MSU Libraries >> DMC >> Digital Collections >> Feeding America >> Book Content

Title: Mrs. Rorer's New Cook Book.
Author: Rorer, Sarah Tyson Heston.
Publisher: Philadelphia: Arnold and Company.

---

> CHEMISTRY OF FOOD

Of all the changes brought about during the Nineteenth Century, few have had a greater influence for good than the progress made in scientific cookery. A proper understanding of the conditions under which we live is of vital importance and assistance to the housewife and mother. Domestic science, including chemistry of food, is now taught in nearly all the public schools of our large cities. The young child is able to tell not only the chemistry of common foods, but the effect of heat upon them. These girls when they reach womanhood will be able to select and cook foods necessary to sustain and build the body-?they will know the elements of food, the general plan of body building.

Let us compare the living machine, the human body, to the railroad engine or locomotive. For both it is necessary to begin by selecting materials for the general structure. When these materials have been worked and fitted together, fuel must be constantly supplied and an abundance of air to make it burn; and in the third place water is required. As a result of this combination, motion, heat and waste are produced.

Pure air is of vast importance in body building. The oxygen uniting with the combustible part of the materials produces energy. The approximate principles of the body are resolved into about sixteen elements, each of which must be constantly sustained and nourished. A "perfect" or "complete" food contains all the elements necessary for the building of body. There are in the body five gases: Oxygen, hydrogen, nitrogen, chlorine and fluorine. The four solids are carbon, sulphur, phosphorus and silica. Seven minerals: Cal-cium, sodium, potassium, magnesium, manganesium and a trace of iron and copper. Oxygen, hydrogen and carbon are found in nearly all the tissues and fluids of the body. Seventy-five per


View page [10]
cent of the adult human body is water; the proportion is greater in infants and less in the aged. It is one of the essentials in carrying on the vital processes. It dissolves substances necessary for the nutrition of the body, and carries from it the waste products. It is the medium in which chemical reaction takes place, and which carries the nutrient materials from one place to another. A considerable increase of water in the body, however, is looked upon as unfortunate, while a deficiency, if prolonged, causes a retention and accumulation of waste in the body, resulting in imperfect nutrition, and is one of the chief causes of constipation.

Potassium chloride is found in the cells of tissues and in the muscle juices and nerve tissues. Green plants contain more potassium than sodium salts. This is also true of the potato; hence, succulent green vegetables supply to the system one of the necessary elements. We are told that green vegetables have no food value, and, according to the common acceptance of the meaning of these words, we can readily understand that they lack tissue-building elements; but they contain salts, which play a very important part in body building. Magnesium is found with lime in the tissues. No one has ever discovered its particular use, but there it is, a constant ingredient in the muscles and brain. To have a perfect diet, one must select from all the food products, not live on a too concentrated or restricted diet.

Nutrition may be said to take place under five conditions: Digestion, absorption, assimilation, destructive metabolism and elimination or excretion. The first begins in the mouth and continues throughout the alimentary canal; it is the process by which food is converted into assimilable compounds. All foods are not immediately assimilated or used; some are stored for future use. For instance, starch is digested and stored in the liver as glycogen. The carbo­hydrates are burned for heat and energy, and the excess stored as fat in the connective tissues. Destructive metabolism is a process that is continually going on in the tissues; a sort of tearing out of the dead cells during the activity of building the new. For example, the waste products cast out of the lungs are products


View page [11]
of destructive metabolism. They are no longer required by the system, are, in fact, in the way, and must be thrown aside for new materials.

The relations between food, exercise and habits of the individual must be in proper proportion to the food ingested. The works of the body are of two kinds, muscular and nervous, and the internal as well as the external work is done by the stored energy produced by the burning or oxidization of the foods. Persons frequently forget that every time the heart beats, blood is consumed to produce the muscular action. In the energy of living, we use blood produced from the food we eat.

Alimentary principles may be divided into three classes: The albuminoids, nitrogenous foods or proteids; three words meaning the same, and comprising lean meats, fish, mollusks ( oysters and clams ), the crustaceae ( lobsters, crabs, shrimps), cheese, casein in milk, legumin found in the leguminous seeds, as old peas, beans and lentils, nitrogenous matter in nuts and the gluten of grains. The second division, non-nitrogenous or carbonaceous foods, consists of fats and the carbo-hydrates, the sugars, starches and mucilage, inulin and pectose, found in sea weeds and certain vegetables. The third group consists of inorganic foods, water and mineral salts.

