Having thus arrived approximately at the
quality and quantity of the several kinds of
food required by an adiflt man of average size
and weight, and in moderate work, it next
becomes important to ascertain how each person
may calculate for himself, and so ascertain the
nutritive quality of his own or any other
dietary. This important object may be accom-
plished by the help of the following table from
the work of Dr. Parkes, before quoted : —
Table fok Calculating Diets.
. „ . Carbo-
^^t«-- natT'^'^t^- «y- Salt.
°'^*®^- drates.
Lean Raw Meat, )„5.Q j,.^ g.^ _ ^.g
bone-tree . . )
Fattened Beef )
(Gilbert and 63-0 14-0 19-0 — 3-7
Lawes) )
Eoast Meat (no \
dripping be-
P^wiYi'U^-O 27-6 15-45 - 2-95
Kanke (boiled,
assumed to be
the same) . . /
Bread. . . . 400 8-0 1-5 49-2 1-3
Flour .... lo-O 11-0 2-0 70-3 1-7
Biscuit . . . 8-0 15-6 1-3 73-4 1-7
Rice .... 10-0 5-0 0-8 83-2 0-5
^BTbm) ^^''"Ijl^-O 16-0 6-8 63-2 2-0
OaWl(Lethe- j ^..^ 12-6 6-6 63-0 3-0
Water.
Albumi
nates.
Fats.
Carbo-
Hy.
drates.
Salt.
Maize (Poggiale)
13-5
10-0
6.7
64-5
1-4
Peas ....
lo-O
22-0
2-0
53-0
2-4
Potatoes . . .
74-0
1-5
0-1
23-4
10
Carrots, all core
excluded . . '
85-0
0-6
0-25
8-4
0-7
Cabbage . . .
91-0
0-2
0-5
5-8
0-7
Butter . . .
6-0
0-3
0-91
—
2-7
Eggs, less 10 1
per cent, for >
73-0
13-5
11-6
1-0
shell . . . '
Cheese . . .
36-8
33-5
24-3
5-4
Milk (specific
86-7
4-0
3-7
5-0
0-6
gi-avity, 1030)
Milk (specific
90-0
3-0
2-5
3-9
0-5
gravity, 1026)
Sugar . . .
3-0
—
—
96-5
0-5
"The use of the above table is exceedingly
simple. The quantity by weight of any of the
articles enumerated being known, the amounts
of the albuminates, fats, and carbo-hydrates are
easily calculated by a simple rule-of- three sum.
Thus, supposing the allowance is twelve ounces
of meat, one-fifth must be deducted for bone,
the water in the remaining 9-6 ounces will be
ascertained as follows
75 X 9-6.
100
7-2, and so on
for the other constituents."
The following tables, for which we are in-
debted to the Catalogue of the Bethnal Green
Food Collection, will be found highly interesting.
In the first we have the results of actual experi-
ments made to discover the maximum amount
of force produced by one pound of various
ai-ticles of food when oxidised in the body :■ —
Name of Food.
foot high.
Cod-liver Oil .
. 5-649
Beef Fat
. 5-626
Butter ....
. 4-507
Cocoa-nibs
. 4-251
Cheshire Cheese
. 2-704
Oatmeal
. 2-439
Arrowroot
. 2-427
Flour .
. 2-383
Pea-meal
. 2-341
Ground Rice .
. 2-330
Gelatine
. 2-270
Lump Sugar .
. 2-077
Yolk of Egg .
. 2-051
Grape Sugar .
• 2-033
Hard-boiled egg .
. 1-415
Bi-ead-crumb .
. 1-333
The Lean of Boiled Han
. 1-041
Mackerel
. 1000
The Leon of Beef .
. 0-885
The Lean of Veal .
. 0-726
Guiness's Stout
. 0-665
Potatoes .
. C-618
Whiting
. 0-491
Bass's Ale
. 0-480
Apples .
. 0-400
Milk .
. 0-390
^Miite of Egg
. 0-357
Carrots .
