The Golden Age Cook Book. Henrietta Latham Dwight

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2.4 68.0 White fish 18.1 2.9 1.0 78.0 Red fish (salmon) 16.1 5.5 1.4 77.0 Oysters 14.010 1.515 2.695 80.385 Mussels 11.72 2.42 2.73 75.74 White of egg 20.4 . … . 1.6 78.0 Yolk of egg 16.0 30.7 1.3 52.0 Cow's milk (lactin) 4.1 3.9 0.8 86.0 Cream 2.7 26.7 1.8 66.0 Butter . … . 83.0 2.0 15.0 Gruyere cheese 31.5 24.0 3.0 40.0 Roquefort 26.52 30.14 5.07 34.55 Dutch 29.43 27.54 . … . 36.10 Chester 25.99 26.34 4.16 35.92 Parmesan 44.08 15.95 5.72 27.56 Cheddar 28.4 31.1 4.5 36.0

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IN 100 PARTS.
	Carbohydrates.	Nitrogenous Matter.	Hydro-carbonate Matter.	Saline Matter.	Water.
Beans	55.86	30.8	2.0	3.65	8.40
White haricots	55.7	25.5	2.8	3.2	9.9
Dried peas	58.7	23.8	2.1	2.1	8.3
Lentils	56.0	25.2	2.6	2.3	11.5
Potatoes	21.9	2.50	0.11	1.26	74.0
Black truffles	16.0	8.775	0.560	2.070	72.0
Mushrooms	3.0	4.680	0.396	0.458	91.010
Carrots	14.5	1.3	0.2	1.0	83.0
Sea-kale	2.8	2.4	. … .	(?) 3.0	93.3
Turnips	7.2	1.1	. … .	0.6	91.0
Cabbage	5.8	2.0	0.5	0.7	91.0
Garden beet	13.5	.4	. … .	(?) 1.0	82.2
Tomato	6.0	1.4	. … .	(?) .8	89.8
Sweet potato	26.25	1.50	0.30	2.60	67.50
Water-cress	3.2	1.7	. … .	(?) .7	93.1
Arrowroot	82.0	. … .	. … .	. … .	18.0
Dry southern wheat	67.112	22.75