Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 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
- 2 teaspoonfuls allspice 2 teaspoonfuls nutmeg 2 teaspoonfuls grated _method
- 2 teaspoonfuls nutmeg 2 teaspoonfuls grated _method
- 2 teaspoonfuls grated _method
- 2 cups sugar 3 tablespoonfuls salt 1 tablespoonful clove 2 teaspoonfuls cinnamon
- 3 tablespoonfuls salt 1 tablespoonful clove 2 teaspoonfuls cinnamon 2 teaspoonfu
- 1 tablespoonful clove 2 teaspoonfuls cinnamon 2 teaspoonfuls allspice 2 teaspoon
- 2 teaspoonfuls cinnamon 2 teaspoonfuls allspice 2 teaspoonfuls nutmeg 2 teaspoon
- one half hours
- five people
Directions
_Ingredients._
Tomatoes 12, medium sized and ripe Green pepper 1, finely chopped Vinegar 2 cups Sugar 3 tablespoonfuls Salt 1 tablespoonful Clove 2 teaspoonfuls Cinnamon 2 teaspoonfuls Allspice 2 teaspoonfuls Nutmeg 2 teaspoonfuls grated
_Method._——Peel tomatoes and slice into a preserving kettle. Add other ingredients and heat to the boiling point. Cook slowly two and one half hours. Pour into preserve jars and seal.
1. What is the distinction between fruits and vegetables?
2. How does the composition of apples compare with that of carrots?
3. Contrast the nutritive values of celery, potatoes, and old beans.
4. What other foods must be served with potato to make a meal complete?
5. How may we best retain the mineral matter of vegetables in cooking?
6. Is it allowable to cook a vegetable in boiling water and throw away the water?
7. Why must more time be allowed for baking a potato than for boiling?
8. Why more time for an old beet than for a young?
9. Find the cost of potatoes in your locality. Estimate the cost of a dish of mashed potato for five people.
10. Estimate the cost of 100-Calorie portions of several vegetables. See Fig. 36.