. 0-322
Cabbages
. 0-261
The maximum amount of >
ncchnnical ivork
Page 1380
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Having thus arrived approximately at the quality and quantity of the several kinds of food required by an adult man of average size and weight, and in moderate work, it next becomes important to ascertain how each person may calculate for himself, and so ascertain the nutritive quality of his own or any other dietary. This important object may be accomplished by the help of the following table from the work of Dr. Parkes, before quoted : —
Table fok Calculating Diets.
. „ . Carbo-
^^t«-- natT'^'^t^- «y- Salt. °'^*®^- drates.
Lean Raw Meat, )„5.Q j,.^ g.^ _ ^.g
bone-tree . . ) Fattened Beef )
(Gilbert and 63-0 14-0 19-0 — 3-7
Lawes) )
Eoast Meat (no \
dripping be-
Roast Meat (no dripping before) 23-0 27-6 15-45 — 2-95
assumed to be
the same) . . /
Bread. . . . 400 8-0 1-5 49-2 1-3
Flour .... lo-O 11-0 2-0 70-3 1-7
Biscuit . . . 8-0 15-6 1-3 73-4 1-7
Rice .... 10-0 5-0 0-8 83-2 0-5
^Barley (Parmesan) 12-0 16-0 6-8 63-2 2-0
Oats (Lethe- j ^..^ 12-6 6-6 63-0 3-0
Water.
Albumi nates.
Fats.
Carbo-
Hy. drates.
Salt.
Maize (Poggiale)
13-5
10-0
6.7
64-5
1-4
Peas ....
lo-O
22-0
2-0
53-0
2-4
Potatoes . . .
74-0
1-5
0-1
23-4
Carrots, all core excluded . . '
85-0
0-6
0-25
8-4
0-7
Cabbage . . .
91-0
0-2
0-5
5-8
0-7
Butter . . .
6-0
0-3
0-91
—
2-7
Eggs, less 10 1
per cent, for >
73-0
13-5
11-6
1-0
shell . . . '
Cheese . . .
36-8
33-5
24-3
5-4
Milk (specific
86-7
4-0
3-7
5-0
0-6
gi-avity, 1030)
Milk (specific
90-0
3-0
2-5
3-9
0-5
gravity, 1026)
Sugar . . .
3-0
—
—
96-5
0-5
"The use of the above table is exceedingly simple. The quantity by weight of any of the articles enumerated being known, the amounts of the albuminates, fats, and carbo-hydrates are easily calculated by a simple rule-of- three sum. Thus, supposing the allowance is twelve ounces of meat, one-fifth must be deducted for bone, the water in the remaining 9-6 ounces will be
ascertained as follows
75 X 9-6.
7-2, and so on
for the other constituents."
The following tables, for which we are indebted to the Catalogue of the Bethnal Green Food Collection, will be found highly interesting. In the first we have the results of actual experiments made to discover the maximum amount of force produced by one pound of various articles of food when oxidised in the body :■ —
Name of Food.
pounds per foot high.
Cod-liver Oil .
. 5-649
Beef Fat
. 5-626
Butter ....
. 4-507
Cocoa-nibs
. 4-251
Cheshire Cheese
. 2-704
Oatmeal
. 2-439
Arrowroot
. 2-427
Flour .
. 2-383
Pea-meal
. 2-341
Ground Rice .
. 2-330
Gelatine
. 2-270
Lump Sugar .
. 2-077
Yolk of Egg .
. 2-051
Grape Sugar .
• 2-033
Hard-boiled egg .
. 1-415
Bread-crumb .
. 1-333
The Lean of Boiled Ham
. 1-041
Mackerel
. 1000
The Lean of Beef .
. 0-885
The Lean of Veal .
. 0-726
Guiness's Stout
. 0-665
Potatoes .
. C-618
Whiting
. 0-491
Bass's Ale
. 0-480
Apples .
. 0-400
Milk .
. 0-390
White of Egg
. 0-357
Carrots .
. 0-322
Cabbages
. 0-261
The maximum amount of >
mechanical work