167 



Table 38. — Data for computing percentage composition of cooked foods used in the dietary 



studies — Continued. 



Ref- 

 er- 

 ence 



No. 



Kinds of cooked food and of ingredi 

 ents. 



283 

 284 

 286 

 287 

 288 

 289 

 290 

 294 

 295 



296 

 297 

 298 

 299 



300 

 303 

 304 



305 



306 



308 



309 



310 



3U 



Total weiglitof 

 cooked food. 



Pears, stewed, edible portion 



Pears, edible portion 



Sugar 



Pears, stewed, edible portion 



Pears, edible portion 



Sugar 



Prunes, stewed, as purchased 



Prunes, dried 



Sugar 



Prunes, stewed, as purchased 



Prunes, dried 



Sugar 



Prunes, stewed, as purchased 



Prunes, dried 



Sugar 



Prunes, stewed, as purchased 



Prunes, dried 



Sugar 



Prunes, stewed, as purchased 



Prunes, dried 



Sugar 



Apple sauce 



Apples, as purchased 



Sugar 



Apple sauce 



Apples, edible portion 



Lemons, as purchased 



Sugar 



Apple sauce 



Apples, edible portion 



Sugar 



Apple sauce 



Apples, edible portion 



Sugar 



Apple sauce 



Apples, edible portion 



Sugar 



Applesauce 



Apples, edible portion 



Sugar 



Apple sauce (from another lot)... 

 Apple sauce (from evaporated apples) 



Apples, evaporated 



Sugar 



Cranberry sauce 



Cranberries, as purchased 



Sugar 



Peach sauce (from evaporated 



peaches) 



Peaches, evaporated 



Sugar 



Peach sauce (from evaporated 



peac hes ) 



Peaches, evaporated 



Sugar 



Peach sauce (from evaporated 



peaches) 



Peaches, evaporated 



Sugar 



Hash 



Beef, boiled, as purchased (as 



boiled beef, canned ) 



Onions 



Potatoes, boiled 



Hash, baked 



Beef, boiled, edible portion 



Potatoes, steamed 



Onions, tops 



Fat gravy 



Bread crumbs (as bread) 



Liver and bacon, fried 



Liver 



Bacon, fat, edible portion 



Fat cooked out 



Meat pie 



Stew beef and pork, chopped 



Average of beef and pork side — 



Lbs. 

 27.00 



Kilos. 

 12.25 



26. 25 



21.25 

 i23."25' 

 i69.'75 

 "96.'75' 



io'i.'oo 



19.00 



21.50 



18.50 

 '•25.' 50 



11.91 



9.64 



55.91 



49.78 



Weight of in- 

 gredients. 



Lbs. 



Kilos. 



19.00 

 3.00 



17.00 

 4.25 



8.50 

 3.50 



50.50 

 14.25 



51.00 

 15.50 



43.89 i- 



227. 71 



"'s.'e-i' 



'"'9.'75' 



8.39 



11.57 



17.00 



32. 75 



433.00 



23.25 



103. 75 



32.50 



452. 00 

 '56.' 66 



7.71 



14.86 



196. 41 

 'i6.'55 



47.06 



14.74 



205. 03 



25. 40 



132.00 59.88 



10.00 



4.54 



49.50 



22. 46 



47.75 

 11.25 



200.00 

 48.00 



13.50 

 3.75 



19.50 



.50 



3.00 



11.00 

 2.00 



22.00 

 6.00 



12.60 

 4.00 



17.50 



4.75 



10.50 



100.00 

 65.00 



13.60 

 5.75 



50.00 

 7.50 



10.00 

 2.25 



150.00 

 60.00 



25.00 



1.50 



26.75 



48.00 

 56.00 



3.50 

 21.00 



2.00 



5.50 



14.50 



6.00 



21. 00 



8.62 

 1.36 



7.71 

 1.93 



3.86 

 1.59 



22. 91 

 6.46 



23. 13 

 7.03 



21. 66 

 5.10 



Percentage composition 

 of ingredients. 



Pro- 

 tein. 



Fat. 



Per ct. 



90.72 

 21.77 



6.12 

 1.70 



8.85 



.23 



1.36 



4.99 

 .91 



9.98 

 2.72 



5.67 

 1.81 



7.94 

 2.15 

 4.76 



45.36 

 29.48 



6.12 

 2.61 



22. 68 

 3.40 



4.54 

 1.02 



68.04 

 27. 22 



11.34 



.68 

 12.13 



22. 77 



25.40 



1.59 



9.53 



.91 



2.50 

 6.58 

 2.72 



9.53 



U.O 



.6 



1.8 



1.8 



1.8 



1.8 



1.8 



Per ct. 



.4 



.4 



.4 

 '."4 



1.6 

 ".'4 



4.7 



4.7 



4.7 



25.5 

 1.6 

 2.5 



29.3 

 2.4 

 1.0 



9.2 



20.7 

 9.9 



13.6 



0.5 



.6 



Carbo- 

 hy- 

 drates. 



Per ct. 



.5 

 .4 



2.2 



.6 



1.0 



1.0 



1.0 



22.5 

 .3 

 .1 



33.1 



.1 



75.0 



1.3 



4.5 



67.4 



100.0 



38.7 



14.1 

 100.0 



14.0 

 100.1 



62. 2 

 100.0 



62.2 

 100.0 



62.2 

 100.0 



62.2 

 100.0 



62.2 

 100.0 



10.8 

 100.0 



14.2 

 6.9 



100.0 



14.2 



100.0 



14.2 

 100.0 



14.2 

 100.0 



14.2 

 100.0 



66.1 

 100.0 



9.9 

 100.0 



62.5 

 100.0 



62.6 

 100.0 



62. 5 

 100.0 



9.9 

 20.9 



20.1 

 11.2 



53.1 



"i.'s 



