HsiU QJoUegE nf JVgticttUute , Ht Ofatnell InHieraitH Htljata, 5J. % Utbrarg Cornell University Library TX 551. L6 Food values; practical tables for use in 3 1924 003 550 211 1^ \4 Cornell University WM Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003550211 FOOD VALUES FOOD VALUES PRACTICAL TABLES FOR USE IN PRIVATE PRACTICE AND PUBLIC INSTITUTIONS BY EDWIN A. LOCKE, A.M., M.D. INSTEtrCTOB IN MEDICINE, HABYABD MEDICAL SCHOOL NEW YORK AND LONDON D. APPLETON AND COMPANY 1917 i-t . Copyright, 1911, by D. APPLETON AND COMPANY c^l. fff^ PRINTED AT THE APPLETON PRESS NEW YORK, U, S. A. PEEFACE The numerous tables of chemical analysis of foods and of food values appearing during recent years have made possible a more precise qualitative and quantita- tive regulation of the diet for the sick. Such tables, however, are not readily accessible, or are arranged in such form as to be applied to practical dietetics only with considerable difficulty. The majority necessitate the actual weighing of the foods and oftfen tedious calculations in order to determine the exact nutritive values; procedures which greatly detract from their practical usefulness. Furthermore the figures given are usually for raw food values which frequently differ con- siderably from those of cooked foods. In the present volume I have attempted to bring to- gether from various sources as exact information as possible regarding the composition and nutritive value of all common foods in a form so simple that it can be readily applied to the every day regulation of diets. The work has been prepared especially for the students in the Harvard Medical School. It is obvious that many factoys combine to make the calculations of the nutritive worth of cooked foods ex- ceedingly difficult and in many instances the results given must be regarded as only approximate. PREFACE No original chemical analyses have been made by the author but all calculations are based on actual weighings. It is not a treatise on dietetics and no attempt has been made to give special diets for particular diseases or con- ditions. In the following pages, however, some of the principles of dietetics which apply especially to the use of the tables are briefly discussed. Our knowledge of the relative digestibility of diiferent foods is so incom- plete that no discussion of the subject is given. It has been impossible to give credit in all cases to the authors consulted. Information has been drawn largely from the numerous reports of investigations made under the direction of the United States Department of Agri- culture, especially those of Atwater, Bryant, Lang- worthy, Grindley, Wood and Milner. Grateful acknowledgment is made of the valuable advice and assistance given by Drs. H. F. Hewes and David L. Edsall in the preparation of these tables. CONTENTS PAGE Introduction 1 Table I. — Equivalents of Weights and Measures 25 Table II. — Prepared Foods — Edible Por- tion 36 Table III. — Alcoholic Beverages ... 58 Table IV. — Average Chemical Composition of American Foods . . . . . . 63 Index 101 FOOD VALUES INTRODUCTION CLASSIFICATION OF FOOD STUFFS The various food materials, although' frequently clas- sified as organic or inorganic, are more reasonably divided into (1) nutritive and (2) non-nutritive con- stituents. The former are chiefly organic, the latter largely inorganic substances. Atwater and others group the nutritive constituents into four general classes, i. e. : (1) protein, (2) fats, (3) carbohydrates, and (4) mineral matter or ash. The non- nutrient constituents include water, refuse (bones of meat and fish, shells of shell-fish, stones of fruit, skins of fruits and vegetables, etc.), and the salts of salted meats and fish. In the following tables the term "edible portion" (Atwater) is used to include the nutritive portion and water, i. e., flesh of meat and flsh, white and yolk of egg, pulp of fruit, etc., while the term "as purchased" in- dicates the total edible portion plus the refuse. Protein. — Protein as employed by Atwater is a com- prehensive term comprising all nitrogenous substances whether of animal or vegetable origin except the nitrog- enous fats. As distinguished from protein the proteids are definite chemical compounds such as the albumin of meat and the white of egg which form only a portion of ■ 1 2 FOOD VALUES the general group of proteins. Hoppe-Seyler and Drech- sel^ classify the protein bodies as follows: (1) Simple Proteids (albumins, globulins, nueleoalbumins, albumi- nates, proteoses and peptones, coagulated proteids and histones), (2) Compound Proteids (hemoglobins, glu- coproteids and nucleoproteids), (3) Albumoids or Albu- minoids (keratins, elastin, collagen and reticulin). Carbohydrates. — The carbohydrates embrace an un- usually large number of compounds such as sugars, starch, gums and cellulose, and form the principal con- stituent of plants as do the proteids of meats. Though found chiefly in such foods as are derived from the vege- tables, nuts, .friiits and grains, they are also present in small amounts in milk, meat, and fish. Fats. — This group is made to include the total ether extract of the dried substance, and comprises both plant and animal fat besides a variety of other substances, in- cluding neutral fat, fatty acids, lecithin, cholesterin, coloring matter, tannin, wax and, ash residue. These last mentioned, however, are present in very minute traces and the heat of combustion of the total ether ex- tract has been shown to be practically identical with that of pure fat. (Stohmann.^) Mineral Matter or Ash. — A considerable number of inorganic elements (chlorine, sulphur, phosphorus, so- dium, calcium, magnesium, iron, manganese, potassium and others) are contained in the food, to a small extent as organic compounds, but principally as salts (carbo- ' Cited by Hammarsten, "A Text-Book of Physiological Chemis- try," p. 36. ' Quoted by Schwenkenbecher, Zeit. f. diet. u. physik. Terapk, Bd. 4, 1900, s. 388. INTRODUCTION 3 nates, sulphates, phosphates, oxides, etc.). They are neyer oxidized in the system to furnish heat or energy, but are essential in tissue building. Water. — The importance of water in the diet of man, though a non-nutrient, is attested by the fact that nearly two-thirds of the body weight is due to water. USES OF FOODS IN THE BODY In general the function of food ingested is twofold, first, to build up or repair tissues, and second, through combustion to furnish energy either as heat or muscular work including the work of digestion. The degree to which the various food ingredients discussed above answers in these respects to the body needs is various. Protein foods, like lean meat and fish, egg albumen, casein of milk, wheat gluten, and the proteid portion of vegetables, are essentially the tissue builders but under some condi- tions, especially when the amount of fats and carbohy- drates is insufiScient, are utilized by the organism to pro- vide energy. It is probable also that proteids may be changed to fat. The fats, both animal and vegetable, and the carbohydrates, very largely furnish the energy required. To a considerable extent the fats of the food may be stored up as body fat but only when the ingested food is more than adequate to meet the demands of the body for tissue building and energy. Likewise when taken in excess the carbohydrates may be transformed into fat and stored as adipose tissue. Neither can go to the building up of tissue yet they act as proteid sparers and indirectly serve this purpose. It will thus be readily seen that the functions of the 4 POOD VALUES three kinds of nutrients in the body are to a certain ex- tent interchangeable, and the purpose which each serves will depend largely on the quantity of the other two. In other words the degree to which the three types of food stuffs participate in the production of energy will de- pend on their relative proportion in the diet as much as on any preference on the part of the organism. This fact is of the greatest importance in the regula- tion of the diet in certain diseases. Thus if we aim to increase the body weight in a given case it is as impor- tant to provide adequate amounts of fats and carbohy- drates in order to spare the proteids which would other- wise to some degree be used to answer the needs for heat and energy, as to increase the nitrogenous foods. As stated above, mineral matter does not contribute to the energy needs of the body yet is absolutely essen- tial in the food, first, because it forms bone and other tissues, and second, because of its influence on general metabolism. It is generally agreed that, with the excep- tion of sodium chloride, the average mixed diet com- prises more than a sufSeient quantity of mineral matter to supply the body needs. If has been shown experimentally beyond a doubt, that alcohol in small quantities, like the fats and carbo- hydrates, is entirely oxidized in the body and the energy thus produced is utilized by the body largely as heat but also to some degree as muscular work. Alcohol must in consequence be considered with the foods. It differs from other foods in not being stored in the body as fat for future use. To some extent, at least, it undoubtedly acts in a manner analogous to the carbohydrates and fats in sparing the protein. The maximum action of this sort INTRODUCTION 5 probably takes place in those habitually addicted to its use. There is considerable experimental evidence to in- dicate that alcohol likewise spares the carbohydrates and even the fats. Under no conditions can it serve to repair or build tissue. Unlike other foods, alcohol, when taken into the body in large amounts, not only acts as a food but as a drug also. This action often outweighs its effects as a nutrient. Any food may, when taken in ex- cess, act deleteriously, but these effects in the case of alcohol are proportionately greater because of its action as a drug.