Dr. Allinson's cookery book Part 31

PROFESSOR At.w.a.tER'S a.n.a.lYSIS.

Proteid Calories per cent. in one lb.

FRUIT--FRESH.

Apples .4 290 Apricots 1.1 270 Bananas 1.3 460 Blackberries 1.3 270 Cherries 1.0 365 Cranberries .4 215 Currants 1.5 265 Figs 1.5 380 Grapes 1.3 450 Huckleberries .6 345 Lemons 1.0 205 Musk-melons .8 90 Nectarines .6 305 Oranges .8 240 Pears .6 295 Persimmons .8 630 Pineapple .4 299 Plums 1.0 395 Pomegranates 1.5 460 Raspberries 1.0 255 Strawberries 1.0 180 Water-melons .4 140 Whortleberries or Wimberries .7 390

FRUIT--DRIED.

Apples 1.6 1350 Apricots 4.7 1290 Citron .5 1525 Currants 2.4 1495 Dates 2.1 1615 Figs 4.3 1475 Grapes 2.8 1205 Pears 2.8 1635 Prunes 2.1 1400 Raisins 2.6 1605 Apricots (canned) .9 340 Marmalade .6 1585 Pears (canned) .3 355 Pineapple " .4 715

GREEN VEGETABLES

Artichoke 2.6 365 Asparagus 2.1 220 Beetroot 1.6 215 Cabbage 1.6 145 " (Curly) 4.1 215 " (Sprouts) 4.7 215 Carrots 1.1 210 Cauliflower 1.8 140 Celery 1.1 85 Corn (green) 3.1 470 Cuc.u.mber .8 80 Dandelion 2.4 285 Egg Plant 1.2 130 Horseradish 1.4 230 Kohl Rabi 2.0 145 Leeks 1.2 150 Lettuce 1.2 90 Mushrooms 3.5 210 Olives (green) 1.1 1400 " (ripe) 1.7 1205 Onions 1.6 225 Parsnips 1.6 300 Potatoes (boiled) 2.5 440 " (chipped) 6.8 2675 " (raw) 2.2 385 " (sweet) 1.8 570 Pumpkins 1.3 135 Radishes 1.0 120 Rhubarb .6 105 Spinach 2.1 110 Tomatoes .9 105 Turnips 1.3 185

NUTS--Sh.e.l.lED.

Acorns 8.1 2620 Almonds 21.0 3030 Beechnuts 21.9 3075 Brazil Nuts 17.0 3265 b.u.t.ternuts 27.0 3165 Chestnuts (dried) 10.7 1875 " (fresh) 6.2 1125 Cocoanuts 5.7 2760 " desiccated 6.3 3125 Filberts (Hazels) 15.6 3290 Hickory 15.4 3345 Peanuts 25.8 2560 Peanut b.u.t.ter 29.3 2825 Pecans 9.6 3435 Pine Kernels 34.0 2845 Pistachios 22.3 2995 Walnuts 18.0 3300 " Black } " Californian} 27.6 3105

GRAIN FOODS, ETC.

Barley Meal 10.5 1640 " Pearled 8.5 1650 Buckwheat Flour 6.4 1620 Corn Flour 7.1 1645 Corn Meal (granular) 9.2 1655 " Popped 10.7 1875 Hominy 8.3 1650 Oatmeal 16.1 1860 Oats (rolled) 16.7 1850 Rice 8.0 1630 Rye Flour 6.8 1630 " Meal 13.6 1665 Wheat Flaked 13.4 1690 " Flour, or Wholemeal 13.8 1675 " Germs 10.5 1695 " Gluten 14.2 1665 " Self-raising 10.2 1600 Macaroni 13.4 1665 " Spaghetti 12.1 1660 " Vermicelli 10.9 1625 Beans, small White 21.9 1675 " Lima or b.u.t.ter 18.1 1625 Lentils 25.7 1620 Peas (dried) 24.6 1655 " (green) 7.0 465 Arrowroot --- 1815 Corn-starch --- 1675 Sago 9.0 1635 Tapioca --- 1650

CAKES.

