Table For Estimating Average Fuel Values
Description
This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
Table For Estimating Average Fuel Values
100-Calorie Portions | |||
Whole milk........................................ | 6 | per | quart |
Skim milk | 8 | " | " |
Flesh foods, eggs, etc...................................... | 8 | per | pound |
Fats.................................................... | 40 | " | |
Butter ................................................. | 34 | " | |
Bacon, salt pork, chocolate, etc............................. | 28 | " | |
Dry cereals, flour, pies, cakes, crackers .......................................... | 16 | " | |
Bread ............................................... | 12 | " | |
18 | " | ||
Syrups, molasses, honey ............................ | 13 1/2 | " | |
Jellies, Jams, Marmalades, perserves ........... | 9 | " | |
Fresh vegetables and fruits .................................... | 2 1/4 | " | |
Dried vegetables and fruits ............................................... | 13 1/2 | " | |
Note. - The menu on the following page was prepared from the week's food supply shown on group charts 1 to 5, as follows:
100-Calorie Portions | Total Calories | ||||
14 quarts milk, ................................................................. | which provide | 160 | = | 90 | per cent |
10 1/2 pounds flesh foods, eggs, cheese,...... | " " | 20 | |||
4 pounds of fats, .............,......... | " " | 160 | = | 20 | " |
15 pounds dry cereals,................... | " " | 240 | = | 30 | " |
4 1/2 pounds sugar and other sweets, | " " | 80 | = | 10 | " |
70 pounds fresh vegetables and fruits,...... | " " | 160 | = | 20 | << |
Total............................. | 800 | LOO | " | ||
These amounts of food may be depended on to furnish an attractive diet for an average family for a week. When economy is necessary, it is often possible to effect considerable saving without loss of fuel value. By means of the tables on pages 433, 434, and from the market price of foods, the cost of the fuel value of different foods can be compared, and the less expensive selected. It is also possible, to a certain extent, to raise or lower the proportions of the different groups with safety. For example, cereal foods will often provide fuel at less cost than the protein and fat foods; but an extra allowance of cereal foods should never be at the expense of milk or green-leaf vegetables.
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