1.8
59.6
3.5
Beans, lima, fresh-
shelled ....
68.5
7.1
.7
22.0
1.7
Beans, string
7.0
83.0
2.1
.3
6.9
.7
Beets . . . . .
20.0
70.0
1.3
.1
7.7
.9
Cabbage ....
15.0
77.7
1.4
.2
4.8
.9
Celery ....
20.0
75.6
.9
.1
2.6
.8
Corn, green edible
portion . . .
75.4
3.1
1.1
19.7
.7
Cucumbers . . .
15.0
81.8
.7
.2
2.6
.4
Lettuce . ...
15.0
80.5
1.0
.2
2.5
.8
Mushrooms .
88.1
3.5
.4
6.8
1.2
Onions
10.0
78.9
1.4
.3
8.9
.5
Parsnips ....
20.0
66.4
1.3
.4
10.8
1.1
Peas, dried . . .
9.5
24.6
1.0
62.0
2.9
Peas, fresh-shelled
74.6
7.0
.5
16.9
1.0
Potatoes ....
20.0
62.6
1.8
.1
14.7
.8
Rhubarb ....
40.0
56.6
.4
.4
2.2
.4
Sweet potatoes . .
20.0
55.2
1.4
.6
21.9
.9
Spinach ....
92.3
2.1
.3
3.2
2.1
Squash . . . .
50.0
44.2
.7
.2
4.5
.4
Tomatoes . . .
94.3
.9
.4
3.9
.5
Turnips ....
30.0
62.7
.9
.1
5.7
.6
Vegetables, canned .
Baked beans
68.9
6.9
2.5
19.6
2.1
Peas, green . . .
85.3
3.6
.2
9.8
1.1
Corn, green . . .
76.1
2.8
1.2
19.0
.9
Succotash . . .
75.9
3.6
1.0
18.6
.9
Tomatoes
94.0
1.2
4 .2
4.0
.6
30
VEGETABLES
31
AMOUNT OF NUTRIENTS OBTAINED FOR TEN CENTS
(To be prepared by student)
PRICE VEGETABLE
perlb.
No. OF LBS.
for 10 cts.
TOTAL AMOUNTS
PROTEIN
% of Ib.
FATS
% of Ib.
CARBOHYDRATES
% of Ib.
General Composition of Vegetables. — Vegetable foods,
with the exception of cereals, legumes, and nuts, contain a
large amount of water, hence a small amount of solid nu-
trients. Young, fresh vegetables contain a sufficient amount
of water to hydrate the starch and cellulose content, and so
may be cooked without the addition of water. Vegetables
contain but a small amount of protein, their principal solid
being a carbohydrate, either in the form of starch, sugar,
pectin, or cellulose. They contain mineral matter which is
highly important in the diet.
PARTS OF PLANTS USED FOR FOOD
Seeds — Peas, beans.
Roots — Beets, carrots, turnips, parsnips, radishes, sweet potatoes,
salsify.
Tubers — White potatoes, Jerusalem artichokes.
Bulbs — Onions, garlic, shallots.
Stems — Asparagus, celery, chives, rhubarb.
Leaves — Cabbage, lettuce, Brussels sprouts, beet greens, water
cress, spinach.
Flowers — Cauliflower.
Fruit — Wheat and the grains, cucumbers, tomatoes, egg plant,
squash.
Fungi — Mushrooms, puff balls.
32 DOMESTIC SCIENCE
To prepare Vegetables for Cooking. — Vegetables should
be thoroughly cleaned before being cooked. A small scrub-
bing brush will help to clean potatoes thoroughly and
quickly. If vegetables are wilted, they should be soaked in
cold water before cooking. Vegetables that are to be eaten
raw, as lettuce and celery, must be cleaned with great care,
as the dirt which adheres to them may contain disease-pro-
ducing bacteria. Radishes and other small vegetables may
be dipped quickly into boiling water to destroy bacteria and
then into ice water to make them crisp. Cabbages, cauli-
flower, Brussels sprouts should be soaked, heads down, in
cold water containing salt or a little vinegar, which will
drive out insects that may be present in them.