Eggs and milk are typical or perfect foods; that is, they contain within themselves all the elements necessary for the development of the young of their especial kind. The egg is a perfect food for the development of the chick, and milk for the young mammal; neither of these are, however, perfect foods for the human adult. When added to our daily bills of fare they are placed in the nitrogenous or albuminous group, and served with such foods as white bread and butter. Cows ' milk, a typical food for the calf, is by no means a typical food for the human being. Nor would human milk supply the requirements of the calf. The calf gets its growth in from four to five years; from infancy to manhood is three times that long. One can see at a glance that such food would quite upset the delicate digestive apparatus of an infant. When we go contrary to the laws of nature, sickness and suffering are the results. Cows '


View page [12]
milk does not agree with the average infant; it was never meant to agree and has no right to agree. In vegetable foods the carbo-hydrates predominate and must therefore be mixed with nitrogenous substances, in order to form a perfect diet. Many vegetables are rich in nitrogen, others in starch. In arranging our daily bills of fare these must be blended.

A perfect diet consists of common food materials blended to suit the age, sex, occupation and climate in which the individual lives. They must not only be well proportioned, but well selected and taken in proper quantities, or they are worse than waste, as their presence clogs the delicate digestive organs, throwing them out of order. There is more danger from over-eating than from under-eating. When persons reach middle life or a little beyond there is less vigor, hence, less necessity for a large quantity of food. People who disobey this rule either accumulate fat and become unwieldy, or wear out the secretory organs, and have such diseases as gout, rheumatism, Bright's disease, and many kindred complaints. Rich and highly-seasoned dishes please the palate and induce the thoughtless to take greater quantities of food than can be assimilated; too much meat, too many starchy foods and sweets with too few green vegetables and fruits produce torpid or over-worked livers. Men as a class eat too much meat, and are prone to kidney and liver troubles; women eat too much starch mixed with sugar and cooked butter, as in cakes, preserves and puddings, and are prone to corpulency and constipation.

The total amount of food required each twenty-four hours varies, of course, with the occupation and condition of the individual. The average adult in exercise requires as a day's ration about six pounds; of this amount about three and a half pounds will be water, much of which is found in the common foods and taken in beverages. Of the remaining part, one-fourth will be nitrogenous matter; three-fourths carbonaceous, with about two hundred grains of mineral matter. This is not the amount consumed by the average American, but the amount he should consume.

Animal foods, being richer in albuminoids or nitrogenous


View page [13]
constituents, must be taken in small quantities. By mixing a small amount of lean beef with bread or potato we get a food palatable, attractive and containing the necessary requirements. A mixture of beans and potatoes will contain rather more of the tissue-building elements. It would require two pounds of ordinary bread to supply the nitrogen in twelve ounces of meat. Three meals a day might be arranged from a table of ingredients containing the proper proportions of all the elements:

Bread. ......................................... 12 oz.

Butter. ......................................... 3 "

Milk. ........................................... 4 "

Potato. ......................................... 6 "

Rice. ........................................... 4 "

Cabbage. ........................................ 6 "

Cheese.......................................... 4 "

Sugar. .......................................... 1 "

Water alone, including that in tea and coffee.. 55 "

A second illustration will give another example of the same idea:

Beef, weighed raw.............................. 12 oz.

Whole wheat bread. ............................. 23 "

Butter. ......................................... 3 "

Potato. ........................................ 10 "

Water. ......................................... 55 "

Each one of these articles may be replaced by another of the same class. For instance, old beans are nitrogenous or muscle-making foods and may be substituted for beef; cheese, the casein of milk, may be substituted for either beef or beans; rice, macaroni, white bread, boiled chestnuts, white or sweet potato es, are each interchangeable one with the other, at different meals. Olive oil, cream, oleaginous nuts and butter are also interchangeable. When green or succulent vegetables or fruits are used, less water is required. It is wise to serve fruits with cereals or breads, vegetables with meats, cream with starchy puddings, olive oil with green vegetables. Digestion is more easily performed with correct combinations.

View page [14]

Starch does not occur in animal foods, but nitrogen is found abundantly in many vegetables. Nitrogenous foods are, as a rule, more easily digested uncooked. All starchy foods must be well and thoroughly cooked.

In old peas, beans and lentils the starch is so incorporated with legumin, the nitrogenous principle, that the cooking must be long and slowly done in order to soften the envelope or wall of the starch granules, otherwise fermentation or flatulency will result.

