Part II — Preparation of Foods
Chapter I Green Vegetables
Artichokes, 46
Asparagus, 46
Beets, 46
Beet Greens, 46
Black Carrots, 50
Carrots, 47
Celery Roots, 50
Carrot Puree, 47
Corn, 52
Cucumbers (stewed), 50
Cauliflower, 49
Cabbage, 52
Cabbage Rolls, 54
Egg Plant, 50
Kale, 53
Kohlrabi, 52
Mushrooms, 51
Mustard Greens, 50
Mixed Vegetables, 48
Okra, 50
Onions, 51
Peas, 48
Peas and Codfish, 48
Peas and Carrots, 48
Peas with Lamb, 48
Peppers (stuffed), 51
Parsley, 51
Parsnips, 53
Potatoes, 55
Potatoes, Creamed, 55
Potatoes, Sweet, 55
Potatoes, Steamed, 56
Potatoes, Mashed, 56
Potato Salad, 55
Potato, French, 56
Potato Balls, 56
Crust Potatoes, 56
Potato Pudding, 56
Potato and Apple Puree, 56
Sauerkraut, 54
Squash, 53
Spinach, 49
Spinach, Saxon Dish, 50
String Beans, 49
Sprouts, 52
Tomatoes, 53
Tomatoes, Stewed, 54
Tomatoes, Stuffed, 54
Tomato Puree, 53
Turnips, 53
Turnip Puree, 53
Vegetable Oysters, 53
Chapter II — Legumes and Meats
Breaded Goose, 61
Brains, 61
Bean and Lentil Puree, 58
Beans (baked), 57
Beans, Lima, 58
Bean Puree, 58
Baked Lentils or Peas, 57
Bacon, boiled, 63
Bacon, fried, 63
Bacon, fat, 63
Calves’ Liver, fried, 60
Calves’ Liver, steamed, 60
Chipped Beef, 61
Chicken Gelatine, 59
Hash, 60
Ham Hash, 62
Hamburg Steak, 60
Kidney Hash, 60
Leaf Lard, 63
Lamb in Gelatine, 59
Meat Cake, 62
Pork Cutlets, 59
Pea Puree, 58
Ribs of Pork with Apple Filling, 63
Salisbury Steak, 61
Sour Roast, 59
Tripe, 60
Tongue, 61
Turkey Roasted, 62
Turkey Stewed, 62
Turkey in Gelatine, 62
Turkey Neck, 63
Turkey Dressing, 63
Veal Cutlets, 59
Chapter III — Fish, Cheese and Eggs
Codfish Cakes, 65
Fish, boiled, 64
Fish, fried, 64
Fish Cakes, 65
Herring, 64
Shell Fish, 64
Cottage Cheese, 65
Eggs, boiled, 65
Eggs, scrambled, 66
Eggs, scalloped, 66
Omelet, 66
Chapter IV — Soups
Asparagus Soup, 74
Bean Soup, 67
Buttermilk Soup, 73
Buttermilk with Rice, 73
Blackberry Soup, 69
Buttermilk Soup, 73
Beer Soups, 72
Barley Soups, 74
Bread Soups, 75
Bran Soups, 75
Beef Soup, 69
Beef Soup, 70
Carrot Soup, 74
Clam Chowder, 71
Clear Soup, 70
Cream of Bean Soup, 68
Cream of Pea Soup, 68
Cream of Tomato Soup, 68
Cherry Soup, 69
Huckleberry Soup, 68
Kidney Soup, 71
Knorr’s Pea Soup, 72
Milk Soup, 72
Milk Soup, 73
Milk Soup, 73
Mixed Vegetable Soup, 75
Oatmeal Soup, 71
Pigeon Soup, 71
Potato Soup, 71
Plum Soup, 69
Pea Soup, 68
Spinach Soup, 74
Soup Stock, 70
Soups with Caloric Value—
Tomato Soup, 68
Vegetable Soup, 70
Chapter V — Cereals, Noodles and Dumplings
Almond-Rice, 79
Apple-Rice, 79
Apricot-Rice, 79
Brown Rice, 80
Bread and Milk, 78
Barley, 78
Bran Mush, 76
Bran and Rye Mush, 77
Buckwheat Groats, 76
Boiled Whole Wheat, 77
Baked Cornmeal Dumplings, 82
Bread Dumplings, 81
Cornmeal Mush, 77
Cherry Rice, 79
Currant Rice, 80
Carrot Rice, 80
Cracker and Milk, 78
Direction for Boiling Rice, 78
Dumplings, 81
Dumplings, 82
Dumplings, 83
Macaroni in Cream, 80
Macaroni in Soup Stock, 80
Milk-Rice, 78
Noodles, 80
