S66
��THE SCIENTIFIC MONTHLY
��Oantaloupe (with rind, 16.4 os.) withoat rind
��Corn or wheat porridge (uncooked, ( os.), sboat.
Creftm, 25 per cent, fat
Sagar
��Toast, 3 slicee (thin ; bread nntoasted, 1.48 oa.) Botter, Ipat
��Egg, poached, 1
Batter, 1 teaspoonfnl, about.
��Cofiee, I pint ,
Cream, 2o per cent fat, 1} tablespoonfula, about. Sugar, 8 level teaapoonf uls or 2 email lumps
��Total breakfast
��Walahtia
��■«
��6.6
4.44 1.48 0.50
��6.87
1.10 0.50
��1.6
1.57 0.25
��1.82
6.85 1.00 0.50
��7.85 24.24
��ProtelD, OnuBs
��1.4
1.54 1.08
��2.62
3.90 0.14
��4.04
5.90 0.07
��5.97
��0.76
��0.76 14.79
��GaI«riMi
��93
51
100
57
��208
109 109
��218
65 54
��119
��70 66
��126 764
��BtMAMTABf n
��Sliced peaches.
Cream, 25 per cent hi Sugar
��Wheat grits of some kind, ready-to-senre..
Chream, 25 per cent hi
Sugar
��MufiKns, 2
Butter, 1} pats.
��5.00 2.00 1.00
��8.00
1.50 2.50 0.50
��4.5
8.0 0.75
��0.98 1.52
��2.50
4.81 1.90
��6.71
8.25 0.21
��57 140 113
��310
156
176
57
��388
276 163
��Scrambled egg :
Srm, H per serving ilk, 1} tablespoontuls, about. Butter, 1 teaspoonful
��(Cooked weight 3.56 oz. )
��Coffee as above Total breakfast
��3.75
��2.36 1.25 0.25
��3.86
7.86 27.96
��8.46
��8.85 1.16 0.07
��10.08
0.76 28.61
��438
��98 24 54
��176
126 1,438
��2 These calorie values have been obtained by the use of Atwater or Sherman factors, chosen to allow for average losses of food not digested. These factors are, 4 calories per gram for proteins and carbohydrates, 9 for fats.
�� �
