This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Butter. . | 1/3 c. | 84.2 | .842 | 71.57 | 647.5 | .0425 | .019 | .025 | ||
Sugar . . | 2/3 c | 137 | 137 | 548 | .02 | |||||
Egg . . | I | 44.5 | 5.96 | 4.67 | 66 | .036 | .039 | .158 | .0012 | |
Milk . . | 2 tbsp. | 42.8 | 1.41 | 1.71 | 2.14 | 30 | .0028 | .069 | .09 | .0001 |
Flour . | 1 3/4 c. | 194.6 | 21.79 | 1.94 | 145.75 | 688 | .021 | .048 | .344 | .0027 |
Raisins | 1/3 c. | 51.3 | 1.33 | 1.49 | 39.03 | 175 | .0117 | .035 | .14 | .0017 |
Spices . | 11.3 | |||||||||
Total, cooked | 52 | 479 | 38.91 | 81.39 | 323.92 | 2153 | .134 | .210 | .757 | .0057 |
100-Calorie Portion | small 3 | 22.22 | 1.55 | 3.77 | 15.2 | 100 | .0057 | .0105 | .0378 | .0002 |
 
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