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By AMY ELIZABETH POPE
ESSENTIALS OF DIETETICS
A QUIZ BOOK FOR NURSES
ANATOMY AND PHYSIOLOGY FOR NURSES
A MEDICAL DICTIONARY FOR NURSES
PHYSICS AND CHEMISTRY FOR NURSES
(with Anna Caroline Maxwell)
PRACTICAL NURSING
DIETARY COMPUTER
A Practical Dietary
Computer
By
Amy Elizabeth Pope
Author of '* Quiz Book of Nursing,** ** Anatomy Mid Phyiiiolo|y
for Nurses," '*A Medical Dictionary for Nunts/*
*' Physios and Chemistry for Nurses,'* ** Bsstntlalt
of Dietetics," and, with Anna Maxwtlli
of* Practical Nursing »>
« • • •
• • • * *
. « •- *
•_ !..* *
G. F. Putnam's Sons
New York and Londcm
1917
Vis
COPYBIGHT, 1 91 7
BY
AMY ELIZABETH POPE
to
• • »
• *
• • •
TCbe Itnfcfeerbocfeer pccff » lUw fforh
ne>s
/9)7
INTRODUCTION
NATURE AND USES OF FOOD CONSTITUBNTS
The various substances of which foods are com-
posed are classed as inorganic and organic. The
inorganic constituents are water and salts. The
latter are known also as ash and mineral matter.
The organic substances are classed as carbohydrates,
fats and proteins.
The principal carbohydrates of food are sugars,
dextrins, ' starches and cellulose. *
The fats include all non-volatile fats and oils as
well as some simpler substances of similar chemical
composition.
Examples of proteins are: The albumin which
causes the white of egg to solidify when it is heated
and that which forms as a white coat on the outer
surface of meat under similar circumstances; the
casein which causes milk to clot when rcnnin is
added, and gluten the sticky substance in wheat.
After they have been digested, absorbed and
carried by the blood to the tissues, the organic fo^^xl
constittients are broken down in the body, as a>al
' Substances into which starch is changed by heat, certain fer-
ments and in digestion.
•A substance allied to starch which c/nstitutes the j^rincijial
part of the framework of plants.
iii
454fi±
A Practical Dietary Computer
PART I
Pood Requirements under Different Condi-
tions. Normal Average Height and Weight
AT Different Ages. Physiological Fuel
Value of Pood Constituents. Lists of
Poods Relatively Rich in Special Con-
stituents
FOOD REQUIREMENTS
Tables showing (i) the amounts of heat given off
from the human body under different conditions;
(2) the quantities of food necessary to provide for
body nutrition, growth, heat and energy as esti-
mated by different authorities.
table i
thr amount of heat lost by a man of average weight under
different conditions, as estimated by atwater and
benedict:
Calories
per hour
During sleep j 65
Sitting at rest 100
At light muscular exercise 170
At active muscular exercise 200
At severe muscular exercise 450
At very severe muscular exercise 600
I
r
DIETARY COMPUTER
TABLE II-
DEGREES OF VARIATION IN FOOD REQUIREMENTS AS THE RESULT OF "
Man at hard muscular work requires 1.2 the food at a man at
moderately active muscular work.
Man with Ught muscular work and boy 15-16 years old requires
0,9 the food of a man at moderately active muscular work.
Man at sedentary occupation, woman at moderately active work,
boy 13-14, and girl 15-16 years old require 0.8 the food of a man at
moderately active muscular work.
Woman at light work, boy 12 and girl 13-14 years require 0.7
the food of a "lan at moderately active muscular work.
Boy 10-11 years old and girl It>-I2 require 0.6 the food of a man
at moderately active muscular work.
Child 6-9 years old requires 0.5 the food of a man at moderately
active muscular work.
Child 2-5 years old requires 04 the food of a man at moderately
active muscular work.
Child under 2 years old requires 0.3 the food of a mari at moder-
ately active muscular work.
TABLE III
AMOUNTS OP DIFFERENT
REQUIRED PER DAY
WEIGBT AND BUILD, DOING A MODERATE
WORK, AS ADVISED BV SOME NOTED
AUTHORITIES
Carbo-
AulhorUy
of
Protein
hydrate
Fat
Aulhority
gms.
pns.
gmi.
Atwater
Ampriiwn
4,0
119
531
.1059 ■
Gautier
Fcench
107
407
Voit
118
Rubner
German
127
509
52
3012
■ Farmers' BuUelin No. 142, V. S. Department of Agriculture
(Atwater).
POOD REQUIREMENTS 3
TABLE IV
r
AMOUNTS OF DIFFBRENT FOOD-CONSTITUENTS REQUIRED PER DAY
BY A MAN OF AVERAGE WEIGHT AND BUILD WHO DOES HARD
MUSCULAS WORK
Authority
Protein
Carbo-
hydrate
Pat
Calories
gms.
gms.
gms.
Atwatcr
150
500
150
3950
Playfair
185
568
71
3651
Voit
145
450
100
3280
Rubncr
165
565
70
3550
TABLE V
VAN NORDING'S estimate OF THE AMOUNT OF FOOD REQUIRED PER
DAY, UNDER DIFFERENT CCM^DITIONS, BY YOUNG TO MIDDLE-
AGED MEN AND women:
Condition
Calories per kilogram
of body weight
At complete rest 30-35
With light exercise 35*40
With moderate exercise 40-45
With hard miiscular labor 45-^
TABLE VI'
AVERAGE FOOD REQUIREMENTS FOR THE AGED
Protein
gms.
Fat
gms.
Carbo-
hydrate
gms.
Calories
Men
Women
80
45
49
306
2101
1585
' Pood and DicMics^ Hutchison, page 46, Yfm, Wood & Co*
r
DIETARY COMPUTER
Carbo-
Ag.
Froltin
Fat
kydrale
Calorics
Yean;
gms.
gms.
gms.
^.
i>i
42-5
35
100
8B5
45-5
946
3
50
38
4
53
41-5
135
5
43
145
llgr
!H)
60
44
150
.46
12-13
73
47
245
1691
14-15
79
4«
lyo
TABLE VIII*
As children's weights vary considerably, it is often advisable to
consider their weight, rather than their age, in calculating their
dietAries; their size being usually the important factor in regard
to their nutrition needs. Common estimates on this basis are
about as follows;
Dunug the lirst 6 months of life. . . 100 calories per kilogram per day
Prom 6 months to I year 95 calories per kilogram per day
Prom 1 to 2 years 95 to 90 calorics per kilogram per day
Prom 2 to 6 years 90 to 80 calories per kilogram per day
Prom 6 to 10 years 80 to 70 calories per kilogram per day
Prom 10 to 14 years 70 to 60 calorics per kilogram per day
Tables Showing Normal Average Height and
Weight at Different Ages
When computing a dietary, it is often advisable
to allow the amount of food required for the nomml
■ Page 474, Food and DieUtks, Hutchisan. Wm, Wood & Co.
' Compiled from different si
POOD REQUIREMENTS 5
weight of the individual, rather than his actual
weight. The following tables give the average
relative weight and height of individuals at different
r
DIETARY COMPUTER
-a
4
i
w [5°
« S3 a
^
asssftssKS
jfsa
SSft*«KiaSSSS
ss'a
S'Sig^SSRSSSES
SSS&
S'S.?.»SSKS.ff&R!;
SS|3
S'S,s,^:tss'as«;;K
es-«?
ss's.s^^&sssaK
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S5,SS,*?tp5,ftSSE
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«ras5,5-?ass3'«'
KSSS
»-S'8ss?,9-*:;ss>?
S.Ktf&
saa-sas-atj^ajs;
Sf-f-J
POOD REQUIREMENTS
g
X
5
o
CO
00
Q
o
CO
8
s a
S
0)
<
00
sz:
o
<
OS
t
f
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I
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I
^
s
^
« « toto^?'3-Soioo^'0
00 O ^ f^ iH IC OS COSO t^ sp O
ooo«of^»i«o»«5t^»^so o
lOoO t^ ^00 « »N,M ^00 CON,
« « CO CO CO *«*• ^ •O lO «OSO O
« lOOO « «oso «5sp O «OOs«p
« « « fO «0 CO ^ '*• •O lO lOO
Osti ^I^M ^O^f^f^M ICOS
i-i H« M CI CI C« rO«0«0^^«0
CO ^SO 00 CI lOOO CI lO Q ^
1^ 1^ M M d CI CI rOtO**^
M fO«OI>.p f^iOOO CIS© Q 4
mmi-imCICICIM rOfO'*^
M O M CI CO ^ >00 ts40 OS o
M «
r
DIETARY COMPUTER
f
Age
Sex
Weight
Height
Age
Sex
Weight
Height
Pound!
Inchei
Pounds
Inches
UirLh
Boys
7-5
20.1
gyairs
Boys
41.4
41-7
Girls
7-1
19.9
Girls
40.2
41.3
6 months
Boys
i6.o
25-4
Oycani
Boys
45-1
44.0
Girls
15-50
25.0
Girls
43-5
43-5
1 year
Boys
29.0
7 years
Boys
49-5
46.1
Girls
ao.4
38.2
Girls
47.8
45.8
18 months
Boys
32.e
30.0
8 years
Boys
54-5
48-5
Girls
'9-5
Girls
52.2
47.8
2 years
Boys
28.5
33-0
9 years
Boys
59.8
50.0
Girls
27.8
22.7
GirlB
57-4
49-6
3 years
Boys
33.5
36.0
10 years
Boys
66.0
52.0
Girls
31-5
35-5
Girls
63.0
5'7
4 years
Boys
Girls
36.4
35.I
38.6
38.3
Physiological Fuel Value of Foods
By burning foods In a bomb calorimeter, it has
been found that they yield the following amounts
of heat as recorded in calories:
proteins 5.65 calories per gram
Fate 9.45 calories per gram
Carbohydrates 4.1 eaiories per gram
Fats and carbohydrates are as completely burned
in the animal body as in the calorimeter, but protein
is not; thus, were all the food material eaten ab-
sorbed, its fuel value as burned in the body would be :
■ Compiled from different stnirecs.
FOOD REQUIREMENTS 9
Proteins 4.35 calories per gram
Pats 9.45 calories per gram
Carbohydrates 4.1 calories per gram
It has been fotind, however, that on an ordinary
mixed diet there is an average loss to the body, due
to non-absorption, of about
8 per cent of the proteins eaten
5 per cent of the fats
2 per cent of the carbohydrates
Allowing for this loss, the food constituents are
now thought to have about the following fuel value :
Proteins 4 calories per gram
Pats 9 calories per gram
Carbohydrates 4 calories per gram
Formerly, Rubner's estimates, which are higher
than the figures just quoted, were used in computing
the fuel value of foods. These were :
Proteins 4.1 calories per gram
Pats 9,3 calories per gram
Carix>hydrates 4.1 calories per gram
but the experiments by which these figures were
derived were performed chiefly with dogs, using
special foods, and it has been fbund that in human
beings on a mixed diet absorption is not so complete.
According to Atwater's estimate the fuel value of
fat is placed at 8.9 calories per gram, but the more
recent estimate given by Prof. Sherman of Columbia
University, New York, and other reliable authorities
10 DIETARY COMPUTER
is that already quoted, viz., 9 calories per gram.'
Thus, the figures used in computing all the tables
and the recipes in this book are as follows :
Protein 4 calories per gram
Fat 9 calories per gram
Carbohydrates 4 calories per gram
Alcohd 7 calories per grata
DivisiONiNG OF Day's Ration
Usually, for adults and children older than the
ages mentioned below, the day's ration is divided
into three portions; one- third of the total amount
required per day being used for lunch or supper,
somewhat less than a third for breakfast and propor-
tionately more than a third for dinner. For children
between the ages of twelve and eighteen months,
Dr. Holt' advises that the day's ration be divided
into six portions, one of which, given about 9 a.m.,
is to consist merely of from i to 3 ounces of fruit
juices. Two of the others, one given between 6.30
and 7 A.M, and the other about 10 p.m., to consist
of about 6 ounces of milk while the meal given about
2 P.M. is to contain a rather larger proportion of food
than the one given at 10 a.m. or that given at 6 p.m.
The proportioning of the day's allowance of food for
children between eighteen and twenty-four months
of age is the same as that just mentioned except
' Page las, Chemistry of Food and Nutrition, Sherman. The
Macmillan Company.
' Page 114, The Care and Feeding of Children, Holt. D. Applcton
and Cotnpany.
POOD REQUIREMENTS
II
that the milk at lo p.m. is omitted. For children in
their third year, the day's ration is divided into four
portions. Of these, one, given about lo a.m., con-
sists simply of about 6 otmces of milk and a cracker
or piece of stale bread and butter and that given
about 2 P.M. is larger than breakfast and supper. '
The proportioning of an infant's daily food supply
as advised by Dr. Holt is as follows:
Age
Number
of portions
Interval between
feedings during
day
Number of feed-
ings between 6
PM.anddAM.
Days I and 2
3 days to 2 weeks
2 weeks to 4 months
4 to 7 months
7 to 12 months
4
?
6
5
6 hours
3 "
3 "
3 "
4 "
I
2
2
I
O
The following menus demonstrate a method of
using tables and recipes in this book. It will be
seen that, combined, they call for an amotmt of food
that will yield 2679 calories, which is about the
amotmt advised per day for a woman doing moder-
ately active work. When calculating the calories
fractions less than 5 are disregarded and those greater
than 5 are counted as i.
' ' Suggestions for suitable foods, to use for children will be found
in Farmers* BuUetin No. 712, "School Ltmches," and Bulletin No,
3 of the United States Bureau of Education, "The Daily Meals of
School Children." The bulletins can be obtained from the Super-
intendent of Documents, Government Printing Office, Washington,
D. C. (Price 15 cents.)
DIETARY COMPUTER
MENUS
Breakfast Lunch
1
Sliced Pineapple
Hominy with Cream
Scrambled Egg
Baking Powder Biscuit
Coffee
Veal Loaf Olives Radishes
Scalloped Potatoes
French Roll
Prune Whip with Custard
Macaroons Tea
Dinner
Vegetable Soup
Roast Beet Mashed Potatoes
Baked Tomatoes
Fruit Salad
Caranle] Custard with Caramel Sauce
Lady Fingers
Coffee
Brearfast Menu Computed
Hominy
Scrambled egg
Baking powder
biscuit
Butter
Coffee
Cream
Sugar
Total
3 slices each
I inch thick
i cup
See redpe,
page 131
page 1.
