Publisher's Synopsis
Excerpt from Food Values: Practical Tables for Use in Private Practice and Public Institutions
The recipes in the case of made dishes, like puddings, sauces, etc. Have been taken from many sources, but chie y from Sachse: How to Cook for the Sick and Convalescent.
In a given group of foods as roast meats and soups, the quantity served has been somewhat arbitrarily made the same, as in this way the relative values are best indicated.
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