That cooking affects the digestibility of meat is
evident from the figures given in the following table
(Church):—
Time of Digestion.
Houre.
Hours.
Beef, raw
2
2i
2|to3
2Jto3
2ito4
2
3
Mutton, roasted
Veal, raw
3i
2i
3
Beef half boiled
Beef well boiled
Pork, raw
Beef, half roasted
Pork , roasted
5i
4
Fowl, boiled
Mutton, raw
Turkey, boiled
Venison, broiled
2i
H
It may be well to emphasize here that animal food is
more digestible when cooked between 160° and 180° F.
than at a higher temperature.
Table of Comparative Digestibility.
Commencing with the moat digestible and ending with the least
digestible of meats and other animal foods. (Thompson. )
OyBters,
Soft cooked eggs.
Sweetbread.
Whitofish, etc.
Chicken, Injilwl or broiled.
Lean rooMt beef or iKtefstoak.
Eggi, lersmbled, omelette.
Mutton.
Bacon.
Roaat fowl, chicken, turkey,
•to.
Tripe, brains, liver.
Roast lamb.
Chops, mutton or lamb.
Corn l)eef.
Veal.
1)u(;k and other ^amu.
Salmon, maekerol, herring.
Roast j^ooso.
T^)bHtur and crabs.
Pork.
Fish, smoked, dried, pickled.
TABLES FOR REFERENCE.
149
Composition of some Common Vegetables.
Cabbage (raw) .
Cauliflower. ..
Spinach
Asparagus .
Lettuce
Celery (raw) . . .
Greens
Rhubarb
Tomatoes (raw)
Cucumber
Water.
89.6
90.7
90.6
91.7
94.1
93.4
82.9
94.6
91.9
95.9
Nitro-
genous
Matter.
1.8
2.2
2.5
2.2
1.4
1.4
3.8
0.7
1.3
0.8
Fat.
0.4
0.4
0.5
0.2
0.4
0.1
0.9
0.7
0.2
0.1
Carbo-
hydr'tes
5.8
4.7
3.8
2.9
2.6
3.3
8.9
2.3
5.0
2.1
Mineral
Matter.
CeHu-
lose.
Fuel Value.
1.3
1.1
165perct.
0.8
1:3
175 M
1.7
0;9
120 n
0.9
2,1
110 ..
1.9
0.5
105 M
0.9
0.9
85 ..
3.5
■ r *
275 „
0.6
1.1
105 ,.
0.7
111
105 „
0.4
0^5
70 M
Composition of some Roots and Tubers.
Potatoes .
Carrots . .
Turnips . .
Beetroots
Parsnips .
Onions . ,
Water.
76.7
85.7
90.3
83.9
80.1
89.1
Nitro-
genous
Matter.
1.2
0.5
0.9
0.6
1.4
1.6
Carbo-
hydr'tes
19.1
10.1
5.0
11.0
14.1
6.3
Fat.
0.1
0.3
0.15
0.1
1.0
0.3
Fibre.
0.6
1.5
1.8
3.0
2.1
2.0
Ash.
0.9
0.9
0.8
0.9
1.3
0.6
Extrac-
tives.
1.4
1.0
1.1
1.0
Composition of some Pulses or Legumes.
Green peas
Dried "
Lentils
Beans (green.)
Beans (dried)
Butter beans (unpeeled)
Water.
Proteid.
Carbo-
hydr'tes
Fat.
Cellu-
lose.
0.5
78.1
4.0
1(5.0
0.5 '
13.0
21.0
55.4
1.8 i
6.0
11.7
2;i.'->
58.4
2.0 ;
2.0
89.5
1.5
7.3
0.4 I
0.6
11.7
23.0
55.8
2.3 i
4.0
10.5
20. t>
6-_'.6
2.0 ;
Mineral
Matter.
0.9
2.6
2.7
0.7
3.2
4.3
(Hutchison).
150
DOMESTIC SCIENCE.
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Page 65
Presented as published in 1905. 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
That cooking affects the digestibility of meat is evident from the figures given in the following table (Church):—
Time of Digestion.
Hours.
Beef, raw 2 to 3
Beef, half boiled 2½ to 3
Beef well boiled 2¼ to 4
Mutton, roasted
Beef half boiled
Beef well boiled
Pork, raw
Beef, half roasted
Pork , roasted
Fowl, boiled
Mutton, raw
Turkey, boiled
Venison, broiled
H
It may be well to emphasize here that animal food is more digestible when cooked between 160° and 180° F. than at a higher temperature.
Table of Comparative Digestibility.
Commencing with the most digestible and ending with the least digestible of meats and other animal foods. (Thompson. )
OyBters,
Soft cooked eggs. Sweetbread. Whitofish, etc. Chicken, broiled or broiled. Lean roast beef or beefsteak. Eggi, lersmbled, omelette. Mutton. Bacon.
Roaat fowl, chicken, turkey, •to.
Tripe, brains, liver.
Roast lamb.
Chops, mutton or lamb.
Corn l)eef.
Veal.
1)Duck and other ^amu.
Salmon, maekerol, herring.
Roast goose.
T^)bHtur and crabs.
Pork.
Fish, smoked, dried, pickled.
TABLES FOR REFERENCE.
Composition of some Common Vegetables.
Cabbage (raw) . Cauliflower. ..
Spinach
Asparagus .
Lettuce
Celery (raw) . . .
Greens
Rhubarb
Tomatoes (raw) Cucumber
Water.
89.6 90.7 90.6 91.7 94.1 93.4 82.9 94.6 91.9 95.9
Nitrogenous Matter.
1.8 2.2 2.5 2.2 1.4 1.4 3.8 0.7 1.3 0.8
Fat.
0.4 0.4 0.5 0.2 0.4 0.1 0.9 0.7 0.2 0.1
Carbohydr'tes
5.8 4.7 3.8 2.9 2.6 3.3 8.9 2.3 5.0 2.1
Mineral Matter.
CeHulose.
Fuel Value.
1.3
1.1
165perct.
0.8
1:3
175 M
1.7
0;9
120 n
0.9
2,1
110 ..
1.9
0.5
105 M
0.9
0.9
85 ..
3.5
■ r *
275 „
0.6
1.1
105 ,.
0.7
105 „
0.4
0^5
70 M
Composition of some Roots and Tubers.
Potatoes . Carrots . . Turnips . . Beetroots Parsnips . Onions . ,
Water.
76.7 85.7 90.3 83.9 80.1 89.1
Nitrogenous Matter.
1.2 0.5 0.9 0.6 1.4 1.6
Carbohydr'tes
19.1 10.1
5.0 11.0 14.1
6.3
Fat.
0.1
0.3
0.15
0.1
1.0
0.3
Fibre.
0.6 1.5 1.8 3.0 2.1 2.0
Ash.
0.9 0.9 0.8 0.9 1.3 0.6
Extractives.
1.4 1.0 1.1 1.0
Composition of some Pulses or Legumes.
Green peas
Dried "
Lentils
Beans (green.)
Beans (dried)
Butter beans (unpeeled)
Water.
Proteid.
Carbohydr'tes
Fat.
Cellulose.
0.5
78.1
4.0
1(5.0
0.5 '
13.0
21.0
55.4
1.8 i
6.0
11.7
2;i.'->
58.4
2.0 ;
2.0
89.5
1.5
7.3
0.4 I
0.6
11.7
23.0
55.8
2.3 i
4.0
10.5
20. t>
6-_'.6
2.0 ;
Mineral Matter.
0.9 2.6 2.7 0.7 3.2 4.3
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