7-74
4.77
4.53
4-35
28,33 I70.S6 60T
FOOD REQUIREMENTS
13
Lunch Meko Computed
Food
Veal loaf
Olives
Radishes
Scalloped potato
French roll
Butter
Prune souffle
Custard
Quantity
i recipe on
page X41
3
t
Macanxms
Cream
Sugar
Total
for tea
recipe on
page 146
I
I ts.
See recipe,
page 138
i recipe
page 133
I tbs.
I ts.
20
35
40
5
30
5
28.77
.22
45
4.54
340
.05
5.18
3^6
1.30
•37
4764
1.29
5.52
.03
8.96
i.oo
4^5
5.05
3.04
2.77
3i»97
145
2.32
2.03
20.88
22.28
19.84
10.50
13.04
.67
20.00
ii3»oi
132
60
10
182
112
38
100
lOI
85
29
80
929
Dinner Menu Computed
Food
Vegetable soup
Roast beef
Boiled potato
Baked tomato'
Orange
Banana
Cream dressing
Caramel custard
Caramel sauce
Lad^ fingers
Sugar for Coffee
Total
Quantity
J cup
I thin slice
I medium size
recipe on
page 132
Recipe, p. 132
Made with 2
tbs. sugar and
water
3
I cube
210
40
150
no
55
12
7
^
I
CO
6.09
8.92
3.75
2.32
.88
.71
1.63
11.98
1.05
37-33
w
4J
11.44
.15
6.76
.22
.33
8.15
11.65
.60
39.30
is
^
1.05
31.35
11.04
12.76
12.10
9.51
38.00
30.00
8.47
7.00
161.28
29
139
142
114
57
54
118
305
120
43
28
1 149
'Computed from analysis of cooked tomato (80 graJ3)s)t crackec*
fntmbs (15 grams), and butter (7.50 grams)* .
14 DIETARY COMPUTER
LISTS OF FOODS RELATIVELY RICH IN SPECIAL
CONSTITUENTS
Foods Particularly Rich in Carbohydrates
The cereals and foods prepared from these as;
breakfast foods, macaroni, breads, crackers, cake,
cereal puddings.
Starches, tapioca, sago.
Potatoes and dried legumes.
I Dried fruits.
I Chestnuts.
K Confectionery.
H Honey.
H Jellies and preserved fruits.
Foods Rich in Protein
Meats.
Fish.
Poultry.
Milk.
Cheese.
Dried legumes.
Most fresh legumes.
Nuts, especially almonds and peanuts.
Macaroni.
Breakfast foods and flours from which the
outer coats of the grain have not been en-
tirely removed.
POOD REQUIREMENTS 15
Foods Rich in Fat
Meats mottled with fat.
Pork.
Bacon.
Dark fish, esjjecially sahnon, shad, mackerel,
eel, turbot, herrings.
Butter and cream.
Oils.
Nuts.
Chocolate.
Poods Having a High Caloric Value in Propor-
tion TO Their Bulk
Fats and oils including cream and butter and
fat meats, especially pork and bacon.
Sugars, sjrrups and honey.
Starches.
Prepared foods containing any considerable
amount of the above.
Cheese.
Cereals.
Potatoes.
Dried legumes.
Ni;tS. ^ , V;- js»vo f>.;.
Dried fruit. ^ ^bfeaoo ?a > n)q .
Alcohqlic beverage ,9pp.ta^,ning..p;^p than 15
per cent aJcoiqL ),, j,,,^, .,. ,;,^..';.-{ .i, .
Foods Containing Relatively Large Amounts
OF Py»JW3' w»
Sweetbread. Turnips.
Liver. Carrots.
» Page 551, Food and Dietetics ^ Hutchison. Wm. Wood & Co.
r
1
1
16 DIETARY COMPUTER
Beef.
Parsnips.
Pork.
Asparagus.
Mutton.
Rhubarb.
Chicken.
Sea-Kale.
Veal.
Spinach.
Salmon.
Dates.
Halibut.
Pigs.
Plaice.
Codfish.
Meat soups, gravies
extractives. Sole.
Potatoes.
Tea.
Onions.
Coffee.
Oatmeal.
Cocoa.
The legumins.
Malt liquors.
^
Free from purins are : Milk, eggs, cheese, butter,
sugar, white bread, rice, tapioca, cabbage, cauH-
flower, lettuce, macaronies, strawberries, wines and
spirits.
Foods Having a Relatively High Calcium
Content
(i. «., .04 per cent and over. Milk, which contains
about .168 per cent, is considered as having a par-
ticularly high calcium content. In this list the foods
with the largest amount of calcium are placed first;
when there are several containing about the same
percentage, they are arranged in alphabetical order.) '
■ The percentage of caldum and other salU in food will be found
in Chemistry of Food and NiUrition, Sherman. The Macmillan
Company.
FOOD REQUIREMENTS
17
Cheeses, hard
Horseradish
Carrots
Molasses
Lentils
Figs, fresh
Figs, dried
^ye
Celery
Cc^ee
Lima beans, dried
Barley, whole
Rye bran
Wheat bran
Cabbage
Beans, dried
Walnuts
Onions
Egg yolk
Peanuts
Oranges
Watercress
cilery
Prunes, dried
Caviar
Dates
Parsnips
Gooseberries
Cauliflower
Rhubarb
Maple sap
$pinadi
Lemons
Olives
Tttmips
Orange juice
Milk
Blackberries
Radishes
Buttermilk
Herring
Strawberries
Peas, dried
Leeks
Asparagus
Cream
Limes
Bread, whole wheat
Chocolate
Raisins
Chestnuts
Endive
Beans, string
Peas, fresh
Oatmeal
Foods with a Relatively High Iron Content'
(i. €., between .0085 and .001 per cent. The foods
having the largest amount are placed first.)
Egg yolk
Lentils
Beans, dried
Beans, Lima, dried
Peas, dried
Wheat, entire grain
Raisins
Barley, whole
Hazelnuts
Rye
Beef
Oatmeal
Figs, dried
Spinach
Dates
Eggs
Com, sweet
Prunes, dried
Beans, Lima
Dandelion greens
Cocoa
Almonds
Beans, string
Bread, whole wheat
Crackers, as soda
Salmon
Grapes
Cabbage
Com meal
Huckleberries
Chestnuts
Lettuce
' Same as preceding page.
PART II
Tables Showing the Chemical Composition and
Caloric Value of Common Poods and
Beverages. Tables Showing the Cost,
Chemical Composition and Caloric Value
OF Some Special Diabetic Poods. Table
Showing the Average Relative Carbo-
hydrate Content of Pood.
19
DIETARY COMPUTER
Il
.11
2 il
H go
11 o§
I.
1 1?
i^ is
as ■o^s
■si lli
Il ill
^t ||=
^•2 id
ii I'^l
■jl ait
|l ir?
Kg |o|
|l II 8
■2 J ill
•S" g S g J
fs||!l
- ■5"w£rS
COMPOSITION AND CALORIC VALXJE 21
1
3
9
8 *o
'I
i
\-&
1
^9,
I
s
&:^s%R^s^
IT
*M '^Jl » » •
I t
i
2 i^
M ti i^M fl M M fl 4*
• -_ » t • ( • •
• O f »*^ • « «
t^ • • fM > > t •
• » • • » » t
I l^
^
M fl C« ll M
iiiiaii
Hi
i
8-8
•>«5,
I
•s §ill
.8
I
22
1
1
to
DIETAR
"r
3
Y COMPl
move the decimal point one place toward the right. For example, the percentage of protein and fat in sirlola H
steak is, as shown above, 23.9 and lo.z, therefore; W
I gram of sirloin steak will contain .239 gram-protein .lOJgram tat /^
lOgrams" " " " " 2.39 grams " 1.02 grams"
100 " " 23.9 " " 10.2 " "
1000 * " " " 239.0 " " loz.o " "
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COMPOSITION AND CALORIC VALUE 57
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COMPOSITION AND CALORIC VALUE 69
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COMPOSITION AND CALORIC^VALUE 85
TABLE XIV
COMPOSITION AND FUEL VALUE OP 100 GRAMS OP SOlffi OF THB
MORE COMMONLY USED FOODS
Poods
ANIMAL FOODS
MEATS
Beef Cooked:
Roast
Sii'loin steak
Tenderloin steak
»
Beef canned:
Boiled
Corned
Dried
Sweetbreads
Tongue
Vetd^ cooked:
Cutlet
Roast
Lamb, cooked:
Chops, broiled
Leg, roast
Mutton^ cooked:
Leg, roast
Porkf cooked:
Chops
Roast
Ham, boiled
Ham, fried
Bacon, fried, meditmi fat'
Sausages, uncooked:
Bologna
Farmer
Frankfort, as purchased,
refuse 8%
Protein
Fat
Cktrbo-
hydrates
gm.
gm.
gtn»
22.3
23.9
23.5
28.3
10.2
20.4
• • • •
• • « «
• • • •
25.5
26.3
39.2
20.2
19.5
22.5
18.7
5.4
9.5
a3-2
28.9
27.6
14
1.2
• • • •
• • • •
21.7
19.7
29.9
12.7
• • ■ •
• • • •
25.0
22.6
• • • •
25.4
28.4
20.2
22.2
9.9
13.6
10.6
22.4
33.2
45-0
i
18.7
29.0
17.6
42.0
.3
• • • •
19.6
18.6
I.I
Calories
per joo
grams.
344
187
278
304
273
205
166
287
128
121
356
193
303
224
209
282
388
445
234
494
250
' Own analysis.
[
DIETARY COMPUTER
TABLE XlV.—Conlinued.
Poultry, cooked:
Capon
Chicken, roast....
Chicken, fricassee.
Turkey, roast
Fisk, cooked:
Blucfish
Cod
HaUbut
Mackerel, Spanish.
Salmon
ShdlfUh:
Clams, round
Lobster
Oysters
Eggs, hens':
Uncooked
Boiled
Boiled, whites . . . .
Boiled yolks
Dairy Products:
Butter
Buttermilk
American, pale . . .
Brie
California, flat. . . .
Cheddar
Cheshire
Cottage
Full cream
Limburger
Ncuchatcl
Roqtiefort
Crtom:
Average
Thick
243
33.4
27.7
,-it.-B
Jb.9
30-7
30.9
35-9
337
29.4
27-4
29-5
COMPOSITION AND CALORIC VALUE 87
TABLE XIV.— Continued.
Foods
Milk:
Condensed, sweetened . .
Condensed, unsweetened
evaporated cream . . . .
Skimmed milk
Whole milk
Whey
Miscellaneous:
Beef juice
Gelatin
Honey
Lard, refined
Oleomargarine
PLANT FOODS
Cereals:
Barley flour.
Barley, pearl
Farina
Buckwheat flour
Hominy, cooked
Oatmeal, boiled
Oats, rolled
Rice
Rice, boiled
Rice, flaked
Rye flour
Wheat Breakfast Foods:
Cracked wheat ,
Flaked wheat
Force :
Germs
Glutens
Grape-nuts
Shredded wheat
Wheat Flours:
Entire wheat
Gluten
Protein
gm.
9.6
3.4
3.3
i.o
4.9
914
.4
• • • •
1.2
10.5
8.5
4.1
6.4
2,2
2.8
16.7
8.0
2.8
7.9
6.8
II. I
13.4
94
10.5
13-6
1 1.9
10.5
13.8
14.2
Fat
gm.
8.3
9.3
.3
4.0
.3
.6
.1
• • • •
lOO.O
83.0
2.2
I.I
4
1.2
.2
.5
7.3
.3
.1
4
.9
1.7
1.4
1.3
2.0
1.7
.6
1.4
1.9
1.8
Carbo-
hydrates
gm.
54.1
11.2
5.1
5.0
5.0
81
72.8
77.8
74.1
77.9
17.8
11.5
66.2
79.0
24.4
81.9
78.7
75.5
74-3
77.0
76.0
74.6
79.2
77.9
71.9
71. 1
Calories
per 100
grams.
326
167
37
69
27
25
366
326
900
752
353
355
356
348
82
62
397
351
no
363
350
362
363
357
364
368
370
366
360
357
DIETARY COMPUTER
TABLE XIV.— Continued.
^Vheal /'/oHf J— Continued.
Graham
Spring wheat
WinUa- wheat
Wheat PrepanUio:
Macaroni
Spaghetti
Vennicclli
Brrads:
Com
Rye
W)ttai:
Gluten
Graham
White, made with high
grade patent flour.
Wbit«, homemade. . .
Whole wheat
Toasted white bread.
Zwieback
Cinnamon..
Currant. . . .
Rolls:
French
Vienna
Butter
Cream. ...
Graham..
Oatmeal . .
Oyster
fc
COMPOSITION AND CALORIC VALUE 89
TABLE XLV. —Continued.
Foods
Cookies:
Molasses
Sugar
Fig bars
Ginger Snaps.
VamUa wafers
Doughnuts. . .
Jumbles
Pies:
Apple. . .
Custard.
Lemon..
Mince. .
Squash. .
Puddings:
Indi£ui meal .
Rice custard.
Tapioca
Starch:
Arrowroot.
Cornstarch,
Sago
Tapioca. . . ,
Sugars, etc.:
Granulated. .
Powdered . . .
Lactose
Maple syrup.
Chocolate. . .
Cocoa
Vegetables, cooked:
Asparagus
Beans, haricot . .
Beans, string . . .
Beets
Cabbage
Carrots
Protein
gm.
7.2
7.0
4.6
6.5
6.6
6.7
7.4
3.1
4.2
3.6
5.8
4.4
5.5
4.0
3.3
9.0
.4
12
21
9
6
2.1
4.6
.8
2.3
.61
.53
Fat
gm.
8.7
10.2
6.6
8.6
14.0
21.0
13.5
9.8
6.3
10. 1
12.3
8.4
4.8
4.6
3.2
• • • •
4
.1
• • • •
48.7
28.9
3.3
.06
I.I
.1
.12
.17
Carbo-
hydrates
gm.
