Better Meals for Less Money - Mary Green (read dune TXT) 📗
- Author: Mary Green
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pound
English Walnuts, chopped, 5 cups
= 1 pound
Flour, 4 tablespoons
= 1 ounce
Flour, Pastry, 4 cups
= 1 pound
Flour, Bread, 4 cups
= 1 pound
Flour, Entire Wheat, 3-7/8 cups
= 1 pound
Flour, Graham, 4½ cups
= 1 pound
Meat, 2 cups finely chopped
= 1 pound
Oatmeal, 2-2/3 cups
= 1 pound
Oats, Rolled, 5 cups
= 1 pound
Rice, 1-7/8 cups
= 1 pound
Rye Meal, 4-1/3 cups
= 1 pound
Sugar, Brown, 2-2/3 cups
= 1 pound
Sugar, Confectioners', 3½ cups
= 1 pound
Sugar, Granulated, 2 cups
= 1 pound
Sugar, Powdered, 2-2/3 cups
= 1 pound
Sugar or Salt, 2 tablespoons
= 1 ounce
B.—TIME TABLE FOR COOKING
BAKING
Beans, Boston Baked
8 hours
Biscuits, Baking Powder (according to size)
12-15 minutes
Raised (according to size)
12-20 minutes
Bread (ten-cent loaf)
50 minutes
Breads, Baking Powder Muffins (according to size)
18-30 minutes
Corn Bread (shallow pan)
15-20 minutes
Gingerbread (shallow pan)
25 minutes
Popovers (according to size)
25-30 minutes
Yeast Muffins (according to size)
20-30 minutes
Cake, Fruit
1¼ to 2 hours
Layer
15-20 minutes
Loaf (shallow pan)
30 minutes
Sponge (deep pan)
40 minutes
Cookies and Wafers
6-15 minutes
Cup Custards
25 minutes
Fish, whole, 4 pounds
1 hour
Fillets, or whole small
20-30 minutes
Meats, Fillet of Beef (medium)
45-60 minutes
Rump of Beef (medium) per pound
17 minutes
Sirloin or Rib of Beef (medium) per pound
15 minutes
Chicken, per pound
18 minutes
Duck, Domestic
1 to 1¼ hours
Duck, Wild
15-20 minutes
Goose, Domestic, per pound
20 minutes
Leg of Lamb, per pound
18 minutes
Pork Chops
30 minutes
Loin of Pork, per pound
22 minutes
Turkey, per pound
20 minutes
Loin of Veal, per pound
22 minutes
Pies
35-45 minutes
Rice or Tapioca Pudding, Cooked
45 minutes
Rice or Tapioca Pudding, Uncooked
2½ to 3½ hours
BOILING
Cereals
Corn Meal
2 hours
Hominy
2-3 hours
Macaroni
20-30 minutes
Oatmeal
4 hours
Rice
20-30 minutes
Rolled Oats
½ hour
Spaghetti
20 minutes
Granulated or Rolled Wheat
½ hour
Eggs
Soft-cooked
3-5 minutes
Hard-cooked
20 minutes
Fish
Bass, per pound
12 minutes
Bluefish, per pound
12 minutes
Cod, per pound
6 minutes
Halibut, per pound
12 minutes
Lobster, whole
20 minutes
Salmon, per pound
12 minutes
Small fish
6-10 minutes
Meats
Corned Beef
3-4 hours
Fresh Beef
3 hours
Fowl, per pound
30 minutes
Ham, per pound
25 minutes
Mutton (leg), per pound
25 minutes
Corned Tongue
3½ hours
Fresh Tongue
2½ hours
Vegetables
Artichokes
30-45 minutes
Asparagus
20-30 minutes
Dried Beans
3-4 hours
Lima and other Shell Beans
1 to 1¼ hours
String Beans
1-2 hours
Beets, old
2-4 hours
Beets, young
45 minutes
Brussels Sprouts
20 minutes
Cabbage
20-30 minutes
Cauliflower
25 minutes
Green Corn
10 minutes
Onions
1 to 1½ hours
Oyster Plant (whole)
45 minutes
Parsnips
45-60 minutes
Peas, Fresh
20-60 minutes
Peas, Dried
3 hours
Potatoes, White
20-30 minutes
Potatoes, Sweet
20-25 minutes
Spinach
25-30 minutes
Tomatoes (stewed)
20-30 minutes
Turnips, Yellow
1½ to 2 hours
Turnips, White
1 to 1½ hours
BROILING
Bacon and Ham, sliced thin
4 minutes
Chicken, Spring
20 minutes
Chops, Lamb or Mutton
6-10 minutes
Fish, Slices Cod, Halibut, Salmon, Swordfish
12-15 minutes
Fish, whole small, Smelt, Trout
8-10 minutes
Fish, whole split, Bluefish, Scrod, Shad, Whitefish
18-22 minutes
Oysters
3-4 minutes
Steak, 1 inch thick (medium)
8 minutes
Squab
10-12 minutes