Page 14
Presented as published in 1913. 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
1.8
59.6
3.5
Beans, lima, freshshelled ....
68.5
7.1
.7
22.0
1.7
Beans, string
7.0
83.0
2.1
.3
6.9
.7
Beets . . . . .
20.0
70.0
1.3
.1
7.7
.9
Cabbage ....
15.0
77.7
1.4
.2
4.8
.9
Celery ....
20.0
75.6
.9
.1
2.6
.8
Corn, green edible
portion . . .
75.4
3.1
1.1
19.7
.7
Cucumbers . . .
15.0
81.8
.7
.2
2.6
.4
Lettuce . ...
15.0
80.5
1.0
.2
2.5
.8
Mushrooms .
88.1
3.5
.4
6.8
1.2
Onions
10.0
78.9
1.4
.3
8.9
.5
Parsnips ....
20.0
66.4
1.3
.4
10.8
1.1
Peas, dried . . .
9.5
24.6
1.0
62.0
2.9
Peas, fresh-shelled
74.6
7.0
.5
16.9
1.0
Potatoes ....
20.0
62.6
1.8
.1
14.7
.8
Rhubarb ....
40.0
56.6
.4
.4
2.2
.4
Sweet potatoes . .
20.0
55.2
1.4
.6
21.9
.9
Spinach ....
92.3
2.1
.3
3.2
2.1
Squash . . . .
50.0
44.2
.7
.2
4.5
.4
Tomatoes . . .
94.3
.9
.4
3.9
.5
Turnips ....
30.0
62.7
.9
.1
5.7
.6
Vegetables, canned .
Baked beans
68.9
6.9
2.5
19.6
2.1
Peas, green . . .
85.3
3.6
.2
9.8
1.1
Corn, green . . .
76.1
2.8
1.2
19.0
.9
Succotash . . .
75.9
3.6
1.0
18.6
.9
Tomatoes
94.0
1.2
4 .2
4.0
.6
AMOUNT OF NUTRIENTS OBTAINED FOR TEN CENTS (To be prepared by student)
PRICE VEGETABLE perlb.
No. OF LBS. for 10 cts.
TOTAL AMOUNTS
% of Ib.
FATS % of Ib.
% of Ib.
General Composition of Vegetables. — Vegetable foods, with the exception of cereals, legumes, and nuts, contain a large amount of water, hence a small amount of solid nutrients. Young, fresh vegetables contain a sufficient amount of water to hydrate the starch and cellulose content, and so may be cooked without the addition of water. Vegetables contain but a small amount of protein, their principal solid being a carbohydrate, either in the form of starch, sugar, pectin, or cellulose. They contain mineral matter which is highly important in the diet.
PARTS OF PLANTS USED FOR FOOD
Seeds — Peas, beans.
Roots — Beets, carrots, turnips, parsnips, radishes, sweet potatoes,
salsify.
Tubers — White potatoes, Jerusalem artichokes. Bulbs — Onions, garlic, shallots. Stems — Asparagus, celery, chives, rhubarb. Leaves — Cabbage, lettuce, Brussels sprouts, beet greens, water
cress, spinach. Flowers — Cauliflower. Fruit — Wheat and the grains, cucumbers, tomatoes, egg plant,
squash. Fungi — Mushrooms, puff balls.
To prepare Vegetables for Cooking. — Vegetables should be thoroughly cleaned before being cooked. A small scrubbing brush will help to clean potatoes thoroughly and quickly. If vegetables are wilted, they should be soaked in cold water before cooking. Vegetables that are to be eaten raw, as lettuce and celery, must be cleaned with great care, as the dirt which adheres to them may contain disease-producing bacteria. Radishes and other small vegetables may be dipped quickly into boiling water to destroy bacteria and then into ice water to make them crisp. Cabbages, cauliflower, Brussels sprouts should be soaked, heads down, in cold water containing salt or a little vinegar, which will drive out insects that may be present in them.