Polenta Italian Dish, 77
Rice Cream, 79
Rice Flour, 77
Raw Whole Wheat, 77
Rylax with Prune Jam, 76
Rolled Wheat, 76
Rolled Oats with Cranberry Sauce, 76
Rhubarb Rice, 80
Steel Cut Oats, 76
Tomato-Rice, 80
Chapter VI — Breads, Cakes and Puddings
Apple Pancakes, 92
Apple Bread Pudding, 95
Bran Muffins, 86
Bran Bread, 86
Black Bread Pudding, 96
Baked Bread Pudding, 95
Boston Brown Bread, 86
Biscuits, 85
Bread Omelet, 90
Buckwheat Cakes, 92
Cherry Pancakes, 92
Coffee Cake, 85
Cereal Omelet, 90
Corn Bread, 89
Cornmeal Pudding, 94
Crusts, 89
Black Bread, 84
Doughnuts, 90
Egg Toast, 91
Fried Bread, 89
Fish Pudding, 93
Flour Bread Pudding, 94
Frosting, 87
Fruit Cake, 88
German Pancakes, 91
German Potato Cakes, 91
Hominy Cakes, 90
Imperial Sticks, 89
Light Whole Wheat Bread, 84
Light Graham Bread, 85
Liver Pudding, 93
Mixed Flour, 88
Meat Pudding, 93
Matzoon Pudding, 93
Matzoon Cake, 93
Pop Over, 86
Pastry, 87
Plain Cake, 87
Potato Pudding, 93
Plum Pancakes, 92
Plum Pudding, 97
Plain Bread Pudding, 94
Pompernickle, 84
Roman Meal Bread, 85
Rice Fritters, 91
Rye Nuts, 88
Rice Flour Pudding, 95
Rice Pudding, 94
Roman Meal Cakes, 92
Suet Pudding, 96
Steamed Bread Pudding, 96
Sago Pudding, 94
Strawberry Short Cake, 88
Sand Tart, 87
Unleavened Pancakes, 91
Uncle Tom’s Pudding, 96
Sun Dried Bread, 88
Snow Balls, 90
Whole Wheat Bread, 84
White Bread, 85
White Muffins, 86
Vegetable Pudding, 95
Chapter VII — Sauces and Salad Dressings
Almond Sauce, 99
Butter Sauce, 98
Bacon Sauce, 100
Cream Sauce, 99
Caper Sauce, 99
Cherry Sauce, 100
Dried Currant Sauce, 100
Dried Cherry Sauce, 101
Flavoring of Meatless Sauces, 100
Horse Radish Sauce, 99
Lemon Sauce, 100
Mint Sauce, 100
Milk Sauce, 100
Mustard Sauce, 99
Mushroom Sauce, 99
Olive Sauce, 99
Tomato Sauce, 98
White Wine Sauce, 101
Red Wine Sauce, 101
Cold Dressings
French Dressing, 101
Mayonnaise Dressing, 101
Mayonnaise Dressing, 102
Mayonnaise Dressing, 103
Syrup Dressing, 103
Chapter VIII — Salads
Anchovy Butter, 105
Anchovy Salad, 106
Apple Salad, 107
Asparagus Salad, 107
Apple and Banana Salad, 108
Boiled Vegetable Salad, 104
Banana Salad, 107
Banana and Grape Salad, 109
Beet Salad, 109
Cereal Salad, 110
Carrot Salad, 109
Celery Root Salad, 109
Cranberry and Pear Salad, 109
Cranberry and Banana Salad, 108
Cranberry and Celery Salad, 108
Celery Salad, 106
Cabbage Salad, 106
Cheese Salad, 105
Cucumber Salad, 104
Dried Fish Salad, 106
Dandelion Salad, 106
Egg Salad, 105
Empire Salad, 105
Fish Salad, 104
Fruit Salad in Gelatine, 108
Herring Salad, 107
Yellow Dock Salad, 106
Lettuce Salad, 104
Mushroom Salad, 107
Meat Salad, 103
Mixed Spinach Salad, 109
Olive Salad, 107
Orange Salad, 107
Pineapple Salad, 108
Pineapple and Orange Salad, 108
Radish Salad, 107
Radish Salad, 109
Rhubarb Salad, 107
Raw Corn, 109
Spinach Salad, 105
Tomato Salad, 104
Tomato and Watercress Salad, 104
Chapter IX — Gelatines and Toasts
Banana Gelatine, 112
Buckwheat Gelatine, 113
Bean Gelatine, 115
