Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Meat | 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
- 15 cents a dozen
- 10 eggs of average size weighing a pound
- 8 cents
- 30 cents
- 25 cents a dozen are cheaper than meat
- 2 ibs
- 30 food value of cheese
- quarter section of the grayish skim cheese
- 31 american cheeses have in general a sharper flavor than the foreign
- seven ounces
Directions
internal Organs. Of the internal organs of animals gen- erally considered eatable, we really appreciate only the liver. The lungs, brains, kidneys, heart, and the stomach prepared as tripe, are good food and they are often sold very cheap in country towns. The head of most animals, as of the calf, is excellent for soups and other dishes, and in the country it is often given away.
EGGS. Eggs compared TO get an idea of the comparative
with meats as .. „ , , ,
a food. value of eggs as a food let us compare them with medium fat beef.
Water Proteids Fat % % %
Medium fat beef has.. 72.5 21. 5.5
Eggs have 74.5 12.5 12.
We see that while the water is nearly the same in both, the meat has the advantage in proteids and the eggs the advantage in fat, this fat, moreover, being of very fine quality.
Take eggs at their cheapest, as in April when they often sell at 15 cents a dozen, that would be 12| cents a pound, 10 eggs of average size weighing a pound. They could then be considered cheaper than the high- est priced cuts of meat, but still much dearer than the cheaper parts, flank, neck and brisket, at 8 cents. So that even at this low price, they are somewhat of a luxury to the man who must get his proteid and fat in their cheapest form.
And when we consider that only for a short time in the year is the price so low, — eggs being on an average quoted at 25 to 30 cents, the showing for them as a proteid rival of meat is poor indeed. Except in the Spring the economically inclined must be sparing of their use even in dessert dishes. When house- keepers say, as I have heard them, that eggs at 25 cents a dozen are cheaper than meat, they must be speaking in comparison with very high priced meats.
cheese ( its food In America, cheese is regarded more value.) ag a iuxurv than as a staple article of food, and yet 1 Ib. of cheese is equal in food value to more than 2 Ibs. of meat, it being very rich in both fat and proteids. Considering this, its price is very low and it ought to be a treasure to the poor man and do good service in replacing sometimes the more expensive meat.
30 Food Value of Cheese.
Use of cheese Its food value is fully recognized
abroad. abroad. For the Swiss peasant it is a staple second only to bread, while the use of it in Italy and in Germany is extensive. The writer once spent several weeks in the house of a large farmer on the slope of Mt. Pilatus in Switzerland, and observed daily the food given to the harvesters; the luncheon sent twice a day to the fields consisted of a quarter section of the grayish skim cheese, accompanied with bread. I was told that the poor people in the region ate scarcely any meat, using cheese in its stead.
The writer has also observed the use of cheese in Germany. Every locality has its special variety of the soft kind made of sour milk, and great amounts of the Swiss, both skim and full milk, cheese are con- sumed. It is generally eaten uncooked, but also as an addition to cooked food in a great variety of dishes. Digestibility of There is no doubt of the food value of cheese. cheese, but there does seem to be some question as to its digestibility. When we come to inquire into this point, we find that thorough experi- ments have been made by German scientists; Dr. Bubner, a pupil of Voit, gives the result of experi- ments on himself. He found that he could not con- sume much of it alone, but with milk he took easily 200 grams, or nearly \ Ib. , and only when he took as high as 517 grams or over a pound daily, was it less completely digested than meat. Prof. Konig says, that in the amounts in which it is generally eaten, 125 to 250 grams daily (i to \ Ib.), it is as well digest- ed as meat or eggs. The extensive use of it abroad would seem to be some guarantee for the digestibility of the foreign varieties at least,
Digestibility of Cheese. 31
American cheeses have in general a sharper flavor than the foreign, still it is probable that well mixed with other food, enough could be taken many a time, to give a man his needed daily quantity of animal proteid, — between six and seven ounces, — and this is a matter of great importance from an economical point of view.