Food Values Muffins

Material

Measure

Weight Grams

Protein Grams

Fat

Grams

Carbohydrate Grams

Total Calories

$ Cost

Calcium

(Calc. as CaO)

Grams

Phosphorus

(Calc. as P2O5)

Grams

Iron Grams

Flour . . .

1 c.

111.2

12.45

1.11

83.28

393

.0098

.027

.196

.0015

Sugar .

1 tsp.

4.8

4.8

19

.0007

Butter .

1 tbsp.

14

.14

11.9

108

.0106

.003

.004

Milk . . .

1/2 c.

122

4.02

4.88

6.1

84

.0112

.193

.255

.0002

Baking powder

2 tsp.

7.7

.003

1

Egg. . . .

I

45.3

6.07

4.75

67

.03

.040

.161

.0012

Total, cooked

6

242.2

22.68

22.64

94.18

671

.0653

.264

.615 1

.0029

100-Calorie Portion.

1

35.08

3.37

3.37

14.04

100

.009

.036

.086 1

.0004

1 See footnote, p. 198.

2o6 LABORATORY MANUAL OF FOODS AND COOKERY

Popovers

Ingredients:

1 c. flour 7/8 c. milk

1/4 tsp. salt 1-2 eggs

1/2 tsp. melted butter (may be omitted)

Method:

Mix salt and flour, sift into bowl. Make an indentation in flour and drop in the unbeaten egg. Add the milk gradually, stirring in widening circles from the middle. If a little lumpy, beat for a minute with a Dover egg beater. Turn into hot buttered custard cups or gem pans. Bake in a hot oven. Have the oven very hot for the first 15 minutes, then reduce temperature and continue baking 30 to 35 minutes longer.