Bread Gelatine, 115
Bran Gelatine, 114
Barley Gelatine, 113
Beer Gelatine, 112
Blanc Mange, 112
Calves’ Foot Jelly, 112
Coffee Gelatine, 114
Cereal Coffee Gelatine, 115
Chocolate Gelatine, 115
Fruit Gelatine, 111
Gelatine Pudding, made with Sour Milk, 111
Lentil Gelatine, 116
Oat Gelatine, 114
Pea Gelatine, 114
Pineapple Gelatine, 112
Rice Gelatine, 113
Rye Gelatine, 114
Snow Pudding, 113
Tomato Gelatine, 113
Wine Gelatine, 115
Whipped Sweet Cream, 112
Whipped Sour Milk, 111
Toasts
Apple Toast, 117
Apricot Toast, 116
Barley Toast, 116
Clam Toast, 117
Celery Toast, 117
Cream Toast, 117
Egg Toast, 118
Milk Toast, 117
Oyster Toast, 117
Prune Toast, 116
Rice Toast, 116
Rye and Bran Toast, 116
Spinach Toast, 117
Tomato Toast, 116
Water Toast, 116
Chapter X — Fruits, Puddings and Gruels
Apple Sauce, 120
Apple Snow, 121
Apricot Sauce, 121
Apple Tapioca, 122
Ambrosia, 120
Apple Pudding, 122
Apple Sago, 125
Arrowroot Gruel, 127
Boiled Custard, 124
Blackberry Sago, 125
Bread Gruel, 125
Beer Gruel, 122
Baked Apples, 120
Baked Peaches, 120
Berry Tapioca, 122
Baked Apples in Oil, 121
Barley Gruel, 126
Currant, Raspberry or Peach Pudding, 123
Cornmeal Gruel, 126
Codfish Gruel, 126
Chocolate Cornstarch, 124
Cornstarch Gruel, 128
Dried Fruits, 119
Gluten Gruel, 127
Gooseberry Pudding, 121
Gooseberry Compot, 121
Ground Dried Dates, 120
Ground Dried Prunes, 120
Lemon Filling for Pie, 123
Mixed Flour Gruel, 127
Milk Gruel, 128
Nut Gruel, 127
Onion Gruel, 125
Oatmeal Gruel, 126
Peptonized Gruel, 128
Peaches and Whipped Cream, 123
Plain Junket, 123
Rice Gruel, 124
Raisin and Currant Butter, 119
Rhubarb Pudding, 122
Sago Gruel, 128
Soaked Fruit, 119
Strawberries with Cream, 123
Stewed Blackberries, 121
Stewed Huckleberries, 121
Tomato Tapioca, 122
Wine Gruel, 123
Wine Gruel, 124
Wheat Gruel, 126
Chapter XI — Fluids
Apple Barley Water, 133
Albumen Water, 133
Almond Milk, 134
Bean Tea, 136
Coffee, 135
Cocoa, 135
Cocoa Shells, 136
Egg Wine, 135
Fruit Lemonade, 134
Flaxseed Tea, 133
Irish Moss, 133
Lemon Whey, 133
Lemonade with Egg, 134
Milk Eggnog, 134
Pea and Lentil Tea, 136
Raw Green Pea Juice, 133
Strawberry Milk, 134
Tea, 135
Water Eggnog, 133
Quoted From Farmers’ Bulletin No. 142, by W. O. Atwater, Ph. D. U. S. Department of Agriculture
Table I.—Average composition of common American food products.
| Food Materials (As Purchased) | Refuse % | Water % | Protein % | Fat % | Carbohydrates % | Ash % | Fuel Value per lb. Calories |
|---|---|---|---|---|---|---|---|
| Animal Food. | |||||||
| Beef, fresh: | |||||||
| Chuck ribs | 16.3 | 52.6 | 15.5 | 15.0 | — | 0.8 | 910 |
| Flank | 10.2 | 54.0 | 17.0 | 19.0 | — | .7 | 1,105 |
| Loin | 13.3 | 52.5 | 16.1 | 17.5 | — | .9 | 1,025 |
| Porterhouse steak | 12.7 | 52.4 | 19.1 | 17.9 | — | .8 | 1,100 |
| Sirloin steak | 12.8 | 54.0 | 16.5 | 16.1 | — | .9 | 975 |
| Neck | 27.6 | 45.9 | 14.5 | 11.9 | — | .7 | 1,165 |
| Ribs | 20.8 | 43.8 | 13.9 | 21.2 | — | .7 | 1,135 |
