| | Percentage of |
| Water. | Protein. | Fat. | Starch
Matter
or Sugar. | Mineral
Matter. | Total
Nutri-
ment. |
| FLESH-FOODS. | 
| Lean Beef | 72·0 | 19·3 | 3·6 | | 5·1 | 28·0 |
| Veal | 71·0 | 17·0 | 11·0 | | 1·0 | 29·0 |
| Mutton(Medium Fat) | 65·2 | 14·5 | 19·5 | | 0·8 | 34·8 |
| Fat Pork | 39·0 | 9·8 | 48·9 | | 2·3 | 61·0 |
| Chicken (flesh) | 72·4 | 21·6 | 4·7 | | 1·3 | 27·6 |
| Fish (Sole) | 86·1 | 11·9 | 0·2 | | 1·2 | 13·3 |
| Salmon | 77·0 | 16·1 | 5·3 | | 1·5 | 23·0 |
| | | | | | | | |
| EGGS. | 
| Eggs. | 64·0 | 14·0 | 10·5 | | 1·5 | 26·0 |
| White of Egg | 78·0 | 12·4 | | | 1·6 | 14·0 |
| Yolk of Egg | 52·0 | 16·0 | 30·7 | | 1·3 | 48·0 |
| | | | | | | | |
MILK
AND MILK
PRODUCTS. |
| Milk (Cow's) | 86·0 | 4·1 | 3·9 | 5·2 | 0·8 | 14·0 |
| Cheese: Cheddar | 36·0 | 28·4 | 31·1 | | 4·5 | 64·0 |
Cheese: Stilton | 32·0 | 26·2 | 37·8 | | 4·0 | 67·0 |
Cheese: Gruyère | 40·0 | 31·5 | 24·0 | | 3·0 | 58·5 |
Cheese: Dutch | 36·10 | 29·43 | 27·54 | | | 56·97 |
Cheese: Parmesan | 27·56 | 44·08 | 15·95 | | 5·72 | 65·75 |
| Butter | 12·6 | | 86·4 | | 0·8 | 87·2 |
| | | | | | | | |
CEREALS AND
FARINACEOUS
FOODS. |
| Wheatmeal (Artox) | 13·13 | 12·84 | 2·30 | 68·0 | 1·33 | 84·47 |
| Oatmeal | 10·4 | 15·6 | 6·11 | 63·6 | 3·0 | 89·1 |
| Barley Meal | 14·6 | 6·7 | 1·3 | 75·5 | 1·1 | 84·6 |
| Bran | 12·5 | 16·4 | 3·5 | 43·6 | 6·0 | 69·5 |
| Rice (once milled) | 10·4 | 11·4 | 0·4 | 79·0 | 0·4 | 91·2 |
| Macaroni (Best) | 10·8 | 11·7 | 1·6 | 72·9 | 3·0 | 89·2 |
Sago, Tapioca and
Arrowroot | 14·0 | 1·6 | 0·6 | 83·0 | 0·4 | 85·6 |
| | | | | | | | |
BREAD
FOODS. | 
| Wholemeal Bread (Artox) | 46·0 | 7·5 | 1·4 | 42·0 | 1·3 | 52·2 |
| White Bread | 40·0 | 3·5 | 1·0 | 51·2 | 1·0 | 56·5 |
| Granose Biscuits | 3·1 | 14·2 | 1·7 | 77·5 | 1·9 | 95·3 |
| | | | | | | | |
| LEGUMES. | 
| Haricots (White) | 9·9 | 25·5 | 2·8 | 55·7 | 3·2 | 87·2 |
| Lentils, Egyptian | 12·3 | 25·9 | 1·9 | 53·0 | 3·0 | 83·0 |
| Peas (Dried) | 8·3 | 23·8 | 2·1 | 58·7 | 2·1 | 86·7 |
| Peas (Green) | 81·8 | 3·4 | 0·4 | 13·7 | 0·7 | 18·2 |
| Pea Nuts | 6·5 | 28·3 | 46·2 | 1·8 | 3·3 | 79·6 |
| | | | | | | | |
| NUTS. |
| Chestnuts | 7·3 | 14·6 | 2·4 | 69·0 | 3·3 | 89·3 |
| Walnuts | 7·2 | 15·8 | 57·4 | 13·0 | 2·0 | 88·2 |
