November Menus - Cost And Food Value - One Person
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
November Menus - Cost And Food Value - One Person
Monday
Breakfast | ||||||
-------------- FOOD UNITS --------------- | ||||||
Wt. in oz. | STARCH & SUGAR | |||||
Food Materials - | Cost | . Total | Protein | Fat | ||
Orange ............................... | $ | 4.7 | 50.0 | 3.0 | 1.5 | 45.5 |
Potato .............. | 3.6 | 100.0 | 11.0 | 1.0 | 88.0 | |
Butter .............. | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Bacon .............. | .5 | 100.0 | 6.0 | 94.0 | 00.0 | |
Toast ............... | 2.6 | 200.0 | 26.0 | 12.0 | 162.0 | |
Butter .............. | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Cream for Coffee...... | .8 | 50.0 | 2.5 | 43.0 | 4.5 | |
Breakfast Totals.. | $ | 13.2 | 700.0 | 49.5 | 350.5 | 300.0 |
Percentage of Food Values.................... | 7 | 49 | 43 | |||
Luncheon or Supper | ||||||
$ | 9.0 | 150.0 | 21.5 | 47.5 | 81.0 | |
Crackers ........................... | .8 | 100.0 | .4 | 20.0 | 70.6 | |
Biscuit ................................ | 1.2 | 100.0 | 12.0 | 7.0 | 81.0 | |
Butter .............. | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Maple Syrup ......................... | 2.4 | 200.0 | 00.0 | 00.0 | 200.0 | |
Ginger Snaps ...................... | .0 | 100.0 | 6.0 | 23.0 | 71.0 | |
Sugar for Tea ...................... | .8 | 100.0 | 00.0 | 00.0 | 100.0 | |
Luncheon Totals... | $ | 16.5 | 850.0 | 49.4 | 197.0 | 603.6 |
Percentage of Food Values ................................................... | 6 | 23 | 71 | |||
Dinner | ||||||
Post Roast of Beef ............... | $ | 2.2 | 100.0 | 90.0 | 10.0 | 00.0 |
Butter ............... | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Prunes ............... | 1.1 | 100.0 | 3.0 | 00.0 | 97.0 | |
Potatoes ................................ | 3.6 | 100.0 | 11.0 | 1.0 | 88.0 | |
Kidney Beans ...................... | .9 | 100.0 | 23.6 | 3.2 | 73.2 | |
Apricots .............................. | 1.2 | 100.0 | 7.0 | 3.0 | 90.0 | |
Pudding ............................. | 5.5 | 445.0 | 47.7 | 120.0 | 277.3 | |
Orange Sauce ......... | 2.0 | 314.8 | 6.6 | 56.0 | 252.2 | |
Bread ................................... | 1.3 | 100.0 | 13.0 | 6.0 | 81.0 | |
Butter ................................ | 1.0 | 200.0 | 1.0 | 199.0 | 00.0 | |
Dinner Totals..... | $ | 19.3 | 1659.8 | 203.4 | 497.7 | 958.7 |
Percentage of Food Values ...................................................... | 12 | 30 | 58 | |||
Total for Day..... | $ | 49.0 | 3209.8 | 302.3 | 1045.2 | 1861.3 |
Percentage of Food Values of the Day ..................................... | 9 | 34 | 57 | |||
Tuesday
Breakfast | ||||||
-------------- FOOD UNITS -------------- | ||||||
WT. IN oz. | STARCH & Sugar | |||||
Food Materials - | Cost | Total | Protein | Fat | ||
Oatmeal ............................... | .$ | 3.7 | 66.6 | 12.0 | 4.6 | 50.0 |
Cream for Cereal .................. | 1.6 | 50.0 | 6.0 | 34.5 | 9.5 | |
Sugar for Cereal....... | .8 | 100.0 | 00.0 | 00.0 | 100.0 | |
Raisins .................................. | 1.0 | 100.0 | 3.0 | 9.0 | 88.0 | |
French Toast ......................... | 3.3 | 148.8 | 25.2 | 33.6 | 90.0 | |
Syrup .................................... | 2.3 | 67.3 | 00.0 | 00.0 | 67.3 | |