^ METHODS OF CALCULATING FOOD VALUES All foods possess potential or latent energy which with combustion becomes kinetic or actual. This holds true whether it is burned in a calorimeter or oxidized in the body. When oxidized in the body this energy appears both as heat and muscular power. Atwater has shown by calorimeter experiments that when the body is in a state of complete rest all the energy is represented by heat and the work, of metabolism, whereas with activity a considerable portion appears as muscular work. In either case the total "exactly equals the latent energy of the material burned in the body. ' ' This energy of foods is known, as the heat or fuel value and is expressed in terms of a heat unit or calorie. A calorie is the amount of heat necessary to raise one kilogram of water from 0° to 1° C. or 1 pound 4° F. This is sometimes spoken of as ' For a full discussion of the action and nutritive value gf alcohol, see Atwater, "Physiological Aspects of the Liquor Problem," vol. ii., 1903. 6 FOOD , VALUES the "large calorie," the "small calorie" being 1/1000 of a large calorie, or the amount of heat necessary to raise one gram of water from 0° to 1° C. Stohmann ^ gives the following heat values for protein, fat and carbohydrate, when completely burned in the calorimeter : 1 gram protein 5,711 small calories.. . . 5.7 large calories. 1 " fat 9,365 " " 9.3 " " 1 " carbohydrate.. . 4,182 " " ....4.1 " " Digestibility, ^li completely oxidized and trans- formed in the body the same 'figures would hold for these ingredients ; but as is well known not all the food is util- ized in the body, the unused portion appearing in the excreta. In order therefore to obtain the exact heat value of a given food when ingested, it is necessary to know not only its calorimeter value, but also the energy value of that portion which has escaped oxidation and appears in the feces and urine, the difference obviously being the so-called ' ' available fuel value. ' ' Consequently it becomes of the first importance to determine what proportion of the food taken into the body is digested and absorbed, in other words, is available for body needs. This is designated as the "coefficient of digestibility." (Atwater.) It may be defined as the total energy value of a given food less that of tlie unoxidized excreta. The digestibility of nutrients differs slightly when given in a mixed diet from that of the same when in- gested separately. Atwater 's figures of digestibility^ ' "Ueber den Warmewerth der Bestantheile der Nahrungsmit- tel." Zeit. /. Biologie, Bd. 31. ' The term digestibility is used by Atwater to indicate the com- pleteness of digestion, and not the ease of digestion as ordinarily employed. INTRODUCTION 7 for the average mixed diet are : protein 92 per cent, fats 95 per cent, and carbohydrates 97 per cent, those of ani- mal origin being considerably higher than those of vege- table. Of the total food in a mixed diet 91 per cent is estimated to be entirely digested and transformed into energy. The coefficient of digestibility of alcohol is 98. Availability. — A further consideration of very great moment in the calculation of food values is the complete- ness with' which the available protein, fat and carbohy- drate are burned in the body. Since the fats, carbohy- drates and alcohol are almost completely oxidized, their available energy is represented by constants which are very close to those for the same oxidized outside the body. Not only is there a considerable loss in the amount of proteid available for oxidation, as stated above, namely 8 per cent, but a considerable portion of the remainder escapes complete oxidation and appears in the form of the nitrogenous excreta in the urine (urea, etc.) Whereas the coeificient of digestibility of protein is 92, the coefficient of availability ,of energy is only 70. (Atwater.) The ultimate energy value developed by change and oxidation of foods in the organism is termed the "physiological heat of combustion." From his own investigation and those of many others, Rubner ^ calculates this physiological calorie value as follows : 1 gram protein 4.1 calories, 1 " fat 9.3 " ;/; 1 " carbohydrate 4.1 " ' "Calorimetrische Untersuchungen." Zeit.f. Biologie, N.F., Bd. 3,1885. . 8 FOOD VALUES The physiological calorie value of alcohol is 7. More recently Atwater and Bryant ^ have revised these figures basing their conclusions on a large number of careful investigations. A summary of their results is given in the following table ■? Heat of com- bustion per gram. Coefficients of availabiiity. .Fuel values. Of ma- terial. Of energy. Referred to avail- able material. Referred to total material. Pergrm. Perlb. Pergrm. Per lb. Cal. Per cent. Per cent. Cal. Cal. Cal. Cal. Protein Fat 5.65 9.40 4.10 7.07 92 95 97 98 70 95 97 98 4.4 9.4 4.1 7.1 2,000 4,260 1,860 3,210 4.0 8.9 4.0 6.9 1,815 4,040 Carbohydrates . Alcohol 1,818 3,130 It will be seen that Atwater 's figures corresponding to those of Rubner given above are : 1 gram protein 4 calories. 1 " fat , 8.9 1 " carbohydrate 4 " 1 " alcohol 6.9 " While more accurate than Rubner 's figures, the latter have attained such general acceptance that practically all tables of food values available are based on these values and for the sake of uniformity it has seemed best 1 "The Availability and Fuel Value of Food Materials." Report of the Storrs (Connecticut) Agricultural Station, 1889. " "Physiological Aspects of the Liquor Problem," vol. ii., p. 281. INTRODUCTION 9 to use the same in the preparation of the following tables. THE FOOD REQUIREMENTS OF THE BODY IN HEALTH In spite of numerous careful researches no precise general rules can be laid down regarding the food re- quirements which shall apply to all persons. The needs of the organism for nutriment both with relation to its kind and quality must depend on many factors. First of all it is evident that these needs bear a direct relation- ship to the size of the body, large individuals requiring more food than smaller ones. The average man in health and with moderate work is found to require roughly 40 calories per kilogram of weight. The extent of body sur- face likewise determines to some degree the amount of fuel needed inasmuch as the radiation of heat is rela- tively greater in those with proportionately large skin surface. The thinner the individual, the greater the relative skin surface and hence the greater the demands for food. A partial explanation is found here for the fact that thin people frequently consume more food than the obese. Added reasons for this difference are found in the sedentary habits of life so often character- istic of the obese, and in the lessened metabolism. Fat tissue as well as bone is virtually dead tissue when com- pared with muscle since it participates but little in the general processes of waste and repair. Whereas the average man at work requires somewhere between 30 and 60 calories per kilogram of weight to maintain health and strength, the very fat have been observed to preserve .2 10 POOD VALUES their weight and vigor on from 26 to 36 calories per kilo of weight. Children have relatively more skin surface than adults, and the calls for food are correspondingly in- creased. Young cells furthermore oxidize a greater quantity of food. Still another important reason is that the young organism needs -food for the growth of new tissue as well. An exactly opposite condition exists in the aged. There is lessened body activity, a diminished vitality in the body cells, and commonly a smaller degree of heat radiation. In consequence the food consumption is de- creased beyond the period of maximum vigor and in extreme old age surprisingly little is required to meet the demands of the organism. The young infant util- izes nearly 100 calories per kilogram, the aged scarcely more than one-quarter to one-third as much. It is estimated that on the average women take barely four-fifths as much food as men, due largely to the smaller size, the greater percentage of body fat, and the less active life. Climate and seasons exert some influence, though by reason of the methods of dress among civilized people, which protects the body from excessive loss of heat by radiation, far less than would at first be supposed. To some extent the demands of the system in cold climates increase the fuel needs of the body. . Marked individual differences in the amount of food digested and assimilated, apart from such differences as are due to size, age, mode of life, shape of body, and similar factors, are commonly observed. Not only is this individual variation seen with reference to the amount INTRODUCTION 11 of food required, but also in the proportions of the dif- ferent ingredients. In both health and disease, one like- wise frequently sees that a particular kind of food does not agree with a given individual. These individual peculiarities are important considerations in the regula- tion of the diet, especially in conditions of ill-health. The one factor of probably more importance than all the above combined is muscular work. Langworthy "■ sunflnarizes the results of statistical and experimental studies with regard to the food requirements of man under varying conditions of work as follows: Man without muscular work 2,450 calories. " with light muscular work (sedentary) 2,700 " " " " to moderate muscular work 3,050 " " " moderate muscular work 3,400 " " " very hard muscular work 5,500 " In the case of Maine lumbermen working during- the winter months the food consumed in a single day in some instances was found to be capable of yielding over 8,000 calories. It seems to be generally agreed that a man at moderately hard work requires somewhat more than 3,000 calories daily. , Atwater has shown by calorimeter experiments that in the case of the man performing work, as contrasted with the man. at rest, only about 20 per cent of the additional food taken appears as the energy equivalent of work, that is, for every 20 calories developed and applied as work, 80 calories are lost in the body as heat and "internal work." ' United States Department of Agriculture, Office of Experiment Station, Circular No. 46, 1906. 