The first object of cooking is to assist digestion. Careful, simple cooking only can do this; for instance, baked or boiled potatoes are easily digested; when fried the starch granules are covered with a coating of fat which prevents digestive secretions from acting on them; frying renders them difficult of digestion. A large quantity of fried foods may be eaten without nourishing the body; and of one thing we are quite sure, they always tax the digestive organs. Many foods are chemically changed in the process of digestion. Starch is not found in the blood as starch, but is changed by enzymes (unorganized ferments) in the digestive secretions, into sugar. The ptyalin of the saliva, the pepsin and rennin of the stomach, the trypsin, amylopsin, and steapsin of the intestinal secretions are enzymes.

The enzyme ptyalin in the saliva (an alkaline medium) acts upon the starch precisely the same as diastase, which is found in the common malt extracts. If our foods are well cooked and thoroughly masticated we assist in the digestion of the starches and save the cost of "aids to digestion." Digestion is natural; indigestion, the artificial digestion, unnatural.

The secretions of the stomach are slightly acid and have no effect upon starches. The starches are separated in the stomach from other substances and passed on into the second stomach, the duodenum, the upper part of the small intestine, where again, in the presence of alkaline secretions, they meet the enzyme amylopsin, which continues and completes the digestion begun in the mouth.

The nitrogenous foods are torn apart by mastication; they enter the stomach (an acid medium), and in the presence of


View page [15]
the enzyme pepsin are partly or wholly digested, as the conditions may be; if the digestion is not finished, they pass into the duodenum where in the presence of an alkaline medium, digestion is continued by the enzyme trypsin. The oils are emulsionized in the small intestine in an alkaline medium, by enzyme steapsin and the bile.

Defective teeth and hasty mastication are frequently the primary causes of indigestion. Soft foods are to be especially condemned; mushes, for instance, should be masticated, other-wise they pass into the small intestine in an unprepared condition. Starches are burned in the body to produce heat and energy; they also produce fat. If taken in excess of that needed for immediate use, are stored as fat in the connective tissue. Fats and oils are burned in the body to produce heat and energy. Too much starch and sugar increase the weight of the body and crowd the liver. The albuminoids build the muscular lean flesh and tissues. Mineral matter aids in the formation of the teeth and bones. The cereals are rich in these salts, hence, are admirable foods for the young, not infants, but for children sufficiently old to have teeth for mastication, and for nursing mothers.

DIET TABLE

This table shows the quantity of nitrogenous and carbona-ceous elements in one hundred parts of some of our common foods and will assist in arranging a well balanced dietary.

	Nitrogen.	Carbon.
Lean beef. ....................................	3.00	11.00
Common roasted beef. ..........................	3.528	17.76
Calf 's liver. .................................	3.093	15.68
Calf 's heart. .................................	2.031	16.00
White fish. ...................................	2.41	9.00
Salmon. .......................................	2.09	16.00
Eels. .........................................	2.00	30.05
Eggs.. ........................................	1.90	l3.50
Milk ( cow's )..................................	.66	8.00
View page [16]
	Nitrogen.	Carbon.
Oysters. ......................................	2.13	7.18
Lobster. ......................................	2.93	10.96
Cheese (ripe old).............................	4.126	41.04
Cheese (Cream)................................	2.920	71.10
Cheese (Neufchatel)...........................	1.27	50.71
Beans (fresh full-grown Limas)................	4.50	42.00
Beans (old dried).............................	4.15	48.50
Peas (dried)..................................	3.66	44.00
Peas (split)..................................	3.91	46.00
Lentils. ......................................	3.87	43.00
Hard wheat. ...................................	3.00	41.00
Soft wheat. ...................................	1.8l	39.00
Flour, white.. ................................	1.64	38.50
Oatmeal. ......................................	1.95	44.00
Rye flour. ....................................	1.75	41.00
Rice. .........................................	1.80	41.00
Potatoes......................................	.33	11.00
Barley. .......................................	1.90	40.00
Indian corn. ..................................	1.70	44.00
Bread (common home-made)......................	1.20	30.00
Carrots. ......................................	.31	5.50
Fish (dried)..................................	.92	34.00
Nuts (English walnuts)........................	1.40	20.65
Almonds. ......................................	2.67	40.00
Butter. .......................................	.64	83.00
Olive oil. ...............................	Traces only.	98.00

View page [17]

> KITCHEN CALENDAR

The inexperienced housewife finds more or less difficulty in determining the exact time required for cooking the various vegetables and meats so that they may all be done for the same meal at the same time. Thermometers for ovens have not, until recently, been in general use. Now one can have the so-called "thermometer," really an indicator, put into the oven door of any modern range, either gas, coal or wood, and at a very small cost; thus relieving the cook from the necessity of standing and watching and making unsatisfactory attempts to ascertain the true heat of the oven. One cannot always tell what is meant by a moderate, moderately cool or quick oven, unless one has had long experience, and even then there is a lack of exactness and an unusual amount of worry. In this calendar, we refer only to Fahrenheit.