Coffee .................................... | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Cream for Coffee .............. | .8 | 50.0 | 2.5 | 43.0 | 4.5 | |
Breakfast Totals... | $ | 13.5 | 582.7 | 48.7 | 124.7 | 409.3 |
Percentage of Food Values ...................................................... | 8.4 | 21.4 | 70.2 | |||
Luncheon or Supper | ||||||
Danish Soup ........................ | $ | 4.5 | 281.0 | 5.5 | 00.0 | 275.5 |
Bean Croquettes ................... | 3.1 | 295.7 | 61.6 | 77.6 | 156.5 | |
Bread ..................................... | .7 | 50.0 | 6.5 | 3.0 | 40.5 | |
Butter .................................. | .2 | 50.0 | .2 | 49.8 | 00.0 | |
Tea ....................................... | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Sugar for Tea ........................ | .8 | 100.0 | 00.0 | 00.0 | 100.0 | |
Luncheon Totals.. . | $ | 9.3 | 776.7 | 73.8 | 130.4 | 572.5 |
Percentage of Food Values ....................................................... | 10 | 17 | 73 | |||
Dinner | ||||||
Pork Tenderloin .................... | $ | 2.8 | 300.0 | 72.0 | 228.0 | 00.0 |
Gravy .................................. | 2.2 | 112.5 | 10.4 | 70.0 | 32.1 | |
Esc. Pumpkin & Rice.. | 8.1 | 195.8 | 20.4 | 71.8 | 103.6 | |
Bread ................................... | .7 | 50.0 | 6.5 | 3.0 | 40.5 | |
Butter ................................... | .2 | 50.0 | .2 | 49.8 | 00.0 | |
Orange Surprise .................. | 5.8 | 393.7 | 20.0 | 147.7 | 226.0 | |
Dinner Totals ................ | $ | 19.8 | 1102.0 | 129.5 | 570.3 | 402.2 |
Percentage of Food Values ...................................................... | 12 | 52 | 36 | |||
Total for Day .................. | $ | 42.6 | 2461.4 | 252.0 | 825.4 | 1384.0 |
Percentage of Food Values for the Day......... | 10.3 | 33.5 | 56.3 | |||
Wednesday
Breakfast | ||||||
FOOD UNITS | ||||||
Wt. IN OZ. | STARCH & SUGAR | |||||
Food Materials - | Cost | Total | PROTEIN | Fat | ||
Apricots .............................. | $ | 1.2 | 100.0 | 7.0 | 3.0 | 90.0 |
Oatmeal Fritters ................. | 3.7 | 66.6 | 12.0 | 4.6 | 50.0 | |
Powdered Sugar ................. | 1.0 | 30.1 | 00.0 | 00.0 | 30.1 | |
Toast ................................... | 2.6 | 200.0 | 26.0 | 12.0 | 162.0 | |
Butter .................................. | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Coffee ............................... | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Cream for Coffee ................ | .8 | 50.0 | 2.5 | 43.0 | 4.5 | |
Breakfast Totals... | $ | 9.8 | 546.7 | 48.0 | 162.1 | 336.6 |
Percentage of Food Values ................................................... | 8.7 | 29.6 | 61.5 | |||
Luncheon or Supper | ||||||
Salmon Timbales ..... | $ | 2.5 | 191.4 | 58.2 | 113.0 | 20.2 |
Cream Sauce ...................... | 2.2 | 112.5 | 10.4 | 70.0 | 32.i | |
Butter ................................. | .2 | 50.0 | .2 | 49.8 | 00.0 | |
Bread .................................. | 2.6 | 200.0 | 26.0 | 12.0 | 162.0 | |
Cocoa .................................. | 8.2 | 250.0 | 45.5 | 131.0 | 73.5 | |
Luncheon Totals... | $ | 15.7 | 803.9 | 140.3 | 375.8 | 287.8 |
Percentage of Food Values ................................................... | 17.4 | 46.7 | 35.8 | |||
Dinner | ||||||