12 FOOD VALUES While it is fairly generally conceded that the average man at work requires approximately 3,000 calories daily, there is a wide divergence of opinion as to the relative amounts of the protein, carbohydrates and fats best suited to furnish these needs. Unfortunately physiologi- cal experiments are frequently not in accord with the results of actual studies of the diet taken by individuals of different races and under varying conditions. While the question cannot at present be finally settled, the pro- portions of nutrients taken by the average person is probably the safest guard. These figures are, roughly, 150 grams fat, 100 grams protein, and 350 grams carbo- hydrates per diem. The most important question is as to the quantity of protein best suited to the needs of the average indi- vidual. In spite of very numerous experiments by many eminent physiologists as well as careful studies regard- ing the amount consumed by various races and classes, it still remains an open question. The work of Chitten- den and others proves that health may be maintained under the ordinary conditions of life for a long period on a daily ingestion of proteids even as low as 50 grams daily. It has not been shown, however, that such a low proteid content is an advantage or if continued indefi- nitely may not work injuriously. A large excess of pro- tein taken with a diet rich in fats and carbohydrates, especially with hard muscular work, is, as a rule, well tolerated, observations having been made frequently where more than 200 grams of protein were taken daily and well tolerated. Without an ample supply of fats and carbohydrates, however, an excess of protein leads to severe digestive disturbances and must be regarded as INTKODUCTIOlSr 13 distinctly harmful. The form in which the protein is ingested is also important. At least one-half should be in the form of vegetable protein except in the case of persons doing very severe work when a larger proportion of animal protein may be allowed. Granting that 100 grams of protein is a fair average for a diet yielding '3,000 calories, the proportion of the fats and carbohydrates best suited to the body needs is the next consideration. The ratio of these two ingredi- ents in the diet of different individuals varies within very wide limits as shown by many dietary studies. Al- though energy derived from the carbohydrates seems to spare the proteids to a slightly greater degree than that from the fats, they may for all practical purposes be considered of equal importance as proteid sparers. The vital question appears to be not as to the ratio of the two, but rather that the necessary caloric value of the diet be maintained. When additional food is required because of hard muscular work there is good reason for the opinion that the supplementary calories should be supplied largely by carbohydrates and fats. The influence of mental work on the fuel needs of the body has not been so accurately determined as in the case of muscular work. One important fact, however, has been established by the calorimeter experiments of Atwater,^ namely that the body waste is not increased by brain activity. There seems to be no evidence for supposing that any particular kind of food is indicated in the case of brain workers, or that the calorific needs are greatly or even to any extent increased. Overeating ' United States Department of Agriculture, Office of Experiment Station, Bulletin No. 44, 1897. 14 FOOD VALUES is detrimental to hard brain work for the reason that under such conditions excessive work is put on the diges- tive organs necessitating an abundant blood supply to the abdominal organs which undoubtedly interferes to a considerable extent with the supply needed by the brain. Intellectual workers are usually of sedentary habits and require much less food in general and a smaller percentage of fats and carbohydrates than those doing manual labor. In a word, the food required by this class is relatively small and should be of such a nature as to put as little burden as possible on the digestive organs. THE BODY'S RESERVE It is one of nature's provisions that the body should to a considerable though varying degree act as a store- house of fuel. On a sufficient diet the body stores up in the form of fat tissue a greater or smaller reserve which during a period of insufficient food or actual starvation can for a remarkably long period sustain life. At first only adipose tissue is oxidized, but later even the nitrog- enous tissues may also be utilized. Death usually occurs after the reduction of from one-third to one-half the body weight. Underfeeding, especially an insufficiency of ni- trogenous foods, inevitably leads to a lessening of body re- sistance, and finally to physical deterioration as evidenced by abundant examples too familiar to be enumerated. Continued overfeeding, if extreme, brings in time a chain of evil consequences of nearly equal importance. The proper diet is probably one moderately in excess of that absolutely necessary to answer the demands of the body for tissue repair and energy as it is desirable to INTRODUCTION 15 have a reserve of fuel in the hody. One of the first results of excessive food ingestion in many, cases, though by no means all, is an abnormal increase in the body weight due to the accumulation of adipose tissue. The principal ill effects are those consequent on the relatively great amount of additional work thus put on the system in disposing of the extra fuel. If for only a short time, the effects are seldom more severe than moderate disturb- ances in the functions of the gastro-intestinal tract. In the case of habitual overalimentation, grave disorders of metabolism or even degenerative changes take place in the body tissues especially in the internal organs and arteries. "For people in good health and with good digestion there are two important rules to be observed in the regu- lation of the diet. The first is to choose the things which 'agree' with them, and to avoid those which they cannot digest and assimilate without harm. The second is to use such kinds and amounts of food as will supply all the nutrients the body needs and at the same time avoid burdening it with superfluous material to be disposed of at the cost of health and strength. "For guidance in this selection, nature provides us with instinct, taste and experience. Physiological chem- istry adds to these the knowledge — still new and far from adequate — of the composition of food and the laws of nutrition. In our actual practice of eating we are apt to be influenced too much by taste — ^that is, by the dic- tates of the palate; we are prone to let natural instinct be overruled by acquired appetite, and we rieglect the teachings of experience. We need to observe our diet and its effects more carefully and to regulate appetite by reason. In doing this we may be greatly aided by the 16 FOOD VALUES knowledge of what our food contains and how it serves its purpose in nutrition." (Atwater.) COOKING OF FOODS The nutritive value of foods is very definitely influ- enced by cooking. As a rule they are made more diges- tible for the reason that their structure is so altered as to render them much more easily chewed and more acces- sible to the digestive juices. Their composition is also often considerably changed, depending on the method of cooking. During this process certain flavors are de- veloped which give them a more pleasing taste and so directly assist digestion through stimulation of the diges- tive functions. Bacteria and parasites are killed by most forms of cooking. The above applies especially to the cooking of meats, although by some methods they suffer a vei'y significant loss in nutrients. Meats lose weight in cooking largely in consequence of the loss of water, and to a variable extent of fat. The following table compiled from Schwerikenbecher ^ illustrates in a general way these losses in weight: 100 grams raw, lean meat. Boiled. GramB. Baked. Hare. Well done. ♦ Grama. Grams. Beef 58 72 65 63 70 82 78 85 78 76 62 Veal 61 Mutton 70 Pork 67 Fowl ' "Die Nahrwerthberechnung tischfertiger Speisen." Zeit. /. dial. u. physik. Therapie, Bd. 4, H. 5, 1900. INTRODUCTION 17 The changes taking place in meats as the result of cooking have been made the subject of very careful ex- perimental studies by Grindley and Mojonnier^ and their conclusions are briefly as follows : When meats are boiled from 3.3 to 12.6 per cent of the protein, 0.6 to 37 per cent of the fat, and 20 to 67 per cent of the salts were found in the broth. When roasted, 0.3 to 4.6 per cent of protein, 4.5 to 57.5 per cent of the fat and 2.5 to 57.2 per cent of the mineral matter were found in the drippings of the meat. If the broth in the former and the drippings in the latter be used there is obviously only an insignificant diminution in food value. To a certain extent the losses vary directly with the length of time of cooking and inversely with the size of the piece of meat. Different cuts of the same kind of meat vary greatly in the amount and nature of the losses. Schwenkenbecher concludes from the study of the results of numerous in- vestigations that 100 grams of the muscle portion of the common meats when boiled yields roughly from 160 to 180 calories, when roasted, rare, about 130 calories, well done, 150 to 230 calories. The edible portion of lean fish boiled furnishes approximately 80 — 100 calories per 100 grams. Pickling and smoking alters but very slightly either the composition or nutritive value of meat and fish. On the whole the meats are rendered more pal- atable by cooking but slightly less digestible and some- times less rich in nutrients. In vegetables as in the case of meats the flavors are ' "Experiment on Losses in Cooking Meat," United States De- partment of Agriculture, OflSce of Experiment Station, Bulletin No. 141. 