Part 2. Chapter 10. Cooking Cereals, Rice And Macaroni
Description
This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
Part 2. Chapter 10. Cooking Cereals, Rice And Macaroni
Average Chemical Composition of Starchy Foods | ||||||
Protein | Fat | Carbohydrates | Ash | Fuel val | ||
Per | Per | Per | Per | Per | per lb. | |
Cent. | Cent. | Cent. | Cent. | Cent. | Calories. | |
Barley, granulated | 10.9 | 7.5 | 0.9 | 79.8 | 0.9 | 1.660 |
Farina | 10.9 | 4.1 | .4 | 84.1 | .5 | 1.660 |
Cornmeal, granulated | 12.5 | 9.2 | 1.9 | 75.4 | 1.0 | 1.655 |
Hominy | 11.8 | 8.3 | .6 | 79.0 | .3 | 1.650 |
Oatmeal | 7.3 | 16.1 | 7.2 | 67.5 | 1.9 | 1.860 |
12.3 | 8.0 | .3 | 79.0 | .4 | 1.630 | |
Rye meal | 11.4 | 13.6 | 2.0 | 71.5 | 1.5 | 1.665 |
10.3 | 13.4 | .9 | 74.1 | 1.3 | 1.665 | |
Continue to:
My Books