75.7
73.2
69.8
76.0
71.6
53.1
42.8
26.1
37.4
38.1
21.7
27.5
31.4
28.2
97.5
90.0
78.1
88.0
lOO.O
lOO.O
lOO.O
71.4
30.3
37.7
2.2
.65
1.9
7.4
.36
3.39
Calories
per 100
grams.
410
413
357
407
439
428
406
272
178
255
286
180
175
183
155
390
360
352
354
400
400
400
286
611
497
47
22
21
40
5
17
DIETARY COMPUTER
TABLE XIV.— C«i()H(ir<f.
^
Vegetables, cooked — CuTil'd
Cauliflower
Celery
Onioiis
Parsnips
Peaa
Potatoes, boiled. .
Potato chips
Potatoes, sweet . .
Salaify
Spinach
Tomatoes
VL.'getablc maiTon
Vegelabks, canned:
Artichokes
Asparagus
Beans, baked
Beans, string ....
Beans, Lima
Brussel sprouts. .
Com
Peas, green
Pumpkin
Squash
Succotash
Tomatoes
Fruit and Berries:
Apple
Apncot
Bananas, yelluw.
Blackberries
Cherries
Cranberries
Figs
Grapes
Huckleberries. . . .
Lemon
Muskmelon
Nectarines
Carbo'
Protein
Fat
hydrates
£m.
gm.
gm.
J
1
.06
.Ho
2
1.8
4.9
2,1
.29
/
34
14.6
s
20.9
6
39-8
46.7
42.1
.08
4.1
J.S
■25
■«
.06
.65
.09
.04
.24
.8
1-5
2.8
6.9
I.l
^
5
19.6
3-2
4.0
1
14.6
19.0
3-6
.8
2
6.7
■9
,S
10.5
3-6
1.2
.2
4-0
A
■5
14.2
134
6
16.7
I
4
6
9-9
18.8
F.
fi
16.6
I
(>
7
8-5
9-3
■ 5-9
COMPOSITION AND CALORIC VALUE 91
TABLE XIV. ^Continued,
Poods
Fruit and Berries: — Cont'd
Orange
Peach
Pear
Pineapple
Plums
Raspberries, red
Strawberries
Watermelctti
Grape juice
Lemon juice
Orange juice
Raspberry juice
FruU, dried:
Apples. . .
Apricots .
Currants.
Dates...
Figs
Pears
Prunes...
Raisins. .
Fruity canned, etc.:
Apricots
. Cherries
Peaches.^
Pears
Pineapple
Marmalade, orange.
Prunes, stewed
Protein
gm.
Nuts:
Almonds
Pecans, pollshol
Walnuts, CalifomL'i, soft
sheU
Soups, homemade:
Beef
Bean
.8
•7
.6
4
i.o
i.o
1.0
4
.35
1.6
4-7
2.4
2.1
4-3
2.8
2.1
2.6
I.I
.7
.3
4
.6
•5
21.0
1 1.0
16.6
44
3.2
Fat
gm.
.2
.1
•5
.3
.6
.2
nil
2.2
I.o
1-7
2.8
.3
2.8
• « «
3.3
I
I
3
7
I
I
54-9
71.2
634
4
14
Carbo-
hydrates
gm.
11.6
94
14. 1
9-7
20.1
12.6
74
6.7
15.9
2.0
10.8
49-9
66.1
62.5
74.2
78.4
74.2
72.9
73.3
76.1
17-3
21. 1
10.8
18.0
364
«4.5
22.3
17.3
13.3
16. 1
I.I
94
Calories
per joo
grams.
51
41
63
43
84
54
39
30
65
8
43
202
291
278
322
347
317
328
302
344
73
90
47
76
153
341
92
647
738
701
26
63
92
DIETARY COMPUTER
TABLE -XIV.— Continued.
Foods
Soul>s, homemade — Cont'd
Chicken
Clam chowder
SoupSf canned:
Asi)aragus
Chicken
Consomm^
Com, cream of
Mock turtle
Oxtail
Pea
Tomato
Vegetable
Carbo-
Protein
Fat
hydrates
gm.
gm.
gm.
10.5
.8
2.4
1.8
.8
6.7
2.5
3.2
5.5
3.6
.1
1.5
•2.5
• • • •
ri
2.5
1.9
5.2
.9
2.8
4.0
1.3
4-3
3.6
.7
7.6
1.8
I.I
5.6
2.9
• • • •
.5
Calories
per 100
grams.
59
41
61
21
12
58
40
45
51
39
14
COMPOSITION AND CALORIC VALUE 93
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COMPOSITION AND CALORIC VALUE 95
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COMPOSITION AND CALORIC VALUE 97
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COMPOSITION AND CALORIC VALUE 99
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COMPOSITION AND CALORIC VALUE loi
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COMPOSITION AND CALORIC VALUE 103
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COMPOSITION AND CALORIC VALUE 105
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1 06 DIETARY COMPUTER TiB
TABLE XVII
THE NUMBER OF CRAMS OF PROTEIN, FAT AND CARBOHYDBATES
IN 30 GM. (APPRUX. I OZ.) OF THE FOODS OF WHICH THE
Foods
Prolcin
em-
Fat
m.
Carbo-
kydralei
gm.
Calories
Zm. tap-
3
A
C<
7
8
9
Barker's Gluten Food "A".
Barker's Gluten Food "B"
Barker's Gluten Food "C".
26.07
'5-53
25-23
34-75
12.93
13.89
MS
14-73
12.69
l\%
13.17
12.30
24.03
8.22
9.75
21.93
8.49
5-H5
"7.34
":S
5"3
12.96
0.15
0.18
0:48
6.42
0-33
4-44
0.51
3.8t
5-4^
0.27
0.27
0-33
0.03
0.24
0.81
0.81
9.48
0.15
I5"<i3
7.65
i
1.38
2.16
2.58
0-93
7-47
I2.a7
5-37
13.92
6.39
7.74
13.80
3.54
13.32
7.50
1.26
0.30
10.83
4.29
'iS
1.68
6.24
4.92
5-43
113
107
139
119
'3'
108
109
"33
lOI
113
106
205
Soy Bean Gruel Flour
Protosoy Soy Fluur
Cotton Seed Flour
Imported Gluten flour
Pure Gluten Fiour
Protein Prcparationi
\l
Soft Breads
19
30
Protosac Bread
Uard Breads and Bakery
Products
Diabetic Gluten Bread
23
11
Almond Shortbread
Casoid Biscuit, No. 3
27
u ^
COMPOSITION AND CALORIC VALUE 107
TABLE XVlh—Cantinutd.
Hard Breads, t
:.^<^ntinued
^Kalari Biscuit
Alpha Best Diabetic Wafer .
Proto Puffs, No, I
froto Puffs, No. 2
Protosoy Diabetic Wafers . ,
Salvia Sticks
AkcJl Biscuits
Wh^tNuts
Gluten Bread Sticks
Gluten Cookies
Potato Gluten Biscuit
Pure Gluten Biscuit
80% Gluten Biscuit
Caraway Biscuit for Diabe-
Breakfast Foods
Wheat Protein
Granules
Pure Gluten Cereal
Nut Preparation!
Peanut Butter
Premier Peanut Butler. . .
Penolia
Malted Nuts
Malted Nut Food
Almond Butter (Sanitas) .
Kut Bromose
Nut Meal
Nuttolene
Nut Butter
MisccUaneous Preparalioni
58. Dr. Bouma Sugar-Free Milk
59. Sugar-Free Muk
DIETARY COMPUTER
TABLE XVIII
AVEKAGB RELATIVE CARBOHVDELATE CONTENT C
-"
Animal Products:
All ordinary meats, poultry and game (ex-
cept those specified)
Brains, bone marrow, pig's feet, gelatin,
sweetbreads, tongue, eggs, beet j'uice, and
true meat extract
Camembert, Cheddar, Edam, Mflnster,
Roquefort, and Swiss cheese
Tripe, dried beef, and beef kidneys
Bologna sausage
(range 0.3-3.1)
Pork sausage
(range 0-8.6)
Beef liver
Neufchitel cheese
Kt^ihir
Skimmed milk cheese
(range O-9.0)
Full cream cheese
(range 1. 1-4.0)
■ Taken from the Report of the Connecticut Agricultural Eipcri-
mcnt Station. Section 1. "Dial»etic Poods":
"This table has been prepared to show the average carbohydrate
content of the commonly used foods. The foods are arranged in
groups of somewhat simdar character, in each case in the order of
carbohydrate content. Many foods show a wide range in carbo-
hydrates, and in such cases Uie range is given in parentheses. In
certain instances too much value must not be given to the avcrai^
here published. Sausage, for instance, frequently is stareh-free
except for the small amount contained in the spices used, but more
commonly it is loaded up with cereal or potato starch, sometimes
over 8 per cent. The same variation, though a natural one, is
shown by many vegetables, such as turnips, squash, potatoes, and
CARBOHYDRATE EQUIVALENTS 109
TABLE XniL—Coniinued.
Foods
Animal Products — Continued.
Chicken liver ,
Pineapple cheese
Frankfort sausage
(range 0-6.6)
Cottage cheese
Goose liver
Cream
Buttermilk
Sheep liver
Milk
Skimmed milk
Whey
Koumiss
Condensed milk, unsweetened ,
Calf's-foot jellv
Condensed milk, sweetened
Fish and Shellfish:
All common varieties except those specified
Canned shrimp and lobster
Cravfish
Crabs
Clams, long
Shad roe
Scallops
(range 1.1-5.6)
Oysters
(range 1.8-6.7)
2.4
2.6
34
3.6
3.7
4.5
4.8
5.0
5.0
5.0
5.0
5.0
II
17
54
o
trace
i.o
1.2
2.0
2.6
3.4
3.7
Weight of food
containing
same amount
of carbohy-
drate as 10
gm, wheat
bread
gm.
221
204
156
(X-80)
147
143
118
III
106
106
106
106
106
48
31
10
530
442
265
204
156
(482-95)
143
mushrooms. The sugar content of the different fruits also is vari-
able.
"The last column of this table gives the amount of the particular
food equivalent in carbohydrate content to 10 grams (about J^ of
an ounce) of wheat bread, an average of 53 per cent of carbo-
hydrates being assumed for the latter. Naturally, the higher the
equivalent value, tJ}^ ;nore useful is t!)e food io a strict diabetic
dieUwy,"
EMETARY COMPUTER
TABLE XVUI.— CiMtMMHf,
Fooos
— ConUnued
Carbo-
hydrotei
WagUofSood
onlain%ng
lame amotatt
of carboky-
draU as 10
gm. nkcat
bread
pn.
Puk and Skdlfiih
4.1
4-7
61
66
§
7'
72
77
79
34
57
^
67
67
70
7"
73
73
H
7S
;i
7»
79
jjturgcoii caviar
Oils and Fait:
Dultur, Urd.
66
allow, oleomargarine, cod
oil and other edible oils . .
WW):
Cerealt {vihaU pat
8
8
8
Hyc
fiuun, Utah, tU
IVjt flxkir,
1
l■^^u^,■^^^H.luJ
7
WluMliV.ur. . ..
R^vii,.ur....
7
7
7
Rncd,w...
7
CARBOHYDRATE EQUIVALENTS 1 1 1
TABLE XVlll.— Continued.
Poods
FlourSf MealSf etc, — Continued
Cassava meal
Potato starch
Sago starch
Tapioca and arrowroot .
Banana
Cornstarch
Partes:
Noodles
Vermicelli
Macaroni
Spaghetti
Cereal Breakfast Foods:
Rolled oats
Holland rusk
Ralston Health Food
Quaker wheat berries
Wheatlet
Force
Cracked wheat
Pettijohn's Breakfast Pood.
Malt Breakfast Pood
Cream of wheat
Triscuit
Grapenuts
Zest
Farina
Wheatena
"Maple-Flake"
"Shredded Wheat Biscuit".
Hominy
Puffed rice
Toasted com flakes
Breads, Crackers and Pastry:
Peanut bread
Carbo-
WdgU ofjood
hydrates
contain ing
same amount
of carbohy-
drate as 10
gm. wheat
bread
%
gm.
8i
7
8i
7
8i
7
84
6
85
6
85
6
72
7
72
7
73
7
74
7
64
8
72
72
72
74
74
74
74
75'
75
75
75
75
75
76
76
76
7
78
80
81
20
27
DIETARY COMPUTER
TABLE XVUl.—Conlinued.
Foods
I Bread, Crackers and Pastry — Continued
L Acorn bread
Cassava bread
Peanut zwieback
Whole rye bread :
Mince pie
(range 30-40)
Apple pie
Com bread
Brown bread
Whole wheat bread
Graham bread
Doughnuts
(range 45-63)
Rye bread
Wheat bread
R0II3
Toasted bread
Cake, except fruit cake
(range 52-78)
Jumbles
(range 53-71)
Alfalfa bread
Pruit cake
Macaroons
(range 57-70)
Crackers
(range 63-81)
Vanilla wafers
(range 63-77)
Cookies
(ran{^ 61-83)
Zwieback
Ginger snaps
(range 71-80)
Ice cream cones.
^
■ Wnehtoffood
!s coHiaining
M amount
carboky-
CARBOHYDRATE EQUIVALENTS 113
TABLE XVllL— Continued.
Foods
Syrups, Sugars, etc,:
Molasses
Syrup
Maple syrup-.
Honey
Maple sugar
Brown sugar
Candy
Granulated or powdered sugar .
Fresh Vegetables:
Lettuce
Cucumbers
Spinach
Asparagus
Rhubarb
Endive
Vegetable marrow
Sorrel
Sauerkraut.
Beet greens, cooked
Celery
Tomatoes
Brussels sprouts
Watercress
Sea-kale
Okra
Cauliflower
Eggplant
Cabbage
(range 3-6-5)
Radishes
(range 2.7-7.5)
Leeks
Mushrooms
(range 2-18)
Pumpkins
(range 3.14)
Carbo-
Weight of food
hydrates
containing
same amount
ofcarbohy-
drate as 10
gm, wheat
oread
%
gm.