A potato will bake in three-quarters of an hour at a temperature of 300° Fahr.; it will harden on the outside and almost burn at a temperature of 400° in twenty minutes, and if the oven is only 220° it will take one hour and a quarter to a half.

In boiling meats always use boiling water and after the first five minutes of rapid boiling reduce the temperature to 180°, and cook twenty minutes to each pound. The meat must always be covered with water.

In making stews where the meat is cut into small pieces, it is better to heat it at first in a little fat, then make the sauce and allow the meat to cook for two hours at a temperature of 180°.

An eight pound turkey with stuffing should go into an oven at 400° for a half hour to seal the outside, and then bake at 280° for two hours longer. Without stuffing, the oven must be 400° for a half hour and then dropped to 280° for an hour and a half.

A four pound chicken with stuffing will bake at 400° for a


View page [18]
half hour; and then one and a half hours at 280°; the same sized chicken not stuffed, a half hour at 400°, then one hour at 280°.

A tame duck stuffed with potatoes placed in an oven at 360° requires one hour to brown and one hour at 230 to finish.

A goose must be cooked according to its age, and it is very difficult to select a young goose unless one is experienced. See directions for selecting geese. If they are stuffed with potatoes, cook in an oven at 400° for thirty minutes; then for two hours at 230°, basting frequently.

> SCHEDULE FOR FISH AND GAME

Fish take on their weight in length rather than bulk, which gives a specific time independent of weight. Brown quickly for a half hour, then cook at 300° for a second half hour. Planked fish under the gas or before a wood fire will require thirty minutes, and in a coal, wood or oil oven forty-five minutes.

Oysters are done when the gills are thoroughly curled.

Game such as woodcock, snipe and pheasants, must be roasted or baked continuously for thirty minutes at 400°.

Partridge, split down the back, thirty minutes at 400°.

Prairie chicken forty-five minutes at 400°.

A haunch of venison will cook in a quick oven at 400° about thirty minutes, then bake slowly for two hours at 300°, basting frequently.

To test run a skewer in the fleshy part and if the blood follows upon drawing the skewer out and the meat at the same time is tender and rare, it is done.

All red meats should be served rare; all white meats well done.

All meats should be easily done before being seasoned with salt, as the salt draws out the juices and toughens the fibre, making even good meat dry and unpalatable.

> GENERAL BAKING IN COAL OR WOOD STOVE

All meats must go into a very hot oven (400°). After they have been thoroughly seared on the outside cool down the oven


View page [19]
to 260°, when the fat will begin to melt. Baste with this fat every fifteen minutes. Do not use water.

Bread in small French loaves will be baked continuously at 360° for 30 minutes; square loaves at 300° for ten minutes and for fifty minutes at 260°.

Pastry, such as patties and tarts, for twenty minutes at 360°.

Muffins, gems, sally lunns and other light breads twenty minutes at 360°.

Corn bread in shallow pans forty-five minutes at 360°.

Pies with upper crust thirty minutes at 360°; with under crust thirty minutes at 340°.

Apples, cored, in a slow oven at 260°, so that they may become soft without hardening the skin.

Cakes without butter require a hot oven 300° to 360°.

Four-egg sponge cake, twenty minutes; six-egg sponge cake thirty minutes; ten-egg sponge cake, forty-five minutes.

Angel food and sunshine cake, baked in pans made for the purpose, require a cool oven, 230°, which is gradually increased during the first half hour to 260°, baking in all three-quarters of an hour. If the cake is not brown at the end of this time increase the heat for just a moment until it assumes the proper color.

Cakes containing butter, such as pound cake, cup cake and fruit cake, must be baked in a very slow oven.

Fruit cake may be steamed for three hours and finished in an oven at a temperature of 240°, or it may be put into an oven at 220° for three hours and finished at 260° for one hour.

