.48| 9 |84 | 7
*Hickory nuts | | 13 | .47| 9 |85 | 6
*Peanuts, edible portion, | | | | | |
average |Thirteen double | 18 | .62| 20 |63 | 17
*Pecans, polished, edible | | | | | |
portion |About eight | 13 | .46| 6 |87 | 7
*Pine nuts (pignolias), | | | | | |
edible portion |About eighty | 16 | .56| 22 |74 | 4
*Walnuts, California, | | | | | |
edible portion |About six | 14 | .48 | 10 |83 | 7
-----------------------------------------------------------------------------
MISCELLANEOUS
-----------------------------+----------------+-----+-----+-----+----+-------
*Eggs, hen's, boiled |One large egg | 59 | 2.1 | 32 |68 | 00
*Eggs, hen's whites | |181 | 6.4 |100 | 0 | 00
*Eggs, hen's, yolks |Two yolks | 27 | .94| 17 |83 | 00
*Omelet | | 94 | 3.3 | 34 |60 | 6
*Soup, beef, as purchased, | | | | | |
average | |380 |13. | 69 |14 | 17
*Soup, bean, as purchased, | | | | | |
average |Very large plate|150 | 5.4 | 20 |20 | 60
*Soup, cream of celery, as | | | | | |
purch., average |Two plates |180 | 6.3 | 16 |47 | 37
*Consomme, as purchased | |830 |29. | 85 |00 | 15
*Clam chowder, as purchased |Two plates |230 | 8.25| 17 |18 | 65
-----------------------------+----------------+-----+-----+-----+----+-------

[A] Abstracted from A Graphic Method of Practical Dietetics, Irving
Fisher, Journal of A. M. A., Vol. xlviii, pp. 1316-1324.

[*] Chemical Composition of American Food Materials. Atwater and Bryant.
U. S. Department of Agriculture Bulletin, No. 28.

[+] Experiments on Losses in Cooking Meats. (1900103, Grindley, U. S.
Department of Agriculture Bulletin, No. 141.)

[++] Laboratory number of specimen, as per Experiments on Losses in
Cooking Meat.

[Sidenote: Cost of Ready to Serve Foods]

The following table, adapted from one compiled by Gephart and Lusk
(