Tripe and Liver
6 minutes
FRYING
Chops or Cutlets, Breaded
5-8 minutes
Croquettes and Fishballs
1 minute
Doughnuts, Drop Cakes, Fritters, Muffins
3-5 minutes
Fish, rolled fillets and slices
5-7 minutes
Fish, whole small, Smelt, Trout, Whitebait
2-7 minutes
Potatoes, Straws, Chips
3-4 minutes
Potatoes, French Fried
6-8 minutes
C.—TEMPERATURE TABLE
Fahrenheit
Freezing point
32°
Lukewarm Water or Milk, not over
98°
Albumen begins to coagulate
134°
Milk, Pasteurized, keep for ½ hour at
145°
Simmering point
185°
Boiling point, Water (sea level)
212°
Boiling point, Milk (sea level)
214°
Milk, scalded in double boiler
196°
Baking, Apples
300°
Baking, Bananas
400°
Baking, Biscuit (baking powder)
450°
Baking, Biscuit (yeast)
425°
Baking, Loaf Bread
400°
Baking, Muffins
380°
Baking, Popovers
450°
Baking, Cake: Cookies
400°
Baking, Cake: Gingerbread
375°
Baking, Cake: Fruit and Pound
300°
Baking, Cake: Layer
380°
Baking, Cake: Plain (shallow pan)
375°
Baking, Cake: Sponge (shallow pan)
350°
Baking, Meats, Beef and Mutton, for 15 minutes
450°
then reduce to
350°
Baking, Meats, Chicken and Turkey, for ½ hour
400°
then reduce to
300°
Baking, Meats, Goose and Lamb, for ½ hour
400°
then reduce to
300°
Baking, Meats, Pork and Veal, for ½ hour
350°
then reduce to
260°
Baking, Pastry: Pies, for ¼ hour
450°
then reduce to
350°
Baking, Pastry: Tart or Patty Shells
450°
Baking, Potatoes
450°
Frying:[14] Breaded Chops, Oysters
380°
Frying: Croquettes, Fishballs
390°
Frying: Doughnuts, Fritters
360°-370°
Frying: Potatoes, French Fried
380°
Frying: Potato Chips or Straws
400°
Fruit Jelly
222°
Sugar and Water Sirup, large thread
217°
Sugar and Water Sirup, feather
232°
Sugar and Water Sirup, soft ball
240°
Sugar and Water Sirup, hard ball
250°
Sugar and Water Sirup, for glacéd fruits and nuts
310°
Sugar and Water Sirup, for spun sugar
300°
Sugar and Water Sirup, caramel
350°
A very hot oven
450°-550°
A hot oven
400°-450°
A moderate oven
350°-400°
A slow oven
250°-350°
D.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD.
The following table gives the approximate number of calories and the approximate percentage of protein, fat, and carbohydrate in an average portion of food.[15] Unless otherwise stated an egg, orange, potato, etc., means one of average size.
Number of
Kind of Food
Amount
Calories
% Protein
% Fat
% Carbohydrates
Beverages
Buttermilk (see Dairy Products)
Chocolate[16]
1 cup
200
10
49
41
Cocoa[17]
1 cup
140
14
39
47
Eggnog
1 cup
225
21
48
31
Grape Juice
½ cup
100
0
0
100
Milk (See Dairy Products)
Orange Juice
½ cup
50
0
0
100
Breads
Baking Powder Biscuit
1 small biscuit
50
11
27
62
Boston Brown Bread
1 slice ¾ in. x 3 in. diameter
100
10
10
80
White Bread
1 slice ½ in. x 4 in. x 2½ in.
50
14
6
80
Corn Bread
1 piece 2 in. x 2 in. x 1 in.
100
10
24
66
Crackers, Graham
1
50
9
20
71
Crackers, Soda
1
25
10
20
70
Croutons (fried)
12 half-in. cubes
80
7
49
44
Croutons (toasted)
12 half-in. cubes
45
14
4
82
Griddle Cakes
2 cakes 4½ in. in diameter
200
14
25
61
Muffins, Corn Meal
1
133
13
25
62
Muffins, One-egg
1
125
12
24
64
Popovers
1
100
18
27
55
Sandwich (Club)
1
500
15
69
16
Cake
Apple Sauce Cake
slice ½ in. x 1½ in. x 3¾ in.
128
4
23
73
Doughnuts
1
200
6
45
49
Fruit Cake
slice ½ in. x 2 in. x 4 in.
300
6
26
68
Hot Water Gingerbread
1 piece 2 in. x 2 in. x 2 in.
200
8
22
70
Hot Water Sponge
Slice 1½ in. x 1½ in. x 2 in.
100
7
7
86
Macaroon
1
50
6
33
61
One-Egg Cake
Slice ½ in. x 2 in. x 4 in.
