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Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome RecipesKellogg, E. E. (Ella Ervilla)

Science

Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

Name: Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes
Author: Kellogg, E. E. (Ella Ervilla)

Kellogg, E. E. (Ella Ervilla)

Cooking, American; Diet; Vegetarianism

Water. Albumen. Sugar. Free Acid. Pectose. Cellulose Mineral
                                                                      Matter.
    Apples        83.0   0.4      6.8      1.0     5.2       3.2         0.4
    Pears         84.0   0.3      7.0      0.1     4.6       3.7         0.3
    Peaches       85.0   0.5      1.8      0.7     8.0       3.4         0.6
    Grapes        80.0   0.7    Glucose. Tartaric. 3.1       2.0         0.4
                                 13.0      0.8
    Plums         82.0   0.2      3.6      0.5     5.7       ...         0.6
    Gooseberries  86.0   0.4      7.0      1.5     1.9       2.7         0.5
    Strawberries  87.6   0.5      4.5      1.3     0.1       ...         0.6
    Raspberries   86.+   0.5      4.7      1.3     1.7       ...         0.4
    Currants      85.2   0.4      6.4      1.8     0.2       ...         0.5
    Blackberries  86.4   0.5      4.4      1.1     1.4       ...         0.4
    Cherries      75.0   0.9     13.1      0.3     2.2       ...         0.6
    Apricots      85.0    .08     1.0      ...     5.9       ...         0.8
    Oranges       86.0   [A]   8 to 10     ...     ...       ...         ...
    Dates         20.8   6.6     54.0      Fat.   12.3       5.5         1.6
                                           0.2
    Bananas       73.9   4.8     19.7[B]   Fat.    ...       0.2         0.8
                                           0.6
    Turkey Figs   17.5   6.1     57.5      Fat.    8.4[C]    7.3         2.3
                                           0.9

[Table Note A: Small quantities of albumen, citric acid, citrate of
potash, cellulose, etc.]

[Table Note B: Sugar and pectose.]

[Table Note C: Starch, pectose, etc.]

Public-domain text, read in full here on John Shaqi.

Opening the text

Science

Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

Kellogg, E. E. (Ella Ervilla)

Cooking, American; Diet; Vegetarianism

Water. Albumen. Sugar. Free Acid. Pectose. Cellulose Mineral
                                                                      Matter.
    Apples        83.0   0.4      6.8      1.0     5.2       3.2         0.4
    Pears         84.0   0.3      7.0      0.1     4.6       3.7         0.3
    Peaches       85.0   0.5      1.8      0.7     8.0       3.4         0.6
    Grapes        80.0   0.7    Glucose. Tartaric. 3.1       2.0         0.4
                                 13.0      0.8
    Plums         82.0   0.2      3.6      0.5     5.7       ...         0.6
    Gooseberries  86.0   0.4      7.0      1.5     1.9       2.7         0.5
    Strawberries  87.6   0.5      4.5      1.3     0.1       ...         0.6
    Raspberries   86.+   0.5      4.7      1.3     1.7       ...         0.4
    Currants      85.2   0.4      6.4      1.8     0.2       ...         0.5
    Blackberries  86.4   0.5      4.4      1.1     1.4       ...         0.4
    Cherries      75.0   0.9     13.1      0.3     2.2       ...         0.6
    Apricots      85.0    .08     1.0      ...     5.9       ...         0.8
    Oranges       86.0   [A]   8 to 10     ...     ...       ...         ...
    Dates         20.8   6.6     54.0      Fat.   12.3       5.5         1.6
                                           0.2
    Bananas       73.9   4.8     19.7[B]   Fat.    ...       0.2         0.8
                                           0.6
    Turkey Figs   17.5   6.1     57.5      Fat.    8.4[C]    7.3         2.3
                                           0.9

[Table Note A: Small quantities of albumen, citric acid, citrate of
potash, cellulose, etc.]

[Table Note B: Sugar and pectose.]

[Table Note C: Starch, pectose, etc.]

Public-domain text, read in full here on John Shaqi.

Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

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