1 good helping, something less
than 3^ cupful.
1 small helping,
a large helping, 3^2 cupful.
1 good helping,
about a pint,
a good helping,
a small helping,
a good helping.
CHARTS OF COMPOSITION OF FOODS
231
XV
VEGETABLES, STARCHY — AS PURCHASED
1
Ounces of the following in 1 lb.
C03t
Am't
No. of
Name
of
in
1
Calories
1 lb.
1 lb.
Pro-
tein
Fat
C'hy
Water
Salts
Kef-
use
fr. 1 lb.
Hominy
3H cups
1.5
0.1
12.5
1.8
0.1
1650
Macaroni
See Cereals and Cereal Preparations, page 218
Potatoes
$.01-02
3-4 1 0.3 1 0.0 1 2.5 1 10.5 | 0.1 1 2.6
310
Rice
See Cereals and Cereal Preparations, page 218
Sweet potatoes
.0.3
1
1
3-4 0.3 0.1 j 3.5 J 9.4 0.1 2.6
' 1
460
100-Calorie Portion of Above, as Ready to Serve
Hominy 4 ounces, J'^ cupful of cooked hominy.
Macaroni .... 4 ounces, nearly, the usual helping.
Potatoes 4-5 ounces, 1 good-sized potato
Rice 3-4 ounces, the usual helping.
Sweet potatoes .... 3-4 ounces, ]4, of a large, or 1 small sweet
potato.
232
PRINCIPLES OF FOOD PREPARATION
XVI
VEGETABLES, SUCCULENT — 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
Ref-
fuse
fr. 1 lb.
Cucumber
$0.20
13^-2
large
0.1
0.0
0.4
13.0
0.1
2.4
70
Egg plant
.05-10
i^of 1
egg pl.
0.2
0.0
1.0
14.7
0.1
130
Green corn
.01-02
2-4
ears
0.2
0.1
1.2
4.4
0.1
10.0
455
Squash
.05
'A-l sq.
0.1
0.0
0.8
7.0
0.1
8.0
105
Tomatoes
.01-02
2-4
0.1
0.1
0.7
15.0
0.1
105
lOO-Calorie Portion of Above, as Ready to Serve
Cucumbers, pared ' . . 114 pounds, 2 to 4 cucumbers, after paring.
Egg plant, fried . . . 12-14 ounces, 7 or 8 good slices.
Green corn 4-5 ounces, 1 medium-sized ear, after cook-
ing.
Squash, cooked .... 8 ounces, a cupful of pulp, after cooking.
Tomatoes 1 poimd, nearly a pint of cooked tomato.
CHARTS OF COMPOSITION OF FOODS
233
XVII
VEGETABLES, ROOT — AS PURCHASED
Cost
Am't
Ounces of the following in 1 lb.
No. of
Name
of
lib.
in
1 lb.
Pro-
tein
Fat
C'hy
Water
Salts ^«^-
use
Calories
fr. 1 lb.
Beets
3-6
0.2
0.0
1.5
11.2
0.1 , 3.0
170
Carrots
2-6
0.2
0.0
1.5
11.0
0.1 : 3.2
160
Onions
$0.03
4-6
0.2
0.1
1.5
12.6
0.1 1.5
205
Parsnips
Rutabagas
Turnips
.02
.02
.01-02
2-5
KoflRb.
3-4
0.2
0.2
0.2
0.1
0.0
0.0
1.8
1.1
1.0
11.0
10.0
10.0
0.2 1 2.7
0.1 4.6
0.1 ! 4.7
240
135
125
lOO-Calorie Portion of Above, as Ready to Serve
Beets 7-8 ounces, 3 medium-sized beets, after
peeling.
Carrots 7-8 ounces, 3 medium-sized carrots.
Onions 7-8 ounces, 2 to 3 onions.
l*arsnips 5-6 ounces, 1 to 2 parsnips.
Rutabagas 10-12 ounces, a heaping cupful of the mashed
vegetable.
Turnips 8-9 ounces, 2 to 3 turnips.
234
PRINCIPLES OF FOOD PREPARATION
XVIII
VISCERAL FOODS— AS PURCHASED
1
1
Cost 1 Am't
Ounces of the following in 1 lb.
No. of
Name I of in
lib. ! 1 lb.
Pro-
tein
Fat
C'hy
Water
Salts
Ref-
use
Calories
fr. 1 lb.