| Rib rolls | — | 63.9 | 19.8 | 16.7 | — | .9 | 1,055 |
| Round | 7.2 | 60.7 | 19.0 | 12.8 | — | 1.0 | 890 |
| Rump | 20.7 | 45.0 | 13.8 | 20.2 | — | .7 | 1,090 |
| Shank, fore | 36.9 | 42.9 | 12.8 | 7.3 | — | .6 | 545 |
| Shoulder and clod | 16.4 | 56.8 | 16.4 | 9.8 | — | .9 | 715 |
| Fore quarter | 18.7 | 49.1 | 14.5 | 17.5 | — | .7 | 995 |
| Hind quarter | 15.7 | 50.4 | 15.4 | 18.3 | — | .7 | 1,045 |
| Beef, corned, canned, pickled, and dried: | |||||||
| Corned beef | 8.4 | 49.2 | 14.3 | 23.8 | — | 4.6 | 1,245 |
| Tongue, pickled | 6.0 | 58.9 | 11.9 | 19.2 | — | 4.3 | 1,010 |
| Dried, salted, and smoked | 4.7 | 53.7 | 26.4 | 6.9 | — | 8.9 | 790 |
| Canned boiled beef | — | 51.8 | 25.5 | 22.5 | — | 1.3 | 1,410 |
| Canned corned beef | — | 51.8 | 26.3 | 18.7 | — | 4.0 | 1,270 |
| Veal: | |||||||
| Breast | 21.3 | 52.0 | 15.4 | 11.0 | — | .8 | 745 |
| Leg | 14.2 | 60.1 | 15.5 | 7.9 | — | .9 | 625 |
| Leg cutlets | 3.4 | 68.3 | 20.1 | 7.5 | — | 1.0 | 695 |
| Fore quarter | 24.5 | 54.2 | 15.1 | 6.0 | — | .7 | 535 |
| Hind quarter | 20.7 | 56.2 | 16.2 | 6.6 | — | .8 | 580 |
| Mutton: | |||||||
| Flank | 9.9 | 39.0 | 13.8 | 36.9 | — | .6 | 1,770 |
| Leg, hind | 18.4 | 51.2 | 15.1 | 14.7 | — | .8 | 890 |
| Loin chops | 16.0 | 42.0 | 13.5 | 28.3 | — | .7 | 1,415 |
| Fore quarter | 21.2 | 41.6 | 12.3 | 24.5 | — | .7 | 1,235 |
| Hind quarter, without tallow | 17.2 | 45.4 | 13.8 | 23.2 | — | .7 | 1,210 |
| Lamb: | |||||||
| Breast | 19.1 | 45.5 | 15.4 | 19.1 | — | .8 | 1,075 |
| Leg, hind | 17.4 | 52.9 | 15.9 | 13.6 | — | .9 | 860 |
| Pork, fresh: | |||||||
| Ham | 10.7 | 48.0 | 13.5 | 25.9 | — | .8 | 1,320 |
| Loin chops | 19.7 | 41.8 | 13.4 | 24.2 | — | .8 | 1,245 |
| Shoulder | 12.4 | 44.9 | 12.0 | 29.8 | — | .7 | 1,450 |
| Tenderloin | — | 66.5 | 18.9 | 13.0 | — | 1.0 | 895 |
| Pork, salted, cured, and pickled: | |||||||
| Ham, smoked | 13.6 | 34.8 | 14.2 | 33.4 | — | 4.2 | 1,635 |
| Shoulder, smoked | 18.2 | 36.8 | 13.0 | 26.6 | — | 5.5 | 1,335 |
| Salt pork | — | 7.9 | 1.9 | 86.2 | — | 3.9 | 3,555 |
| Bacon, smoked | 7.7 | 17.4 | 9.1 | 62.2 | — | 4.1 | 2,715 |
| Sausage: | |||||||
| Bologna | 3.3 | 55.2 | 18.2 | 19.7 | — | 3.8 | 1,155 |
| Pork | — | 39.8 | 13.0 | 44.2 | 1.1 | 2.2 | 2,075 |
| Frankfort | — | 57.2 | 19.6 | 18.6 | 1.1 | 3.4 | 1,155 |
| Soups: | |||||||
| Celery, cream of | — | 88.6 | 2.1 | 2.8 | 5.0 | 1.5 | 235 |
| Beef | — | 92.9 | 4.4 | .4 | 1.1 | 1.2 | 120 |
| Meat stew | — | 84.5 | 4.6 | 4.3 | 5.5 | 1.1 | 365 |
| Tomato | — | 90.0 | 1.8 | 1.1 | 5.6 | 1.5 | 185 |
| Poultry: | |||||||
| Chicken, broilers | 41.6 | 43.7 | 12.8 | 1.4 | — | .7 | 305 |
| Fowls | 25.9 | 47.1 | 13.7 | 12.3 | — | .7 | 765 |
| Goose | 17.6 | 38.5 | 13.4 | 29.8 | — | .7 | 1,475 |
| Turkey | 22.7 | 42.4 | 16.1 | 18.4 | — | .8 | 1,060 |
| Fish: | |||||||
| Cod, dressed | 29.9 | 58.5 | 11.1 | .2 | — | .8 | 220 |
| Halibut, steaks or sections | 17.7 | 61.9 | 15.3 | 4.4 | — | .9 | 475 |