18 POOD VALUES produced, the structures altered, and the proteids coagu- lated. The most important changes are in the starch granules, the cell walls of which are ruptured and the starch made more soluble. While a proper degree of cooking renders the vegetables more palatable and di- gestible, excessive cooking produces changes in them which make the vegetables unpalatable and indiges- tible. Snyder, Frisby and Bryant,^ investigated the effects of boiling on the composition of vegetables using pota- toes, carrots and cabbage as representatives of the three groups, tubers, roots, and pot herbs. They found a con- siderable though variable loss in nutritive constituents depending on the methods employed. In the case of the potatoes, the greatest loss took place when they were peeled and then soaked in cold water before boiling, namely 46 to 58 per cent of the nitrogenous matter and 38 per cent of the mineral matter. "When put immedi- ately into boiling water, the loss in mineral matter re- mained the same but the loss in nitrogenous matter was only one half as great. If boiled unpeeled, the losses were insignificant. As ordinarily cooked carrots were ' found to lose about 40 per cent of the total nitrogen and 26 per cent of the total sugar, or approximately one quarter of the nutritive value. Cabbage when boiled in lime water lost about one-half of the mineral matter and one-third of the carbohydrates and nitrogenous matter. ' "Losses in Boiling Vegetables and the Composition and Digestibility of Potatoes and Eggs," United States Depart- ment of Agricultm'e, Office of Experiment Stations, Bulletin No. 43. INTRODUCTION 19 This loss can be largely prevented if the water in which the cabbage is cooked be used. METHOD OF CALCULATING FOOD VALUES In the ordinary tables of food analysis such as those of Atwater and Bryant, the chemical composition of foods is given in percentages by weight of protein, fats and carbohydrates, and the total caloric value per pound. It is therefore evident that in order to determine the value of a given diet each article of food must be sepa- rately weighed and the weight of the three food ingre- dients calculated from the table of percentages. For example, Atwater 's table gives the composition of home- made white bread as 9.1 per cent protein, 1.6 per cent fat and 53.3 per cent carbohydrates. Now if one slice of bread weighs 37 grams, the actual weight of the protein, fat and carbohydrates is 3.37, 0.59 and 19.72 respectively. The number of calories represented in each is then ascer- tained by multiplying the first and third figures by 4.1, and the second by 9.3 (in each case by the number of calories per gram) which gives for protein 13.8, for fats 5.5, and for carbohydrates 80.9 calories, or a total of 100.2 calories. I have attempted to simplify the calculations of diet by arranging a table of American foods on the basis of the "average helping." To this end the common meas- ure of the serving is given as well as the actual weight in grams. It is believed that in this manner the value of the diet can be estimated not only very easily but with sufficient accuracy for all practical purposes. The actual weight of the protein, fats and carbohydrates in the 20 FOOD VALUES average helping is also, given, and the fuel value in calo- ries for each. The student is thus enabled to make direct comparisons of different articles of food according to the calories represented by each ingredient as well as the total number of calories. The calculation of the total fats, carbohydrates and proteids taken at a single meal or during the twenty-four hours is made very easy. When food is ingested in amounts other than the average helping its value can be reckoned from its weight and the values for 100 grams given in the last col- umn.^ Frequently in such cases the quantity eaten is a definite fraction of the "average helping" given in the table and its value can be more readily obtained by dividing all the values given by that fraction. For example, if 1 heaping tablespoonful of apple sauce instead of 3 heaping tablespoonsful, as given in the table, be served, the value can be determined by dividing all the values in the different columns by three. Suppose it is desired to figure the value of a given meal composed as follows: chicken soup, 4 oz. ; lean roast beef, 1 slice; boiled potato, 1 medium sized; string beans, 2 heaping tablespoonsful ; white bread, 1 slice*; butter, 1 small ball; glass milk; chocolate pudding, 2 heaping tablespoonsful, with whipped cream, 1 heap- ing tablespoon. Reference to Table II gives the fol- lowing : • A very convenient table scale for weighing foods is manufactured by John Chatillon & Sons, New York. INTRODUCTION 21 Protein. Fata. Carbo- hydrates. Total Gramfl Cal. Grams Cal. Grains Cal. Cal. Soup 12.60 23,33 3.75 .48 3.37 .15 7.26 4.99 1.11 51.7 95.7 15.4 2.0 13.8 .6 29.8 20.5 4.6 0.96 1-.66 .15 .66 .59 12.75 8.80 7.90 7.72 8.9 15.4 1.4 6.1 5.5 118.6 81.8 73.5 71.8 2.88 11.8 72 Roast beef. 111 BoUed potato 31.35 1.14 19.72 128.6 4.7 80.9 145 String beans 13 White bread 100 Butter 119 Milk 11.00 27.83 1.06 45.1 114.1 4.3 157 Chocolate pudding Whipped cream 208 81 Totals 57.04 234.1 41.19 383.0 94.98 389.4 1,006 The table shows that we have a total of 57.04 grams pro- tein, 41.19 grams fat, and 94.98 grams carbohydrates yielding respectively 234.1, 383.0 and 389.4 calories or a total of 1,006 calories. When only the total fuel value is desired it will readily be seen to be a very simple mat- ter of addition to ascertain the desired figures. On the other hand, the arrangement of weights and values in Table II facilitates the choice of a menu tor special diseases as diabetes or nephritis. The use of Table I affords a ready means of changing from one system of weights or measures to another. This is often necessary in food determinations. Table IV is abstracted from Atwater and Bryant ^ for the purpose of furnishing the percentage composition of the more common American foods for those wishing to know the exact value of raw food. " "The Chemical Composition of American Food Materials," United States Department of Agriculture, OflBce of Experiment Station,, Bulletin No. 28, 1906. TABLES TABLE EQUTVALENTS (approximate) 1 teaspoon fluid = 5 e.c. oi 1 dessertspoon ' = 10 ' (( 1 tablespoon ' = 15 ' 1 ordinary cup ' =250 ' 1 tnmbler or glass ' =250 ' tt 1 cordial glass ' = 20 ' t( 1 sherry glass ' = 30 ' (C 1 cocktail glass ' = 75 ' 1 claret glass ' =120 ' t ( 1 champagne glass " =135 " " ABBREVIATIONS a. = average. a.h. = average helping c. = cup. d. = diameter. dsp. = dessertspoon. h. = heaping. m. = medium. sq. = square. tbsp = tablespoon. tsp. = teaspoon. i fluid ounce. i i 1 4 4i WEIGHTS ANjj measures 25 m 00 P <1 a I ^ OS 55. "J R 1^ I ^ IS § ll '^ § g ■g 1 S ^^ < t ^ p o- 3 w ^ S! ^ i| > 00 WtH QocSroo ooSo il comeorHiHOOOO CO iH . l^g ■ 1 Jt icoS i 1 Oi-Hi-Hoo -.-le^io s 8SS§^' JSS-'-^ eoi-i'-i ■■* ■3 s 8 a CO "OCO »Hrt • • ■ • ° COrt .... -S2» 3 '^' :! ►* 5 ^l i^ OSi-H 1 . U3IS ^»tD C^ COCOO ^ i-t i OS ot~io toco S 10 >-; "5 M 00 .p: ©C0O.-1G5001HOO OmOC0(N(N 1 S o-*« J oi 01 -t^-inoq .... a m'S a> -oiNoo • ■ • • .2 E i-H -CO-* i-H • • ■ • M r-l -IM .... "H 1^ CO -eoiHi-HiH ■ ■ • J ^ (M^ ::::::: 1 si ■* N (NOCO ■ • • ■ • ■ ►? t>ooo ^ < . (N rH (N-*COi-( COi-H (N N o> CO 10 "*OIMC3COIOt(< 02 g ciocodtot^ioi-id CO -^ 00 >0 CO 1-1 ^ ^'^ ^ '^ ^ 26 FOOD VALUES s •BmBJOOOI jiod saiJoi'BQ I U5(N T-t t^T-H Til C^ 00 00 »Ci-t CO •sauoiBQ l-l hH -S C3 O m O CO '<** 00 »0 i-H 00 t-H CO rH '-t O HI o ■Si I & o I § o I> O t^ O "^_ «o CO t^ t^ CD O 00 00 1— I CO i-t OS N (NiOOQCD O t^ CC OS CO CO CO o 05 t-H 00 i-i' o (N 1-1 . i-H OS CO ■* t>; ^-. N "3 (N 050S 00 oomooco oO'HOccco o OOOO"-* o COCSCOfN I> 00 ooooo (N"7000 o o ID'S >^ ^ '3 T3 T3 ''^- ^ S g s s S ft •.(BOOQQS g-pQUOpHrtoj «1 TO f3 o3 -ta "^ "^ . "-* EG S d >,ai i:^ Ijlll TS'S'S 5,9 ^ a^j' T3 0) 0) m'S la a- rV £U'!-' 1^ O J3 1^ B j5 ,a "5 *^ o^ Oi rt S'9^ g-c a.s 3 « S s > S '^ rt "^ 5^ - ■aijsJi^i 3'^o3fl, *^0+3bfl as a ft a"" >,g J a > K a ^•^^li^ai ° § cT a > oj a PREPARED FOODS— EDIBLE PORTION 27 Hi n Eh •suiBJO 001 lad s3uoit!3 Qooooc 00 OS OS »- i-li-HOOOC CDC 1 >-lCSi-l tHI^OOOO OU5 i I^^ox rH* O 03 "-I CO 1 ■is i-iai-!iai 5 cq »-i 1-1 T-l M i . (N-*1NC t>t^(NCO OCO 1 p Il COCO H^C OCD(M>- 0!0 ■ " — I05C<3(N 1-t CO r^ c^ 00 CO 1 o F-H F- OOOOC SSS£ ooo Ah g CO inooc 1> t^ 03 f-miiM-* l>COIVC ■-I1* o . (N (MM c^ th i-HC*; INi-1 1 i oo w« OrHOC occ ooqo>oc ffioqioo: com MTJIIOIN 05(Mf-C t~o ^ 5 CDlO-*T- lOlVCOCC ■*U3 ii ooow o>ooc OINOC OIC OO00(N ot~ 4, IL, T-H T-i hH i-H i-( 1- rH ^ ^ >. -»^ p. '-^ CD s a5 OJ^ OJ g.u . 03 w> » - .2 ." s O O ^ '■^' ' " ^jq'^" •§•■3 ^H 1-H i-tiH i-HMi-Hi- tH wH ,4^'^^ ,ja.ti^',c MM ? c3 c3 c3 d d 2i S 0) Q QJ I— 1 M .Q— 03 . - O O m V DQ 00 -p -E ° ^ ^ " s.s ,M a ^'v ca 2 el's .» (u 5 " g^s3 -^ o o S 0) _ 2 >i ■♦■' S'3 2 e CO. •*^ +3 tn Jj 28 POOD VALUES •SUTBJO ooT oooeo tc-i rHoooo CDCO'-l TftO OiOi-icO s ss??? jad saijoiBO .Hi-HCO iO^r-t CiTj^C^-^ M i-Hi-l ■sauopQ CDiorJi ■HO W^CD 05-^ 50t-HO»0 00 1— ( 1—1 I— I tH 1—1 tH 1-H i. . O^^os caio 05C5ujt- OO'^''^ d Si IC(MCC (N CO 05i-(CD CO 1* oorar- a-S 01CTiI> i-Ht^ (NCOi-Hr-l —1 OiOO 2 1—1 T— t OOOUO lO(N CliXMlO 10(NC<5 1 T-iZDt> »-H 03 ' (N t^'* 10 00 T-t OOCO Clh M(Noo cor~ r-t>.oo-^ t^ MNi-H (NCq — ^ CM (M (NCq Si 1 i-H CO COOO OSi-HOOCO C OCDt- tooq.- -H CO 00 CD 05 C 00 1-1 1- =3 2 1^ -H OC CDl^ OCqOOO (N 00 lO^H ^ P Ttll>« ^ i-HCOrH IC MIOU3 ■*^ (-] 01 uiOtr. 00 CO 10 10 5- 0010 t~ot- CO l-^ CO CO CO lOOOt^ iH T- ^ " >. ■3 5- C3 O.C5 qJ 9* <1> DO a _« c 0^ -. p c -*^^ u ^0^ ^'0 'S" "* m ^ .dg=3 T— 1 »-( 1-H T— 1 1— ( 1— 1 1— I 1— I rH tH ■^ i"!.-! g •43 jijij: jj ^ pd x' ^* ^ j5 ,fljs-d g ^ ^ (S ^ ^ o3 ^ ^ o3 03 Oj ^ ^ Ph =1 § : : t3 s2 en § 1 1 S CO CI q 1 a g-l [a S3 1 ^ s 1^ 6k wrtcg 1^ l35^ ^ Oh ^ 1 PEEPARED FOODS— EDIBLE PORTION 29 Jdd sauoiBQ I •sauoiTjQ I J3 ■a 000000>-IOOOOQO>fflT(OINT(lO?l>00-*«rH t-H 1-1 1— I i-t 1-t ccDC»5(NoqO"5 iOi-Ht-iOt-40SNC-Ht-( M i-H CD C* t* t^ W3 CD i-HCD CO 0000000t1<000 OOOOt^Oi-ti-)OiHiC cot-r CO(N ■^ CO ■^■^Oi-t U3rHi-l 1^ OO OO WO sJS 30 FOOD VALUES •SUTBIO OOt jad saiJojBQ | saiJoiB^ CO »H >ooo (Mi-H o o CO WIN C-l TP O 00 i-i o o ^ i-i e-i lo 00 i . O O CO OSt~"3 NCD t^ CO 00 t* t* 00 CO CO lO (N N ■># M CO CO 00 (N CO ■* .* O 1-1 .