
$0.12>^
80 pods
0.7
0.0
2.5
4.7
0.1
8.0
370
Beans, dried
.05
2 cups
3.6
0.3
9.5
2.0
0.6
1605
Beans, Lima,
fresh
.12
0.5
0.0
1.6
5.0
0.1
8.8
255
Beans, Lima
dried
.10
2}/i cups
3.0
0.2
10.6
1.6
0.6
1625
Beans, string
.15
100 pods
0.3
0.0
1.0
13.5
0.2
180
Lentils
.10
2}4 cups
4.0
0.1
9.5
1.4
1.0
1620
Peas, dried
.05
2 cups
4.0
0.1
10.0
1.5
0.4
1655
Peas, green
.15
100 pods
0.5
0.0
1.5
6.5
0.1
7.4
255
lOO-Calorie Portion of Above, as Ready to Serve
Beans, butter
3 ounces,
Beans, dried, cooked 2-3 ounces.
Beans, Lima 4 ounces,
Beans, Lima, dried,
cooked 3 ounces,
Beans, string 1 pound.
Lentils 3-4 ounces.
Peas, dried, cooked . . 2-3 ounces.
Peas, green 3-4 ounces,
Page 98
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
Butternuts 4 ounces,
Chestnuts 1.1 ounces,
Cocoanuts 1.1 ounces.
Filberts 1.0 ounce,
Hickory nuts .... 1.3 ounces.
Peanuts 0.8 ounce.
Pecans 0.8 ounce.
Walnuts 0.9 ounce,
7 or 8 almonds.
1 to 2 chestnuts.
10 to 12 nuts. 6 to 8 nuts, about a dozen. 6 to 8 nuts. 4 whole walnuts.
POULTRY
Ounces of the following in 1 lb.
Cost
No. of
Name
of
Calories
1 lb.
Protein
Fat
C'hy
Water
Salts
Refuse
fr. 1 lb.
Chicken
$0.15-20
2.0
0.2
7.0
0.1
6.7
Duck
.18-20
2.0
4.0
6.0
0.1
3.0
Fowl
.12-16
2.4
2.0
7.5
0,1
4.0
Goose
.15-20
2.2
4.5
6.4
0.1
2.8
Turkey
.18-25
2.8
3.0
6.6
0.1
3.5
100-Calorie Portion of Above Foods, as Usually Served
Chicken 3.0 ounces, 1 small second joint, or a side
of the breast.
Duck 1.0 ounce, an equivalent portion, or a moderate helping.
Fowl 1.7 ounces, an equivalent portion, or a moderate helping.
Goose 0.8 ounce, an equivalent portion, or a moderate helping.
Turkey 1.3 ounces, an equivalent portion, or a moderate helping.
Account for the fact that there is a larger proportion of refuse in chicken than in the other forms of poultry.
Considering the calorific value and the amount of refuse in these foods as purchased, which would be the most economical kind of poultry to buy at the highest cost given for each?
VEGETABLES, GREEN — AS PURCHASED
Cost
Am't.
Ounces of the following in 1 lb.
No. of
Name
of in 1 lb. 1 lb.
Protein
Fat C'hy
Water Salts
Reffuse
Calories fr. 1 lb.
Asparagus
Cabbage
Cauliflower
Celery
Lettuce
Spinach
$0.10-20
.03-08
.10
.20 .20 .08-10
1 good bunch
head
1 small head
2 heads 2 heads 1 quart
0.4
0.3
0.3
0.2 0.2 0.3
0.0
0.0
0.1
0.0 0.0 0.0
0.5
0.8
0.8
0.5 0.5 0.6
15.0
12.8
14.7
12.0 12.8 14.8
O.l
0.1
0.1
0.1 0.1 0.3
2.0
3.0 2.4
lOO-Calorie Portion of Above, as Ready to Serve
Asparagus 14 ounces, almost, after cooking.
Cabbage 11 ounces, after cooking.
Cauliflower 12 ounces, after cooking.
Celery IH pounds,
Lettuce 1J4 pounds,
Spinach 12 ounces, after cooking.
What could be added to these vegetables as seasoning or condiment to bring up their calorific value?
VEGETABLES, LEGUMINOUS — AS PURCHASED
Cost
Am't
Ounces of the following in 1 lb.
No. of
Name
of
in
Calories
1 lb
1 lb.
Protein
Fat
C'hy Water
Salts
Refuse
fr. 1 lb.
Beans, butter
$0.12>^
80 pods
0.7
0.0
2.5
4.7
0.1
8.0
Beans, dried
.05
2 cups
3.6
0.3
9.5
2.0
0.6
Beans, Lima,
fresh
.12
0.5
0.0
1.6
5.0
0.1
8.8
Beans, Lima
dried
.10
2}/i cups
3.0
0.2
10.6
1.6
0.6
Beans, string
.15
100 pods
0.3
0.0
1.0
13.5
0.2
Lentils
.10
2}4 cups
4.0
0.1
9.5
1.4
1.0
Peas, dried
.05
2 cups
4.0
0.1
10.0
1.5
0.4
Peas, green
.15
100 pods
0.5
0.0
1.5
6.5
0.1
7.4
lOO-Calorie Portion of Above, as Ready to Serve
Beans, butter
3 ounces,
Beans, dried, cooked 2-3 ounces.
Beans, Lima 4 ounces,
Beans, Lima, dried,
cooked 3 ounces,
Beans, string 1 pound.
Lentils 3-4 ounces.
Peas, dried, cooked . . 2-3 ounces.
Peas, green 3-4 ounces,