| Mackerel, whole | 44.7 | 40.4 | 10.2 | 4.2 | — | .7 | 370 |
| Perch, yellow, dressed | 35.1 | 50.7 | 12.8 | .7 | — | .9 | 275 |
| Shad, whole | 50.1 | 35.2 | 9.4 | 4.8 | — | .7 | 880 |
| Shad, roe | — | 71.2 | 20.9 | 3.8 | 2.6 | 1.5 | 600 |
| Fish, preserved: | |||||||
| Cod, salt | 24.9 | 40.2 | 16.0 | .4 | — | 18.5 | 325 |
| Herring, smoked | 44.4 | 19.2 | 20.5 | 8.8 | — | 7.4 | 755 |
| Fish, canned: | |||||||
| Salmon | — | 68.5 | 21.8 | 12.1 | — | 2.6 | 915 |
| Sardines | 15.0 | 53.6 | 23.7 | 12.1 | — | 5.3 | 950 |
| Shellfish: | |||||||
| Oysters, “solids” | — | 88.3 | 6.0 | 1.3 | 3.3 | 1.1 | 225 |
| Clams | — | 80.8 | 10.6 | 1.1 | 5.2 | 2.3 | 340 |
| Crabs | 52.4 | 36.7 | 7.9 | .9 | .6 | 1.5 | 200 |
| Lobsters | 61.7 | 30.7 | 5.9 | .7 | .2 | .8 | 145 |
| Eggs: | |||||||
| Hens’ eggs | 211.2 | 65.5 | 13.1 | 9.3 | — | 0.9 | 685 |
| Dairy products, etc.: | |||||||
| Butter | — | 11.0 | 1.0 | 85.0 | — | 3.0 | 3,410 |
| Whole milk | — | 87.0 | 3.3 | 4.0 | 5.0 | .7 | 310 |
| Skim milk | — | 90.5 | 3.4 | .3 | 5.1 | .7 | 165 |
| Buttermilk | — | 91.0 | 3.0 | .5 | 4.8 | .7 | 160 |
| Condensed milk | — | 26.9 | 8.8 | 8.3 | 54.1 | 1.9 | 1,480 |
| Cream | — | 74.0 | 2.5 | 18.5 | 4.5 | .5 | 865 |
| Cheese, Cheddar | — | 27.4 | 27.7 | 36.8 | 4.1 | 4.0 | 2,075 |
| Cheese, full cream | — | 34.2 | 25.9 | 33.7 | 2.7 | 3.8 | 1,885 |
| Vegetable Food. | |||||||
| Flour, meal, etc.: | |||||||
| Entire-wheat flour | — | 11.4 | 13.8 | 1.9 | 71.9 | 1.0 | 1,650 |
| Graham flour | — | 11.3 | 13.3 | 2.2 | 71.4 | 1.8 | 1,645 |
| Wheat flour, patent roller process | |||||||
| High-grade and medium | — | 12.0 | 11.4 | 1.0 | 75.1 | .5 | 1,635 |
| Low grade | — | 12.0 | 14.0 | 1.9 | 71.2 | .9 | 1,640 |
| Macaroni, vermicelli, etc.: | — | 10.3 | 13.4 | .9 | 74.1 | 1.3 | 1,645 |
| Wheat breakfast food | — | 9.6 | 12.1 | 1.8 | 75.2 | 1.3 | 1,680 |
| Buckwheat flour | — | 13.6 | 6.4 | 1.2 | 77.9 | .9 | 1,605 |
| Rye flour | — | 12.9 | 6.8 | .9 | 78.7 | .7 | 1,620 |
| Corn meal | — | 12.5 | 9.2 | 1.9 | 75.4 | 1.0 | 1,685 |
| Oat breakfast food | — | 7.7 | 16.7 | 7.3 | 66.2 | 2.1 | 1,800 |
| Rice | — | 12.3 | 8.0 | .3 | 79.0 | .4 | 1,620 |
| Tapioca | — | 11.4 | .4 | .1 | 88.0 | .1 | 1,650 |
| Starch | — | — | — | — | 90.0 | — | 1,675 |
| Bread, pastry, etc.: | |||||||
| White bread | — | 35.3 | 9.2 | 1.3 | 53.1 | 1.1 | 1,200 |
| Brown bread | — | 43.6 | 5.4 | 1.8 | 47.1 | 2.1 | 1,040 |
| Graham bread | — | 35.7 | 8.9 | 1.8 | 52.1 | 1.5 | 1,195 |
| Whole-wheat bread | — | 38.4 | 9.7 | .9 | 49.7 | 1.3 | 1,130 |
| Rye bread | — | 35.7 | 9.0 | .6 | 53.2 | 1.5 | 1,170 |
| Cake | — | 19.9 | 6.3 | 9.0 | 63.3 | 1.5 | 1,630 |
| Cream crackers | — | 6.8 | 9.7 | 12.1 | 69.7 | 1.7 | 1,925 |
| Oyster crackers | — | 4.8 | 11.3 | 10.5 | 70.5 | 2.9 | 1,910 |
| Soda crackers | — | 5.9 | 9.8 | 9.1 | 73.1 | 2.1 | 1,875 |
| Sugars, etc.: | |||||||
| Molasses | — | — | — | — | 70.0 | — | 1,225 |
| Candy3 | — | — | — | — | 96.0 | — | 1,680 |