* 05 T-H O •«1< IM W* OOO ooooooo o hJOO SL c ,^cj ■ ^ o a a a ■^J3_0 a) pqnnoc PREPARED FOODS— EDIBLE PORTION 31 e-Hr-iQto«»-i-* ■S3U0IBQ OS •Si O'Ot^r'Ttii-KMiracDoooiNTftfsio 00 o (O o ic CO CD lo 05 m 00 i-H ■-( t-. fo ■* lO O -^ 05 « ■* OSMO>0050 03 1^ IN i-H 0> t~ O ■* (N 00 00 00 00 03 05 (M O »-H r-t O OOCC t^ i-( 1-H r-l to 00 El o C3 "-H M ■<1< 00 00 CO O CO OS «>(M t- t>; 05 CO tO ■>* (M lO lO i-l N O CO CO O 00 o> t~ 00 ■<*< o 1— ( i-t f-H C^ 1— t i-t CO i-l CO N tH i-l i-( • iH Tt<0>0 01t~05(N'>*00^'ceoooONOOO -a a c3 o b p GQ & o o 03 a I o, O eS't ^11' 1 •30 ^ 0) U 93 _. S " bOpi 8 3 32 FOOD VALUES •sm'BiooOX jad S9UOI13Q I CD UJ'^ CO .CO'^UJ ^C^^COCOC^Tj^CO CO tJI M ■'S^ ^ •sauoiB^ ■HOCOOCOCOCDTfOOOSUKNOiCa O5'OO3005O"300l>COOSt^O500CO 05 ■^ Oi CO •*1> m (M_ O CO (M rH lO OOOOOOOIMCO (M-*ocoir5eo o C3 t*riHiOi-HO>i-Ht*l>-0'*a:Tt*05"!t t~Ti(i>cDcOT)icoiO'j:)i>mi>cO(:- CO "3 •* CO lO ■0 CO ■I s H^- ►c ** ^ o coo5lI^t~^-(^^coooo■*t~'Ococo 0000 00000000000000 (N(Neqco d Cvl(M IN IN (N (M (M (N (N M IM rt tOI> 1-H 1.1 o (M -q< rt to CstO W5i-H to o O I— 1 T-4 ■i is 1— ( d o TO(M 00t> t^tOr-llO r-l 00 00 00 to t>. c<3 •OOO lOO inrH 1I3C0 1^ c5 9 1— t to IN 00 to 00 to ^ 'od O "OtOOSi-l q (N q 05 o to «3 ' lO •*' 00 05 O OOCO rH lO 1-H 00 ffq r~b-t^.-io 00 00 ci3TO(N ■* ■SUI'Bjr) QQ^ (Mt^MOO C5 05LOtO to to»oio t^co >-i>-i' e<5(N 00 to ■-1 (N (N OMOCO (N. 34 FOOD VALUES jad sguoj'BQ t^ 05 OS (N »H O CD i-t T-4 -^ ic 00 l^ CO OS T-f o OC CO (N *-( OS CO 00 CD O C^ -^ lO ♦H !> 1-1 O O t-H CD ■BauoiBQ t^co oo(N40oo»ocoosTtiu3oooocDcz;i-tocso;) OS IN OS lO CD (M t^ tH IM "3 1-H CD OO CD (M i-i i-H i-H i-H 6^ ■e a i o OS rjl CD Tjl CD 00 I-H t^ IM iH CD OS O Cl(M(N05Ti< tD00'*-*TtltDt^OOl^lM00>0OOOi-H t>- 00 PJ "3 T-H CO O ■*_ 1-H >-H t-H OS O (M 1-H 1-H O WW CO lif iH ^ i-H ^ i . 6" ■* CD "O IM i-H-O COO>O(M-*00i-Hi0C0CO00 (OS 0000 CO'^OOOOOOi-HOOCOOOINOOt^OOS ■*oq OOOSt-i*OSTjHCD(NCDlOOTtliOOOO'*CO cOiH Ot^COCDTjl i-HIM i-Hi-H IMCO IN OS 00 IN 1-H CO 1-H ■a I COIN CO 1-H 0>00000000000>00000 >J0i-H0000t^c0t^OOOIN0S«OO'OO Al ^ rs oj p. J5 COCOTHlNINlNINClCOCOINCOCOlNrHOOiN S _J =3 o Hi 1X4 H Q O O -J Oh H m t- Ml -9 .I'S h3« TH (u -■ ; g 1 1 i a§=|c§^>;". ■^ca3c3c3* "^ 00 t^ M M O to lO IN »-(oo»oooco»oO'-HC^co CO (N 05 1> t^ »C tH CO i>ira>nt~ooooo»-| oeoeooootocoooooi IN CO ■* --I CO fa (Ni-ICOcnt^CONMOO CO CO . t> t^ »H »0 05 T}< rH i-H OS to t-t CO t* t* o>oot~oiNO-*oog C^r-(OS*HOOO»-ti-f^O M . o n ■3.2 o g Ph a 03 a tP iOOSOSCOCO ■*tD-* U3(N i-l (Nr-I •0'*(3ioot>-totD-*oqoq minco'*0'nooeo05r-H (NOOONtOQ lOWpiN'-iO t^iOOTHOtOO-^OiO t^t^TjltDtDCOi-HOO-^^ co»-*»-t toco CO CO CO CO N iH ca c^ t~inoosoc^coo"5 OOC^i-tt^t-ltCOOOOOrH O OS 1-H t^ t^ ^-t cocoosostom OCOi-HOUJCOOSlOOOtO OSi-l 00 t^ 00 00 to 00 CO ^ a o ■■g o § l>U300(N0 000U300000Q IOtJIOOOSO C0>0"0i-IOOClt~O'* -- o^ o-Sjia "^ IN N.-htHCO 03 a= ^= = = " = ^ CO-*l>IM'0'--iTt3i0300t>-0050t>.iOCDi-l 5C<3O200(MtDt--tD!OIN0000 3T-(lOC^OrHi-4COt^»-HOsa> <(N'-i'-icOMi-ir-l (N >-l Os«OOI>00 03 INPOCO ■*t>05 or- "J to to O TO (N_ 00 lOtONrHUJ I. . O n o CO CO -^^ 1-1 lO tH tH CO ^ W l0^0OOOO^*OOOl-^O■CiO<:Dl> ifH 1-H iH t-H (>^ i-i r-i lOtCOOOO -OTtiOiOOIMtO 0500MU300O -OOOSNICIOOIO TjH ■* to IM to "O 0> 0> 00 M t^ 00 ■ t^ ^-. i-H 1-H 00 CO 00 • 00 t^ 00 00 K3 C) i-H 05C0OOIM 00(N t-OiiH !> i O'^OiflOOOOOOOOOOtO »OOSOtOOOO»0030CO»0(N»0 i-H 1-1 1-1 -Id* 1-H tH M 1-H 1-H 1-H C<1 iH rH OU5INOO OMOOOO y-t 1-H CO § 03 rf CO '-*^0 (N t~ ■<«< Olio 1-1 »-( N i-l CO 1-H CO i-l 00CDCOU3 O INOCONQO 00 rH (£1 CO CO-CS »0 0)03 (N O •* m r-l rH O OOCO T-t C^ (N rH 1-1 N r-l T-t 1^ ocooqoiN lOOlMOO O'*0S'-HI> T-t t^ i-t CO ■* CO 03 O O "* t- —I 05 CO NIN N 02 IN TjH 1-1 O O OOCO T-H T-H CON •*CO''^ TJH CO CD 00 ■ lOCO >OC3COCO 'CO 1-1 TtH -^ »0 -^ 00CV3 O O 1> i-t *0 (N t* i-< CD C<) i-l 00 i-< iH CO T^ i-t (NO 1-1 .-I OCOJOOlO OOOOOSOIN >H(N oo OC^i 1= ooooo CQ g5 1-1 CO CO W i-H CO ^ ^ (N « O -« IS o £5 OQ . ** 2 B.S.SP2 3 pq sli^-P.'Sii-ss ,^-J(MCO(NlNCOC-4IM(N'* •sauofBQ F^ox O'-icDi-H'^O'-HcOi-lcolosoiN O-Hl^f-t^oOOOOiNiCQOOO-* (N IN i-l "-I .-I F-l N (N T-li-l(Ni-( « 2 (^3 COt^lN i-tCCtHCOTi-l(MCOTl-IOO-J\d3\00 ■*coco r-\ptf\ N^'* xvi>o C;-*MO OSOOl-H MCCM t~ N 0» "3 O «> ■*■;)< M rt-*l> •S' O to o' t~M-*t>.00"3IMC<5 WOt^lOi-ltDlOCOOO Q0TtTH^COC^CC O (5 ^1 . Is o « to C<1 CO 00 iH O ■* C<5 0-*0 ■* .-( lO CO ■* "O >0 N >-l TtKMTlt »H t-H T— I .-* CO O^COOOO'-HCOCDM »H 1-H 1-^ i-H CO OOO s NIMCOBS ■-I'O -O "O T3 CO CO T3 "d CSS. N Ncoeo 1 o Gd CS C3 P CQ O o o a a S O S IOOOOPhPLhosm ^ « S d 40 FOOD VALUES § ^ •snrejo 001 s tOt^O CO iotooo i-i jsd sguorBQ (N mK tH »-H ■SaUO['BQ «° ^ moj. C1( 03 lO »0 lOt^i— O lO g r-; ■* 00 < IM (N 3 J> rt CO rH ■*' co' o CO T-H 1-1 IC N TH I 00 'R'^. "^ O to lO (N IM CC ss "5 1 CO 1—1 Ol in , S 55 cq "s o t-H ^ 1 o ■*. tH o to o tH I-l s . O 00 05 00 •«J< ri 3-^ CO CO s? ^' 1 CO "3O00 •o ■* i o '°'^. '^ IM OS Ph 05 i-H>-HI> 00 U5 o . 00 eot~c^ 00 CI 1 1 CT to too i>- i~i T-H CDl-l Tl< lO CO ^ 5 ^. 00 f-l 03 4 i to O00U3 ^ o CO OrH«0 IN V c t-( rH 1-t ^ o >> -4J ■d ^- - d i i ^ rg ~ ""• • — ^ Q? ■3 ^= = J3 ^ N IMWC 'ii ~ ■* d o "43 ^ J3jdj5 A M 1 ^ ^ ^ c d 03 Ph P 1 O H 1^ - ^^"=;il5 6 ® q q (M_ OJ 00 I-; IN IN q q M001O-* 00t>OlOIN ^ 00005 i . O CO O i-t 00 05 1000 0-* M ooooo IN-^i-lio CDOOOO^ § CO 00 CO 00 CO OOSCDCO OOSOOIN tH »OCD W3 *0 ocgoo N ■* tm q NiNiNro 05IN NM I i owoo eooc»-* U3 00 IMIN -a i o o oomo 00.-I0 OOTtlOOs TtiOrHOlN M ■* - - - - ,n iMNU5tHi-H a o 'I .a c3 ^ ^ cd ^ cS ^ ^ ^ ti I o g "I J- §=s bOlM o g felMiN ai' 3 d> O CO ;s2 OS OJTJ Oftn o V 42 FOOD VALUES •suAiOOOI I jad S3U0[BQ I CO 1^*00 CO 05 C0COCV3 CCCO 00 CC 00 CO •sauoi'BQ W '-HMO0 o' o O ■-( CO (N C>) ■-l-*l(NOO (MCOtHcO (M (M i-H T-H 3 CO CO-* CONCO l>>OCD(N ca ioe0'*'O(N U3CO-*li3(M fL| C3 ujoqcc oo>ot- oot~i>rao lr~roOrHCO ^(NlMCOi-l I I i «« 2 ■^ l^ f- ,-1 M oo-*om l>-*-*CO(M 3 p. ,J3 (3 s^ -"^ CO n g-^ "H KCOCO p. ^4.4.0 ■^.a- ti ^ ^ ^ Q O O J3 (D O Ph 3 oj ■3,5 3 "S I ^t3 -i O , PS J, 53 M '^% .-o «i fl i3 O CO PREPARED FOODS— EDIBLE PORTION 43 •SOTBIOOOI Sm 3 *-H jad sauoiBQ n ■■ H (N IN •sauoiBQ O moj, COIN (N M i . lora 00 rH A| J2g cooo t~ ■*' a.S t-.-i in iH Jl O i-( rH i-H T-t in lOCD 00 qoq •* s§ JH S MOO oo t> o ■*(N W! IN i . P3 05 CO lO i p OJCO ■* (MO -^i f2 o I-H 1-H Ot^ OJ o f^ £ OJrt t>. w 2 CO rH Tj< t^ o 1-H i-l i . OlO CO lO a s « ii i § a o >0"5 cq o» & § lOOO lO 05 "§ a CO >0 U3 ■*' § %t m t-OS o lO J ^ coco o >* s CO CO lO CO V ^ £ Tfi 00 m in 1 ■B m a % coco lO >o .-1 CO o OS n i, u iH rH i-l ^ « % H ^ "^ d -M 00 § Sj- :S " p3 'p. *^ . M . 1 jiA A Jd S 03 03 (S 03 PL, o5 ■ "a ng... ite. igar. corn- 1 ^ a J Pvddings: Bread pudding. Ingredients: Ic. bread en 1 c. milk. legg. }4 c. sugar. 34 c. raisins Chocolate puddi Ingredients: 1 oz. chocoL 2 h. tbap. su VA tbsp. starch. 1 c. milk. White 1 egg 1 K 6 44 FOOD VALUES I •sureiQ oox 1^ to g wd sauoi'BQ »-H tH 1-1 •SSUOIUQ 00 8 g moi T-H o Id.s 00 1> o o . o lO o 1 w 1> 00 .£! s o t^ "5 o (N t— ( IN i . 00 CD "O 1^ 00 CO CD «.a CO oa ■* 1 o (M CD ■* pi^ (0 "*. o O g t- d lO a I— 1 i o CO IN a" 1 O m o CO CD 3- CO CO IN . rH (M CD S i - 00 CD 5 ^ ^ lO Ol O S a CO c35 CD ■*^ 9 ^ 5 t~ (N 1-i ^ O 03 CO l> 4^ .S' 1 ■* o o CO IN 1— I '^ Ji »H t— 1 ^ ^ tA ■+J p. *-P 5^ J3 +3 O" ,d ' * u (N (N IN c ^o -c M ^ o oj 03 OS PL, • T3 "2 -2 C3 * t> ^ 1 ^ a 1 ►^1 g^ • bJD 1"^ 1 1 a ^ gJ O O ^^^ (U ^ tJ o ■pi's H)(NIN-S:o fei^ ^ "jd 1 £ "• S-x-^^- 1 -Hrt " artiNr-i(N 1 , 1" fC o d 1 PREPARED FOODS— EDIBLE PORTION 45 •BUI'BJO 001 aad sauo[i3Q OS CI 00 •sauofEy ^ i. . .2g U. fi( o o 00 CO o 00 CD C5 ^ 3 d o 1 PU 03 03 IS a •S S SI'S I jo 02 O 46 FOOD VALUES •BUleir) 001 •souoi^Q i . ■2S ■I O I O f 1-5 oo ^ 00 ■a 8S CO a o I 03 93 cj 03 i? I a o o I to g 3 M 5 «J ^ 03 S J-'-< J- e « _, « !^ 0^ Q ^ (U a> IN o ^ a 8 g <§ o ■■6 .4 C3 •4. o s T3 a & p o o T3 § IP pq 48 FOOD VALUES ■sraBJO 001 J3d sauopo CO 00 Ol T-H 00 •sauopQ CD »— ( i o o CO a f^ 1— I r-4 IN ^ " d 3 CO TJIN O as ^ 1^ Eh iZ! a o o ■3 .• '^ ■ .a •a M 3 as gis s . ^ m . « -S M . D,— ^ a-i^ bD C g ■0 'a t; mo S bO? S : be . m S o £ '"^?>:S c £ UJ gj ^ fabcO i-H CO cl^ >■ (1) h-l u PEEPARBD FOODS— EDIBLE PORTION 49 •smuir, ooT M-*^ CO § lad sauoiBQ .H •saiJOjuQ s::^ss ^ WOX CO i . C»I>i-l (N 1> o ki •is t^tOIN to t-^ CO a- ■ocqcD o t^ CO u O (N 01-* CXD m U5 1 1-H lOiH CO o> q J O -^' (O lO •<*' r-l i-H t* s 00 i . COi-lN tH q ■*. 1° OS-*' to (m' to' o 1 s- tH t-H rH i 0(N-* CO lO N 101> IN to iH 2 T-iT-4»-H 1-H o i. . (M_I>-05 as to_ (N J o U t-N lO CO CO CO . tOlO-* Tfl .-H 1:^ £ s o t>tD-* 05 i-t »H co_ CO t^ .• OCO-* t^ CO .— ( -2 1 OIMIM «> ira q J=3 i3 CO.-l.-l CO .-( S o - (N to Si ooo o ira T-t IN.-KN O 00 tH 4) t; .-1 ^ ^ ^ / d A d, -J3 CO i .S.s^ :g .a <§> ^• CO M "d !-• M 1 -4-3 o s . . « o3 d S (2 i-t i-H 1-1 iH ^ 1 i ■ 13.33 o ;3 . s, : ^^ Food Stuffs. 1 1 3 is . ^|l||J|"g't 1 -Mir 1" -2^ t2 1 Q 1 50 FOOD VALUES •smBiooOI CO ■* (M O •<1< IM •sauoiBQ (N O a eg M o f- ■* 't s ^ ?3 rJ3 S 3 g ^ lO o o I. .a DQ g o ^ B ,a I nn OUJD S t3 o -< ^iH izm o -OS'S"" PREPARED FOODS— EDIBLE PORTION 51 •SUl'BlQ oox IN 6S O 01 O in 00 s 00 f 00 CO I (S cd 03 .4 62 FOOD VALUES ■mawQ 001 jad sauoi'BQ o 00 O S ID 5-hJSci5(M '^ i?S >• > a s S «. S _ i (£_ .^ p « S5^ PREPARED FOODS— EDIBLE PORTION 53 s g •smBjQ ooT . jgg 22SSS gg g§S5SJ 1 jad sauoiuo ■*-*-*'*CO --* •sauoii3Q .-1 oc OSOiHOSOS 0(M -^t^-CIOOi OCX NM-^-^eo OM OOt^lN mox I— t C<3 1-1 ■* .-1 D r-( i. . 005 l>a50IM tOOlMQO o^ ■i» o U 1—1 CO i co§ Sooooo «D« 1^-0 S S •*-( W<0O(NIN «■* l^OSrtlO : o CSIIM rHr^OO ^ i . K5I> 050t^(M j Is 50N OOO-H 1 6- l>l> MtDtDOO CO rH 1 cooo >ooeoeo NO C s OOO Mt>O00 o TJH rt i . lO asoo i>o-* o •1 N.H OQOCO-* o'" 1H-* .H CM N lOO 0-* t^ - 1 Tt( t^i-i an>coo ^ s "3 CO 00-* (N ^ o 1" i OC i>too(NO mo o-*oo CCCC i-iiHO i-ito lan^m QJ h ^ ^ >> 1 d o OO O «OiO (§• I" 3^ -•- ^ 1-H T-H i- a g i^ w V S n s pq u ^ g 1 M •S o 'E5 u A m 1 V *C ^ o d lOOomiN 5 »o M rH 03I>CC ■3^*° ^ roci3cO'-i(N O o Total Fuel Value. lONOOT-icO CD50l>CO.-l -1 1 lOrHNi-lO ■ -^g •sti O O IN lO ^1 & o toio ^ "o •^-^ ooooo t ^•a 00 005 CO o g;s iO -^ »0 i-t o ^ ^^ •*-*m(Nco >» -IJ o:; :;:;:; 1 c5 ocoioo 3 (NiNcq t^io ;3S O cS 01 !o a '^ . ^,„ _, >>2 5 g « ALCOHOLIC BEVERAGES 59 :3!5 "32 OOOOOOCO.