In the calculations of the November Mentis it will be
noted that the portions served are in most cases multiples
or fractions of 100 food units. In the following pages are
given tables taken from the Bulletin of the School "Food
Values,^' calculated according to this method, devised by
Professor Irving Fisher of Yale University. From these
tables all the succeeding menus of "Lessons in Cooking" may
be calculated if desired. After weighing out portions of 100
food units once, it is very easy to tell approximately how
many food units are being served, and by brief calculation
to find if any given diet is well balanced. Hereafter the
approximate cost of the food served will be given for each
week's menu, together with suggestions for reducing the
cost, if desired.
TABLE OF 100 FOOD UNITS
Name of Food
"Portion " Con-
taining 100 Food
Units (approx.)
Wt. of 100
Calories
Per cent of
is
tBeef.r'nd, boiled (fat) 1099t • .
■Beef, r'd, boiled (lean) 1206t
■Beef, r'd, boiled (med.) IISSJ
•Beef, 5th rib, roasted, 1538t
"Beef, 5th rib, roasted, 1616i.
■Beef, 5th rib, roasted, 16151.
::Beef, ribs boiled, 1169t
•fBeef, ribs boiled, 11701
♦Calves foot jelly
*Chicken, canned
*Lamb chops, boiled, av
*Lamb, leg, roasted
tMutton, leg, boiled, 1184t. . .
tPork, ham, boiled (fat) 1174t
•j-Pork, ham, boiled, 11921
tPork, ham, r'st'd, (fat) 1484|
tPork, ham, r'st'd, (lean), 15111
*Turkey, as pur., canned
tVeal, leg, boiled, 11821
COOKED MEATS
Small serving. .
Large serving . .
Small serving . .
Half serving. . .
Small serving . .
Very small s'v'g
Small serving . .
Very small s'v'g
One thin slice.. .
One small chop
Ord. serving . . .
Large serving . .
Small serving. .
Ord. serving . . .
Small serving . .
Small serving . .
Small serving . ,
Large serving . .
36
1.3
40
60
00
62
2.2
90
10
00
44
1.6
60
40
00
18.5
.65
12
88
00
32
1.2
25
75
00
25
.88
18
82
00
30
1.1
27
73
00
25
.87
21
79
00
12
4.
19
00
81
27
.96
23
77
00
27
.96
24
76
00
50
1.8
40
60
00
34
1.2
35
65
00
20.5
.73
14
86
00
32.5
1.1
28
72
00
27
.96
19
81
00
34
1.2
83
67
00
28
.99
23
77
00
67.5
2.4
73
27
00
UNCOOKED MEATS, EDIBLE PORTION
*Beef, loin, av. (lean)
*Beef, loin, av. (fat)
""Beef, loin, p'house steak, av..
*Beef, loin, sirloin steak, av. . .
*Beef, ribs, lean, av
*Beef, round, lean, av
*Beef, tongue, average
*Beef, juice
*Chicken (broilers), av
*Clams, r'nd in shell, av
*Cod, whole
*Goose (young) av
♦Halibut steaks, av
*Liver (veal) av
♦Lobster, whole, av
♦Mackerel (Span.), whole, av.
♦Mutton leg, hind, lean, av... .
♦Oysters, in shell, av
♦Pork, loin chops, av
♦Pork, ham, lean, av
♦Pork, bacon, med. fat, av. ...
♦Salmon (Cal.), average
Shad . whole, average
*Trout, brook, whole, av
*Turkey. average
Ord. serving...
Small serving
Small steak . .
Small steak . .
Ord. serving .
Ord. serving.
Ord. serving . ,
Large serving . .
Twelve to 16...
Two servings . . .
Half serving . . .
Ord. serving . . .
Two small s'v'g
Two servings. . .
Ord. serving . . .
Ord. serving . ...
One dozen
Very small s'v'g
Small serving . .
Small serving . .
Small serving . .