69
8
70
8
71
7
78
7
78
7
83
6
96
6
100
5
2.2
241
2.3
230
2.3
230
2.4
221
2.5
212
2.6
204
2.6
204
3.0
177
3.0
177
3-2
166
3.3
161
3.3
161
34
156
37
143
3.8
139
4.0
133
4.3
123
4-3
123
47
113 ^
(177-82)
5
196
(196-71)
6
88
6
88
(265-30)
6
88
(177-38)
8
114
DIETARY COMPUTER
TABLE XVllL—Cantinued.
Foods
Fresh vegetables — Continued
String beans
(range 3.9-10)
Turnips
(range 2.3-18)
Kohl-rabi
(range 3-5-14)
Oyster plant
Rutabagas
(range 3.12)
Truffles
Squash
(range 3.15)
Beets
(range 6.10)
Carrots
(range 5.9-1 1. 5)
Onions
(range 4-14)
Parsnips
(range 6-14)
Chicory
Peas
Artichokes
Yams
Com
Potatoes
(range 13-27)
Lima beans
Sweet potatoes
Soy beans
(range 19.3-39-0)
Dried Vegetables:
Beans
Cow peas
Peas
Carbo-
Weight of food
hydrates
containing
same amount
of carbohy-
drate as 10
gm, wheat
bread
%
gm.
6
88
(13^53)
6
88
(230-30)
7
76
(151-38)
7
76
7
76
(177-44)
7
76
8
66
(177-35)
9
59
(88-53)
9
59
(90-46)
9
56
(133-38)
II
48
(88-38)
15
35
15
35
16
33
16
33
19
27
20
27
.
(41-20)
22
24
26
20
28
19
(27-14)
55
10
55
10
58
9
CARBOHYDRATE EQUIVALENTS 115
TABLE XVllI.^ConUnued.
Foods
Dried vegetables — Continued
Lentils
Lima beans
Canned Vegetables:
Beans, haricots verts
us
Hi 1.6-3.3)
sprouts
Okra
Tomatoes
(range 1.0-4.5)
String beans.
(range 1.5-4-5)
Macedoine, mixed vegetables
(range 1.9-5-0)
Artichokes
Pumpkins
(range 3-6-7-3)
Peas
Squash
(range 3.6-12.8)
Beans, haricots flageolets
(range 9.8-12.4)
Lima beans
(range 9.6-16.5)
Baked beans
Red kidney beans
Com
(range 11. 7-25.1)
Succotash
(range 13.9-21.3)
Pickles and Condiments:
^ Distilled vinegar
Cider vinegar
Cucumber pickles
Olives, ripe ,
Carbo-
Weight of food
hydrates
containing
same amount
of carbohy-
drate as 10
gm. wheat
bread
%
gm.
59
9
66
8
2.0
265
2.3
230
(331-161)
2.9
183
2.9
183
3-0
177
(530-118)
3.3
161
(353-118)
3.9
136
(279-106)
4-4
120
6
88 ^
(147-73)
10
53
10
53
(147-4O
II
48
(54-43)
13
4' V
(55-32)
17
31
17
31
18
29
(45-21)
18
29
(38-25)
0.25
2120
2.7
196
4-3
123
ii6
DIETARY COMPUTER
TABLE XVIIL— Continued.
Foods
Pickles and Condiments — Continued
Capers
Prepared mustard
Ketchup
(range 4-15)
Spiced salad vinegar
Horseradish
Olives, green
Chili sauce
Spiced pickles
Fruits and Berries:
Strawberries
Grapefruit
Alligator pear
Lemons
Watermelons
Blackberries
Cranberries
Peaches
Muskmelon
Raspberries
Wortleberries
Apples
Pears
Apricots
Gooseberries
Mulberries
Pineapple
Currants
Oranges
Mangoes
Grapes
Nectarines
Cherries
Figs
Hucklelxjrrics
Plums
Carbo-
Weight of food
hydrates
containing
•
same amount
of carbohy-
drate <w 10
gm, wheat
bread
/o
gm.
5
106
5
106
10
55
(177-20)
10
53
II
48
12
44
20
27
21
25
5
106
6
68
7
76
7
76
7
76
8
66
&
66
9
59
10
53
10
53
10
53
II
48
ir
48
12
44
12
44
12
44
12
44
13
41
13
41
13
41
15
35
15
35
17
31
17
31
17
31
17
31
CARBOHYDRATE EQUIVALENTS 1 17
TABLE XVUt— Continued.
Foods
Fruits and Berries — Continued
Pomegranates
Prunes
Bananas
Persimmons
Dates
Dried Fruits:
Apricots
Apples
Peaches
Pears
Prunes
Currants
Figs
Raisins
Citron
Dates
Raspberries
Canned Fruit:
Peaches
Blueberries
Pineapple
(range (6.25)
Apricots
Pears
Cherries
Crab apples
Blackberries
JamSf Preserves and Marmalade:
Apple butter
Gooseberry
Plum
Peach
Currant
Weight of food
containing
same amount
of carbohy-
drates as 10
gm, wheat
bread
gm.
31
28
27
17
10
63
8
66
8
70
7
73
7
73
7
74
7
74
7
76
7
78
7
78
7
80
7
II
48
13
41
15
35
(88-21)
17
31
18
29
21
25
54
16
56
9
47
II
55
10
57
9
59
9
60
9
DIETARY COMPUTER
TABLE XVnL—rimMmnti.
7aiiu, Pratna amd Uarmaiada — Caot'd
Stfa«ticrry
Tunato
Ras(>faerTy
Apnc&t
Pmea^e
gmn^;.::::::;::::;:;:::::::::;:::::
Grapefruit . -
BlackbetTj
Jtttits:
Orange
^Ppl"
Barbmy
Strawberry
Qiiincc -
Raspberry
Plum
Peach
Pineapple
Fruit Juices:
Strawberry
Blackberry
Currant
RoHl)ljcrry
CARBOHYDRATE EQUIVALENTS 119
TABLE XVLlL—ConHnued.
Food
Fruit Juices — Continued
Apple
Plum
Orange
Pineapple
Cherry
Huckleberry
Grape (commercial)
Nuts:
Butternuts
Java almond
Fignolias
Brazil nuts
Paradise nuts
Walnuts, black
Hickory nuts
Pecans
Filbert
Beechnuts
Walnuts, soft shell
Almonds
Pistachios
Peanut butter
Pine nuts other than pignolias. . .
Peanuts
(range 13-37)
Cocoanuts
Prepared cocoanut
Chestnuts, fresh
Acorns, fresh
Acorns, dried
Chestnuts, dried
Lichi nuts
Soups:
Bouillon, consomm^ and julienne
Beef
Carbo-
hydrates
%
I.I
Weight of food
cont ai fling
same amount
of carbohy-
drate as 10
gms, wheat
bread
gm.
II
48
II
48
13
41
13
41
14
38
14
38
18
29
3.5
151
4.1
129
6
88
9
59
10
53
10
53
II
48
II
48
12
44
13
41
15
35
16
33
16
33
17
31
17
31
22
24
(41-14)
.25
21
32
17
40
13
50
II
68
8
72
7
78
7
trace
482
120
DIETARY COMPUTER
TABLE XVIIl.— Continued.
Foods
Soups — Continued
Chicken
Mock turtle
Green turtle
Oxtail
Chicken jumbo
Cream of celery
Cream of asparagus
Meat stew
Mulligatawny
Cream of pea
Clam chowder
Cream of com
Pea
Tomato
Bean
Non-alcoholic Beverages:
Tea (o.s oz. to i pt. water)
Coffee (I oz. to i pt. water) . . .
Cocoa (0.5 oz. to I pt. water) . .
Cider
(range 0.13-5)
Cocoa (0.5 oz. to I pt. milk) . . .
Cream or lemon socia
Sarsaparilla
Birch beer
Ginger beer
Root beer
Miscellaneous:
Plain chocolate
Cocoa nibs roasted
Baking powder
(range 0-51.5^
Mincemeat, homemade
Carbo-
Weight of food
hydrates
containing
same amount
of carbohy-
drate CLS 10
gms. wheat
oread
%
gm.
1.8
294
2.8
189
3-9
136
4.3
123
4.7
"3
5
106
6
88
6
88
6
88
6
88
7
76
8
66
8
66
9
59
9
59
0.6
883
0.7
757
I.I
482
4.5
118
(X-39)
6
88
7
76
7
76
8
66
8
66
9
59
25
21
28
19
32
17
(X-io)
32
17
CARBOHYDRATE EQUIVALENTS 121
TABLE XVllL—Cantinued.
FOODS
Miscellaneous — Continued
Cocoa
Milk chocolate i
Milk cocoa
Custard powders
Mincemeat, compressed. . .
Sweet chocolate
Telly powders
Ice cream powders (Jell-O)
Carbo-
Weighi of food
hydrates
containing
same amount
drat
carbohy-
es as 10
gm, wheat
bread
. %
gm.
38
14
51
10
52
10
59
9
60
9
67
8
89
6
96
6
PART III
Weights and Measures — Computed Recipes.'
Weights and Measures
Avoirdupois Weight
Troy grains
27.34375
437.5
7000.
Drams
{dr.)
I
16
256
Ounces
{oz.)
I
16
Pound
(lb,)
- I
Metric
Equivalent
Grains
1.7705
28.328
■ 453.25
Apothecaries' * Measure
60 minims (Til) ■> i fluid dram, i f 3 .
8 fluid drams » i fluid ounce, i f |
16 fluid ounces » i pint, pt
2 pints. "I quart, qt
4 quarts » i gallon, gal
Metric Equivalent
Cubic centimeters
Domestic Measures
3.75
29.57
473."
946.00
3785.00
The standard measuring cup, which is the size
upon which the calculations in the following recipes
are based, holds one-half pint or 8 ounces. Stand-
* In order to keep this book as small as possible, the methods of
oombining ingredients are only given for those recipes which will
not be found in nearly all cook-books.
122
WEIGHTS AND MEASURES 123-^
ardized tablespoons hold one-half ounce and the
majority of ordinary kitchen tablespoons hold about
the same amount, though they vary somewhat.
Standardized teaspoons hold I fluid dram or J^ of
an ounce, but the average kitchen teaspoon holds
somewhat more, 3 teaspoonfuls being about equi-
valent to I tablespoonful. This being the size
teaspoon in common use, the teaspoonful is con-
sidered, in the following calculations, as being \
of an ounce.
As all foods are not of the same weight, measured
quantities do not always weigh the number of ounces
or grams that correspond with the measiu^, there-
fore the weights of the food materials used for the
following recipes are given either in Table XIX or
in the recipes. The weights stated are the actual
weights of the amounts of material used by the
author in testing the recipes and are not based on
the approximate relation of the measures to each
other mentioned in the preceding paragraph. How-
ever, to obtain a food containing the exact amount
of material specified by weight it is necessary to
weigh the ingredients since: (i) kitchen utensUs are
not accurate and those of similar kind are not always
the same size; {2) people seldom get exactly the
same weight for given measures; (3) different samples
of the same kinds of foods — even flours and sugars
of the same variety- — may vary somewhat in weight.
(4) A tablespoonful may be so nearly 15 grams that,
unless the food has a high caloric value or contains
some ingredients that has to be restricted in the
diet, it is hardly worth while considering the differ-
he 1
r
124
DIETARY COMPUTER
ence, but when a large amount, as a cupful, is used
the difference is so much larger that it has to be
considered. Such a degree of exactness is, however,
seldom necessary except for scientific requirements
and occasionally for special patients.
AbbTeviaiions. — The following abbreviations are
used : tbs. = tablespoonf ul, ts. = teaspoonful, st. =
saltspoonf ul, gms. = grams, oz. = ounce.
TABLE XIX
Pood
Measure
gms.
Approximale
Eqtti:iUoU
in Ouncfs
Bmn
I cup
I cup
I cup
icup
I cup
1 tbg.
I tbl!
t cup
1 tbs.
1 cup
1 tbs.
I cup
I cup
1 cup
1 cup
t ts.
I tbs.
I cup
75
50
60
90
3J6.80
15
145
9
7-5"
230
2>5
135
50
29
113.40
4
330
Bread crumbs, fresh
Very stale
r-
5
'A
'A
iH
white, uncooked
yolk, uncooked
Plour, wheat, unsifted
Flour, wheat, sifted
Gelatin, granulated
4'/i (scant)
4
8
'J
RECIPES
125
TABLE XIX.^ConUnued.
Food
Milk, whole
Molasses
Olive oil.
Olive oil
Raisins, seeded. . .
Sugar, granulated
Sugar, granulated
Sugar, powdered .
Sugar, powdered .
Tapioca
Measure
I cup
I cup
I cup
I tbs.
I cup
I cup
I tbs.
I cup
I tbs.
I cup
Approximate
Weight
gms.
240
330
213
13.50
162
224
15
160
10
190
Approximate
Equivalent
in Ounces
7K
5K
K
6H
COMPUTED RECIPES
Recipes
BEVERAGES
Cocoa:
Cocoa 2 ts. (7 gms.)
Sugar It
Boiling water J4 cup
Scalded milk fi cup
Total
Cocoa with Malted Milk:
Cocoa I t. (3.50 p:ms.)
Salt, few grains, if desired
Sugar It
Malted milk i tb. (9 gms.)
Boiling water ^ cup
Total
Protein
Fat
Carbo-
hydrates
gms.
gms.
gms.
1.51
• • • •
2.02
• • • •
2.63
5.00
• • • •
5.94
745
• • • •
7.20
• • • •
9.00
9.22
16.63
.75
I.OI
1.32
• • • •
• • • •
1.24
• • . a
....
.81
• • • •
5-00
6.37
• • • ■
• • • •
• . • .
1.99
1.82
12.69
Calorics
35
20
■ • • •
124
179
18
• • •
20
38
76
DIETARY COMPUTER
Recipes
Protein
gms.
gms.
Carbo.
hydratts
gms.
Colori..
fiEVERACBS — Continued
Chocotaie:
Chocolate 1 square (l ounce}..
Sugar I t
Boiling water a tba
3-87
7.92
11.79
J4.61
9.60
9.09
S-oo
183
24.31
26.09
369
6.70
5-25
30.^
.60
74
Sugara tba
Lemon juice a tbs
Water H cup
6.70
5-25
30.60
Egsnog:
6.70
5-94
-03
1J.67
5-25
■7.20
11.25
■S3
20,78
74
45
124
36
Salt few grains
Sherry a tbs. (Alcohol 15.95 %
".45
6.70
5-25
15-00
12.96
5a
Sugar I tb
Orange juice >i cup
Lemon juice I t
Water K cup
6.70
5.25
27.97
RECIPES
127
Recipes
BISCUITS, MUFFINS, CAKE, ETC.