-IO * O ■* OS (N 00 tH to t~ ■ >0«5t^Q0O • thnoScoSoc ma >no5(M'o =3 -^s oo Eh 3 ooooooooo oo d o ■■s o Ah c3 o ccQco 1 O Ac; (U i^saaw I ill ;3 tftfisis 3 3" "rt "Hill PI Z koO-+3-*^5hCJ ^OOm 60 FOOD VALUES mO-Oir-iai 05OKIMOOO 00cC)i>CO<£) »-H CC t^ CO »o -^ CO l1- i-( OS (N O lO (M 05 «3 CO "5 ■>*■*■* CO (NINCOININ O O Kg OOOOSt^OO 05 1C. ^lOCOt^rH I S ^ i fM pq oo I m d B p ^ •cSa OS CO <1 s m f^ 2 a (3 I ;3 S « o g p^ ^ ■ 1 § ^ f^ W3 >0 U3 "3 >ra O O O O "5 "3 iO'^t-(.-it^Tt-l{N(N>-l(N oot- 10C203C»05i-lOOt01>'ooO 1-1 t-H T-( T-l iH C m H ■pi COt^OCT) (N CO lO CO fH O CO Oil^lOiOt^t* «3t~>OTiH cq lo 1-1 CO 00 00 CO co lo m oo oo i-i »H i-H (N (N rH C «■§ 'a3 oioioo w300io»ooo ooooo»o S •c 5 ■*OCOCO lis CD (N O fil ^ r)H 00 (N 1-1 'SH O 00 ^ s& t^00i-CDt~I>-*0 ^ o ooooooo 03 o tK -* IN 1-1 03 — loo^^^-o.H 1 (S r-liH rH (N i-l 00 >0(N (N (M —1 _d -g tHOCOCO 00 O CO ■* 00 1> 03 ^COCDCOIOO 1 o ■ -HOOOOl OO CD CO O CD 1* 00 1-1 CO 00 8 INC^i-n-l iHi-IC^r-l 1- IMCO (N0(N CO CO t^ cq 03 1^ oc N (N i-f oooco ■§ ooocqiN oiMco— lococ ■ ^ ^ l>COCDCD, 00 CD t^ I> t^ r-H> (N-*^COiOlO ■■r! • § ' ^ • 9 • a ■.^%i 1 § 1 :|l| « I c j o 2 1 'J n '1-^ > i 1. a s Is » Mi ml S 3 o'S Pww^S "l-fStSBmcow^ lcgrt£«3l 1 fe. "5 c COMPOSITION OF AMERICAN FOODS 65 ^ CSS ■* (M (M iH CO U5 •H 00 rH CO -^ Oi CC(M(MIM(NIN un-.cooiooot»e<30»o >000«5lOO U3U3>000100>200 (NQ0CD00O-* 00 CD IN t^ >H 0> OS O t~ ■* t-Tt-t i-T.H'T-r r-Ti-rc^rt-rc^T-H^c^T-r 00 CO ^ CCCD(>J00CCO ' t*05t^C0lOO500t*C0T-4 tH Th 1-H -^ 1-H -^ »0 W ■**< CO CO TtH CO -^ 05 ■ ■■■■■ ■.'.;:: I : leq^ : : 1 : : : i ". : : : ! : lo iOt>.-*0>00IM_ l>00»COiO(N-*>OCqiO C<>(XI lO to -^ C<3 ■*CO'-ICOth'cOi-IOi-ICO Q^i-t rti-i(M c!l CO ■* (N ■* (N >0 IN cSrrJ I s 03 ooq CIh 10CO(NCOO>10 C0C0t~C0CDCDO00t~O "O CO OS t^ "3 <3S 00 ■* CO lO IN lO (N IN 1-1 O (NINCOlMlMiH >-l rt ■-1 rt r-l .-I i-H i-H rt CO oqoqoooroco o> os >-i i-i o co o co lo co 1-1 i-l -* IN 00 i-H O0SO00t^C0O-l C3 Q O o oj o aJ o ft -ft „§ ra 03 ^ o ci 1? «"« rt'a ^'*- ■^■^ ® el 4J . a) o S ~^ . «-Q 2 ^ on c8 'sisllllllllliilla.l so o B 3 o 3 i'c^,5 B£ s'asx; G - - „„ sl 66 FOOD VALUES I .sSa II C^i-li-li-HC^«-H(NTHi-Hi-(TH.-irH oooioo»o»ooiooioico OSCDI>i>OcOOSl>- l>.t^ lO lO lO OOOiO CO 00 lO CO a 6 O'-H^i-Ht-HOi-HCJOOCOCO'-H OIL! <3 t-.t^O'*iN>OT)iocoo-*ecO (MtOO<35tDU3-*OOOOOStOlCl"5 ■-|^-05c<^oot~l>o^-oqc»0'-^ i-i^Dt^t^ O O 0>0 O) O 05 O O CO CO en t^ OS CX3 00 t^ (N C^ iH CN rH (N i-l C^ Cjl 1— I i-l »-M i-H >-H rH 1-4 i-H OM>iOOO!OtOOMMOOOOO a o o ! ft S M' M « ^ H S^ S «• ft^"3 & °' ■3 ^^ti si o S fi 5-a a? -a . o . -t-3 . i3 . 03 •3 o o COMPOSITION OF AMERICAN FOODS 67 ^ •c = 1-2 OS C<3C0(Nooooo50J 6 Oi»OC5CO 05(N t^ M00CD1OINM00O5 ^^ f-Hoocoo t^ t^o> QOi-HClIM Or-C* t>. N l> (N 00 to (N 0» ■*0p-tDOIN CD^ttltOTturSfCttO s: i ja ,o a . - ■« W t r° i o o :^ • ■*^ u o 5? la :2 3 3 S M.S « 5 S 68 POOD VALUES 3 ■pi ■rt OftO > mtJ 01 3 •a = h a" OS CO CO-^ 00 050 COCOCCi-l c^ lO O O itOO lO rh lO lO 00 Tt< 05 OiOiOQOOlCOi-lTHO «Ot^CDOsOt^^COi-l cococoi-i'^coi:dooco CQOlCQNOSOOXO cOt>':OC500cot^c^Tii OOOlOOCJCON. M OSOiOlOt^OO-^CQOO ■o '•U3 C3 (=4 i-t CT> 00 CO W O O rtT){N i-(i-lt>-iON(N'*i-i'«^ tHOOOOOi-HOSOSIO lO lO lO CD tH "3 W »0 1 : lis"! I-I o 7 -^' .1 ^ <3 1 ■So ■a .4- J s §.S.S"a oJS §"5 COMPOSITION OF AMERICAN FOODS 69 o I all 05>HO (M r^ in OS CD tW Ot^OO^OOi-fOSOO (N050 00U5OO-*C lOi-Hiposmt^TticD ■a ■*IN-* C^NNOOtOiO lO (N iM ■* IM •* e<3 ■* > ii 1COU3 OW3000*0 iniooujomiom ^ ■*cSrt ooeocoScoa OS 00 1- IN 1> CO 1> CO ■sis Oa_C<5_00_ N_rH_0 CO_OS_(N_ '^.O' '"l^.'^.'l.''^.'^^ | "1 rti-l>-i i-Hrt CCMN N i-lMi-lM>-lN i i o ■*oio loco rou5.-i OS CO ao CO tH (N IN IN COCOCOI>COTtl|>IN ht a ^co 1-H 11 6 ^eo 1-1 ^^ ' & ^ ■^ 6 00-*(M to 00 00 IM 00 T»( O ■* t^ •* O lO uo N ^ oo(Nco oai-*to-*«: OOiOOSOOOCO-*-* TtHi-Hi-C^l-HCOC^I-^ MiMCO IM .-1 i-H 00 to "* ■i ^ iO(N(N >-H>CCi05>O •*OC<«03!Dt~i-lO «00(N INt~«OrtO >O0000t~OS00O3C0 V "-IINC^ N— i,-i .-1 INtHi-HNi-IMINi-I Ph 6 1 J 1 OOMtO .-H «o (N OS IN IM COt>Cioo5 0s ^ I MlOCO ^>OCO (NM T-ltOiON"5ININCO T-( (M to CO OS INO N lOi-teoco (NO I-l ■d^ Js = = 5i ■d 1^ Ti (S (S ■a -1 "^ StTB -g ■o'-d 2 5 111 r s ^ < 1 5 i i ■1 i 1 1 OS ■ % c 1 i ct (i. 1 1 c 1 1 I I I a. I - ^1 f^ 70 FOOD VALUES ^ s % H :3 I"! ""IS II g 6^ c o ' -S o ^ OiCOOO to OS-* ooi>'*r--l lO >0 05 00 o> 00 ■* 1> l> t^i-MOO ■ '' OOOiHO-HO-HOXNO-* i-l(MC^ (M >-l (N (N IM (N (N >-l N (N < wo 5? IS o I? 05 ^ bO a ■M o o O s o O Oi I Si" ^ COMPOSITION OF AMERICAN FOODS 71 0>-l0500000SCDt~i-IU305(NrH 00 COOTtI TjtcOtO OO-^lCOC^-^t-tCOOOOCOiOOSOSOOOOOOOSCO-^OO C^eQiHi-t^^C^COCO(N'-HC 'o s« OOlOOOO"30»000»00»OiOOiOOOO"5 ffiTjHOOCq-^COOSCDiOi-tlOt^t^cDiOCO'-tOOCOO-^ s •S^ (NidtOt-OsOOStOt^Ost^i-HOOOOOOOOOOOOO-HOO "1 »-l »-t 1-H C<» 1-H 1-H T^ T-(V-( i & CO o CO 00 O) 00 ■* w o ^- o cq M «o CO --1 "H CD "3 -^^ CO ■-li-Hi-1,-1 iH T-H IHI-I rt >-l i-H i-liH rt i-H i-l i-H i-l(M ii 4i g '. '.'.'.'.'.'.'.'.'.'.)-,'.'.'.'.'.'.'.'. '. -s^ 6 CO ^^ S 1 OrtCOOOeocOt-WINOO W >0 U5 "H 00 to N O T-l(M ^ o aic01N'OCDOOt~00'-IOOiOU3;OtOt^Ttl-!t(t>i-li-IOOOMM 00t^lMt^>0>0(MC0tOOa>tDC0C0O-*-*O(NIMIM S s .-li-IC -M -4-3 ' +3 -(J +=• o M o o a o o o P o 'l.^^sS'l^ ""-sx ^««^«i «„ i P O O OSS P i 72 FOOD VALUES III to 00 ■* lO TlH •* lO to ifl «3 >ra O ■* lO (N r-l 00 t^ OO'HrtlNOOO'HCOOq CO-*(N OOINOOIO 00 Si S^ ' (N (N (M CO CO T-l CO M IM CO (N IM IN C^ IM --I loioo o o »o ic U3W30 o o ic lo o o o o 1 ■d 3 CO ■>!' 1^ CO t^ CO 00 CO to 00 O OJ rH 05 O (N t^ t-h So", O3O205-*-*00CO-^ OTHCq OOO) O00.-I IN OS _^ 4 < 6 tD-*CO'0-*(MlNTHCO(NINoqcOINOt^.-( >o rt' rH (N rt' ^" t>i r-i rt ^ rt IN rH rn' th' .-^ rt' J >0 aS a ■•■■••'•• CO (N ^1 6 0.-1 ^^ & 1 000(NrHOO(Na>tO-*iOCOC»r~-*lNINO t~ ^ O CD t^ «0 (M CO 1:~ 00 O 02 CO ^ -* 00 00 CO lO r)< OO (NCSI .-IC^ -l CO S •i 1 o •* 00 CO >o 00 (N ■* t>. t~ >c th o o »0 »0 tH 0000 O^C^ W »0 t^ 05-^ TjH t^ CO (N o o S a Ph fi lO CO CO 00 CO O l> t^ CO CO CO 00 CD (N 00 05 C^) "O ^ S CO CO CO »0 »0 CD »0 »0 CO »0 lO »0 CO »0 CO CO CD CO -a • 1 § f3 3 Ml -2 0) i •a ■Sb a "3 ii a O Oh ^ ||3 ?a2 3 3 o 2 1 1 a ■3 i 1 c 73 .a Is 1 E 1^ -*- a c if t 1 1 1 c ■N 1*. a. COMPOSITION OF AMERICAN POODS 73 :3 3 Isi •is CO to to U5 -!t< N "O 00!OCOb-003 COCO (N-^co oooooocn^»t^oocot OOOOi(3"30 en 03 o CO ■* (N en TO e<3 05 tH (N 00 t^ U3Q»C»COO»0000 iCOTCOOi-tOCqt^COOS •a <3 g O lO to to (N to t- CO IM i-H i-H Ci< IN C-ioo f=< O CO CO C«l 00 O N 1> W3 00 CO IN O -* "5 '-; tp fc (N ■* en ■* ^^ 00 1~ toootDt^-*o>oi>-toc0500OC^OS*-l'^ t>.t-l>t~t^C-OOt~l>00 n o 3 >, -5 ti g 3 o o-w T3 T3 'O T3 'O (U flJ 13 03 OJ SfSfSoudoo a-' iiJa.S Il o 1^ Is 74 FOOD VALUES s do.5 |1 OS T-H »-H r-l rH i-t i— I .— 1 (N i-f Cfl r-l lOiOiOOiOOOOOOLOiOOLCOOOOO (NOOiONCOCN'^C^.-l.-lO'0 t^ £^ (N •* i-H t^iO i-l(NCOt--CT) fa Hi (MTfHtOlOlXNCOCCt^b-OlOOCDrot^OOOOOO* t^rHTtiio-^cct^-^moooooooioiocDt^coto Q o o OT3 O " 3 m ■TS S "H ° T3 oTX! -g -bn lO U5 lOOO ooooioio»o oeooosiHCOTtttoooppo "-1 5? ^ £3 CO m >-| U5 N t» m ■>*< O (N IN CO Cq ffl l>OtDqN05CD ^ ^ ^ r-l iH i-H i-l 1-1 1-H rH i-H ■* 05 CO "5 CO IN (N 00 l^ C» Tt< 05 •* W CO ■* Ttf lO CO CO N O 00 ■>!l< >-l eocOi-HoiiH (NO'*(M«D O iCOtOlN »H f-^ T-tr-i Wi-t 0> >H to "O tH (N IM 00 00 00 03 tH CO CO t~ © CO 00 oot>'-iooi>a3i>-!t O 0.0 iOi-lCOCOCO(Ni-tOOCD l>O5Tfl00':OiO'OI>C^00 o O OOiO rO CO -!)( Th-I oco tOCDOlrtft^lNOOOINOO •S o OOOSC^ 00 1-1 r^ N (N Oi CO CO lO 00 I o o o a o b rt " g « 9 3- a^ p rt o ^3§ 13 73 « en lis lU „ ~ 3 COMPOSITION OF AMBKICAN FOODS 77 m ^ 3 (in li 05 OS lOCO T-H T-H CO lO O CO t>- CC OS CO 05 CO »0 l> CD (N I> oomo t^OlcOIN CO CO CO »o oiooin »C lO iO lO ^ "O "5 O CO »0 CD 05 ^ ^ co~ c ■* W3 O 00 O CO eocot-co'* -p ca 03 t^>O05IM CO oqco_ CO kO tH 1-1 1-1 (N "-I O U5 d CO 00 ■* 00 "il N cot- coco (NIO O OOOCD-^ CO t^ a o o OOCDCONO-* I o o II. 5 K £ p. o ^ OJ 03 03 S'o'o'o cCQpqm •3 o 0> a ■" dpq s (H fcj a> 03 s « S S m S S Qj -JS 4j 03 H O 1^ 4^ +s 03 ^ — Q 3 .sSa "1 OS Oi 1-1 1-* »-i CD CO O WCO PO OS Ir^ ■^ O *0 CO l> CO i-( to CO (N -^ -^ O CO CO "^ CO '^ C<» CO rH ooioioooomiooioooooo o 1-1 i-H 00 CO »-t lO (N CO N- CO -^ O 1-1 1-H "* N 00 00 « »o^-^^c^o^os c^ »o^ i> ^ (3 T}iOO(MOiCOOiOiNT-iTj<<©OOOqiO^_OS 1> tJI 1-1 CO O 1-1 CO -^ >0 iC N IQ CD ■^ O ^ 1-H 6-S 05C<3^~^-■^Tt^o^"50>lO'^co CO Ph CnCT)IN'-l05050i'-lOt> 05.50 CD U5 00 00 to OS i-IO^(NIMIM02t---.-lOOCO-*OCC03 IN t- IM 1-1 lO O ■* t~ O IM O CO OS "-I -iH OS to 00 Mt~C0COCDCOCO(N^ >OCQ0(N CO o O 3 P fH n • OJ CO 9 Ots'-' Mid j3 03 tJ-P P5 O OJ"^ .S fa is &•« 03 O o 03 3 "■^ • !^ (n 3 S « S o E S » _« ■a 3 gS o COMPOSITION OF AMERICAN FOODS 79 "O m t^lNOO c005'HOOOt~tf) «■*!> C*3t--(N OCD *0 1 lis CO CO ososost^ CO CO CO > ■S g-g 0*0*0 *o*coooo»o»r ooo a •c 3 IXNcq OOCOIN oqiM(M>- f^ 5 o 1-1 CO rH 1> ■* I> 1N,IN_IN,"5 >- CD^CDCO^ rH rH-*-*TtlCO r-^y-^y-^ o. ■^ ^ l> l> t^ >-l t> O CO lO to rH OJ 1 ^ IM t^t> ^^ (S -w ■ s CO O CO -H coooootc (MrH(M ^ g ■* ^'ssssg (N tH rn' "§" > »— I i-H I— 1 a .e d g *S ■*eoo i*coco (Na 1010-* § +3 o o CO CO >H .-1 Ttl CT>* ■HTf ooo to 1 1 02 00 1— t > ^ M 1 r% looo =otDq IOC OJiOtO H ■a O OI>ci- CO t^Oi 05K rHrHCO tA ^ ^ & 020001 1-H t^T-H a- i-t rHi-H H ii o 1 i 1 1 § H i E < i g p. * 3 .« C ) l| P 1 '3'c 1 o ' i IS alf's-foot jelly* linglass, sturgec ard. refined* . . 1 II 98 1 1 1 1 Vegetab E, Meals, etc arley meal and Pearled o s SOO»^i-5EHOOpq gP5 « 1-5 w (O 00 tM ^ CD CO i-H O »0 rH t^ t^ lO O COCO-^ COCO ■■^•^ ^COi-ICOCOCOC'J lOCO OOOiOOW "OOOOOIOOOWJ iOCOt^ OOlOOO'-tCOOOOt^- »^ CO i-H 00 00 CO CD CD t> 00 CD CD CO 03 00 (N r-H 00 CD »0 CD CD CD i-H lr~CO"5CDCTil>WCO'-l'*INC0001>lCi IM i-H (N 00 ^ ■^Ot> CO O 00 CO lO >0 CO 03 IN O Tt( Ol O t^ lO 05l>0 T-H Ti< iO T-HCD(N^(N»OTjH^C0C0^rtHrH05O i-H 00t~ t^ CD IM (N-* t~ 05 000 ' CDCO(NlO»-lOO(MI>t>00005CDOOCD 0> 00 (M tH CD IN -H CD 00 (N I> 00 CD CO "5 CD CO INi-H-* COOOCOINCOiOCDOI>CO"3lOlOro-* o I ■+3 o O 03 u tH ^ ^ o a ID '°^^. i= S-2-d o o o.i, >>'= tf COMPOSITION OF AMERICAN FOODS 81 III o t, a 0«P,0 "■a Q) a OS a ^ <3 ^ 03 J3 O O I I a o o »0 CO CD CO lO CO MM CO CO CO M, i-li-(M'«*<00t~'-lt~>OCO00 t^t^t^t~t^COOS50I>CDU3 MMMMMM MMMCO (N t~COI>0 cO CO CO CO CO CO 00 00 05 05 »H CO 1-1 CO O CON COCOCOcOt^cO^COt^cOCO U5 O 0> 00 00 "3 CO "J* N i-H (N M M O >-l CD >-H f-H rH -^ i-i 03 iH i-H T-H i-( iH Cfl ^ Ttl05'-I^O 00 U3MMOCOI-IOOC005COO CO i-H T-H T-H M -"stl O CO 1^ CO -^ Tt< »C lO t* CO C<1 t^t^t^t>I> 1> 1> t^ t> l> I> t^ 1-1 1> t> l> l> T) 03 >o o ■>* T)< o r-trti-llMi-l >-( rH r-l .