Brains, calves'
Heart, beef's
Kidneys,
veal or lamb
Liver, calves'
Sweetbreads
Tongue, beef's
Tripe
$0,121/^ 1 1 pair
.08 1 y^-Hoi
\ 1 heart
.05 4-6, or 1
kdny. beef
1 2-4 slices
Page 99
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
1 good helping, something less
than 3^ cupful. 1 small helping, a large helping, 3^2 cupful.
1 good helping, about a pint, a good helping, a small helping, a good helping.
VEGETABLES, STARCHY — AS PURCHASED
Ounces of the following in 1 lb.
C03t
Am't
No. of
Name
of
in
Calories
1 lb.
1 lb.
Protein
Fat
C'hy
Water
Salts
Kefuse
fr. 1 lb.
Hominy
3H cups
1.5
0.1
12.5
1.8
0.1
Macaroni
See Cereals and Cereal Preparations, page 218
Potatoes
$.01-02
3-4 1 0.3 1 0.0 1 2.5 1 10.5 | 0.1 1 2.6
Rice
See Cereals and Cereal Preparations, page 218
Sweet potatoes
.0.3
3-4 0.3 0.1 j 3.5 J 9.4 0.1 2.6
' 1
100-Calorie Portion of Above, as Ready to Serve
Hominy 4 ounces, J'^ cupful of cooked hominy.
Macaroni .... 4 ounces, nearly, the usual helping.
Potatoes 4-5 ounces, 1 good-sized potato
Rice 3-4 ounces, the usual helping.
Sweet potatoes .... 3-4 ounces, ]4, of a large, or 1 small sweet
potato.
VEGETABLES, SUCCULENT — AS PURCHASED
Ounces of the following in 1 lb.
Cost
Am't
No. of
Name
of
in
Calories
1 lb.
1 lb.
Protein
Fat
C'hy
Water
Salts
Refuse
fr. 1 lb.
Cucumber
$0.20
13^-2 large
0.1
0.0
0.4
13.0
0.1
2.4
Egg plant
.05-10
i^of 1 egg pl.
0.2
0.0
1.0
14.7
0.1
Green corn
.01-02
2-4 ears
0.2
0.1
1.2
4.4
0.1
10.0
Squash
.05
'A-l sq.
0.1
0.0
0.8
7.0
0.1
8.0
Tomatoes
.01-02
2-4
0.1
0.1
0.7
15.0
0.1
100-Calorie Portion of Above, as Ready to Serve
Cucumbers, pared . . . 1¼ pounds, 2 to 4 cucumbers, after paring. Egg plant, fried . . . 12-14 ounces, 7 or 8 good slices. Green corn 4-5 ounces, 1 medium-sized ear, after cooking. Squash, cooked .... 8 ounces, a cupful of pulp, after cooking.
Tomatoes 1 pound, nearly a pint of cooked tomato.
VEGETABLES, ROOT — AS PURCHASED
Cost
Am't
Ounces of the following in 1 lb.
No. of
Name
of lib.
in 1 lb.
Protein
Fat
C'hy
Water
Salts ^«^- use
Calories fr. 1 lb.
Beets
3-6
0.2
0.0
1.5
11.2
0.1 , 3.0
Carrots
2-6
0.2
0.0
1.5
11.0
0.1 : 3.2
Onions
$0.03
4-6
0.2
0.1
1.5
12.6
0.1 1.5
Parsnips
Rutabagas
Turnips
.02 .02 .01-02
2-5
KoflRb.
3-4
0.2 0.2 0.2
0.1 0.0 0.0
1.8 1.1 1.0
11.0 10.0 10.0
0.2 1 2.7 0.1 4.6 0.1 ! 4.7
lOO-Calorie Portion of Above, as Ready to Serve
Beets 7-8 ounces, 3 medium-sized beets, after
peeling.
Carrots 7-8 ounces, 3 medium-sized carrots.
Onions 7-8 ounces, 2 to 3 onions.
Parsnips 5-6 ounces, 1 to 2 parsnips.
Rutabagas 10-12 ounces, a heaping cupful of the mashed
vegetable. Turnips 8-9 ounces, 2 to 3 turnips.
XVIII VISCERAL FOODS— AS PURCHASED
Cost 1 Am't
Ounces of the following in 1 lb.
No. of
Name I of in lib. ! 1 lb.
Protein
Fat
C'hy
Water
Salts
Refuse
Calories fr. 1 lb.
Brains, calves' Heart, beef's
Kidneys,
veal or lamb Liver, calves' Sweetbreads Tongue, beef's
Tripe
$0,121/^ 1 1 pair
.08 1 y^-Hoi
\ 1 heart .05 4-6, or 1
kdny. beef
1 2-4 slices