Rice With Cheese And Tomatoes

Material

Measure

Weight Grams

Protein Grams

Fat

Grams

Carbohydrate Grams

Total Calories

$ Cost

Calcium

(Calc. as CaO)

Grams

Phosphorus

(Calc. as P2O5)

Grams

Iron Grams

Raw rice .

1/2 c.

100

7.9

.29

78.6

350

.0218

.01

.19

.001

Tomatoes

1 c.

230

2.77

.46

9.24

50

.0231

.043

.125

.0008

Butter . .

1 tbsp.

14

.14

11.9

108

.0109

.003

.004

Cheese

2 OZ.

56.7

16.3

22.3

250

.0310

.623

.82

.0007

Salt . . .

1 tsp.

Total

2 1/2 c.

524.1

27.11

34.95

87.84

758

.0868

.679

1.139

.0025

100-Calorie Portionl .

1/3 c.

68.1

3.58

4.53

11.59

100

.0112

.089

.15

.0003

References Cheese

Buchanan. Household Bacteriology. Conn. Bacteria in Milk and its Products.

Doane. The Digestibility of Cheese. United States Department of Agriculture, Bureau of Animal Industry, Circular 166

(1911l).

Doane and Lawson. Varieties of Cheese: Descriptions and

Analysis. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 105. Gironci, M. Italian Recipes, translated and arranged by. Langworthy and Hunt. Cheese and its Economical Uses in the

Diet. United States Department of Agriculture, Farmers'

Bulletin 487 (1912). Larson and White. Dairy Technology. Marshall. Microbiology. Sherman. Food Products.

1 Also called Standard Portion (S. P.).

Stoltz. Some Dairy By-products: Fermented Milk, Pimento Cheese. Ohio State University, Agricultural College, Farmers' Reading Course (1913).

Van Slyke and Publow. The Science and Practice of Cheese Making.

Wiley. Foods and their Adulterations.

Wing. Milk and its Products.