-I Cq tH i-l rt .-1 (N OIOOINMIN 00 T-iO-*iOCO-*Ot^io.-io> l^Mi^MO O T-( 1-) M OMMMi-i ON O OO'JIOMOO CO »-l (M rH O 00 1-1 OS t^ riH 05 M ^ t^ i-l CD O OOOOOOOOOOOMOi-i fH rH iH IH 1> 1-t iH 1-H Jl H d go cS Pt s-sllSl^-S.s^a-sgi'3'S "11 .a I*. i a o 82 FOOD VALUES e5 ■csa ■§'-2 03 H OS 1-ltDO T-l t~ ■* >-H O lO t~ t- iH !>. ^-. 00 CO COCOCD N tJI CO QO W IC CD 00 00 00 00 O 1-1 IM(NIM CO CO CO IN CO IN IM IN CO (N IM CO CO ^ , cn f^ I 9 O 3 ;3 § 0»00 iOiCi»0 oooooooo»oo locqoo lo r- .-I t~ w to 1-1 o CO o o Oi IN O O »-l TJ4 IQ »o *N^"^'^iN^co^'>:,co^co^co^'^ i-IINlO 05 t^ CO OS C-l >-lrHiH.-I.H i-ICOIN CO ^ CO I> C^ 00 i-< CO CD t^ U3 t* IN t^CDCO l^ 05 t~ 0> ■* OS (N lO 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W ■,^,:s S §) OS .4 Q4 CO ^ Its'* J B S M ;5 "TS**-* II f-a.s.a-i « hO tn O ^ h 3 ra OOC<3'*OOIN05rHl>C0 « ■* CO Ot~.iOU5t>-iOt-roiNCOtD05'*0>0"500>0 tH r-t-^O 1-H T-H C<» rH »-H f-t rH ■^ MN.i-li-H(NtDlMOJOO'*0»05U5005CO'*Oit- CC05C0iOe<3O0SNt0W0>T|HM(NtDT)(00OCD i-H t-H lO rH CD 1-H tH »H C.IMlOCDCOffi|COCOOI>(MlOOO 1-H CO rH C^ C^ lO 1-H CO i-H i-H tH 1-H -"^ r* CO N W CO >Oi!l<-*OJiOi*_-*^-i-H(McOlMO"5CDQOCO"5C05oooo O500CS00OS00 t^t^t^i> el's I O U # - goOOHO o 5 - -13 JT3 ■ « 0) ra C rt ) PhIIi II "o ^'§2 O >H . > si-i-i 1 88 POOD VALUES 6S.O "1 OS ^ rHCD -^ CO O CO GO ^ t- b* CO r-l O N iH O i-H(N O C^ CO (N (N (N to -^ (N -^ ii CO (N lO TO rH lO ■^ N i-H lO i-H tH TON Tjl C<1 to 00 O O TO O l> rH iH •* 03 TO lO 05 i-l(N iNi-H TOfHfH i-l(M(Ni-H I-) i-< «D •-* 1-1 r-lO OIWOO-^OOTOOOTOTOCD TtlCTlt^OO »O05 i-H TO i-H -tJ^ 00 (N 03 00 ■* 05 -^ 00 TO TO t> to lO 03 03 03 00 C3 00 00 03 00 03 to 03 03 s o I Oj:5 te o o t3 K o ■■ COMPOSITION OP AMERICAN FOODS 89 ;3 O ftO OS a ooi-nousm lOUSIN'-li-H t»tDoocnooo>n«oc<3>o!2 CO-* ■* (Mi-l(N-*S mo woo oco29t~t~ (N(N005 (JQ a 6 rH50COC005(Ni— It^OOS CO-* (N W3 CO A ^ o 4^ lOCDiO-^O^OOt^iCCDO C^'*C»CCa>M05CDO00'* CO >0 lO U5 t^_ (NOOOeON >-lCOIN'-l(Mi-l(N(M>00(N (NNNOCO ■-lOOU500t~COOq03cp(N ■"-(■^t^i-iiN e^ coi-t 10-*00'*10 g O) d O ^ IN>01>t--THTjHCOtOt0050 oOTtico'^o I o o O O ^ J3 0 to b- 00 ■* ■^ co-^io o eo T-t i> "^ »o 00 1^ ■I CO OOO 000>OiOiOO>0 OSCm^ CD O !>• 1^ T-H CD 00 CO (N(NC<1 ■* CO (M CO (N P4 CO CO coeo>o 00 CD >r3 CD IN t~ CO ■* o (NO0-* O CO OS 03 05 00 00 ■* IM 5J I B 6 co-*oooco i^eOi-l CO 00 CO 05 ■* "5 lO o COCOO CO CS CO OO CT> O 1-* O I o go ®^ pi) W3 ! fH & ^ s..^ llil P a 9 P-o ..^ Sis s^ i fe s |5 ^^ Bi.S 3^ m-^ Sfl K -n in 5 COMPOSITION OF AMERICAN POODS 91 III «0 U5MO ■HOt^ COt^ Mt)i U5b-a 1 t^ -^CO-* -JINtC •*« 1-1 'a3 , ll U3 mujci looir oc OIK iOOO 5 ■* OrtHOO ooosc ■*t> 05": OSS CO N rH iH 1— 1 K 1-1 1- WW to a ^ J3 <3 CO lO ■* toeoto "OTt •*« '*.'*. °^ ^ ^ 1 5D "5OS0O CO to Ol to U5 ■* t> ■-IN.IO II o to oo>oai Oi-^ >C ^-100 05 N ■*IM>-I h T-l 1-i iHi-ieo "^ (5 4^ to t~iO «'-< i-ii- in'*i> 5 O 1 [X4 .<5 •1 _d 4i to ot- to cote ooco t^u; tOUSQO g S U > ? & *— 1 > ^ hH 1 .^ Oi C0»0 Mjooa aiTt ■*cc ■*q^ fa ■g o -H OS wt^to H o d o d i c oc o s j3 a «^ «^ ^ 1 fj (S « s ^ pj ^ * ^ 3 ■s. g^ St3 o-c g^ g^i 1 11 . Ill ■§ O porti chase • rt a ■ll Ifi pi H 1* imons: Edible As pur mon jv uskmel Edible As pur 2ctariii( 'anges: Edible As nur J3£ ^ ^S 1? 5 & & & 92 FOOD VALUES 3 £5 "■2 OS ft ^ t* rH .-H T-4 O 00 CD O y-*CO OO^OOO OOOOOOOlOtDO-* Mi-l cnoococo'o i-H (M IN (N OJ CO CO S>oooo>ooioo oo oownio OS t^ to r- lo .-I TO 00 Tttco lOOsiNOsi-i (N TO TO ■* TO IM TO 05 i-H i-( TOINW*«D ^ TO lO »rt CO CO CO CO TO CO TO T-H ©■*05>OTO CC| t-H T-H UO Oi CO CO 05 Tj< t^t^ rHiO»-tN-^ COIN 00 •'i^ 00 CO CO t* t^ t* (^^0"5^-oo (N 1-H rH tH (N e n H Ah oosiocnot^ioo -^iM CO t^ lO ■'^ i-H 00 -^ CO OS lO -^ Oi O CQ t^l>t^WO0Q0TPO3 OS Pi I a o o rt oxi . • r3 OJ m oil fern's P^T' ^ ca (D rt -s^-^ . ^H t^ ^ Oj rt m £ £ S^ p C3 ^ a » m ,2.2 3 S g COMPOSITION OF AMEEICAN FOODS 93 3 !:■ II li* I o mOOS-^t^ t- iH m P ^ i-l i-l r-l M 05 09 00 Sit~ ■* to l~ N "b O 05 IM ^- ■* ■* t» MCOCCCOCO (NrH NO O'-m i>miooo c5 CO ■* o m t- >H ir5 00 00 iM w ■*tO'*«)t- rH t- M O rl ff;i TjH •* t- lO (N CO ■* ■*«!■* to (N(NIMC<5IN ■n i>^ Ti< 00 1^ ■*_ >o t~ >-i ec CO CO T)(PJCOOO'*OOr^N05>nOOO CO-* MOO -^oq COrH N eOr-ltOi-l COOOi-HtOCO eoiN005ootOi-ii-icocot-eo 00iOC0tOi-( -^ 1-1 tH W O to Cfl o »o »0 tH i-< Ci-)tO'^00i-l TfitooO'ii^oot-Nmi-ioooo 13 OS 3 3 p. * « K* c3 .a- o 94 FOOD VALUES o I > i-i s 5 3 •a > 3 0) fl 11 I 3 c8t3 t^ £ I § o 00 in 'HO "5 050CO r1 rt(N oooooooco «ooooo 1-I-* COt^IXNOl TtfOO OOM (©(OWt-O (NNCD CO looop rHcotoro l>-*'>*0 OiOOiSS "OUSO OiO nccNdico r-T cf i-t" MNOOm i-lTf(OS »o-l 1-1 Ui CO OO.HOOS cqNt^ to-* r-(i-(00t-t» 1CU510 n .-HCOtJIO 00 o 1-1 CO •*_ OOO w OJI> OOC .s.g •T3 is DQ »-( T * 5 QJ S^ !■ 5*^ CO <»' ■s 2 O O M } tf ^ a o 3 OJ 5.« ■s mo oo COMPOSITION OP AMERICAN FOODS 95 I > n e3 ■SSa II OS a ^ Ph I s a o o osmt^iM nx t~ CO ca t~ o 00 >-ii-i t^oo 00(NCOTO tt) (N (M CD U5 to IM CO i-l CO ®t^t>CO in Tf «D t- t~ «D t~ (OU3 0OM'>*_'*_05_ro O0.P5 CO M"co'M'"i-r N~i-rcirro~eo"iN'"ro" c^Tcf cO'*i-im i-HfCKN'-l o "O o in 05 cq tv Cq i-H U3 iH T-H CO t-l "3 0-^10 ■*-U5 "-I CO CO CO o ■* CO ■* N to i-H U3 (N U5 O ■* t~>Ob- 00 03 CO i-H o ■>* ■* lOCOCD CO IN ■* t- t- «3 CO eocq-*os oqiocoococo-* cowioiN m 03 oi 1-1 05 w 00 r-t i-H C^ 1-H IN i-H Cir-i CO CO CO t^ cq 05 I-H o r- IN "3 03 CO IN CO IN ■* (N ce P. S. o : ^ (N(N (Noq cot- ■*© Ot- r-li-H coco « 05C0 (Nl> OSCD a* cS_o3 d • S^ ■ ""i I d o ■I 1 ^ O c? h gOOO ^1 O d O 96 FOOD VALUES 1 I I m Hi n ■< H a; S > 3 ft ^ o 1^ a u o o CO»Oi-HC0i-( CO hH lo CC (N C^ 05 CO i-H O C^o>rao loooujousoomo (MOSt^OSt^ 00 lO »0 05 O »0 t^ CO 00 00 i-l(N(Mi-lc<3 IN (Mi-lt-l (M .-I,-! (Nt^OOi-l Tt< 0> lO Ttl O t-l O Ol CO IN iH i-H C^ IN I— I i-t 1-1 r-t i-H i-H T-H 1— I i-H i-l-*T)OINOt~lO-^00lO00t^ i-ti3!lNcD>0 "3 iOtHt-i t- WU3 ■*t)<0000CO INiH00O5i-i T-H ■* CO IN ■*'5INi-H00COlOU31>-INt~ ININ(NCOeOINININ"3CO OSCOCOl^lO Ttl CD CO IN 00 O 00 05 00 CO ■t el o o ^ i o w of o T3 — ji an. ; ^ »•§ o o a p< J •s sill's lllll is lUo ■3 ° COMPOSITION OP AMERICAN FOODS 97 1 1 P4 a ■< H c3 3 1 •ill OS a ^ O Q o O omomusw ^ COt>00CO'© «0(Ncomioai ro «£> i> to 05 lo M t- t- rt OJ 1-i IM 1-H iH O CO CO 00 T-* Oi ooa5t>oco t^ I PI o O 03 OOOTtOMN 00 00 t-H lO OS CO ITS lO O O O lO to O t^ »-( »C »r3 C0M02t-C0O ■* O O O 00 t> (N ■* (N (N "-H iH ■^ (M ^ cO»i3^ 05 ■* f^ to 1> ■* >-i r-i CO t~ (N m oi>oq'*cpeo COCO'^lOOSCM CO i> ■*■*■* >Cl a a o* ■g o3 o3 g fa bfl OeMPHEHH> HI a O INDEX INDEX Abbreviations, table of, 24. Acorns, 94. Alcohol, food value of, 4. Alcoholic beverages, 58, 59, 60, 61. Ale, 61. Almonds, 53, 94. American fermented cider, 60. American malt liquors, 61. American sweet cider, 60. American wines, 59. Apple pie, 42, 85. Apple sauce, 37, 93. Apple tapioca pudding, 46, 85. Apples, 36, 90. baked, '37. dried, 92. Apricot sauce, 37, 93. Apricots, 90. canned, 93. dried, 37, 92. Arrowroot gruel, 40. Artichokes, French, 86. cooked, 34. " As purchased," 28. Ash, 1, 12. Asparagus, 86. canned, 34, 88. cooked, 86. cream of, soup, canned, 31, 96, Availability, 7. Bacon, smoked, 69. Baked beans, canned, 34, , 88. homemade, 34. Baked custard, 44. Baker's cake, 84. ' Banana«, 36, 90. baked in skin, 46. peeled, 46. . Barley, pearled, 79. Barley gruel, 40. Barley meal and flour, 79. Bass, black, 73. sea, 73. striped, 73. Bean soup, homemade, 30, 96. Beans, 34, 86. butter, green, 86. dried, 86. haricot verts, 89. little green, canned, 88. red kidney, canned, 34, 88. string, canned, 88. cooked, 34, 86. fresh, 86. Beechnuts, 94. Beef, 26, 27, 63, 64, 65. boiled, canned, 65. brains, 64. brisket, 63. corned, 65. canned, 65. chuck, 63. 101 102 INDEX Beef, cooked, 26, 27, 64. corned and pickled, 65. canned, 26, 65. dried, salted and smoked, 65. flank, 63. corned, 65. fore quarter, 64. shank, 64. fresh, 63, 64. heart, 64. hind quarter, 64. kidney, 64. liver, 64. loin, 63. luncheon, 65. mesa, 65. organs, 64. plate, corned, 65. porterhouse steak, 63. pressed, 64. ribs, 63. roast, 26, 64, 65. very lean, 26. round, 63. round steak, cooked, 64. rump, 63. corned, 65. sandwich meat, 64. scraps, cooked, 64. shoulder and clod, 64. sirloin butt, 63. sirloin steak, 63. spiced, 65. suet, 64. sweetbreads, 64. tenderloin, 63. broiled, 64. tongue, 64. canned, 27, 65. pickled, 65. Beef juice, 26, 79. Beef soup, home made, 30, 96. Beer, 61. Beet greens, cooked, 34, 87. Beets, cooked, 34, 86. Benedictine, 59. Berries, 36, 90, 91, 92. Biscuits, 82. home made, 38, 82. Blackberries, 36, 90. canned, 93. Blackfish, 73. Blanc mange, 47. Blueberries, canned, 93. Bluefish, 73. cooked, 29. Bock beer, 61. Boston crackers, 39, 83. ' Bouillon, canned, 30, 96. Brandy, California, 58. cherry, 58. cognac, 58. Brazil nuts, 53, 94. Bread, 38, 82, 83. Bread pudding, 43. Breakfast foods, 40. Brown bread, baker's, 38, 82. Brussels sprouts, canned, 89, Buckwheat flour, 79. Buns, cinnamon, 38, 82. currant, 38, 82. hot cross, 82. sugar, 82. Butter, 31, 77. Butter beans, cooked, 34. Butter crackers, 39, 83. Butterfish, 73. Buttermilk, 33, 77. Butternuts, 94. Cabbage, 86. cooked, 34. Calf's-foot jelly, 28, 79. California red wine, 59. INDEX 103 California white wine, 59. Calorie, S. Cake, 42, 84. Candy, 85. Canned soups, 97. Cantaloupe, 36. Capon, 27, 70. Caramel sauce, 50. Carbohydrates, 1, 2. Carrots, 86. cooked, 34. Catawba sweet wine, 59. Catsup, tomato, 51, 89. Cauliflower, 86. cooked, 34. Caviare, 29, 76. Celery, 34, 87. cream of, soup, 31, 96. creamed, 34. Cereal coffee, 95. Cerealine, 80. Champagne, 59, 60. Chartreuse, 59. Chaud eau sauce, 51. Cheese, 32, 77, 78. American pale, 32, 77. American red, 77. Boudon, 77. California flat, 77. Camembert, 32. Cheddar, 32, 77. Cheshire, 32, 78. cottage, 78. cream, 78. Dutch, 32. Fromage de Brie, 32. full-cream, 32. imitation full-cream, 78. imitation old English, 78. Limburger, 32, 78. Neuchatel, 32, 78. pineapple, 32, 78. Cheese, Roquefort, 32, 78. Stilton, 32. Swiss, 32, 78. Cherries, 36, 90. canned, 93. Cherry jelly, 93. Chestnuts, 53, 94. Chicken, 27, 70. boned, canned, 73. broilers, 70. creamed, on toast, 27. dark meat of, 70. fricasseed, 27. giblets, 70. gizzard, 70. heart, 70. light meat of, 70. liver, 70. potted, 73. roast, 27. sandwich, canned, 73. young, 70. Chicken gumbo, canned, 30, 73, 96. Chicken sandwich, 39, 97. Chicken soup, canned, -73, 96. homemade, 30, 96. Chocolate, 95. Chocolate custard, 44. Chocolate layer cake, 42, 84. Chocolate pudding, 43. Cider, 59, 60. Citron, dried, 92. Clam chowder, home made, 30. 