The food inspector's encyclopaedia / by A. Horace Walker.

  • Walker, A. Horace (Albert Horace), 1876-
Date:
1912
Catalogue details

Licence: In copyright

Credit: The food inspector's encyclopaedia / by A. Horace Walker. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

    115/324 (page 105)
    Average Composition of Eggs and Egg Products, by Langworthy—Percentages. Refuse. Water. Protein. Fat. Carbo- hydrates. Ash. Hen : \'^T]nf\^e^ t^crcf QC nnT*— VV llUic '^ ^Ui chased Edible portion White Yolk II'2 65-5 73-7 86-2 49-5 11- 9 13-4 12- 3 15-7 9-3 IO-5 0'2 33-3 — 0'9 I'O 0-6 !•! Duck : WThnle effff as Dur- chased Edible portion White Yolk 6o-8 70-5 87-0 45-8 I2'I 13-3 II'I i6-8 12-5 14-5 0-03 36-2 — 0- 8 1- O 0- 8 1- 2 Goose : Wliole egg as pur- chased Edible portion White Yolk 14-2 59-7 69-5 86-3 44-1 12*9 13-8 II-6 17-3 I2'3 14-4 0'02 36-2 — 0- 9 1- O 0- 8 1- 3 Turkey : Whole egg as pur- chased Edible portion White Yolk 13-8 63-5 73-7 86'7 48-3 I2'2 13-4 T T • C 17-4 9.7 II'2 32-9 — 0-8 0- 9 rt-H 1- 2 Guinea-fowl : Whole egg as pur- chased Edible portion i6'9 6o'5 72-8 II-9 13-5 9-9 I2-0 — 0-8 0-9 Plover : Whole egg as pur- chased Edible portion 9-6 67-3 74-4 9.7 10-7 I0'6 II-7 0-9 I'O Evaporated hen's egg : Whole egg .. White Yolk Egg substitute 6-4 II-7 5-9 II-4 46-9 73-2 33-3 73-9 36-0 0-3 51-6 0-3 7- 1 8- 6 5-7 5-3 • 1 3-6 6-2 3-5 9-1