| Honey | — | — | — | — | 81.0 | — | 1,420 |
| Sugar, granulated | — | — | — | — | 100.0 | — | 1,750 |
| Maple sirup | — | — | — | — | 71.4 | — | 1,250 |
| Vegetable:4 | |||||||
| Beans, dried | — | 12.6 | 22.5 | 1.8 | 59.6 | 3.5 | 1,520 |
| Beans, Lima, shelled | — | 68.5 | 7.1 | .7 | 22.0 | 1.7 | 540 |
| Beans, string | 7.0 | 83.0 | 2.1 | .3 | 6.9 | .7 | 170 |
| Beets | 20.0 | 70.0 | 1.3 | .1 | 7.7 | .9 | 160 |
| Cabbage | 15.0 | 77.7 | 1.4 | .2 | 4.8 | .9 | 115 |
| Celery | 20.0 | 75.6 | .9 | .1 | 2.6 | .8 | 65 |
| Corn, green (sweet) edible portion | — | 75.4 | 3.1 | 1.1 | 19.7 | .7 | 440 |
| Cucumbers | 15.0 | 81.1 | .7 | .2 | 2.6 | .4 | 65 |
| Lettuce | 15.0 | 80.5 | 1.0 | .2 | 2.5 | .8 | 65 |
| Mushrooms | — | 88.1 | 3.5 | .4 | 6.8 | 1.2 | 185 |
| Onions | 10.0 | 79.8 | 1.4 | .3 | 8.9 | .5 | 190 |
| Parsnips | 20.0 | 66.4 | 1.3 | .4 | 10.8 | 1.1 | 230 |
| Peas (Pisum sativum), dried | — | 9.5 | 24.6 | 1.0 | 62.0 | 2.9 | 1,565 |
| Peas (Pisum sativum), shelled | — | 74.6 | 7.0 | .5 | 16.9 | 1.0 | 440 |
| Cowpeas, dried | — | 13.0 | 21.4 | 1.4 | 60.8 | 3.4 | 1,505 |
| Potatoes | 20.0 | 62.6 | 1.8 | .1 | 14.7 | .8 | 295 |
| Rhubarb | 40.0 | 56.6 | .4 | .4 | 2.2 | .4 | 60 |
| Sweet potatoes | 20.0 | 55.2 | 1.4 | .6 | 21.9 | .9 | 440 |
| Spinach | — | 92.3 | 2.1 | .3 | 3.2 | 2.1 | 95 |
| Squash | 50.0 | 44.2 | .7 | .2 | 4.5 | .4 | 100 |
| Tomatoes | — | 94.3 | .9 | .4 | 3.9 | .5 | 100 |
| Turnips | 30.0 | 62.7 | .9 | .1 | 5.7 | .6 | 120 |
| Vegetables, canned: | |||||||
| Baked beans | — | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 555 |
| Peas (Pisum sativum), green | — | 85.3 | 3.6 | .2 | 9.8 | 1.1 | 235 |
| Corn, green | — | 76.1 | 2.8 | 1.2 | 19.0 | .9 | 430 |
| Succotash | — | 75.9 | 3.6 | 1.0 | 18.6 | .9 | 425 |
| Tomatoes | — | 94.0 | 1.2 | .2 | 4.0 | .6 | 95 |
| Fruits, berries, etc., fresh:5 | |||||||
| Apples | 25.0 | 63.3 | 0.3 | 0.3 | 10.8 | 0.3 | 190 |
| Bananas | 35.0 | 48.9 | .8 | .4 | 14.3 | .6 | 260 |
| Grapes | 25.0 | 58.0 | 1.0 | 1.2 | 14.4 | .4 | 295 |
| Lemons | 30.0 | 62.5 | .7 | .5 | 5.9 | .4 | 125 |
| Muskmelons | 50.0 | 44.8 | .3 | — | 4.6 | .3 | 80 |
| Oranges | 27.0 | 63.4 | .6 | .1 | 8.5 | .4 | 150 |
| Pears | 10.0 | 76.0 | .5 | .4 | 12.7 | .4 | 230 |
| Persimmons, edible portion | — | 66.1 | .8 | .7 | 31.5 | .9 | 550 |
| Raspberries | — | 85.8 | 1.0 | — | 12.6 | .6 | 220 |
| Strawberries | 5.0 | 85.9 | .9 | .6 | 7.0 | .6 | 150 |
| Watermelons | 59.4 | 37.5 | .2 | .1 | 2.7 | .1 | 50 |
| Fruits, dried: | |||||||
| Apples | — | 28.1 | 1.6 | 2.2 | 66.1 | 2.0 | 1,185 |
| Apricots | — | 29.4 | 4.7 | 1.0 | 62.5 | 2.4 | 1,125 |
| Dates | 10.0 | 13.8 | 1.9 | 2.5 | 70.6 | 1.2 | 1,275 |
| Figs | — | 18.8 | 4.3 | .3 | 74.2 | 2.4 | 1,280 |
| Raisins | 10.0 | 13.1 | 2.3 | 3.0 | 68.5 | 3.1 | 1,265 |
| Nuts: | |||||||
| Almonds | 45.0 | 2.7 | 11.5 | 30.2 | 9.5 | 1.1 | 1,515 |
| Brazil nuts | 49.6 | 2.6 | 8.6 | 33.7 | 3.5 | 2.0 | 1,485 |
| Butternuts | 86.4 | .6 | 3.8 | 8.3 | .5 | .4 | 385 |