Ord. serving . . .
Two small s'v'g
Two BmaU s'v'g
114
50
30
36
40
52
63
62
395
90
210
138
25
81
79
117
57
50
193
27
36
15
42
60
100
33
1.8
1.1
1.3
1.4
1.8
2.2
2.2
14.
3.2
7.4
4.9
Page 62
Presented as published in 1912. 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
In the calculations of the November Menus it will be noted that the portions served are in most cases multiples or fractions of 100 food units. In the following pages are given tables taken from the Bulletin of the School "Food Values,^' calculated according to this method, devised by Professor Irving Fisher of Yale University. From these tables all the succeeding menus of "Lessons in Cooking" may be calculated if desired. After weighing out portions of 100 food units once, it is very easy to tell approximately how many food units are being served, and by brief calculation to find if any given diet is well balanced. Hereafter the approximate cost of the food served will be given for each week's menu, together with suggestions for reducing the cost, if desired.
TABLE OF 100 FOOD UNITS
Name of Food
"Portion" Containing 100 Food Units (approx.)
Wt. of 100 Calories
Per cent of
is
tBeef.r'nd, boiled (fat) 1099t • .
■Beef, r'd, boiled (lean) 1206t ■Beef, r'd, boiled (med.) IISSJ •Beef, 5th rib, roasted, 1538t
"Beef, 5th rib, roasted, 1616i. ■Beef, 5th rib, roasted, 16151.
::Beef, ribs boiled, 1169t
•fBeef, ribs boiled, 11701
♦Calves foot jelly
*Chicken, canned
*Lamb chops, boiled, av
*Lamb, leg, roasted
tMutton, leg, boiled, 1184t. . . tPork, ham, boiled (fat) 1174t
•j-Pork, ham, boiled, 11921
tPork, ham, r'st'd, (fat) 1484| tPork, ham, r'st'd, (lean), 15111
*Turkey, as pur., canned
tVeal, leg, boiled, 11821
COOKED MEATS
Small serving. . Large serving . . Small serving . . Half serving. . . Small serving . . Very small s'v'g Small serving . . Very small s'v'g
One thin slice.. . One small chop Ord. serving . . . Large serving . . Small serving. . Ord. serving . . . Small serving . . Small serving . . Small serving . , Large serving . .
1.3
2.2
1.6
18.5
.65
1.2
.88
1.1
.87
.96
.96
1.8
1.2
20.5
.73
32.5
1.1
.96
1.2
.99
67.5
2.4
UNCOOKED MEATS, EDIBLE PORTION
*Beef, loin, av. (lean)
*Beef, loin, av. (fat)
""Beef, loin, p'house steak, av.. *Beef, loin, sirloin steak, av. . .
*Beef, ribs, lean, av
*Beef, round, lean, av
*Beef, tongue, average
*Beef, juice
*Chicken (broilers), av
*Clams, r'nd in shell, av
*Cod, whole
*Goose (young) av
♦Halibut steaks, av
*Liver (veal) av
♦Lobster, whole, av
♦Mackerel (Span.), whole, av. ♦Mutton leg, hind, lean, av... .
♦Oysters, in shell, av
♦Pork, loin chops, av
♦Pork, ham, lean, av
♦Pork, bacon, med. fat, av. ...
♦Salmon (Cal.), average
Shad . whole, average
*Trout, brook, whole, av
*Turkey. average
Ord. serving... Small serving Small steak . . Small steak . . Ord. serving . Ord. serving. Ord. serving . ,
Large serving . . Twelve to 16... Two servings . . . Half serving . . . Ord. serving . . . Two small s'v'g Two servings. . . Ord. serving . . . Ord. serving . ...
One dozen
Very small s'v'g Small serving . . Small serving . . Small serving . . Ord. serving . . . Two small s'v'g Two BmaU s'v'g
1.8 1.1
1.3 1.4 1.8 2.2 2.2 3.2 7.4 4.9