Baking Powder Biscuit (4 biscuits)
Flotir I cup
Baking powder 2 ts. (8 gms.). .
Salter ■
Butter I tb
Milk J^ cup
Total
Bran Biscuit (10 biscuits):
Bran 2 cups (150 gms.)
Flour I cup
Soda It
Molasses 6 tbs. (100 gms) .. .
Milk I cup
Eggs 2
Total
Commeal Gems (6 gems) :
Flour I cup (120 gms.)
Com meal }4 cup (80 gms.). . .
Sugar 14 cup
Baking powder 4 ts. (16 gms.)
Salt K t
Milk I cup
Egg I
Butter I tb
Total,
Wheat Muffins (8 muffins):
Flour 2 cups (240 gms.)
Sugar 2 tbs
Salt I St
Baking powder 4 ts. (16 gms.)
Butter 2 tbs
Milk I cup
Eggs 2
Total
Protein Fat
gms.
15.96
.15
19.08
24.30
15.96
• • • •
2.40
7.92
13.40
63.98
15.96
7.36
7.92
6.70
.15
38.09
31.92
.30
7.92
13.40
53.54
gms.
1.80
12.70
3.60
18.10
7.50
1.80
9.62
10.50
29.42
1.86
1.52
. • • •
• • • •
• . • •
9.60
5.25
12.70
30.93
3.60
25.50
9.60
10.50
49.20
Carbo-
hydrates
gms.
Calories
87.24
2.56
4.50
94.30
84.30
87.24
• • • ff
69.30
12.00
252.84
87.24
60.32
80.00
5.12
....
12.00
244.68
174.48
30.00
• • . .
5.12
• . • .
12.00
221.60
429
10
• • • •
"5
62
616
502
429
....
287
166
148
1532
429
284
320
20
. . * .
166
74
115
1408
858
120
. • • •
20
231
166
148
1543
DIETARY COMPUTER
Recipes
Protein
gms.
Fat
gms.
Carbo-
hydrates
gms.
CatoHef
BISCUITS, MUFFINS, ETC.— Cont'd
Sponge Cake (4 cakes) :
26.80
21.00
1-35
160.00
6543
■30
296
640
321
5
Sugar, powdered, 1 cup (160
Flour W cup (90 gms.)
Baking powder i t (4 gms.) . . .
Salt^st
Lemon juice with a little rind
11.73
38.53
22.35
227.01
1263
BREAD PUDDINGS, TOAST
Bread Pudding (3 servings):
Bread crumbs I cup {60 gms.).
Sugar a tbs
Salt J<8t
5-40
■ '.rs
7.92
■15
6. 70
.78
■99
9.60
12.70
5-25
32.94
30.00
160
IIS
74
ZO.95
29.3J
97-77
738
Bread and Apple Pudding (a serv-
ings):
Bread crumbs i cup (60 gras.).
Apple sliced I (150 gms.)
Cinnamon }it
Salt^St...
,Sugar4tb3
■30
.78
■75
25-50
32.94
31.30
60.00
160
94
231
Boiling water X cup. ....,.,
Total
6.30
27.03
1 14.24
735
ij
RECIPES
129
Recipes
Protein
gms.
BREAD PUDDINGS, ETC. — ConVd,
Bread and Cheese SoiifflS (3 serv-
ings)
Bread crumbs i cup (60 gmsj^
Milk I cup
Salt K St
Pepper
Butter I tb
Eggs 2
Cheese (American pale) grated
^ cup„(6o gm.)
Total
Bread and Chocolaie Pudding (2
servings) :
Bread crumbs K cup (30 gms.).
Milk, scalded, i cup
Sugar 2}i tbs
Chocolate (square) i oz
Saltiest
Egg I
Vanilla Kt
Total
Bread {Queen) Pudding (2 serv-
ings): .
Bread crumbs }4 cup (30 gms.).
Milk, scalded, I cup
Sugar 3 tbs
Butter >^tb
Salt H St..
Lemon it ^ . . .
Grated rind of yi lemon
(Cover with meringue,see p.133)
Total \
540
7.92
.15
1340
17^28
44.15
2.70
7.92
3.87
■ • • •
6.70
• • • •
21.19
2.70
7.92
• • • •
.07
10.69
Fat
gms.
.78
9.60
12.75
10.50
21.54
55.17
9.60
• • • •
14.61
• • • •
5.25
• • • •
29.85
.39
9.60
• • • •
6.35
• • • •
16.34
Carbo-
hydrates
gms.
32.94
12.00
.18
45.12
16.47
12.00
37.50
9.09
75.06
16.47
12.00
45.00
.10
Calories
73.57
160
166
"5
148
264
853
80
166
150
123
• • • •
74
593
80
166
180
57
483
11
I30 DIETARY COMPUTER ^^^
1
Recipes
Protein
gms.
Fat
gms.
Carbo-
hydrates
gms.
Calories
BREAD FUDDINCS.. BTC.—Confd
1 Cream Toast:
Toast a pieces each 3 x \}4+H
(20 gms.)
a.30
.07
49
'3-96
•05
■4.80
IJ.24
2.72
6.00
61
57
13 1
214
50
90
1*66'
17
223
Flour }4 tb, (3.75 gms.)
Salt ;^ St
6.81
11.52
20.96
Cornstarch Blanc Mange:
Cornstarch i^ tbs. (14 gm.)- ■
Sugar i^^tbs.
Salt Ji St
7.93
4.20
9.60
.06
12.60
22.50
u.u
9.66
47.10
Cocoa Blanc Mange:
Cornstarch lyi tbs. (14 gms.)-
SugarlJ^tbs
'■51
'7-93
4.IO
9.60
.06
14.40
21.50
a.63
58
90
34
Vels'
'7
357
50
90
166 1
17
45 1
369
Salt >i St
13-63
ir.fi8
49-73
Pineapple Blanc Mange:
Cornstarch iK tbs. (14 gms-) ■
Sugar iK tbs
SaTt Hst
'7.9a
4.20
!o6
12.60
a2.50
10.92
Grated pineapple (cao^) a
12.24
9.87
58.02
1
m J
RECIPES
131
Recipes
Protein
gms.
Fat
gms.
Carbo-
hydrates
gms.
Calories
CORNSTARCH, ETC. — Continued
Irish Moss Blanc Mange:
Irish moss' 1 14 tbs
• • • •
• • • •
.03
• • • •
3.96
• • • •
• • * •
• • • •
• • • •
4.80
4.80
• • • •
• • • •
.53
• • • •
6.00
Cold water }^ cup
Sherry 2 tbs. (alcohol 15.95%
4.78 ems.)
36
■»./ V A*"»*/
Salt K St
Milk K cup
83
Total ,
3.99
6.53
iig
EGG DISHES, CUSTARDS, ETC.
Coddled Egg:
Kgg I
6.70
3.96
.05
• • • •
• • • •
5.25
4.80
4.25
• • • •
• • • •
• • • •
6.00
• • • •
• • • •
■ • • •
74
83
38
Muk 3^ ctiD
Butter It
Salt >^ t
Pepper
• ^r r'*'* • •
Total
10.71
14.30
6.00
195
Omelet:
Err 1
6.70
• • • •
• « • •
.99
.15
5.25
• • • •
• • • •
1.20
12.75
19.20
....
... *
. • . •
1.50
• • • •
74
Salt >i t
Pepper
Milk 2 tbs
Butter I tb
21
"5
Total
7.84
1.50
210
Scrambled Egg:
Egg I
6.70
.99
.05
• • • •
• • • •
5.25
1.20
4.25
• • . •
• • f •
• • • •
1.50
• • • •
• • • •
• • • •
74
21
MiBc2 tbs
Butter It
38
Salt K t
Pepper
Total
774
10.70
X.50
i'i%
*o»j
' The chemical composition of Irish mos9 is obscure. Its nutritive
value is thought to be n^ieible. Sw F99i and DiikHca, Hutchison,
p. 268, yfxxyTWooi tt Co*
DIETARY COMPUTER
Recipes
Protein
gms.
Fat
gms.
Carbo-
hydraus
ems.
Calorics
EGG DISHES, ETC. — Continued
Hamburg Cream (Orange)'
6.70
5-25
11.25
4.05
74
Sugar Ktb
Orange juice 2>i tbs
Lemon juice ! t
6.70
5.25
15.40
135
Hamburg Cream, Wint:
6.70
■03
5-25
-53
74
35
36
Sugar Ji tb
Sherry 3 tbs. (alcohol 15.95%
Salt H St
Total
6.63
5-25
11.78
•55
Custard, Baked:
5.18
6,70
6.40
8.00
aa.50
74
90
Sugar, i^^tbs
Salt, J^ at.
VanUla, .Kt
11.98
n.65
30.50
374
Custard, Baked, Caramel:
5.28
6.70
6.40
5.35
8.00
30.00
74
Sugar a tbs. (dissolved in water
ondbrowfleiO
Watwitb
SBltJfrt.
VanillaKt
Total
11.98
11.65
38. 00
304
Liberal measure (i30 gm.).
J
RECIPES
133
Rbcipbs
EGG DISHES, ETC. — Continued
Custard, Baked, Chocolate:
Chocolate }i square {yi ounce)
Milk K cup
Egg, I
Sugar 2 t
Vanilla >^t
Salt X St
Total,
Custard, Baked, White:
Egg white, I
Sugar I tb
Salt K St
Milk j^ cup
Vanilla Xt
Total
Custard, Boiled with Meringue
(Floating Island);
Bggyolk, I
Muk }4 cup
Sugar I tbs
Salt K St
Almond extract yi t
Total
Meringue:
Egg white, I
Sugar powdered, 2 tbs. (20 gms.)
Lemon juice 2 t
Salt >^st
Total
Protein
Fat
Carbo-
hydrates
gms.
gms.
gms.
1.93
396
6.70
• • • •
7.30
4.80
5.25
• • • •
4-54
6.00
. . • •
10.00
• • • •
• • • •
• • • •
W.59
17.35
20.54
4.20
.06
• • • •
• • • •
• • • •
15.00
• • • •
3.96
• • • •
4.80
• • • •
6.00
• • • •
• • • *
* • • •
8.16
4.86
21.00
2.50
3.96
• • • •
5.19
4.80
• • • •
....
6.00
15.00
• • • •
• • • •
• • • *
6.46
9.99
6.00
4.20
.06
• • • •
• . . .
• • • •
20.00
....
• • • •
.20
. • • •
• • • •
• • • •
4.20
.06
20.20
■
Calories
91
83
74
40
288
17
60
• • •
83
160
57
83
60
200
17
80
97
134 DIETARY COMPUTER ^^
1 RBcma
PMmh
tms.
Fat
ems.
Carbo-
hydrates
gms.
Calories
EGG DISHES, ETC. — Continued
Custard Sougli:
.10
1.23
1.98
6,70
9-5"
-13
a-t5
5.25
6.76
3.<xi
18.30
B6
33
43
74
73
308
57
35
120
2
....
ai4
Flour iXtb. (9-30 gnw.)
Sugar iKtbs
17-34
28.06
L OmcUl Souffle.-
a.50
8.60
S-I9
30,00
.60
■ PowdCTed8Ugar3tbs.(30gms.)
F Lemon juice a tba
■ Salt. ;ist
n.io
5.31
30.60
FBOZEN DESSERTS
Ice Cream, Caramel:
3-00
a.ao
5.40
22.50
233
90
323
Caramel l>4 tbs. (made b>
cooking a tbs. sugar in i tb.
water until the syrup is a
golden brown)
Vanilla >St
aJtHt
3.00
aa.ao
27.90
Ice Cream, Chocolate:
3.00
■97
"^65
540
2.27
22 .'si)
1
■90'
369
ChocoUte X square (>if ounce)
BoiUngwaterl lb
Sugar iK tbs
Salt J^ St
397
25-85
30.17
MH^^'Liberal measure (120 gm.)- M
RECIPES
135
Recipes
FROZEN DESSERTS — Continued
Ice Cream, Custard (3 servings) :
Cream K cup'
mSk I cup
Sugar
Salt X St
Almond extract }^ t. or other
flavor
Total
Ice Cream, Peach:
Cream K cup*
Peaches, canned, mashed, yi
cup
Sugar 2 tbs
Total
Ice Cream, Strawberry:
Cream }^ cup'
Strawberries, fresh, mashed, i X
cup
Sugar 2 tbs ,
Salt H St
Total
Ice Cream, Vanilla:
Cream }^ cup'
Sugar i}^ tbs
Vanilla ^t
Salt H St,
Total
Protein
Fat
gms.
gms._
3.00
6.70
7.92
• • • •
22.20
5.25
9.60
a • • •
• • • a
a a a •
17.62
37.05
3.00
22.20
.42
.06
• • • •
• a • a
3.42
22.26
3.00
22.20
.45
.27
• •■mm
• • • •
3.45
22.47
3.00
• a • a
1
22^0
a a a a
a a • •
a • a •
a a a •
a a • •
3.00
22.20
Calories
5.40
• a a •
12.00
4500
62.40
540
6.48
30.00
41.88
540
3.33
30.00
38.73
540
22.50
a a a a
a a a •
27.90
233
74
166
180
653
233
120
381
233
18
120
371
233
90
a a a a
a a a •
323
'Liberal measure (120 gm.).
136 DIETARY COMPUTER ^^^
Recipes
Protein
gms.
Fat
gms.
Carbo-
kydrales
gms.
Caloriet
FROZEN DESSERTS — Continued
Ire Lemon:
Water J^ cup
SuKar4 tbs
Lemon juice 3 tbs
60.00
.90
340
4
144
240
52
293
60.90
Ice, Orange;
vVater^cup
Sugar 4 tbs
Orange juice ^ cup
Lemon juice r tb
Total
llnusse, SlratDberry {3 servings) :
60.00
12.96
-30
73-26
4-57
.90
5-75
■54
4^.55
60.00
6.66
I0.35
IS
240
35
447
740
Cold water 2 tbs
Boiling water a tbs
Sugar4tbs
Strawberries, stewed, J^ cup. .
