Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
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
- 2 oz pease
- three pints of milk
- half ounces of lean beef
- half ounces of pease
- one pound five ounces of oatmeal
- five ounces of rice
- quarter pounds of oat- meal
- ten ounces of indian meal
- 8 lean beef
- 8 potatoes
- 8 rice
- 8 indian meal
- 12 eggs
- 6 rice
- 2 potatoes
- 3 pts
- 1 rice
- 4 potatoes
- 4 rice
- 5 potatoes
- 5 rice
- 11 potatoes
- 5 rye meal
- 10 indian meal
- one pound of rice make as per- fect a combination so far as the proportion of el
- five ounces of rye meal
Directions
8 Lean beef with 4 8 Potatoes.
7}4 " " 1 8 Rice.
-[% " " 1 8 Indian Meal.
12 Eggs " 1 6 Rice.
9 " " 5 2 Potatoes.
3 pts. Milk " 1 Rice.
2% " " " 4 4 Potatoes.
7^2 oz Pease " 1 4 Rice.
6 •' " " 5 Potatoes.
1 5 " Oatmeal " 5 Rice.
1 4 " " " I 11 Potatoes.
1 4 " " " 5 Rye Meal.
15 " " " 10 Indian Meal.
The quantity of each kind of food given in the above table, when added to that of the food substance given in the same line in the op])(jsite column, makes just the quantity necessary to sustain life well for one <lay. Persons engaged in very active labor of course need more food than others, and the amount may be increased accordingly, the same proportion being always preserved.
It may be observed that it is not necessary to combine flesh with vege- table food in order to secure the proper proportion of the nitrogenous and carbonaceous elements, since there are several vegetable foods which contain the albuminous elements in excess, which is also the case v/ith eggs and milk. For example three pints of milk and one pound of rice make as per- fect a combination so far as the proportion of elements is concerned, as seven and a half ounces of lean beef and a pound and a half of rice. Seven and one- half ounces of pease and a pound and a quarter of rice is an equally perfect combination of food elements, which may also be said of one pound five ounces of oatmeal and five ounces of rice ; one and a quarter pounds of oat- meal and five ounces of rye meal, or fifteen ounces of oatmeal and ten ounces of Indian meal.
Bread is not included in the list of combinations, because it is a perfect food by itself, and hence does not need to be combined with other foods, ex- cept for variety. This remark applies, of course, only to wheat-meal or graham bread. White or fine-fiour bread is very deficient in albuminous elements. Another advantage in combining various foods is to be found in avoiding too great bulk in the case of vegetal)le foods, and too great concentration in the case of some animal foods. This will be readily apparent when it is observed how great quantities of some single food substances are necessary to supply the system with the proper quantity of nitrogenous elements, when eaten alone, as shown by the following table.
Amount of various foods necessary to furninjh the proper daily amount of nitrogenous elements.