Estimated Nutrition (whole recipe, rough)
Counts 12 of 21 ingredients — the other 9 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Biscuit | 1 medium (45g) | 166 |
| Potato | 1 medium (173g) baked | 161 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Meat | not in our table | 0 |
| Soup | not in our table | 0 |
| Veal | not in our table | 0 |
| Mutton | not in our table | 0 |
| Fruit | not in our table | 0 |
| Wheat | not in our table | 0 |
| Macaroni | not in our table | 0 |
| Pancake | not in our table | 0 |
| Buckwheat | not in our table | 0 |
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
- 85 grains cooked whole
- 22 methods of cooking meat
- 32 soup making
- 39 boiling meat
- 40 frying in fat
- 40 baking meat
- 41 broiling meat
- 42 use of thermometer
- 43 heat saver
- 45 recipes
- 46 beef
- 46 veal
- 50 mutton
- 51 pork
- 52 fish
- 55 fowl
- 57 eggs
- 58 cheese
- 61 care
- 63 sour milk
- 66 usesof fats
- 71 meat
- 72 iii
- 75 grains
- 79 sugars
- 81 potatoes
- 82 fruits
- 85 cooking of grits
- 86 corn flour
- 87 graham flour
- 88 fine wheat flour
- 89 macaroni
- 89 flour raised
- 91 flour raised
- 92 egg pancakes
- 92 flour raised
- 94 rye
- 97 biscuits
- 97 yeast pancakes
- 99 buckwheat flour
- twelve bills of fare -- explanation
- twelve cold dinners
Directions
GENERAL INTRODUCTION, 1
THE KITCHEN, 18
I. PROTEID - CONTAINING FOODS (Animal Sort), AND
THEIR PREPARATION, 22
Methods of Cooking Meat, .__ 32
Soup Making, _ 33, 39
Boiling Meat, ...34, 40
Frying in Fat, 35, 40
Baking Meat, 35, 41
Broiling Meat, 36, 42
Use of Thermometer, 43
Heat Saver, 44
To Make Meat Tender, 45
Recipes for Cooking Meat, _ 46
Beef,_. 46
Mutton and Lamb, 51
Fish and Fish Soups, _ _ __ 55
Fowl and Fowl Soups, 57
Eggs and Egg Dishes, 58
Cheese and Cheese Dishes, . 61
Care and Use of Milk, 63
Sour Milk, 64
II. FATS AND OILS, 66
Usesof Fats, 71
Meat and Vegetable Sauces, 72
III. THE CARBOHYDRATE-CONTAINING FOODS AND THEIR
PREPARATION, _ 75
Grains, 79
Sugars, 80
Table of Contents.
Legumes, 81
Potatoes and other Vegetables, _ 82
Fruits, 83
The Cooking of Grains, _ _ 85
Grains Cooked Whole, 85
Cooking of Grits, 86
Corn Flour, 87
Graham Flour, 88
Fine Wheat Flour, 89
Macaroni and Noodles, 89
Flour Raised with Fat, 91
Flour Raised with Egg, 92
Egg Pancakes, &c 92
Flour Raised with Carbonic Acid Gas, 93
(a) Yeast Raised,
White Bread, .... 94
Rye and Corn Bread,.. 97
Biscuits, Rolls, &c 97
Yeast Pancakes, 99
Buckwheat Flour, _ 100
(5) Raised with Soda,
Methods, _ 101
Soda Biscuits, 102
Uses of Biscuit Dough, &c 102
Soda Corn Breads, _ 103
Soda Pancakes, without Eggs, . 103
Soda Pancakes, with Eggs, 104
Uses for Bread, ._. 105
Simple Sweet Dishes, 107
Milk Puddings,.. 107
Fruit Puddings, with Biscuit Dough, 108
Fruit Puddings with Bread, 109
Custard Puddings, _ 110
Bread and Custard Puddings, 110
Suet Puddings, 112
Pudding Sauce, 112
Fritters, 113
Cooking of Vegetables, 115
Table of Contents.
Soups without Meat, 117
Vegetable Soups, _ - . 117
Flour and Bread Soups, _ _ 121
Milk Soups or Porridges, 122
Fruit Soups, 124
Additions to Soups, 126
Dumplings for Soups and Stews, 127
Flavors and Seasonings, 130
Drinks, 133
COOKERY FOR THE SICK, 137
TWELVE BILLS OF FARE — Explanation, 142
Class I. (with letter of advice to mother of the family), 143
Class II -- 163
Class III .- 164
TWELVE COLD DINNERS, 176