| Chestnuts, fresh | 16.0 | 37.8 | 5.2 | 4.5 | 35.4 | 1.1 | 915 |
| Chestnuts, dried | 24.0 | 4.5 | 8.1 | 5.3 | 56.4 | 1.7 | 1,385 |
| Cocoanuts | 6148.8 | 7.2 | 2.9 | 25.9 | 14.3 | .9 | 1,295 |
| Cocoanuts, prepared | — | 3.5 | 6.3 | 57.4 | 31.5 | 1.3 | 2,865 |
| Filberts | 52.1 | 1.8 | 7.5 | 31.3 | 6.2 | 1.1 | 1,430 |
| Hickory nuts | 62.2 | 1.4 | 5.8 | 25.5 | 4.3 | .8 | 1,145 |
| Pecans, polished | 53.2 | 1.4 | 5.2 | 33.3 | 6.2 | .7 | 1,465 |
| Peanuts | 24.5 | 6.9 | 19.5 | 29.1 | 18.5 | 1.5 | 1,775 |
| Pinon (Pinus edulis) | 40.6 | 2.0 | 8.7 | 36.8 | 10.2 | 1.7 | 1,730 |
| Walnuts, black | 74.1 | .6 | 7.2 | 14.6 | 3.0 | .5 | 730 |
| Walnuts, English | 58.1 | 1.0 | 6.9 | 26.6 | 6.8 | .6 | 1,250 |
| Miscellaneous: | |||||||
| Chocolate | — | 5.9 | 12.9 | 48.7 | 30.3 | 2.2 | 2,625 |
| Cocoa, powdered | — | 4.6 | 21.6 | 28.9 | 37.7 | 7.2 | 2,160 |
| Cereal coffee infusion (1 part boiled in 20 parts water)7 | — | 98.2 | .2 | — | 1.4 | .2 | 30 |
Table II.—Food consumption of persons in different circumstances, and proposed dietary standards.
(Quantities per man per day.)
| No. of Studies Incl. in Av’ge | Actually Eaten | Digestible | Fuel Value Calories | Nutritive Ratio I: | |||||
|---|---|---|---|---|---|---|---|---|---|
| Protein gms | Fat gms | Carbohydrates gms | Protein gms | Fat gms | Carbohydrates gms | ||||
| Persons with Active Work. | |||||||||
| Rowing clubs in New England | 7 | 155 | 177 | 440 | 143 | 168 | 427 | 3,955 | 5.6 |
| Bicyclists in New York | 3 | 186 | 186 | 651 | 171 | 177 | 631 | 5,005 | 6 |
| Football teams in Connecticut and California | 2 | 226 | 354 | 634 | 208 | 336 | 615 | 6,590 | 6.6 |
| Prussian machinists | 1 | 139 | 113 | 677 | 128 | 107 | 657 | 4,270 | 7 |
| Swedish mechanics | 5 | 189 | 110 | 714 | 174 | 104 | 693 | 4,590 | 5.3 |
| Persons with Ordinary Work. | |||||||||
| Farmers’ families in Eastern United States | 10 | 97 | 130 | 467 | 89 | 124 | 453 | 3,415 | 8.2 |
| Mechanics’ families in United States | 14 | 103 | 150 | 402 | 95 | 143 | 390 | 3,355 | 7.5 |
| Laborers’ families in large cities of United States | 12 | 101 | 116 | 344 | 93 | 110 | 834 | 2,810 | 6.3 |
| Laborers’ families in United States (more comfortable circumstances) | 2 | 120 | 147 | 534 | 110 | 140 | 518 | 8,925 | 7.6 |
| Russian peasants | — | 129 | 33 | 589 | 119 | 31 | 571 | 3,165 | 5.4 |
| Swedish mechanics | 6 | 134 | 79 | 523 | 123 | 75 | 507 | 3,380 | 5.5 |
| Professional Men. | |||||||||
| Lawyers, teachers, etc., in United States | 14 | 104 | 125 | 423 | 96 | 119 | 410 | 3,220 | 7.1 |
| College clubs in United States | 15 | 107 | 148 | 459 | 98 | 141 | 445 | 3,580 | 7.8 |
| German physicians | 2 | 131 | 95 | 327 | 121 | 90 | 317 | 2,680 | 4.3 |
| Japanese professor | 1 | 123 | 21 | 416 | 113 | 19 | 403 | 2,345 | 4 |
| Men with Little or no Exercise. | |||||||||
| Men (American) in respiration calorimeter | 11 | 112 | 80 | 305 | 103 | 76 | 296 | 2,380 | 4.5 |
