 |
 |
Free Books / Cooking / A Textbook Of Domestic Science / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Chapter IX. Composition And Preparation Of Meats |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / A Textbook Of Domestic Science / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Chapter IX. Composition And Preparation Of Meats |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "A Textbook Of Domestic Science", by Matilda G. Campbell. Also available from Amazon: A textbook of domestic science for high schools.
Farmers' Bulletin No. 142, U. S. Dept. of Agriculture
|
REFUSE |
: Water |
Carbo-hydrates |
Ash |
|||
|
Beef: |
Per ct. |
Per ct. |
Per ct. |
Per ct. |
Per ct. |
Per ct. |
|
Porterhouse steak . |
12.7 |
52.4 |
19.1 |
17.9 |
0.8 |
|
|
Sirloin steak . . . |
12.8 |
54.0 |
16.5 |
16.1 |
0.9 |
|
|
Ribs..... |
20.8 |
43.8 |
13.9 |
21.2 |
0.7 |
|
|
Round ..... |
7.2 |
60.7 |
19.0 |
12.8 |
1.0 |
|
|
Rump..... |
20.7 |
45.0 |
13.8 |
20.2 |
0.7 |
|
|
Flank..... |
10.2 |
54.0 |
17.0 |
19.0 |
0.7 |
|
|
Veal: |
||||||
|
Leg...... |
14.2 |
60.1 |
15.5 |
7.9 |
0.9 |
|
|
Breast..... |
21.3 |
52.0 |
15.4 |
11.0 |
0.8 |
|
|
Leg cutlets . |
3.4 |
68.3 |
20.1 |
7.5 |
-------- |
1.0 |
|
Leg, hind .... |
18.4 |
51.2 |
15.1 |
14.7 |
0.8 |
|
|
Loin chops |
16.0 |
42.0 |
13.5 |
28.3 |
0.7 |
|
|
Flank..... |
9.9 |
39.0 |
13.8 |
36.9 |
0.6 |
|
|
Lamb: |
||||||
|
Breast..... |
19.1 |
45.5 |
15.4 |
19.1 |
0.8 |
|
|
Leg, hind .... |
17.4 |
52.9 |
15.9 |
13.6 |
0.9 |
|
|
Pork: |
||||||
|
Ham (fresh) . . . |
10.7 |
48.0 |
13.5 |
25.9 |
0.8 |
|
|
Loin chops |
19.7 |
41.8 |
13.4 |
24.2 |
0.8 |
|
|
Shoulder .... |
12.4 |
44.9 |
12.0 |
29.8 |
0.7 |
|
|
Ham (smoked) . |
13.6 |
34.8 |
14.2 |
33.4 |
4.2 |
|
|
Salt pork .... |
7.9 |
1.9 |
86.2 |
3.9 |
||
|
Bacon..... |
7.7 |
17.4 |
9.1 |
62.2 |
4.1 |
Continue to:
domestic science, recipes, cooking, dishes, cook book, kitchen, cuisine, food, culinary, cookery
|
|
|
|
 |
|