Farmers' Bulletin Volume a -A - 77-98 (Paperback)


This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1905 Excerpt: ...in the form of butter, flour, or other material are added to fish when cooked, and thus the deficiency in fuel ingredients is made good. Boiled or steamed fish is often accompanied by a rich sauce, made from butter, eggs, etc. Fried fish is cooked in fat, and baked fish is often filled with force meat, and may also be accompanied by a sauce; the force meat being made of bread, butter, etc., contains fat and carbohydrates. In made dishes--chowders, fish pies, salads, etc.--fat and carbohydrates (butter, flour, vegetables, etc.) are combined with fish, the kind and amount varying in the individual cases. Furthermore, in the ordinary household, fish or meat is supplemented by such foods as bread, butter, potatoes, green vegetables, and fruit. That is, by adding materials in cooking and by serving other dishes with the cooked product the protein of the fish is supplemented by the necessary fat and carbohydrates. DAILY MENUS CONTAINING FISH. By taking into account the chemical composition of a mixed diet and comparing it with accepted dietary standards it may be seen whether the diet is actually suited to the requirements of the body; that is, whether it supplies sufficient protein and energy and whether it supplies them in the right proportions. A number of sample menus are given on pages 26 to 28, which show that the desired amounts of protein and energy may be readily supplied by a diet containing a considerable amount of fish. These menus (which are based in part on dietary studies and other food investigations of this Department covering a wide range and extending over several years) are not intended as formulas for any family to follow, but simply as illustrations of the way in which menus containing the proper proportions of nutrients may be made up. The ...

R568

Or split into 4x interest-free payments of 25% on orders over R50
Learn more

Discovery Miles5680
Free Delivery
Delivery AdviceOut of stock

Toggle WishListAdd to wish list
Review this Item

Product Description

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1905 Excerpt: ...in the form of butter, flour, or other material are added to fish when cooked, and thus the deficiency in fuel ingredients is made good. Boiled or steamed fish is often accompanied by a rich sauce, made from butter, eggs, etc. Fried fish is cooked in fat, and baked fish is often filled with force meat, and may also be accompanied by a sauce; the force meat being made of bread, butter, etc., contains fat and carbohydrates. In made dishes--chowders, fish pies, salads, etc.--fat and carbohydrates (butter, flour, vegetables, etc.) are combined with fish, the kind and amount varying in the individual cases. Furthermore, in the ordinary household, fish or meat is supplemented by such foods as bread, butter, potatoes, green vegetables, and fruit. That is, by adding materials in cooking and by serving other dishes with the cooked product the protein of the fish is supplemented by the necessary fat and carbohydrates. DAILY MENUS CONTAINING FISH. By taking into account the chemical composition of a mixed diet and comparing it with accepted dietary standards it may be seen whether the diet is actually suited to the requirements of the body; that is, whether it supplies sufficient protein and energy and whether it supplies them in the right proportions. A number of sample menus are given on pages 26 to 28, which show that the desired amounts of protein and energy may be readily supplied by a diet containing a considerable amount of fish. These menus (which are based in part on dietary studies and other food investigations of this Department covering a wide range and extending over several years) are not intended as formulas for any family to follow, but simply as illustrations of the way in which menus containing the proper proportions of nutrients may be made up. The ...

Customer Reviews

No reviews or ratings yet - be the first to create one!

Product Details

General

Imprint

Rarebooksclub.com

Country of origin

United States

Release date

May 2012

Availability

Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.

First published

May 2012

Authors

Dimensions

246 x 189 x 7mm (L x W x T)

Format

Paperback - Trade

Pages

122

ISBN-13

978-1-231-75294-4

Barcode

9781231752944

Categories

LSN

1-231-75294-7



Trending On Loot