| Men (German) in respiration apparatus | 5 | 127 | 80 | 302 | 117 | 76 | 293 | 2,430 | 4 |
| Persons in Destitute Circumstances. | |||||||||
| Poor families in New York City | 11 | 93 | 95 | 407 | 86 | 90 | 895 | 2,845 | 6.9 |
| Laborers’ families in Pittsburg, Pa. | 2 | 80 | 95 | 308 | 74 | 90 | 299 | 2,400 | 6.8 |
| German Laborer’s family | 1 | 52 | 32 | 287 | 48 | 30 | 278 | 1,640 | 7.2 |
| Italian mechanics | 5 | 76 | 38 | 396 | 70 | 36 | 384 | 2,225 | 6.6 |
| Miscellaneous. | |||||||||
| Negro families in Alabama and Virginia | 39 | 86 | 145 | 440 | 79 | 188 | 427 | 3,895 | 9.3 |
| Italian families in Chicago | 4 | 103 | 111 | 391 | 95 | 105 | 379 | 2,965 | 6.5 |
| French Canadians in Chicago | 5 | 118 | 158 | 345 | 109 | 150 | 335 | 3,260 | 6.2 |
| Bohemian families in Chicago | 8 | 115 | 101 | 360 | 106 | 96 | 3499 | 2,800 | 5.3 |
| Inhabitants Java village, Columbian Exposition, 1893 | 1 | 66 | 19 | 254 | 61 | 18 | 246 | 1,450 | 4.7 |
| Russian Jews in Chicago | 10 | 137 | 103 | 418 | 126 | 98 | 405 | 3,135 | 5 |
| Mexican families in New Mexico | 4 | 94 | 71 | 613 | 86 | 67 | 595 | 3,460 | 8.7 |
| Chinese dentist in California | 1 | 115 | 113 | 289 | 106 | 107 | 280 | 2,620 | 4.9 |
| Chinese laundryman in California | 1 | 135 | 76 | 566 | 124 | 72 | 549 | 3,480 | 5.7 |
| Chinese farm laborer in California | 1 | 144 | 95 | 640 | 132 | 90 | 621 | 3,980 | 6.2 |
| United States Army ration, peace | — | 120 | 161 | 454 | 110 | 153 | 440 | 3,730 | 7.1 |
| German Army ration, peace | — | 114 | 39 | 480 | 105 | 37 | 466 | 2,275 | 5.2 |
| Dietary Standards. | |||||||||
| Man at hard work (Voit) | — | 145 | 100 | 450 | 133 | 95 | 437 | 3,270 | 4.9 |
| Man at moderate work (Voit) | — | 118 | 56 | 500 | 109 | 53 | 485 | 2,965 | 5.5 |
| Man with very hard muscular work (Atwater) | — | 175 | 8 | 8 | 161 | 8 | 8 | 5,500 | 7.2 |
| Man with hard muscular work (Atwater) | — | 150 | 8 | 8 | 138 | 8 | 8 | 4,150 | 6.2 |
| Man with moderately active muscular work (Atwater) | — | 125 | 8 | 8 | 115 | 8 | 8 | 3,400 | 6.2 |
| Man with light to moderate muscular work (Atwater) | — | 112 | 8 | 8 | 103 | 8 | 8 | 3,050 | 6.1 |
| Man at “sedentary” or woman with moderately active work (Atwater) | — | 100 | 8 | 8 | 92 | 8 | 8 | 2,700 | 6.1 |
| Woman at light to moderate muscular work, or man without muscular exercise (Atwater) | — | 90 | 8 | 8 | 83 | 8 | 8 | 2,450 | 6.1 |
Notes
1 Refuse, oil.
2 Refuse, shell.
3 Plain confectionery not containing nuts, fruit, or chocolate.
4 Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc. The amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.
5 Fruits contain a certain proportion of inedible materials, as skins, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.
6 Milk and shell.
7 The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.
8 Fats and carbohydrates in sufficient amounts to furnish, together with the protein, the indicated amount of energy.