Excerpt from The Dietary Computer
Potato chips, 11, 1b Mayonnaise for salads Potato cakes Lima beans, fresh, 2 lbs. Candied sweet potatoes Bread dice, lb., fried; 2 oz.
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The aim of this little pamphlet is to familiarize settlement workers and progressive housewives with a few fundamental principles used in making out bills of fare according to food values. Not that the cooks art is not also essential, but that it is another matter. It can make savory these valuable food materials, but it cannot make one pound of potato worth as much for nutrition as one pound of rice, or one pound of sugar or of fat to yield the nitrogen which is found in meats and legumes. To do this estimating there is needed, ist, a list of the common food substances used, giving the grams and calories in each pound as bought; 2d, the composition by weight of the dishes made from these food materials, which makes possible, 3d, the food value of each dish. For the cost of the bill of fare is needed, 4th, the prices per pound as purchased, and, 5th, the amounts to be served a definite number of persons (a) when it is the chief dish, (6) when it is one of several. To boil down two or three hundred cook-books into twenty pages is doubtless to destroy the peculiar lightness and delicacy of aroma and to replace it by a dark thick mass which at first sight may have little attractiveness. And yet many gallons of light-colored foamy cider are boiled down to make one of the dark thick syrup which the old New England housewife used to such good advantage during the long cold winter in flavoring the otherwise monotonous diet.
(Typographical errors above are due to OCR software and don't occur in the book.)
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Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This fascinating text delves into the realm of dietary planning at the turn of the 20th century, showcasing an array of recipes and nutritional data. It explores the concepts of dietary computation and provides valuable insights into the food values of common ingredients. The author, a pioneer in her field, contextualizes these concepts within the prevailing dietary concerns of the time, offering a glimpse into the evolution of nutritional science. The book's comprehensive tables, arranged by food value, calorific content, and nutritional composition, empower readers to make informed decisions about their dietary choices. Moreover, it is packed with recipes ranging from simple fare to elaborate dishes, offering practical guidance for implementing these principles into everyday cooking. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781332922901_0
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Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332922901
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332922901
Quantité disponible : 15 disponible(s)