11.32
43-09
77.01
Sherbet, Crape Jukf (8 servings):
9.14
1.68
224.00
71.04
■30
51.84
37
291
207
143a
Cold water >4 cup
Boiling water I J4 cups
Sugar I cup
Total
10.82
347-18
■ For mofie of preparation see recipe conUined in packages of J
RECIPES
137
Recipes
Protein
Pat
gms.
1
Carbo-
hydrates
gms.
Calories
FSOZBN DKSSRUJS—CorUinued
Sherbei, Lemon:
Milk l^ CUD
3.96
• • • •
• • • •
• • • •
4.ro
• • • •
• • • •
• • • •
6.00
60.00
.30
• • • •
83
Suear a tbs
240
Lemon luice i tb.
I
Lemon extract i drop
• • a •
Total
3.96
4.80
66.30
324
FEUrrS, 8AUCE8, AND WHIPS
Apple Sauu:
Apple, sliced, I (125 gms.) ....
Water a. s. to cover
.50
• • • •
• • • •
• • • •
.62
• • « •
• • • •
• • • •
•
17.75
• • • •
.10
10.00
79
• • • •
Lemon mice i t
• • • •
Sugar 2 t
40
Total
.50
.62
27.«5
119
Apple Sauce with Walnuts:
Apple sauce (as above)
Walnuts, chopped, 3, average
size (12 sms)
.50
1.99
.62
7.60
27.85
1.93
119
84
Total
249
8,22
29'7S
203
AppU Whip:
To apple sauce (as above) add
white of egg, beaten until
stiflf, I
.50
6.70
.62
5.25
27.«5
• • • •
119
74
Total
7.20
5.«7
27.85
193
138 DIETARY COMPUTER ^^^
&Bam
Protein
gmi.
Fat
gms.
Carba-
hydrales
gms.
Calories
1
FRUITS, Errc—Conliniud
Prune Souffii:
Stewed prunes reduced to pulp
■94
4.20
'V06
19.84
83
17
100
5-14
.06
19.84
Other stewed fruits can be
substituted for the apple or
prunes. The whips are not
cooked.the souffles are baked.
Cream, Bavarian:
3.65
1.98
'(..'to
1.50
3.40
'5-25
3.00
7-50
<
15
74
117
378
Cold water I tb
Sugar J^tb
Cream (whip) y( cup'
13.83
18.75
13-20
Spanish Cream:
3.65
6.'70
6.40
525
30.00
'5
74
330
Cold water lib
Boiling water 3 tbs
Sugara tbs
Sflt>ist
15.63
11.65
38.00
^^^^^^' Liberal measure (60 gm.). ^|
Recipes
Protein
cms.
Fat
imt.
Carbo-
hydrates
gms.
Calories
GELATIN D15HBS — Contimttd
Jelly Coffee (i qt. 5 portions):
Gran, gelatin 2 tbs. (i eavelop
18.28
.02
160.00
1.06
Strong toffee 2j< cupa
Sugar Ji cup
Sherry wine H CUp (alcohol
1595% 9-57 gnis.)
6^.
7a
■ Total
18.34
.02
161.06
78j
JeUy. Coffee (i portion):
3.65
.03
3.68
30.00
■53
Sherry wine a tbs. (alcohol
"5-95% 4-78 gms.)
36
30.53
Jdly, Grape Jvice:
3-65
.15
.02
6.66
.26
19
Sherry wine 1 tb. (alcohol
18
Total
3.82
6.92
60
JiUy, Lemon:
3^5
30.00
.60
Cold water I tb
Boiling water X ciip.
Sugar a tba
Lemon juice 2 tba
2
365
30.60
1 140 DIETARY COMPUTER
Recipes
Prottin
Fat
Carbo-
hydrates
Ctdorits
JeUy. Meat Broth:
Gran, gelatin i t
Cold water r tb
Hot broth, weU seasoned, J^
367
5.28
a.93
-48
.48
1-32
1-32
15
31
46
Jelly, Oranee:
3.65
1^
30.00
4.86
35.06
15
'55
'5
36
6
'77
73
179a
l86j
Cold water I tb
Boiling water i tb
Sugar 2 tbs
Orange juice 3 tbs
Lemon juice 2 t
Jelly, If.fte;
3.65
.03
3.68
::::
30.00
.53
1.62
32.25
Water cold i tb
Water, boiling, 3 tba
Sherry 2 tbs. (ajcohol 15-95%
Lemon juice I t
Marshntallffuis-:
18.28
18.28
448.00
Cold water J^ cup
Sugar 2 cups made into syrup
by boiling in water 1 cup
Salt few grains
Vanilla I t. or other flavor. . .
• This will make about 100 raarshmallows of ordinary size. Prait.
^ Recipe will be found in book contained in packages of Knox gelatin.
RECIPES
141
Recipes
GELATIN DISHES — Continued
Snow Pudding:
Gran, gelatin 2 ts
Cold water 3 tbs
Boiling water K cup
Sugar 3 tbs
L^on juice i}^ tbs..
Egg white I
Total...
Veal Loaf^ (6 portions):
Gran, gelatin 2 tbs
Cold water i cup
Rich stock, hot, well seasoned,
2 cups
Lemon juice 2 tbs
Onion, grated, }i tb
Celery, chopped, 4 tbs
Veal, cooked, chopped, 16
ounces
Total
Gruels
Arrowroot:
Arrowroot 2 ts. (8 gms.)
Sugar 2 tbs
Milk hot, I cup
Salt few grains
Sherry wine i tb. (alcohol
15-95% 2.39 gms.)
Total
Protein
gms.
7.30
4.20
11.50
18.28
21.12
• • • •
.12
.66
132.48
172.66
7.92
.01
7.93
Fat
gms.
.06
.06
.02
1.92
• • • •
.02
.06
576
7.78
• • • •
9.60
9.60
Carbo'
hydrates
gms.
45-00
.45
4545
5.28
.60
.74
1.98
8.60
7.80
10.00
12.00
-27
30.07
Calories
29
• • • •
• • • •
180
2
17
228
73
123
2
4
II
582
795
31
40
166
18
255
* Recipe will be found ia book contained in packages of Knox
gelatin*
142 DIETARY COMPUTER ^^\
Rkcifbs
Protein
gmi.
Fat
gms.
Carbo-
hydrates
gms.
Calories
Gr vbls— Continued
Barley Cruel:
1-57
■99
7.92
■3i
9.60
10.92
1.50
53
166
240
134
290
Cold milk 2 tbs
ft Salt few grains
10.48
11.13
34.4a
r
Cracker Cruel:
Soda cracker crumbs 4 lbs
= ■94
=■73
9.60
■^■33
21.93
7.93
10.86
33^93
Indian Meai Gruel {2 portions) :
Flour I tb. (7.90 gms.)
Indian (com) meal I tb. (10
.99
■92
■7.92
9-^3
•'9
9.60
9.90
5-45
7^54
24.99
27
35
238
sJt°^i::::::::::::::::::::
Cold water a tbs
Boilii^ water i<A cups
Oalmeal Cruel (a portions) :
Rolled oats K cuP (i6gms.)..-
Boiling water I>i cup
2.67
l.tt
10.59
6.00
63
1
3.96
6.63
5^9 1
16-59
I
^ ^
RECIPES
143
Recipes
JUNKETS
Caramel Junket:
Junket tablet yi
Water, cold i t
Caramel made by cooking
sugar 2 tbs. in water 2 tbs.
until browned
Milk I cup
Vanilla.Ht
Total
Cocoa Junket:
Cocoa I tb. (10 gms.).
Sugar 2 ts
Water boiling, 2 tbs. .
Milk I cup
Junket tablet K
Cold water, it
Vanilla Ht
Total,
Coffee Junket:
Junket tablet K
Cold water i t
Boiled coffee 2 tbs
Milk I cup
Sugar 2 tbs
Total,
Sherry Junket:
Junket tablet }4
Cold water it
Milk I cup
Sugar i>/tb
Sherry i tb. (alcohol 15.95%
2.39 gms.)
Total
Protein
gms.
7.92
• • • •
7.92
2.16
7.92
10.08
7.92
7.92
• • • •
• • • •
7.92
.01
7.93
Fat
gms.
9.60
9.60
2.88
9.60
12.48
9.60
9.60
9.60
• • • •
9.60
Carbo-
hydrates
gms.
2576
12.00
30.00
42.00
12.00
22.50
«27
3477
Calories
30.00
12.00
120
166
• • • •
• • -• •
42.00
186
376
10.00
50
40
....
12.00
• • • •
• • • •
166
. . • •
• • • •
• • • •
....
•' . . .
256
166
120
286
166
90
18
274
144 DIETARY COMPUTER ^^M
Recipss
PriOidn
gms.
Fat
gms.
Carbo-
hydrates
ims.
CaiorUs \
Clam Broth:
Clams 6 (loo Ems.) with liquid.
Cold water Jl cup
6.50
7.93
.07
■49
.40
■05
4.20
1.71
46
1*66'
57
'3
282
Flour }4 tb. C3.75 pns.)
Total
14.98
16.40
18.9a
Creamed Oysters on Toast:
4.98
■99
a.30
1.07
19.Q0
'■73
5.45
6,c»
12.24
40
27
■SI
61
3!6
I'four 1 tb. (7.50 gms.)
Salt >^Bt
Butter I tb
Toast 3xiK)tK inches (ao
Total
I2.,ia
26.42
Scalloped OysUrs:
Oysters 8 average size (iic
6.60
2.70
■38
neglig
1-43
■39
951
3-8S
16.47
'.68
15
86
29
250
Breadcrumbs >i cup C30 gms. )-
&i?^t
9.80
14.10
2..00
L ^
RECIPES
145
Rbcipbs
Protein
gtns.
OYSTERS AND CLAMS — ConUnued
Oyster Stew:
Oysters with liqtiid J^ cup (6
oysters 83 gms.).*.
Milk H cup
Water i tb
Butter >^tb
Salt >^ St
Pepper ,
Total.
POTATOBS
Potato baked (130 gms.).
Potato Creamed (i):
Potato I, small, boiled (125
gms.)
Milk H cup
Flour I t. (2.50 gms.)
Salt X St
Pepper
Butter 2 t
Total.
Potato Creamed (2):
Potato I, small, boiled, cut in
cubes (125 gms.)
Milk K cup
Butter K tb.. . . ;
Salt X St
Pepper
To Total.
5.14
5.28
.07
10.49
377
3.12
2.64
•33
• • * •
.10
6.19
3.12
1.98
.07
5.17
Fat
gms.
.99
6.40
• • « •
6.35
13.74
.20
.12
3.20
.04
8.50
11.86
.12
2.40
6.35
8.87
Carbo-
hydrates
gms.
3.07
8.00
11.07
32.07
26.12
4.00
1.82
3194
26.12
3.00
29.12
Calories
42
III
• • • •
57
210
145
118
55
9
77
259
118
41
57
216
10
1 146 DIETARY COMPUTER ^^H
1 Recipes
i
Protein
gms.
Pal
gms.
Carbo-
kydrales
gms.
Calories
1
■ POTATOES — Conlinued
1 Polalg, Mashed:
Potato I, boiled, mashed (125
3"
■05
4-25
.30
26.12
.37
118
38 i
5 i
161
1' Salt few grains
.24
3-41
4.67
26.49
Potato, ScaUoped:
Potato 1, small, raw, sliced,
35
'i-35
-15
4:80
.19
13.70
17.92
22.08
6.00
5-45
8.23
27
40
"5 .
365
Flour 1 tb. (7.50 gms.)
Salt K, St
9.09
4..75
Rict Pudding (3 portions) :
Rice, boiled, I cuji (144 En's.).
Milk, scalded, i cup
4-03
7.92
.07
6.70
1.56
.14
9.60
6.35
5-25
■1.98
35.13
30.00
45.'66
]&
57
74
'aois'
781
SuMratbs.
SdtKst
Total
zo.a8
23-33
123.79
^^^^
RECIPES
147
Recipes
SALAD DRESSINGS
Boiled Dressing (2 servings):
Salt It
Cayenne speck
Mustard K t
Sugar 2 tbs
Egg 1
Milk yi cup. :
Butter 2 tbs. .... ^, . .,
Vinegar K cup. ..,,.'.
Total
Cream Dressing (about 15 servings)
Butter y^ cup
Flour 2 tbs
Mustard it
Salt It
Sugar 3^ cup
Muk scalded, i cup.
Eggs 2 ,
Vinegar K cup
Total
French Dressing:
Vinegar i tb
Olive oil 2 tbs. (23 gm.)
Salt }4t
Pepper K st.
Total
Protein
gtns.
6.70
3.96
.30
10.96
1.20
1.99
7.92
13.40
24.51
Fat
gtns.
5.25
4.80
25.50
35.55
102.00
.22
9.60
10.50
122.32
23.80
23.80
Carbo-
hydrates
gtns.
30.00
30.00-
10.90
• • ■
112
12
00
00
122.90
Calories
120
74
83
231
508
923
54
• • •
.448
166
148
1739
207
207
r 148 DIETARY COMPUTER ^^^
% RKim
Protein
ems.
Fat
gmj.
Carbo-
hydrates
gms.
Calories \
1
SAIJID DRESSINGS— Conftnatd
Mayonnaist (about 10 servings);
3.50
5.19
160.00
5.00
.30
20 1
57
1440
1518
SaTtKt
C^yicup.'.'.'.'.'.'.'.'.'.'.'.'.'.'.'.'.'.'.
Vinqpri tb
3.50
165.19
5.30
SAUCES
Cofoa Sauce for Ice Cream:
Salt, speck
Water J< cup
Sugar ^ cup
1.94
2.60
5■»^
3-39
23
'448
45
516
Vanilla J^t
1-94
2.60
131. H
Bard or Stirred Sauce:
Butter Ktb
Sugar, powdered, 2 tbs
Vanilla, few drops
.07
6.35
20.00
IS
137
.07
e.35
30.00
Uoiiaadaue:
't
5.19
51.00
45
5>«
IS^ ■.:::::::::::::::::::
VioegarKtb
Water boUing, 3 tbs
3.10
56.19
i ^
RECIPES
149
Rbcipbs
SAUCES — Continued
White Sauce:
Butter >^tb
Flour >^tb
SaltKts...
