This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
General appearance | 30 |
Uniformity (5) | |
Shape (10) | |
Size (5) | |
Color (5) | |
Surface (5) | |
Texture | 20 |
Lightness (5) | |
Tenderness (10) | |
Color (5) | |
Flavor | 50 |
100 |
Material | Measure | Weight Grams | Protein Grams | Fat Grams | Carbohydrate Grams | Total Calories | $ Cost | Calcium (Calc. as CaO) Grams | Phosphorus (Calc. asP205) Grams | Iron Grams |
Molasses . | I c. | 326.3 | 8.07 | 233.05 | 965 | .042 | 1.118 | .965 | .048 | |
Butter. . | 1/4 c. | 50.7 | .57 | 48.2 | 436 | .04 | .013 | .017 | ||
Flour . | 3C. | 333.6 | 37.30 | 3.34 | 249.87 | 1178 | .03 | .082 | .589 | .0047 |
Soda . | 1/2 tsp. | 2.1 | .0004 | |||||||
Salt . . | 2 tsp. | 9.2 | .0006 | |||||||
Ginger | 1 tbsp. | 6 | .003 | |||||||
Totals, cooked | 24 large | 628.4 | 46.46 | 51.56 | 482.92 | 2579 | .116 | 1.213 | 1.56l | .0527 |
100-Calorie Portion | 1 large | 23.38 | 1.75 | 1.96 | 18.45 | 100 | .004 | .047 | .062 | .0020 |
 
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