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Other candies, reckon sugar, nuts, etc.
Cookies, plain, diam. 3 in. 2 100 C.
1 cookie 50 C.
If raisins or nuts in them, count extra.
Doughnut scant 2/3 100 C.
1 average size 160 C.
Ginger-snap 5 100 C.
1 gingersnap 20 C.
Honey h. tbsp. 1 100 C.
Thick syrups approximately the same.
Ladyfingers scant 1 oz. 100 C.
1 ladyfinger 35-50 C.
Macaroons 2 100 C.
1 macaroon 50 C.
Pie with top crust, about 1/4
ordinary slice, or 1-1/4 in. 100 C.
A.h., 1/6 pie 350 C.
Pie without top crust, 2 in. 100 C.
Custard, lemon, squash, etc.
A.h., 1/6 pie. 250-300 C.
Puddings, average cup 1/4 100 C.
A.h. 200-350 C.
Depends upon richness.
Ice Cream h. tbsp. 1 100 C.
A.h. 200-350 C.
Depends upon richness.
Cakes 1 oz. 100 C.
A.h. 200-350 C.
Depends upon size, icing, fruit, nuts, etc.;
compute approximately.
Sugar cubes 3 100 C.
Granulated h. tsp. 2 100 C.
Saccharine, a coal tar product 300 to 500 times sweeter than sugar, but
of no food value. Not advisable to use habitually. Better learn to like
things unsweetened--it can be done.
CONDIMENTS AND SAUCES
Mayonnaise m. tbsp. 1 100 C.
A.h. 200 C.
Olive oil and other oils. dsp. 1 100 C.
Olives, green or ripe 6-8 100 C.
1 olive 10-15 C.
Tomato Catsup 6 oz. 100 C.
1 tbsp. 10 C.
Thick Gravies tbsp. 3 100 C.
NUTS
Almonds, large 10 100 C.
1 almond 10 C.
Brazil, large 2-1/2 100 C.
1 Brazil nut 45 C.
Chestnuts, small 20 100 C.
1 chestnut 5 C.
Peanuts, large double 10 100 C.
1 bag 250-300 C.
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