Henrietta Latham Dwight

The Golden Age Cook Book


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26.52 30.14 5.07 34.55 Dutch 29.43 27.54 . … . 36.10 Chester 25.99 26.34 4.16 35.92 Parmesan 44.08 15.95 5.72 27.56 Cheddar 28.4 31.1 4.5 36.0

IN 100 PARTS.
Carbohydrates. Nitrogenous Matter. Hydro-carbonate Matter. Saline Matter. Water.
Beans 55.86 30.8 2.0 3.65 8.40
White haricots 55.7 25.5 2.8 3.2 9.9
Dried peas 58.7 23.8 2.1 2.1 8.3
Lentils 56.0 25.2 2.6 2.3 11.5
Potatoes 21.9 2.50 0.11 1.26 74.0
Black truffles 16.0 8.775 0.560 2.070 72.0
Mushrooms 3.0 4.680 0.396 0.458 91.010
Carrots 14.5 1.3 0.2 1.0 83.0
Sea-kale 2.8 2.4 . … . (?) 3.0 93.3
Turnips 7.2 1.1 . … . 0.6 91.0
Cabbage 5.8 2.0 0.5 0.7 91.0
Garden beet 13.5 .4 . … . (?) 1.0 82.2
Tomato 6.0 1.4 . … . (?) .8 89.8
Sweet potato 26.25 1.50 0.30 2.60 67.50
Water-cress 3.2 1.7 . … . (?) .7 93.1
Arrowroot 82.0 . … . . … . . … . 18.0
Dry southern wheat 67.112 22.75 2.61 3.02 . … .
Dry common wheat 77.05 15.25 1.95 2.75 . … .
Oat-meal 63.8 12.6 5.6 3.0 15.0
Barley-meal 74.3 6.3 2.4 2.0 15.0
Rye-meal 73.2 8.0 2.0 1.8 15.0
Dry maize 71.55 12.50 8.80 1.25 . … .
Dry rice 89.65 7.55 0.80 0.90 . … .
Buckwheat 64.90 13.10 3.0 2.50 13.0
Quinoa-meal 56.80 20.0 5.0 (?) 1.0 15.0
Dhoorra-meal 74.0 9.0