225
8
32
60
Candy and Sugar
Bitter Chocolate
1 oz.
200
8
72
20
Chocolate Fudge
1 cubic inch
89
2
20
78
Sweet Milk Chocolate
1 oz.
143
7
58
35
Molasses
1 tablespoon
66
3
0
97
Sugar, Granulated
1 tablespoon
55
0
0
100
Sugar
1 full-sized lump
28
0
0
100
Cereals
Corn Flakes
1 cup
80
6
4
90
Corn Meal Mush
½ cup
75
10
5
85
Grape Nuts
1/3 cup
200
12
2
86
Macaroni (cooked)
¾ cup
75
15
2
83
Oatmeal (cooked)
½ cup
50
17
16
67
Rice (steamed)
½ cup
64
9
1
90
Shredded Wheat Biscuit
1
100
13
5
82
Wheat Meal Mush
½ cup
67
12
4
84
Cheese Dishes
Cheese Fondue
¾ cup
180
17
70
13
Welsh Rarebit
½ cup and 1 thin slice toast
350
22
57
21
Dairy Products
Butter
1 tablespoon
113
1
99
0
Buttermilk
1 cup
88
33
13
54
Cheese, American
1½ cubic inches
100
26
71
3
Cheese, Cottage
2 cubic inches
50
76
9
15
Cream, Thin
¼ cup
100
5
86
9
Milk, Unskimmed
1 cup
160
20
52
28
Milk, Skimmed
1 cup
88
37
7
56
Desserts
Brown Betty
½ cup
250
3
35
62
Chocolate Blancmange
½ cup
312
9
48
43
Cup Custard
1 custard
200
17
39
44
Lemon Jelly
½ cup
100
9
0
91
Pie, Apple
1 piece[18]
300
3
41
56
Pie, Custard
1 piece
256
9
32
59
Pie, Lemon Meringue
1 piece
367
5
27
68
Pie, Mince
1 piece
450
8
39
53
Pie, Raisin
1 piece
445
5
36
59
Pie, Squash
1 piece
360
10
25
65
Rice Custard
½ cup
100
18
32
50
Indian Tapioca
½ cup
400
11
20
69
Vanilla Ice Cream (custard)
½ cup
200
6
55
39
Eggs
Boiled
1
75
36
64
0
Scrambled
1/3 cup
133
20
76
4
Fats and Salad Dressings
Bacon fat
1 tablespoon
132
0
100
0
Beef Drippings
1 tablespoon
113
0
100
0
Butter (See Dairy Products)
Cream (See Dairy Products)
Crisco
1 tablespoon
134
0
100
0
Lard
1 tablespoon
132
0
100
0
Oleomargarine
1 tablespoon
113
1
99
0
Olive Oil
1 tablespoon
132
0
100
0
French Dressing
1 tablespoon
88
0
100
0
Mayonnaise Dressing
1 tablespoon
105
1
97
2
Cooked Dressing
1 tablespoon
25
10
64
26
Fruits
Apple, baked (with sugar)
1 large
200
1
3
96
Bananas
1 large
100
5
6
89
Cantaloupe
½
50
6
0
94
Cranberry Sauce
¼ cup
100
0
1
99
Dates
1
25
2
7
91
Figs, dried
1
67
5
1
94
Grape Fruit
1 medium
100
7
4
89
Olives, Green
2 medium
30
1
83
16
Orange
1 large
100
6
3
91
Peach
1
40
7
2
91
Prunes, Stewed
¼ cup
200
2
0
98
Raisins
¼ cup
100
3
9
88
Meats and Fish (cooked)
Bacon
1 thin slice
25
13
87
0
Dried Beef (creamed)
1/3 cup
100
16
65
19
Hamburg Steak (broiled)
cake 7/8 in. thick 2½ in. diameter
100
55
45
0
Roast Beef
slice 5 in. x 2½ in. x ¼ in.
100
46
54
0
Stewed Beef with Dumpling
1 cup
290
14
24
62
Lamb Chops
1 kidney chop
125
24
76
0
Pork Chops
1 loin chop
200
18
82
0
Sausage
2 small
100
20
78
2
Clams (raw)
8
50
56
8
36
Codfish Balls
1, 2 inches in diameter
100
14
65
21
Creamed Codfish
½ cup
100
32
46
22
Oysters (raw)
6
50
49
22
29
Salmon (canned)
½ cup
100
45
55
0
Sauces
Brown Sauce
2 tablespoons
37
14
49
37
Lemon Sauce
2 tablespoons
70
0
30
70
Tomato Sauce
2 tablespoons
40
5
70
25
White Sauce
2 tablespoons
55
8
70
22
Soups
Bouillon
¾ cup
19
84
8
8
Cream of Corn
¾ cup
150
12
38
50
Corn Chowder
¾ cup
185
12
43
45
Split Pea
¾ cup
125
26
2
72
Tomato (canned)
¾ cup
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