Cake, Fruit 5.9 1760 " Gingerbread 5.8 1670 " Sponge 6.3 1795

BISCUITS.

All kinds, average 10.0 1800 Water 11.7 1835

BREAD.

Buns, Currant 6.7 1515 " Hot Cross 7.9 1275 Corn, Indian 7.9 1205 Cheap Bread 10.9 1255 Gluten 9.3 1160 Home-made Bread 9.1 1225 White Bread 9.2 1215 Whole-wheat Bread 9.7 1140 Rolls, Plain 9.7 1470 " Vienna 8.5 1300 " Water 9.0 1300 Rye 9.0 1180

VARIOUS.

Chocolate 12.9 2860 Cocoa 21.6 2320 Candy --- 1785 Honey --- 1520 Mola.s.ses (cane) 2.4 1290

INVALID COOKERY

BARLEY.

The plants _Hordeum Distichon_ and _Hordeum Vulgare_ supply most of the barley used in this country. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible, and in old Latin and Greek books. According to Pliny, an ancient Roman writer, the gladiators were called Hordearii, or "barley eaters,"

because they were fed on this grain whilst training. These Hordearii were like our pugilists, except that they often fought to the death.

Barley has been used from very ancient days for making an intoxicating drink. In Nubia, the liquor made from barley was called Bouzah, from which we get our English word "booze," meaning an intoxicating drink.

The first intoxicant drink made in this country was ale, and it was made from barley. Hops were not used for beer or ale in those days.

Barley is a good food, and was the chief food of our peasantry until the beginning of the nineteenth century. Barley contains about 7 per cent. of sugar, and its flesh-forming matter is in the form of casin the same as is found in cheese. This casin is not elastic like the gluten of wheat, so that one cannot make a light bread from barley.

Here is the chemical composition of barley meal:--

Flesh formers 7.5 Heat and force formers (carbon)[A] 76.0 Mineral matters 2.0 Water 14.5 ----- 100.0

[Footnote A: There is 2.5 per cent. of fat in barley, and 7 per cent.

of sugar.]

From this a.n.a.lysis we can judge that barley contains all the const.i.tuents of a good food. In it we find casin and alb.u.men for our muscles; starch, sugar, and fat to keep us warm and give force; and there is a fair percentage of mineral matter for our bones and teeth.

Allinson's prepared barley may be eaten as porridge or pudding (see directions), and is much more nouris.h.i.+ng than rice pudding; it is also good for adding to broth or soup, and to vegetable stews, and is most useful for making gruel and barley water. Barley water contains a great deal of nourishment, more than beef tea, and it can be drunk as a change from tea, coffee, and cocoa. During illness I advise and use barley water and milk, mixed in equal parts, and find this mixture invaluable.

BARLEY FOR BABIES.

Put 1 teaspoonful of Allinson's barley into a breakfast cup; mix this perfectly smooth with cold milk and cold water in equal parts, until the cup is full. Pour into a saucepan and bring to the boil, stirring all the time to prevent it getting lumpy.

BARLEY GRUEL.

Mix 1 large tablespoonful of Allinson's barley with a little cold water, add to this 1 pint of boiling milk and water, boil together a few minutes, take from the fire, let cool, then eat. A little nutmeg gives a pleasant flavour.

BARLEY FOR INVALIDS AND ADULTS.

Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water, and prepare as "Barley for Babies."

BARLEY JELLY.

Wash, then steep, 6 oz. of pearl barley for 6 hours, pour 31/2 pints of boiling water upon it, stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. When half done, add 6 oz. of sugar and a few drops of essence of lemon. 21/2 hours is the correct time for stewing the barley, and it is then a better colour than if longer in preparation. Pour it into a mould to set.

BARLEY PORRIDGE.

Take 3 tablespoonfuls of Allinson's barley, mix smoothly with 1/2 pint of cold water, add 1/2 pint of boiling milk, and boil 5 to 10 minutes.

Pour on shallow plates to cool, then eat with Allinson wholemeal bread, biscuits, rusks, or toast, or stewed fruits.