Roast Lamb .......... | $ | 1.8 | 100.0 | 40.0 | 60.0 | 00.0 |
Potatoes a la M. H.... | 5.9 | 200.0 | 20.5 | 80.5 | 99.0 | |
Carrots ................................ | 1.4 | 25.0 | 2.5 | 8.5 | 14.0 | |
Butter Sauce ........................ | .2 | 50.0 | .2 | 49.8 | 00.0 | |
Bread ................................... | 2.6 | 200.0 | 26.0 | 12.0 | 162.0 | |
Butter ............... | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Indian Pudding .................. | 4.0 | 200.0 | 24.0 | 50.0 | 126.0 | |
Hard Sauce ......................... | 1.0 | 133.0 | .2 | 39.8 | 93.0 | |
Dinner Totals ................ | $ | 17.4 | 1008.0 | 113.9 | 400.1 | 494.0 |
Percentage of Food Values .................................................... | 11.3 | 39.6 | 49 | |||
Total for Day ................. | $ | 42.9 | 2358.6 | 302.2 | 938.0 | 1118.4 |
Percentage of Food Values for the Day ................................. | 12.8 | 39.7 | 47.3 | |||
Thursday
Breakfast | ||||||
-------------- FOOD UNITS -------------- | ||||||
Wt. in oz. | STARCH & SUGAR | |||||
Food Materials - | Cost | Total | Protein | FAT | ||
Pettijohn ............................ | $ | 3.6 | 100.0 | 11.5 | 4.5 | 84.0 |
Cream for Cereal .................. | 1.6 | 50.0 | 6.0 | 34.5 | 9.5 | |
Sugar for Cereal...... | .8 | 100.0 | 00.0 | 00.0 | 100.0 | |
Poached Egg.......... | 2.1 | 100.0 | 32.0 | 68.0 | 00.0 | |
Toast ................ | .7 | 50.0 | 6.5 | 3.0 | 40.5 | |
Butter ............... | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Coffee ............... | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Cream for Coffee.................... | $ | .8 | 50.0 | 2.5 | 43.0 | 4.5 |
Breakfast Totals.. | $ | 14.5 | 550.0 | 59.0 | 252.5 | 238.5 |
Percentage of Food Values .................................................... | 10.8 | 45.9 | 43.3 | |||
Luncheon or Supper | ||||||
Irish Stew............ | $ | 4.6 | 175.0 | 28.4 | 89.4 | 57.2 |
Spiced Peaches........ | 4.7 | 100.0 | 4.0 | 2.0 | 94.0 | |
Bread ............... | 2.6 | 200.0 | 26.0 | 12.0 | 162.0 | |
Butter ............... | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Tea ................. | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Luncheon Totals... | $ | 12.4 | 575.0 | 58.9 | 202.9 | 313.2 |
Percentage of Food Values ...................................................... | 10.2 | 35.2 | 54.4 | |||
Dinner | ||||||
Veal (Mock Pigeon)... | $ | 4.0 | 154.4 | 71.7 | 82.7 | 00.0 |
Dressing ................................ | 1.3 | 100.0 | 13.0 | 6.0 | 81.0 | |
Espagnole Sauce .................. | 1.0 | 150.0 | 6.5 | 101.0 | 42.5 | |
Baked Sweet Potatoes.. | 3.0 | 100.0 | 11.0 | 1.0 | 88.0 | |
Combination Salad..... | 7.5 | 285.0 | 59.8 | 152.4 | 72.8 | |
Washington Pie .................... | 5.2 | 500.0 | 27.0 | 153.0 | 320.0 | |
Bread .................................... | 1.3 | 100.0 | 13.0 | 6.0 | 81.0 | |
Butter ................................... | .2 | 50.0 | .2 | 49.8 | 00.0 | |
Dinner Totals ................. | $ | 23.5 | 1439.4 | 202.2 | 551.9 | 685.3 |
Percentage of Food Values ................................................... | 14 | 38.3 | 47.6 | |||
Total for Day ................. | $ | 50.4 | 2564.4 | 320.1 | 1007.3 | 1237.0 |
Percentage of Food Values for the Day ................................. | 12.4 | 37.2 | 48.2 | |||
Friday