Pepper
Milk ^ cup
Total
Wine Sauce:
Cornstarch }^ t. (1.75 gms.). ..
Sugar It
Cold water 2 ts
Boiling water 5 tbs.
Sherry i tb. (alcohol 15.95%
2.39 gms.)
Total
CREAM SOUPS'
Com:
Com H cup
Cold water yi cup
Onion small piece (this is re-
moved)
Salt X St
Pepper .• . . .
Milk }^ cup
Flour ^ tb. (3.75 gms.)
Butter liTtb
Total
Protein
gms.
.07
49
396
4.52
.01
.01
Fat
ms.
6.35
.05
• • • •
• • • •
4.80
11.20
Carbo-
hydrates
gms.
1.68
3.96
.49
6.20
.72
4.80
.05
6.37
11.94
Calories
2.72
6.00
8.72
1.57
500
»27
6.84
11.40
6.00
2.72
• • • •
20.12
57
13
83
153
6
20
18
44
59
83
13
58
213
' Estimates of canned vegetables have been used in computing
these soups.
DIETARY COMPUTER
a sows— Conlinued
Cream of Pea Soup:
Peas )^ cup
Salt, few grains. . .
Pepper
Sugar K t
WaterKt.
Cream of Potato Soup:
Potatoes, mashed, }4 cup
Milk ^ cup
Flour }i tb. (3.75 gms.)..
Butter K tb
Salt K t
Celery salt
Total..
Cream of Tomato Soap:
Tomatoes }4 cup
Suda J-^st
Salt K t
Flour I tb. (7.50 gma.)..
Butter I tb
Milk I cup
Total
RECIPES
151
Rbcipbs
TAPIOCA
Tapioca and Apple:
Minute tapioca 2 tbs
Sugar 2 tbs
Salt J^st
Water boiling, i cup
Apple sliced i (150 gms.)
Nutmeg ,
Total
Tapioca Cream {2 servings):
Minute tapioca i>^ tt^
Salt >^st
Sugar i}i tbs
Milk scalded, i cup
Egg I
Almond or vanilla extract yit.i
Total
Protein
Fat
Carbo-
hydrates
gms.
gms.
gms.
.12
• • • •
.03
• • • *
26.40
30.00
• • • •
.60
• • • •
.75
21.30
• ■ • •
• • • • •
• • • •
.72
.78
77.70
.09
.01
19.80
• • • •
• • • •
7.92
6.70
• • • •
• • • •
9.60
5.25
• • • •
22.50
12.00
• • • •
• • ■ •
• • • •
• • • •
14.71
14.86
54.30
Calories
106
120
94
320
80
• ■ • •
90
166
74
410
RECIPES FOR DIABETIC PATIENTS
Gluten Biscuit (4 biscuits) :
Gluten flour i cup (120 gms.)..
Baking powder 2 ts. '
Salt I st
Butter I tbs
Milk yi cup
Water enough to make a very
. soft dough (the amount re-
quired varies with different
flours)^
Total
55.56
1.32
51.48
• • • •
.15
1.98
• • • •
12.70
2.40
• • • •
3.00
• • • •
• » • •
1
• • • • >
57.69
16.42
54.48
440
115
42
597
« The majority of baking powders contain starch, therefore,
when cooking for diabetic patients, it is wdl to prepare the baking
powder as it is needed or in small quantities at a time. This is
done by combining one part bicarbonate of soda and two parts cream
of tartar. * See footnote (2) on page 152.
DIETARY COMPUTER
—
Protein
pn*.
Fat
gms.
Carbo-
hydrates
gms.
Calories
Bran and Ctulai Biscuit U bis-
cuits):
Wheat bran J^ cup (25 Rins.).,
Gluten floiu- K cup (60 gms.)..
Salt, ;^ St
3.62
.66
la.Vo
a.40
29.50
25-74
3.00
.76
"5
42
Water enough to make a soft
Total
38.41
18.38
58.24
553
Gluten Mucins (4 muffins}:
Gluten flour i cup (lao gms.)..
Baking ponder 2 W
Salt I at
55.56
1.98
6.70
1-33
a-ii)
5-aS
51.48
3.00
440
43
74
V^ter enough to make a thick
batter'
64.24
8.97
54.48
556
L
•The majority of baking powders contain starch, therefore,
when cookiDj for diabetic jiatients. it is well to prepare the baking
powder as it is needed or in small quantities at a time. This is
done by combining one part bicarbonate of soda and two parts cream
of tartar.
'Method of combining ingredients: Mix and sift the dry in-
gredients, rub in the butter. Add the miJk and water. Separate the
dough into biscuit and drop these from the spoon into a buttered
pan. Bake quickly, twelve to fifteen mintitca.
Soy bean flour or soja bean meal can be substituted for the
gluten flour. For analysis of these, see Table XVI or XVII.
' Mix and sift the dry ingredients. Beat the egg well and the
milk. Add these and the water to the dry ingredients. Beat
thoroughly. Turn into hot buttered gem tins and bake.
Beat
, hot J
RECIPES
153
Recipes
Cheese and Bread Pudding (2
portions) :
Stale gluten bread crumbs i
cup (60 gms.)
Milk, hot, I cup
Eggs 2
Cheese grated, }4 cup
Salt }^ St
Cayenne pepper speck. *
Total
Barker's GluUn Food Biscuit^
(6 biscuits) :
Barker's gluten food 4 tbs.
(scant) &o gms.)
Olive oil ^ tb. (6 gms.)
Water 6 tbs
Egg I
Salt >^ St
Baking powder }4 V
Total <
Protein
Fat
Carbo-
hydrates
gms.
gms.
gms.
5.58
.84
29.88
7.92
9.60
12.00
13.40
10.50
• • • •
3456
• • • •
43.08
• « • •
.36
■ • • •
• • • •
61.46
• • • •
64.02
• • • •
42.24
26.07
.15
1.38
• • • •
6.00
• • • •
6.70
> • • •
5.25
• • • •
• ■ • •
32.77
11.40
1.38
Calories
149
166
148
527
990
III
54
• • • •
74
239
' Soak the bread in the milk for about }^ hour. Beat the eggs and
add them and the salt and pepper to the bread. Beat the mixture
thoroughly and then pour it into a hot buttered dish. Bake for
about y^ hour in a hot oven. Serve at once.
The estimate for the flour in these recipes is based upon the
analysis for Parwell and Rhines gluten flour, page 98L
* See page
« See footnote i, page 152.
4 Mix the food and oil thoroughly and let the mixture stand 2 or
3 hours. Then add the water, only stirring the batter suflfidentlpr
to combine the ingredients. Add the salt to the egg and beat it
until light. Add the egg to the mixture and then beat in the baldng
powder. Turn the batter into well-buttered gem tins and bake in
a slow oven.
DIETARY COMPUTER
Recipes
Protein
Sms.
Fal
ems.
Carho-
hydrous
gms.
Calorit,
GluUn Food and Almond MitStm
(about 12 muffins):
California almonds I Clip (140
29.40
39.10
76.86
24.22
a.07
906
167
Barker's gluten foiid 6 tbs.
(scant. 45 ems.)
26.H0
296
Water 1 cup
95.30
-IS
6.70
27.78
■99
98.08
12.70
"■50
ao.07
36.29
25-74
1.50
ia.68
1369
"5
103
74
Peanut Cookies';
Lard I tbs. {11.50 gms.)
Gluten flour i^ cup (eogois.)..
Baking powder i ts."
Chopped peanuts J4 cup (52
13-4'
285
Vaniik extract ^4' ts
Sweeteu with saccharin' if dc-
ared
4903
51.38
39.92
' Soak the almonds in boiling water to remove the skins. Dry
and then grate the almonds. Mix them with the gluten food. Add
the salt to the whites of the eggs and beat them until tight, beat
the yolks and add them to the whites. Combine the eggs and water
and beat until well mixed. Add the nut and gluten mixtures.
Lot the imttcr stand for about fifteen or twenty minutes — until most
of the liquid has been absorbed, — stirring occasionally. Turn it
into gem pans and bake thirty or forty minutes.
■ C>eam the butter (and, for the cookies, the lard) add the sugar
and, after it is well beaten, the egg. Sift the baking powder and
flour together and add the chopped peanuts. Add this and the
milk altematelj' to the first mixture. Bake the muffins in gem pans.
Drop the cookies from spoon into imbuttered pan.
'Sec footnote i. page 152. 'See footnote 2, page 155.
I See footnote 4, page 155.
RECIPES
155
Recipes
Peanut Muffins^ (about 10):
Butter K cup
Egg I
Milk about j^ cup *
Peanuts, chopped, yi cup (52
gtns.)
Gluten flour i}4 cup
Baking powder 2}^ ts.>
Salt }4 ts., or if desired omit salt
and sweeten with saccharin * .
Total
Protein
Fat
Carbo-
hydrates
gms.
gtns.
gms.
.60
6.70
7.92
51.00
5.25
9.60
* • * •
• • * •
12.00
1341
83.34
• • • •
20.07
1.98
• • • •
12.68
77.22
• • • •
• • • •
• • • •
• • • •
1 1 1.97
87.90
101.90
Calories
461
74
166
285
660
1646
» See footnote 2, page 154.
* A little more or less milk may be necessary. Gluten flours
vary considerably in the amount of liquid that they require.
3 See footnote i, page 152.
4 Saccharin does not contain protein, etc., and has no caloric
value.
156 DIETARY COMPUTER
Breads, etc., Prepared with Lister's Diabetic (Casein) Floub'
Recipes
ProleiK
ems.
Fat
gmi.
Carbo-
kydraies
Calories
bread'
Diabetic flour I box {2 oz.)
39.66
0. 38
162
20 10
222
Total
.«1
Cookies'
Diabetic flour I box (2 cm.)
39.66
6.70
1-25
0,38
5-25
23.80
1.71
162
74
Butter 3 tbs. (The same quantity
of lard or crisco may be substi-
Total
4M.()6
UUFFINS'
Diabetic flour 1 box (a ox.)
39-66
6.70
1.25
-,-io
0.38
5-35.
22.80
25.40
V.71
162
74
317
230
Butter 2 tbs. (other fat may be
substituted)
Total
53-«3
68.1
6.05
Leavening . .
1709 969
ingredients will be found in each
* Directions tor combining thi
package of flour.
The flour can be purchased from Lister Bros., :
Street, New York, It ia said to be made from the
iind not to contain cereal ot any lund.
tsr
IfS
»S9
I ;
i6o
I6i
i
J
l62
«S3
i
l64
INDEX
Aged, food requirements for the,
3
Alcohol, fuel value of, lo
amount of, in liquors,
wines, etc., 88, 93-96
Almond biscuit, 98, 100, 106
butter, 104, 107
meal, 98, 106
muffins, 154
shortbread, 98, 100, 106
Almonds, 61, 75, 91
Anisette, 93
Apple pie, 48, 72, 89
sauce, 137
whip, 137
Apples, canned, 60
crab, 60
<iried, 59, 91
fresh, 56, 74, 90
Apricots, canned, 60, 75
dried, 59
fresh, 57
Arrowroot, 49, 141
Artichokes, canned, 53, 74, 90
fresh, 50
Asparagus, canned, 53, 74, 90
cooked, 54, 73, 89
fresh, 50
Atwater's estimate of food
requirements, i, ?, 3
B
Bacon, cooked, 69, 85
uncooked, 27
Baking powder, 62, i^i
biscuit, 127
Bananas, yellow, 57, 74, 90
Barley, 40, 87
Beans, baked, canned, 53, 90
butter, fresh, 50
dried, 50
haricot, canned, 53
cooked, 54, 89
Lima, canned, 53, 74, 90
dried, 50
soy, fresh, 50
string, canned, 53, 90
cooked, 54, 73, 89
fresh, 50
wax, canned, 53
Beef, canned, 21, 67, 85
cooked, 20, 67, 85
corned, 22, 67, 85
dried, 23, 67, 85
juice, 39, 75, 87
pickled, 22
uncooked, 23, 24
Beets, cooked, 54, 89
fresh, 50
Benedictine, 93
Biscuit, baking powder, 127
bran, 127
for diabetics, loi, 102,
106, 107, 151, 152
Blackberries, canned, 60
fresh, 57, 90
Blackberry brandy, 94
Blanc mange, 130
Blueberries, canned, 60
Bran, wheat, 42
muffins, 127, 152
Brandy, 94
Bread puddings, 128, 129
Breads, 44, 45, 71, 88
for diabetics, loi, 102,
106, 107
Breakfast foods, 41, 43, 71, 87
for diabetics,
103, 107
165
'
■
i66 INDEX ^^^
■
Brussels sprouts, canned, 53, 90
Cookies. d7, 48. 89
for diabetics, 103
fresh, 51
107,
Buckwheat flour, 40, 87
156
Buns, 45, 71, 88
Com, canned. 53, 54, 90
Burgundy, 95
fresh, 51
Butter, 37, 70, 86
flour, 4t
Buttermilk. 37, 7°. 86
Com meal, 41, 71
gems, 127
C
gruel, 142
Cornstarch, 49, 89
Cabbage, cooked, 54, 89
blanc mange, 130
fresh, 51
Crabs, 35
Cabernet, 95
Crackers, 46, 72, 88
Cake, 47, 72, 128
Cranberries, 57, 90
Calcium, foods relatively rich
in, 17
Cream, average, 38. 58, 86
evaporated, 39, 87
Capon, 86
thick. 86
Carbohydrate equivalents, 108-
Cream. Bavarian, 138
Hamburg, 13a
Creams, ice, 134, 135
Carbohydrates, foods rich in, 14
fuel value of, 10
Spanish, 138
CfSme de Menthe, 93
Carrots, cooked. 54, 73. 89
fresh, 51
Cucumbers, 51, 73
Casein breads, etc., 156
Curagao. 93
Casoid rusks, loi, 106
Currants, dried, 59, 91
Catawba, 95
fresh, 57
Catsup, 56
Custard pie, 48, 72, 89
Cauliflower, cooked, 54, 73, 90
soufflfi. 138
fresh, 51
Custards, 132-134
Celery, cooked, 54, 73, 90
fresh, 51. 73, 90
D
Cerajtne, 41
Cereal coffee, 63
Dates, dried, 59, 75. 91
Cereals. 41-43. 7". 87
Diabetics, foods used for,
97-
Champagne, 94
107. 151-156
Chartreuse, 93
Cheese, 37, 38, 70, 86
E
Cherries, canned, 60. 91
fresh, 57, 90
Eggs, 36. 37. 70. 86
jelly, 60
coddled, 131
Chicken, canned, 29
lemonade, 136
fricassee, 29, 86
nog, 126
roast, 67, 86
omelet, 131
uncooked. 30
orangeade, 126
Children, food requirements for.
plant. 57
4. ■!
scrambled, 13 1
Chocolate, 62. 89, ia6
weight of, 124
Citron, 59
Clam broth, 144
F
Clams, 35
Claret, 95
Farina. 41, 43, 87
1
» Cocoa, 62, 89. 125
Fats, foods rich in, 15
J
1
INDEX
167
Figs, dried, 59, 91
fresh, 57, 90
stewed, 60
Fish, canned, 32
cooked, 31, 32, 69, 86
preserved, 32
tincooked, 33-35
Flour, barley, 40
buckwheat, 40, 87
com, 41
cotton seed, 98, 106
entire wheat, 42, 87
gluten, 42, 87, 98, 99
Graham, 42, 88
protosoy, 98, 106
rice, 42, 87
rye, 42
soja bean, 98, 106
soy bean, 50
wheat, 42, 88
Food requirements under differ-
ent conditions, 1-5
Foods having a high fuel value
in proportion to their bulk, 15
Force, 43. 7i, 8?
