Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Shrimp | 100g cooked | 99 |
| Walnut | 1 walnut half (4g) | 26 |
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
- three pounds of steak
- a piece of paper around the lobster
- one who is open-minded in the matter of menus will find that nuts
- two given varieties
Directions
Make ready a large kettle of rapidly boiling water. Wrap a piece of paper around the lobster or crab, and plunge it head downward into the boiling water. Let the water boil gently for 20 minutes——longer if the lobsters are very large.
To open, a strong pair of scissors is the best utensil and sometimes a hammer is necessary for the heavy claws. Pull out the flesh, keeping it as whole as possible. The stomach of the lobster and crab should be taken out and can be recognized near the head. The long intestine should also be removed and is easy to find in the hinderpart by splitting open this part and removing a long white string. The soft green portion is the liver and is eatable.
_To serve._——(_a_) Pick apart and serve on lettuce with a French dressing, or (_b_) Serve hot with melted butter.
MEAT SUBSTITUTES
Among these, beans, peas, lentils, eggs, milk, and cheese have already been mentioned. Fish is classed also as a meat substitute.
Nuts.=——These are a valuable meat substitute, some of them having a good protein content, and a high fat content as well. (See Fig. 66.) They maybe served raw for dessert, with some fruit either fresh or dried, raisins and nuts being a pleasing combination. They should be thoroughly masticated. They are also palatable and possibly more digestible when cooked. The reason that many people consider nuts indigestible is because they eat them between meals, and do not give them a proper place in a meal, eating them when enough food of other kinds has been taken. One who is open-minded in the matter of menus will find that nuts, raw or cooked, can literally take the place of meat in a meal.
_Almonds_ are always available in the markets and are so rich in protein and fat that a pound of shelled almonds is equivalent in food value to about three pounds of steak. At usual prices a good grade of almonds is more economical than the ordinary cuts of meat.
_Chestnuts_ are a staple food in parts of Italy, and have a delicious flavor in soups, stuffings, and sauces. Our own native chestnuts, boiled and served whole or roasted, make an excellent simple dessert.
_Hickory nuts_, _English walnuts_, _pecan nuts_, and _filberts_ are not only palatable in muffins, cake, and yeast bread, but add to the food value in a rational way.
_Peanuts_ are rich in oil and protein. They are nearly equal to almonds in food value and are even more economical. Peanuts are too concentrated a food for eating between meals or to be taken after a meal already sufficient, but they may take the place of meat in the meal and peanut butter may be used on bread and in sandwiches without butter. They, too, may be used with cake and cookies.
_Chopped nuts_ may be served with a variety of desserts. Remember always that they are to be considered food.
100-CALORIE PORTIONS OF SHELLED NUTS
KIND WEIGHT OF 100-CALORIE PORTION Ounces Brazil nuts 0.5 Chestnuts 1.5 Filberts 0.5 Hickory nuts 0.5 Peanuts 0.6 Pecans 0.5 Walnuts (English) 0.5
TEACHER’S NOTE.——When time permits and circumstances make desirable the development of the economic phase of the food work, students may be directed to look up the composition, or the food value per ounce or per pound, of a variety of the foods of whatever group is under study and work out the return in food value for a given expenditure of money. The tables in Rose’s “Laboratory Handbook for Dietetics” will be found especially useful in such work.
1. What is the chief food value of fish?
2. Compare the composition of fish and meat.
3. What are the causes influencing the flavor and quality of fish?
4. What precautions may be taken to prevent the spoiling of fish?
5. How may the oyster beds be safeguarded?
6. In what way does the cookery of fish and shellfish resemble that of meat?
7. In what important way does the cookery of fish differ from that of meat?
8. Why is fish cheapest in season?
9. Estimate the cost of 100-Calorie portion of one or two given varieties.
10. What precaution is necessary in opening a lobster?
11. What must a food contain to make a meat substitute?
12. What are the important meat substitutes?
13. In what way should nuts be used in the diet?
14. What are some of the practical ways of using nuts?
15. Price several kinds of nuts and several cuts of meat in the market, then look up the composition of each, remembering that the whole kernel of the nut is eaten, but often only the lean part of the meat. With this in mind calculate the food value actually obtained for a given expenditure in each case.