Breakfast | ||||||
-------------- FOOD UNITS -------------- | ||||||
Wt. in oz. | STARCH & SUGAR | |||||
Food Materials - | Cost | Total | Protein | FAT | ||
Baked Bananas .................... | $ | 4.3 | 200.0 | 5.0 | 5.0 | 190.0 |
Hamburg Cakes .................. | 2.2 | 100.0 | 54.0 | 46.0 | 00.0 | |
Toast ................ | 2.6 | 200.0 | 26.0 | 12.0 | 162.0 | |
Butter ................................. | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Coffee ................................ | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Cream for Coffee .................. | .8 | 50.0 | 2.5 | 43.0 | 4.5 | |
Breakfast Totals... | $0.0643 | 10.4 | 650.0 | 88.0 | 205.5 | 356.5 |
Percentage of Food Values .................................................... | 13.5 | 31.6 | 54.S | |||
Luncheon or Supper | ||||||
Tomato & Cheese Pudding ................................. | ||||||
$ | 5.8 | 200.0 | 46.4 | 72.6 | 81.0 | |
Biscuits ............................... | 1.2 | 100.0 | 12.0 | 7.0 | 81.0 | |
Butter .................................. | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Apricot Preserves...... | 2.4 | 250.0 | 3.5 | 1.5 | 245.0 | |
Tea .................. | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Luncheon Totals... | $ | 9.9 | 650.0 | 62.4 | 180.6 | 407.0 |
Percentage of Food Values .................................................... | 9.6 | 27.7 | 62.6 | |||
Dinner | ||||||
Bouillon ............................... | $ | 6.5 | 50.0 | 34.0 | 7.0 | 9.0 |
Baked White Fish ................ | 4.0 | 200.0 | 122.0 | 78.0 | 00.0 | |
Mashed Potatoes ................. | 3.1 | 100.0 | 10.0 | 25.0 | 65.0 | |
Hollandaise Sauce .............. | .9 | 83.0 | 5.0 | 72.0 | 6.0 | |
Kohl Rabbi........... | 9.8 | 100.0 | 16.5 | 6.0 | 77.5 | |
Bread ..................................... | 2.6 | 200.0 | 26.0 | 12.0 | 162.0 | |
Butter ................................. | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Baked Rice Pudding.... | 5.2 | 200.0 | 16.0 | 26.0 | 158.0 | |
Sugar for Tea ....................... | 3.4 | 300.0 | 00.0 | 00.0 | 300.0 | |
Dinner Totals ................. | $ | 36.0 | 1333.0 | 230.0 | 325.5 | 777.5 |
Percentage of Food Values .................................................... | 17.2 | 24.4 | 58.3 | |||
Total for Day .... | $ | 56.3 | 2633.0 | 380.4 | 711.6 | 1541.0 |
Percentage of Food Values for the Day .................................. | 14.4 | 27.0 | 38.5 | |||
Saturday
Breakfast | ||||||
------------- FOOD UNITS ------------------ | ||||||
WT. IN OZ. | STARCH & SUGAR | |||||
Food Materials - | Cost | Total | Protein | Fat | ||
Farina .................................... | $ | .7 | 79.2 | 9.1 | 3.9 | 66.2 |
Cream lor Cereal....... | 1.6 | 50.0 | 6.0 | 34.5 | 9.5 | |
Sugar for Cereal .................... | .8 | 100.0 | 00.0 | 00.0 | 100.0 | |
Fish Cakes ............................. | 4.7 | 200.0 | 56.5 | 78.5 | 65.0 | |
Muffins ................................. | 2.0 | 196.3 | 19.2 | 96.2 | 80.9 | |
Butter ................................... | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Coffee ................................. | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Cream for Coffee .................. | .8 | 50.0 | 2.5 | 43.0 | 4.5 | |
Breakfast Totals... | $ | 11.1 | 775.5 | 93.8 | 355.6 | 326.1 |