| Filberts | 38·0 | 18·4 | 28·5 | 11·1 | 1·5 | 59·5 |
| Brazil Nuts | 6·0 | 16·4 | 64·7 | 6·6 | 3·3 | 91·0 |
| Coconuts | 46·6 | 5·5 | 36·0 | 8·1 | 1·0 | 50·5 |
| Pine Kernels | 5·0 | 9·2 | 70·5 | 14·0 | 0·3 | 94·0 |
| Almonds | 6·2 | 23·5 | 53·0 | 7·8 | 3·0 | 87·3 |
| | | | | | | | |
FRESH
FRUITS. |
| Bananas | 74·1 | 1·9 | 0·8 | 22·9 | 1·0 | 26·6 |
| Apples | 84·8 | 0·4 | 0·5 | 12·0 | 0·5 | 13·4 |
| Grapes | 78·2 | 1·3 | 1·7 | 14·7 | 0·5 | 18·2 |
| Strawberries | 87·6 | 1·1 | 0·7 | 6·8 | 0·6 | 9·2 |
| | | | | | | | |
DRIED
FRUITS. |
| Raisins | 14·0 | 2·5 | 4·7 | 64·7 | 4·1 | 76·0 |
| Figs | 17·5 | 6·1 | 0·9 | 65·9 | 2·3 | 75·2 |
| French Plums | 26·4 | 2·4 | 0·8 | 65·5 | 1·7 | 70·4 |
| Dates | 20·8 | 6·6 | 0·2 | 65·3 | 1·6 | 73·7 |
| | | | | | | | |
| VEGETABLES. | 
| Carrots | 86·5 | 1·2 | 0·3 | 9·2 | 0·9 | 11·6 |
| Turnips | 90·3 | 0·9 | 0·15 | 5·0 | 0·8 | 6·85 |
| Cauliflower (Head) | 90·8 | 2·2 | 0·4 | 4·7 | 0·8 | 8·1 |
| Potatoes | 75·0 | 2·2 | 0·2 | 21·0 | 1·0 | 24·4 |
| Mushrooms | 90·3 | 4·3 | 0·3 | 3·7 | 1·4 | 9·7 |
| Tomatoes | 91·9 | 1·3 | 0·2 | 5·0 | 0·7 | 7·2 |
| Asparagus | 93·7 | 1·8 | | 0·7 | 0·5 | 3·0 |
| Beet | 87·5 | 1·3 | | 9·0 | 1·1 | 11·4 |
| Parsnip | 82·0 | 1·2 | | 0·6 | 7·2 | 9·0 |
| Spinach | 88·5 | 3·5 | | 4·4 | 2·0 | 9·9 |
| Cabbage | 90·0 | 1·9 | | 2·5 | 1·2 | 5·6 |
VEGETARIAN SOUPS.
VEGETABLE STOCK.
The best stock for vegetable soups is made from haricot beans. Take a pound of these, pick and wash well, and soak for 10 or 12 hours in cold water. Put them in a saucepan with the water in which they were soaked, add a few of the coarser stalks of celery, 1 or 2 chopped Spanish onions, a blade of mace, and a few white peppercorns. If celery is not in season, use celery salt. Bring to a boil, skim, and cook gently for at least 2 hours. Then strain, and use as required.
[1]. Artichoke Soup.
Take 2-lbs. of white artichokes, 3-pts. of water, 3 large onions, a piece of celery (or some celery salt), ¼-pt. of raw cream or 1-pt. of milk. Boil together for 45 minutes, strain through a fine sieve and serve. If cream is used it should not be added until after the soup is cooked.
[2]. Chestnut Soup.
Take 1-lb. chestnuts, 1 or 2 onions, 1½-pints vegetable stock, 1-oz. nut-butter.