How To Estimate The Food Value Of A Day's Rations
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
How To Estimate The Food Value Of A Day's Rations
Calculate lunch and dinner same as breakfast, entering on cards as follows:
Recipe or Menu | Lunch or Supper | ||||
Material | Total Calories | Protein Calories | Iron Grams | ||
Macaroni . . . . . . | 1/4lb. | 400 | 60 | ||
Cheese . . . . . . . . . . | 2 oz. | 150 | 65 | ||
2 cups | p. 266 | 815 | 77 | .0013 | |
Golden Corn Cake Recipe . . . | p. 75 | 1470 | 162 | .0057 | |
Butter . . . . | 2 oz. | 400 | |||
Lettuce . . . . . . . . | 1/2 head | 25 | 6 | .00125 | |
Oil . . . . . . . . . . . . . | 2 tbsps. | 200 | |||
Bananas . . . | 3 | l lb. | 300 | 14 | .0018 |
Cream . . . . . . . . . . | 1/4 pt. | 220 | 11 | .0002 | |
Totals . . . | 3980 | 395 | .00965 | ||
Recipe or Menu | Dinner | ||||
Material | Measure | Weight | Total Calories | Protein Calories | Iron Grams |
Beef Rump, Lean | 1 lb. | 800 | 346 | .0120 | |
Potatoes . . . | 4 | 1 lb. | 300 | 32 | .0045 |
Spinach . . . . . . . | 1/2 pk. | 150 | 52 | .0199 | |
Norwegian Prune Pudding . . . | p. 416 | 1650 | 16 | .0054 | |
Cream . . . . . . . . . . | 1/4 pt. | 220 | 11 | .0002 | |
Bread . . . . . . . . . | 1/2 loaf | 1/2 lb. | 550 | 84 | .00165 |
Butter . . . . . . . . . | 1 oz. | 200 | |||
Totals . . . | 3870 | 541 | .04365 | ||
Enter meals as follows:
Recipe or Menu | Day's Ration for Four | ||||
Material | Measure | Weight | Total Calories | Protein Calories | Iron Grams |
Breakfast . . . | 2725 | 263 | .00665 | ||
Lunch or Supper | 3980 | 395 | .00965 | ||
Dinner .... | 3870 | 541 | .04365 | ||
Totals . . . | 10,575 | 1199 | .05995 | ||
Required . . | 10,000 to 12,000 | 1,000 to 5,000 | .06 | ||
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