Percentage of Food Values ...................................................... | 12 | 45.8 | 42 | |||
Luncheon or Supper | ||||||
Sweet Potato and Almond Croquettes..... | ||||||
$ | 4.6 | 365.0 | 33.2 | 161.8 | 170.0 | |
Brown Bread ......... | 3.0 | 200.0 | 18.0 | 14.0 | 168.0 | |
Butter ............... | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Cream Cheese......... | 1.6 | 200.0 | 50.0 | 146.0 | 4.0 | |
Tea ...................................... | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Sugar for Tea ......................... | .8 | 100.0 | 00.0 | 00.0 | 100.0 | |
Luncheon Totals... | $ | 10.5 | 965.0 | 101.7 | 421.3 | 442.0 |
Percentage of Food Values ...................................................... | 10.5 | 43.6 | 45.8 | |||
Dinner | ||||||
Ragout of Beef ...................... | $ | 4.4 | 200.0 | 108.0 | 92.0 | 00.0 |
Rice ................. | 3.1 | 100.0 | 10.0 | 1.0 | 89.0 | |
Spinach Balls ........................ | 4.0 | 133.0 | 20.2 | 103.9 | 9.5 | |
Choc. Bread Pudding............ | 5.7 | 367.0 | 31.6 | 123.1 | 211.9 | |
Vannilla Sauce ..................... | 1.2 | 200.0 | .2 | 49.7 | 150.0 | |
Bread .................................. | .7 | 50.0 | 6.5 | 3.0 | 40.5 | |
Butter .................................. | .2 | 50.0 | .2 | 49.7 | 00.0 | |
Dinner Totals ................. | $ | 19.3 | 1100.0 | 176.7 | 422.4 | 500.9 |
Percentage of Food Values ....................................................... | 16 | 38 | 45.5 | |||
Total for Day .................... | $ | 40.9 | 2840.5 | 372.2 | 1199.3 | 1269.0 |
Percentage of Food Values for the Day ................................... | 13 | 42.4 | 44.3 | |||
Sunday
Breakfast | ||||||
-------------- FOOD UNITS -------------- | ||||||
WT. IN OZ. | Starch & Sugar | |||||
Food Materials - | Cost | Total | Protein | Fat | ||
Grapefruit ............................ | $ | 3.7 | 50.0 | 3.5 | 2.0 | 44.5 |
Cornflakes .......................... | .9 | 100.0 | 11.0 | 1.0 | 88.0 | |
Cream ................................. | 1.6 | 50.0 | 6.0 | 34.5 | 9.5 | |
Sugar .................................... | .8 | 100.0 | 00.0 | 00.0 | 100.0 | |
Toast ................................... | 2.6 | 200.0 | 26.0 | 12.0 | 162.0 | |
Butter .................................... | .5 | 100.0 | .5 | 99.5 | 00.0 | |
Egg ....................................... | 2.1 | 100.0 | 32.0 | 68.0 | 00.0 | |
Coffee ................................. | 0.0 | 00.0 | 00.0 | 00.0 | 00.0 | |
Cream for Coffee .................. | .8 | 50.0 | 2.5 | 43.0 | 4.5 | |
Breakfast Totals... | $ | 13.0 | 750.0 | 81.5 | 260.0 | 408.5 |
Percentage of Food Values ..................................................... | 10.8 | 34.6 | 54.4 | |||
Dinner | ||||||
Stewed Chicken ................... | $ | 4.0 | 191.2 | 61.6 | 129.6 | 00.0 |
Dumplings ........................... | 1.2 | 100.0 | 12.0 | 7.0 | 81.0 | |
Mashed Potatoes .................. | 3.1 | 100.0 | 10.0 | 25.0 | 65.0 | |
Creamed Turnips ................ | 4.5 | 150.0 | 7.0 | 101.5 | 41.5 | |
Cranberry Jelly .................... | 3.0 | 300.0 | 1.5 | 6.0 | 292.5 | |
Fruit Pudding ...................... | 3.4 | 322.5 | 18.7 | 70.8 | 233.0 | |
Hard Sauce ........................... | 1.0 | 133.0 | .2 | 39.8 | 93.0 | |