Frogs' legs, 36
Fruit, 56-61, 74-75, 90-91
juices, 58, 59, 91
Fuel value of food elements,
8-10
Game, 30
Gautiers estimate of food re-
quirements, 2, 3
Gelatin, 39, 87
desserts, 138-141
weight of, 124
Gin, 94
Glidine, 9^, 106
Gluten, biscuit, 143
breads, 44, 88, 100, 102,
106, 107
flours, 42, 87, 98, 99
foods, 97, 98, 99, 100
meal, 98, 106
muffins, 152, 154
Glutens, 43, 87
Goose, JO
Grape, butter, 60
juice, 58, 91
Grape-nuts, 43, 71, 87
Grapes, dried, 57
fresh, 57, 90
Greens, beets, 51
dandehons, 51
Groats, 41
Gruels, 141-142
H
Ham, 28, 69, 85
Hominy, 41, 71, S7
Honey, 39
Horse-radish, 56
Huckleberries, 57, 90
Infant foods, 65, 66
Irish moss, 131
blancmange, 131
Iron, foods relatively rich in, 17
Isinglass, 39
Jimkets, 143
K
Kidney, beef, 24
Kohl-rabi, fresh, 51
Koumiss, 38
Kummel, 93
Lactose, 49, 72, 89
Lady fingers, 47, 72
Lamb, cooked, 25, 68, 85
uncooked, 25-26
Lard, 40
Leeks, ^i
Lemon ice, 136
juice, 58, 91
pie, 48, 72, 89
Lemons, 57, 90
Lentils, (hied, 51
Lettuce, 51, 74
Liver, beef, 24
Lobster, 35, 36, 86
1 i68 INDEX ^^^
' M
Oysters, creamed, 144
raw, 35. 36, 69. 86
Macaroni, 43, 88
scalloped, 144
Macaroons. 47, 72
stewed, 145 1
Marmalade, 61, 91
1
1 Marshmallows, 140
Mataoon, 38
P
Marrow, beef, 24
Menus, examples of, iz, 13
Parsnips, cooked, 55, 90
Milk, casein or eiweissmilch, 39
fresh. 52
condensed, 39, ,87
Peaches, canned, 61. 75. 91
, cow's, 39, 70, 87
fresh, 57. 91 J
goat's, 66
Peanut, butter. 103, 107 |
human, 65
cookies, 154 1
Mincemeat, 63
muffins, 155 I
pies, 48, 89
Pears, canned. 61, 75, 91 fl
Molasses, 50
dried, 59, 91 "i
Mousse, strawberry, 136
fresh, 58. 74. 91 Vl
Muscatel, 96
Peas, cooked. 55. 73. 90 1
Mushrooms, 51
dried, 52 '
Muskmelon, 57, 9°
green, canoed, 53, 74. 90
Mussels, 36
fresh. 52
Mutton, cooked, 26, 68, 85
sugar, 52
uncooked, 26
Persimmons, 58
Pickles. 56 ^
Pies, 48, 72. 89
Pigeon, 30
Nectarines, 57, 90
Noodles, 43
Nut preparations tor diabetics.
Pigs' feet. 27
Pineapple, canned. 61, gl
fresh, 58, 91
Plasmon. 99, 106
103, 104, 107
Nuts, 61, 6a, 75,91
Playfair's estimate of food re-
quirements, 23
Plover, 30 1
Plums, 58, 91
Pop com, 40 1
Oatmeal, 41, 71, 87
Pork, cooked. 26, 69, 85
gruel, 41, 142
salted, 27 1
water, 41
uncooked, 27
Oats, rolled, 42, 71, 87
Port, 88
Okra, 5a
Potatoes, baked, 145
Oleomargarine, 40, 87
boiled, 55, 73, 90 J
Olive oil, 63
chips, 55, 73, 90 J
Olives, green, 56
ripe, 56
evaporated, 52 ■
Omelet, 131
mashed, 146 1
souffle, 138
scalloped, 146 1
Onions, cooked, 55, 8a
sweet, canned, 53 1
fresh, 52
cooked, 55, 73. J
Orange ice, 136
^"^^ 1
juice, 59, 91
uncooked, 53 1
m^^^Oraagcs. 57, 74. 91
uncooked, 52 fl
INDEX
169
Poultry, canned, 29
cooked, 29, 69, 86
uncooked, 30
Protein, food rich in, 14
fuel value of, 10
Proto puffs, loi, 107
Prunes, dried, 60, 91
fresh, 58
stewed, 61
souffle, 138
Pudding, bread, 128, 129
Indian meal, 49, 89
rice custard, 49, 89, 146
snow, 141
tapioca, 49, 89, 151
Pumpkins, canned, 54, 90
fresh, 52
Purins, food containing rela-
tively,
large amounts of, 15, 16
foods free from, 16
Q
Quail, 30
Radishes, 52, 74
Raisins, 60, 75, .91
Raspbaries, black, 58
red, 58, 91
Raspberry juice, 59, 91
Ration, divisioning of day's, 10,
II
Recipes, 125-164
Rhubarb, fresh, 52
Rice, 42, 71, 87
flaked, 42, 87
flour, 42, 87
pudding, 146
Rolls, 46, 71, 88
Rubner's estimate of food re-
quirements, 2, 3, 9
Rum, 94
Rusks, 45, 88
casoid, loi, 106
Rye flour, 42, 87
Sago, 49
Salad dressmgs, 147-148
Salsify, cooked, 55, 73, 90
Sanatogen, 99, 106
Sauce, cocoa, 148
hard, 148
HoUandaise, 148
white, 149
wine, 149
Sauerkraut, 52
Sausages, 28, 29, 85
Sauteme, 95
Scallops, 36
Sherbets, 136, 137
Sherry, 87
Shredded wheat, 43, 7if ^7
Shrimps, 35
Snow pudding, 141
Soja bean meal, 99, 106
Souffles, 134, 138
Soups, 63-64, 75-76
recipes for, 149-150
Spaghetti, 44, 88
Spinach, cooked, 55, 73, 90
fresh, 52
Sponge cake, 128
Squab, 30
Squash, canned, 54, 90
fresh, 52
Strawberries, fresh, 58, 91
stewed, 61
Succotash, canned, 54, 74, 90
Suet, beef, 24
Sugars, 49, 72, 89
Sweetbread, beef, 24, 85
Syrup, maple, 50, 89
Tapioca, 49, 89
Terrapin, 36
Tipo, 95
Toast, 45, 71, 88
cream, 122
Tomatoes, canned, 54, 90
cooked, 55, 90
fresh, 52, 74
preserved, 61
Tongue, 21, 22, 24, 67, 85
Tripe, 23
Turkey, roast, 29, 67, 86
imcooked, 30
Turnips, cooked, 56, 90
uncooked, 52
Turtle, 36
170
INDEX
Van Norden's estimate of food
requirements, 3
Veal, cooked, 24, 25, 68, 85
loaf, 141
uncooked, 25
Vegetable marrow, 90
Vegetables, 50-56, 73, 74, 89-
90
Vermicelli, 44, 88
Voit's estimate of food require-
ments, 2, 3
W
Watermelon, 58, 91
Weights and measures, 122-125
average, of children at
different ages, 8
average, of men, 6
average, of women, 7
Wheat, cracked, 43, 71, 87
flaked, 43, 87
flours, 42, 87
germs, 43, 87
mufiSns, 127
shredded, 43, 71, 87
Whey, 39, 70, 87
Whiskey, 94
WhortlebOTies, 58
Wines, 94-96
Yeast, 63
Jk Selection from the
Catalogue of
C. P. PUTNAM'S SONS
Complete Catalo|(ue •enl
on applloatloa
Physics and Chemistry
for Nurses
By AMY ELIZABETH POPE
Formerly Instructor in the School rif Nuriing, Preaby-
teriHn Haspital; Instructor in the School of Nursing,
St. Luke's Hospital, San Fraacisoo.
Prcjusdy illuslraUd. $2.00 net. By mail, $2.10
Unilorm vJtb the other volumea la the
PUTNAM LIBRARY FOR NURSES
IN many States, Chemistry has been made a required
subject for Registered Schools of Nursing. There
are only one or two books on Chemistry for Nurses on the
market and these take for granted that pupils havesome
knowledge of the subject. As a matter of fact, hardly
twenty-five per cent, of the collide graduates who enter
Schools of Nursing have studied Chemistty and Physics.
An important feature of this volume is that it includes
not only elementary Chemistry but the Chemistry of
cooking and cleaning, a point that receives much em-
phasis in teaching in all modern training schools. Tlie
material has been collected through a number of years
of actual experience as a teacher, and a, selection has
been carefully made of only that portion which the
author finds most useful in her classes as an assistance
to the pupils in connection with their other studies.
G. P. Putnam's Sons
New York :-; London
!
y
\
A
Medical Dictionary
for Nurses
Ohrlne the Definition, Pronunciation, and Derivation
Of the principal terms used In medicine, together
with supplementary tables of welghto,
arranged with special reference to
use by the nursing profession
By Amy E. Pope
Formerly Inatructor In tbe Prcibytcrlan HoiplUl ScbCMl of
Nursing
Antbor of •'Aaatomy and Phyalclotr (or Nantt." *t6.
12°. Illustrated. 288 pages. $1.00
In full flexible Morocco, Thumb Index. $1.60
No one coiild be better fitted to produce this
book, filling a long-felt want, than Miss Pope,
because of her large practical experience as a
nurse, instructor, and author. Without question
this volume must quickly be recognized as indis-
pensable to the students of her great profession.
/iU BookseUan
1,
'1
1
;^^ G. P. Pntoam's Sons i^^S^*-
m
J
Essentials of Dietetics
In Health and Disease
A Text-Book for Nurses and a Practical Dietary
Guide for the Household
By AMY ELIZABETH POPS
Initruclor In the Presbyterian HoiplUl School or NurslnE;
St. Luke's Hospital, San Francisco. Calil.
ii«d
MARY U CARPENTER
Director ol Domestic Science Id the Public Schools
Second Edition. Revised and Enlarged
Crown 8vo. Illustrated. $1.25 net
Mstinlials of Dietetics is primarily a lext-book, intended to
acilitate the teaching of dietelica in schools oE nursitig. Its aim
) to furnish nurses with such infarmalion as is indispensable,
ind can be assimilated in the time given lo the study o( dietetics
a the nursing- school curriculum. It is also adapted to use
lielary guide tor the home. At least one-third of the wt
who enter the larger schools of nursing do so with the desire of
being prepared to talie charge of hospitals or to do settlement
work, and in both these branches of the nursing profession hardly
any one thing is more important than knowing how to direct the
baying, preservation, cooking, and serving of food. To do this
intelligently it is absolutely necessary to have some knowledge
of (he chemistry of foods, of the special uses of the various food
principles to the body, of the proportions in which they are con-
tained in the different foods, and of the eSect on them of acids,
beat, salt, digestive ferments, etc
O. P PUTNAM'S SONS
NEW YORK LONDON
" Aa exceeolfBfiy u»tlut mdpncHetl hook tot Ntmet "
A
Quiz Book of Nursing
for Teachers and Students
By
Amy Elizabeth Pope
Joint •Author of "PrkCtloU Norung;" kod "EiMntUI*
of Dietetics"
Thirza A. Pope
Togetber with Chapters on Visiting Nursing
Bj Hafgaret A. Bewley, R. N.
GndBiu of Prohytarian S'.'hwl of NnnInK, and of ihs StMns Maurnllr
Hnpltil, New YrirV Ciir; lD>tnir;it>r In ViilfinK uid DiuricI
NunlDf la Prsbjurlan Hnptu), New Votk Clly.
Hospital Planning, Construction, and Equipment
Br Bertruid E. Taylor, A. A. I. A.
Hospital Book-keeping and Statistics
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Second Edilion, Revised and Enlarged
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Thb boob limi to be Diefol, In the moft prutlcti vtf, to
norsei who leach, and to thoie whn are itudying nniler Ihcn. It
f(, in large part, ft quiz book, otTering; in (he form of lerae que»-
ti'in and aniwer okdIUI infurmabon on * witle range of luhjecli
— the Information that ii c»wnlit] from the tiarie ■ aianilpnint.
Those who tc^ch w<1[ find Iheie qdcAion* ol Bulilance when Ihe
lime thejr have lo devote to prcparalton for Ihdr claw work U
limiled ; and those who are taking conrteo will find Ihe book »
great help ; eipeciallf when atadying for eiaminatloni.
(-#-^•5*
LANE MEDICAL LIBRA:RY
To avoid fine, this book should be returned on
or before the date- last stamped below.
3^
im
/i
JAN 1 8 7-«
AUG '^4 m
DEC 25 193
l»■^
■B
was Pope, A.E. 45461
pas A practical dietary
om put ^ r I
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