96. Clams, long, 29, 76. round, 29, 76. Claret, 60. Cocktail, 58. Cocoa, 54, 95. Cocoanut, 53, 94. prepared, 95. 104 INDEX Cocoanut milk, 94. Cod, cooked, 29. salt, 75. boneless, 75. steak, 73. whole, 73. CoflFee, 54. Condensed milk, 33, 78. Condiments, 50, 51, 52, 89, 90. Consommg, canned, 30, 96. Cookies, 49, 50, 84. Cooking, loss of weight in, 17. Corn, canned, 34, 89. cream of, soup, 31, 96. green, 87. cooked, 34. preparations of, 80. Corn bread, 38, 82. Cornmeal, granular, 80. unbolted, 80. Cornmeal gruel, 41. Cottolene, 79. Crab-apple jelly, 93. Crabs, canned, 77. hardshell, 30, 76. Crackers, 39, 83. Cranberries, 90. stewed, 37. Cream, 32, 78. whipped, 32. Cream lunch crackers, 39, 83. Cream pie, 42, 85. Cream sauce, 51. Cream goups, 31. Cream toast, 40J Creamed oysters on toast, 30. Cr6me de menthe, 59. Cucumber, 34, 87. Curagao, 59. Currant jelly, 37. Currants, 36, 90. dried, 92. Custard pie, 42, 85. Custards, 44, 45. Dairy products, 31, 32, 33, 77, 78, 79. Dandelion greens, 87. cooked, 34. Dates, dried, 37, 92. Desserts, 42, 43, 44, 45, 46, 47, 48, 49, 50, 84, 85. Diet, regulation of, 15. Digestibility, 6. Distilled liquors, 58, 59. Doughnuts, 47, 84. Drop cake, 84. Duck, breast, 71. giblets, 71. meat, 71. " Edible portion," 1. Educators, 39. Eels, salt-water, 73. Egg crackers, 83. Eggnog, 55. Egg plant, 87. Egg sandwich, 39, 97. Egg souffle, 48. Eggs, 33, 77. boiled, 33, 77. Entire wheat flour, 81. Equivalents, table of, 24. European malt liquors, 61. European wines, 60. Export beer, 61. Farina, 81. cooked, 40. Fats, 1, 2. Figs, dried, 37, 93. fresh, 90. stewed, 37, 93. Filberts, 53, 95. INDEX 105 Fish, cooked, 29. fresh, 73, 74, 75. preserved and canned, 75, 76. Floating island, 48. Flounder, 73. Flour, 79, 80, 81. Food requirements in health, 13. with mental work, 13. with muscular work, 11. Food stuff, classification of, 1. Food values, method of calcu- lating, 5, 19. Foods, cooking of, 16. uses of, in body, 3. Force, 40. French dressing, 51. French red wine, 60. French white wine, 60. Frosted cake, 42, 84. Fruit, canned, 93, 94. dried, 37, 92, 93. fresh, 36, 90, 91, 92. stewed, 37. Fruit cake, 42, 84. Gelatin, 79. Gin, 58. Gingerbread, 42, 84. Ginger snaps, 48, 84. Gluten bread, 38, 82. Goose, breast, smoked, 72. giblets, 71. gizzard, 71. liver, 71. meat, 71. Gooseberries, 36. Graham bread, 38, 82. Graham crackers, 39, 83. Graham flour, 81. Grapefruit, 36. Grapenuts, 40. 8 Grapes, 36, 90. Green goose, giblets, 71. meat, 71.' Green peas, canned, 89. Green turtle soup, canned, 31, 97. Guinea hen, giblets, 71. meat, 71. Haddock, 74. cooked, 29. smoked, 75. Hake, 74. Halibut, cooked, 29. smoked, 75. steaks, 74. Ham, boiled, smoked, 28, 69. cooked, luncheon, 69. fresh, 68. fried, smoked, 28, 69. smoked, 69. Ham salad, 97. Ham sandwich, 39. Hash, 26, 97. Hens' eggs. See Eggs. Herring, 74. smoked, 75. Hickory nuts, 95. H-0, boiled, 41. HoUandaise sauce, 52. Hominy, 80. cooked, 41, 80. Honey, 53, 85. Horse-radish, 89. Huckleberries, 36, 91. Ice cream, 48. Indian-meal mush, 41. Indian-meal pudding, 45, 85. Isinglass, 79. Jellies, 37, 93. Julienne soup, canned, 31, 96. 106 INDEX Koumiss, 32, 78. Kummel, 59. Ladyfingers, 49, 84. Lager beer, bottled, 61. draft, 61. Lamb, 27, 66, ,67. breast, 66. chops, broiled, 27, 67. forequarter, 67. fresh, 66, 67. hiridquarter, 67. leg, 66. roast, 27, 67. loin, 66. neck, 66. shoulder, 67. side, 67. tongue, spiced and cooked, 67. Lard, refined, 49. Lemon juice, 91. Lemon pie, 42, 85. Lemonade, 55, 56. egg, 55. with white of egg, 55. Lemons, 36, 91. Lentils, dried, 87. Lettuce, 87. Lichi nuts, 95. Light beer, 61. Lima beans, 86. canned, 89. cooked, 34. dried, 86. Liqueurs, 59. Lobster, 30, 76. canned, 77. Macaroni, 81. baked with cheese, 41. cooked, 41, 81. Macaroons, 49, 84. :^xackerel, 74. cooked, 29. salt, 75. Spanish, 29, 75. Madeira wine, 60. Malaga wine, 60. Malt liquors, 61. Malted milk, 56. Maple sirup, 53, 86. Maple sugar, 53, 86. Marmalade, orange, 37, 93. Marsala wine, 60. Mayonnaise dressing, 52. Meals, 79, 80, 81. Meat stew, 31, 96. Meats, 26. Mellin's food, 56. Milk, 33, 79. Milk gruels, 40. Mincemeat, 97. Mince pie, 43, 85. Mineral matter, 1, 2. Miscellaneous sweets, 53. Mock-turtle soup, canned, 31, 96. Molasses, cane, 85. Molasses cookies, 49, 84. Moselle and Saar wine, 60. Mulligatawny soup, canned, 31, 06. Munich heavy beer, 61. Mushrooms, 35, 87. broiled on toast, 35. Muskellunge, 74. Muskmelon, 91. Mussels in shell, 76. Mutton, 28, 67, 68. boiled, lean, 28. chop, lean, 28. chuck, 67. leian, 67. INDEX 107 Mutton, flank, 67. forequarter, 67. heart, 68. hindquarter, 68. kidneys, 68. leg, 67. roast, 28, 68. liver, 68. loin, 67. neck, 67. shoulder, 67. side, 68. Nectarines, 91. Nonalcoholic beverages, 64, 55, 56. Noodles, 81. Nuts, 53, 54, 94, 95. Oatmeal, 80. boiled, 41, 80. Oatmeal crackers, 39, 83. Oatmeal gruel, 41, 80. Oatmeal water, 80. Okra, 87. canned, 89. Oleomargarine, 79. Olive oil, 52. Olives, green, 52, 89, ripe, 89. Omelet, 33. Onions, cooked, 35, 87. fresh, 87. Orange ice, 49. Orange marmalade,, 37, 93. Oranges, 36, 91. Overfeeding, 14. Oxtail soup, canned, 31, 97. Oyjster crackers, 39, 83. Oyster stew, 30. Oysters, canned, 77. in shell, 30, 76. Parsnips, 87. cooked, 35. Pastry, 42, 84, 85. Pea soup, canned, 31, 97. cream of, 31, 97. Peaches, 36, 91. canned, 93. Peanut butter, 95. peanuts, 53, 95. Pears, 36, 91. canned, 93. dried, 93. Peas, dried, 87. green, 35, 87.- canned, 89. cooked, 36. Pecans, 54, 95. Perch, white, 74. yellow, 74. Persimmons, 91. Pheasant giblets, 71. meat, 71. Pickerel, 74. Pickles, cucumber, 89. mixed, 90. spiced, 90. Pies, 42, 43, 86. Pigeon giblets, 71. meat, 71. Pigs' feet, 68. pickled, 69. Figs' tongues, pickled, 69. Pike, gray, 74. Pilot bread, 39, 83. Pilsen export beer, 61. Pineapples, 36, 92. canned, 94. Pistachios, 54, 95. Plums, 36, 92. Pomegranates, 92. Pompano, 74. Pop corn, 80. 108 INDEX Porgy, 74. Pork, 28, 68, 69, 70. chops, 68. cooked, 28. chuck ribs and shoulder, 68. fat, salt, 69. feet, 68. middle cuts, 68. roast, 28. sausage, 28. side, 68. shoulder, 68. steak, cooked, 69. tenderloin, 68. Port wine, 59, 60. Porter, 61. Potato soup, cream of, 31. Potatoes, sweet, 88. boiled, 35, 88. white, 87. baked, 35. boiled, 35, 87. chips, 35, 87. creamed, 35. mashed and creamed, 35, 88. Poultry, fresh, 70, 71, 72. nieat, preserved, 72, 73. Preserves, 72, 73, 93, 94. Pretzels, 39, 83. Protein, 1, 12. Prune sauce, 37, 94. Prune soufS€, 49. Prunes, 92. dried, 37, 93. Puddings, 43, 85. Puffed rice, 41. Pumpkins, 88. canned, 89. Quail giblets, 72. meat, 72. Radishes, 88. Kaisins, 37, 93. Baspberries, 36, 92. dried, 93. Raspberry juice, 92. Red grouper, 74. Red snapper, 74. Refuse, 1. Rhein wine, 60. Rhubarb, 88. stewed, 37. Rice, 80. boiled, 41, 80. flaked, 80. Rice custard, 44, 85. Rice flour, 80. Rolled oats, 80. Rolls, 38, 82. French, 38, 82. Vienna, 38, 82. Rum, 59. Rye bread, 38, 82. Rye flour, 80. Rye meal, 80. Salmon, 74. California, 74. canned, 75. cooked, 29, landlocked, 74. Saltines, 39, 83. Salts, 1. Sandwiches, 39. Sardines, canned, 29, 76. Sauces, 50, 51, 52. Sauerkraut, 88. Sausage, 69, 70. Aries, 69. banquet, 69. Bologna, 69. farmer, 69. Frankfort, 69. INDEX 109 Sausage, Holsteiner, 69. Lyons, pure ham, 69. pork, 69. Salmi, 70. Wienerwurst, 70. Scalloped oysters, 30. Scallops, 76. fried, 30. Scraped beef, 26. Shad, 74. roe, 75. Sheepshead, 75. Shellfish, 29, 76, 77. canned, 77. Sherry, 59, 60. Shredded wheat, 41, 81. Shrimp, canned, 77. Skimmed milk, 33, 79. Smelt, 75. cooked, 29. Snow pudding, 45. Soda biscuit, 38, 82. Soda crackers, 39, 83. Soft custard, 45. Soups, 30, 96.' canned, 97. Spaghetti, 81. baked, with tomatoes, 42. Spanish cream, 50. Spanish mackerel, 75. broiled, 29. Spinach, 88. cooked, 35, 88. Sponge cake, 42, 84. Squab giblets, 72. meat, 72. Squash, 88. canned, 89. cooked, 35. Squash pie, 43, 85. Steak, porterhouse, 63. round, 27, 63. Steak, sirloin, 63. tenderloin, 27, 63. Strawberries, 36, 92. canned, 94. Sturgeon, 75. Succotash, canned, 89. Sugar, 53, 85, 86. brown, 85. cube, 53. domino, 53. granulated, 53, 85. maple, 53, 86. powdered, 53, 86. Sugar cookies, 49, 50, 84. Sweet wines, 59, 60. Sweetbreads, 27. Tallow, 79. Tapioca, 85. and apples, 46, 85. Tapioca pudding, 46, 85. Tea, 54. Terrapin, 76. Toasted bread, 38, 82. Tokay wine, 60. Tomato catsup, 51, 89. Tomato preserve, 94. Tomato soup, canned, 31, 97. cream of, 31. Tomatoes, 35, 88. canned, 35, 89. Tomcod, 75. Tongue, canned, 27, 65. Tripe, pickled, 65. Trout, brook, 75. cooked, 29. salmon, 75. Turbot, 75. Turkey, 72. dark meat, 72. cooked, 72. giblets, 72. no INDEX Turkey, gizzard, 72. heart, 72. light meat, 72. cooked, 72. liver, 72. potted, 73. roast, 28. sandwich, canned, 73. young, 72. Turnips, 88. cooked, 35. Turtle, green, 76. Underfeeding, 14. tJneeda biscuit, 39. Veal, 28, 65, 66. breast, 65. chuck, 65. cutlet, 28. flank, 66. forequarter, 66. heart, 66. hindquarter, 66. kidneys, 66. leg, 66. liver, 66. loin, 66. lungs, 66. rib, 66. roast, 28. rump, 66. shank, 66. shoulder and flank, 66. Vegetable soup, canned, 31, 97. Vegetables, 34, 35, 86, 87, 88, 89. Vegetables, canned, 88, 89. cooked, 34, 35: Vermicelli, 81. boiled, 42. Wafers, 84. Walnuts, 54, 95. Water, 13. Water crackers, 83. Watermelon, 38, 92. Weakfish, 75. Weights and measures, table of, 25. Weissbeer, 61. Wheat, . cracked and crushed, 81. flaked, 81. Wheat bread, 38, 82. Wheat flour, 81. Wheat gems, 81. boiled, 42. Wheat glutens, 81. Wheat preparations, 81. Whey, 33, 79. Whipped cream, 32. Whiskey, 59. White bread, 38, 83. Whitefish, 75. Whole-wheat bread, 38, 83. Wine sauce, 52. Wines, 59, 60. Yeast, compressed, 95, Zephyrs, 39. Zwieback, 38, 83. (10)