Bread ................................... | 1.3 | 100.0 | 13.0 | 6.0 | 81.0 | |
Butter ................................. | .2 | 50.0 | .2 | 49.8 | 00.0 | |
Dinner Totals ............... | $ | 21.7 | 1446.7 | 124.2 | 435.5 | 887.0 |
Percentage of Food Values ...................................................... | 8.5 | 30 | 61.3 | |||
Supper | ||||||
Oyster Stew .......................... | $ | 8.8 | 250.0 | 44.0 | 162.5 | 43.5 |
Crackers ............................... | .8 | 100.0 | 9.4 | 20.0 | 70.6 | |
Bread ................................... | 1.3 | 100.0 | 13.0 | 6.0 | 81.0 | |
Butter .................................... | .2 | 50.0 | .2 | 49.7 | 00.0 | |
Nut Brownies ........................ | 1.1 | 157.5 | 11.8 | 90.3 | 55.4 | |
Peaches .............................. | 4.7 | 100.0 | 4.0 | 2.0 | 94.0 | |
Cocoa ................................. | 8.2 | 250.0 | 45.5 | 131.0 | 73.5 | |
Supper Totals..... | $ | 25.1 | 1007.5 | 128.0 | 461.5 | 418.0 |
Percentage of Food Values ...................................................... | 12.7 | 45.8 | 41.4 | |||
Total for Day ................ | $ | 69.8 | 3204.2 | 333.7 | 1157.0 | 1713.5 |
Percentage of Food Values for the Day .................................... | 10.4 | 36.1 | 53.5 | |||
Summary Of November Menus
---------- FOOD UNITS ----------- | ||||||
Wt. IN oz. | Starch & Sugar | |||||
Days - | Cost | Total | Protein | Fat | ||
Monday .............................. | $ | 49.0 | 3209.8 | 302.3 | 1045.2 | 1862.3 |
Tuesday .............................. | 42.6 | 2461.4 | 252.0 | 825.4 | 1384.0 | |
Wednesday ......................... | 42.9 | 2358.6 | 302.2 | 938.0 | 1118.4 | |
Thursday .......................... | 50.4 | 2564.4 | 320.1 | 1007.3 | 1237.0 | |
Friday ................................ | 56.3 | 2633.0 | 380.4 | 711.6 | 1541.0 | |
Saturday ............................. | 40.9 | 2840.5 | 372.2 | 1199.3 | 1269.0 | |
Sunday ............................... | 69.8 | 3204.2 | 333.7 | 1157.0 | 1713.5 | |
Total for the Week........ | $ | 351.9 | 19271.9 | 2262.9 | 6883.8 | 10125.2 |
Average per day ................. | 50.2 | 2753.1 | 323.2 | 983.4 | 1446.4 | |
Percentage of Food Values for the week ............................. | 11.7 | 35.7 | 52.5 | |||
Note
Costs are omitted because prices now are changing so greatly that they would not be correct tor more than a week or two.
It will be seen from the foregoing detailed tables and from the summary that, while certain of the meals are not perfectly balanced, the day's menu, in all cases, comes within the standard set for a well balanced diet. This is all that is required, except in cases of illness.
In the calculations of the November Menus it will be noted that the portions served are in most eases multiples or fractions of 100 food units. In the following pages are given tables taken from the Bulletin of the School "Food Values," calculated according to this method, devised by Professor Irving Fisher of Yale University. From these tables all the succeeding menus of "Lessons in Cooking" may be calculated if desired. After weighing out portions of 100 food units once, it is very easy to tell approximately how many food units are being served, and by brief calculation to find if any given diet is well balanced.
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