Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Pea | 1/2 cup (72g) | 62 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cheese peas 2
Directions
I. PROTEIDS. .
i. Albumen -
( Milk Animal 1 Cheese
2. Casein
Vegetable *
Beans Lentils
L Peanuts
3. Gluten — Cereals
4. Gelatine — Bones and Fish
5. Fibrine — Muscle of Meat
Use — To build up tissue and repair worn- out tissue.
II. CARBONHYDRATES
III. FATS AND OILS.
( Cereals
1. Starch | vegetables
2. Sugar •< Vegetables
1. Butter
3. Fat of Meat
5. Cereals
7. Olive Oil
Use — To f ur- ii i s h energy and maintain heat.
I . Mi NERAL MATTER -<
11. WATER
Use — To build up bone and other tissue, to aid diges- tion, to purify the blood.
Sodium Iron Lime Potash Sulphur _
1. Regulates temperature.
2. Aids in carrying off [ \e : J 3- Acts as a carrier.
4. Aids in digestion.
5. Acts as a solvent.