For gas baking allow twenty degrees less than the above.

View page [20]

The time required for cooking green vegetables:

Green peas, young and fresh.......................... 15 minutes

Green peas, old and not fresh........................ 30 "

String beans......................................... 45 "

Beans, shelled (green)............................... 45 "

Lima beans, young, fresh............................. 30 "

Lima beans, dried (soaked)........................... 45 "

Cabbage, whole head, simmer.......................... 2 hours

Cabbage, half head................................... 1 hour

Cabbage, quarter head................................ 30 minutes

Cabbage, chopped..................................... 20 minutes

Cauliflower and Broccoli............................. 30 "

Cucumbers, cut into quarters......................... 30 "

Squash, pared and cut into blocks.................... 20 "

Pumpkin, in squares for pies......................... 30 "

Tomatoes, peeled and stewed.......................... 30 "

Tomatoes, baked, whole, slow oven.................... 1 hour

Tomatoes, stuffed and baked.......................... 1 "

Green peppers, stuffed............................... 1 "

Green peppers, stewed................................ 30 minutes

Onions, new.......................................... 45 "

Spanish onions, whole................................ 2 hours

Spanish onions, cut into slices...................... 1 hour

Okra................................................. 1 "

Celery, stewed....................................... 30 minutes

Spinach.............................................. 10 "

Brussels sprouts, fresh.............................. 30 "

Kale................................................. 45 "

Bananas, baked (240°)............................ 30 "

Apples, sweet, baked (slow).......................... 30 "

Apples, sour, baked (slow)........................... 20 "

All underground vegetables are as a rule rich in woody fibre; use boiling, unsalted water to start, adding salt when they are partly cooked.

Rule for cooking dry and underground vegetables.

Potatoes, to boil until they can be easily pierced to the center with a fork................................... 30 minutes

Potatoes, to bake, slowly............................ 45 "

Potatoes, cut into dice to cream..................... 10 "

Rice, Carolina....................................... 30 "

View page [21]

Rice, Patna.......................................... 20 minutes

Beans, soup, dried, soaked over night, slowly........ 2 hours

Beans, if for baking, until skin cracks.............. 30 minutes

Peas, dried, soaked over night....................... 2 hours

Lentils, dried, soaked over night.................... 1 hour

Sweet potatoes, medium size, to boil................. 40 minutes

Sweet potatoes, medium size, to bake............ 45 to 50 "

Turnips, white, cut into blocks, to stew............. 20 "

Turnips, yellow, cut into blocks, to stew............ 30 "

Carrots, cut into dice, to stew...................... 1 hour

Parsnips, cut into halves............................ 1 "

Beets, new........................................... 45 minutes

Beets, old........................................... 4 hours

Salsify, boiled...................................... 45 minutes

Globe artichokes..................................... 45 "

Jerusalem artichokes, sliced......................... 30 "

Jerusalem artichokes, whole.......................... 45 "

Asparagus............................................ 45 "

Polk shorts.......................................... 45 "

Green sweet corn, after it begins to boil............ 5 "

> TO MEASURE

A half pint measuring cup, tin or glass, can be purchased at any house-furnishing store for ten cents, and is the standard measure for all recipes.

These measures are level.

A "cup" = 1/2 pint

1 gill (1/4 pint) = 1/2 cup

1 pint of brown sugar = 13 ounces

2 cups (or 1 pint) of granulated sugar = 1 pound

2 1/4 cups of powdered sugar = 1 "

4 cups of sifted flour = 1 "

1 pint of water = 1 "

1 pint of solid fat = 1 "

1 pint of solid chopped cooked meat = 1 "

1 pint of wheat = 1 " 1 ounce

1 pint of Indian meal = 1 "

10 eggs, medium sized, = 1 "

A common tumbler holds about 1/2 pint

A common-sized wineglass, 4 tablespoonfuls = 1/2 gill

A dash of pepper = 1/2 saltspoonful

View page [22]

> ROUNDING MEASURES

To save confusion in weights and to be uniform with English and French methods, measure all tablespoonfuls and teaspoonfuls rounding, as much above the spoon as the bowl below. In all these recipes a tablespoonful or teaspoonful means a rounding measure, unless otherwise stated.

1 rounding tablespoonful of flour = 1/2 ounce

1 rounding tablespoonful of sugar = 1 "

1 rounding tablespoonful of butter = 1 "

1 tablespoonful of ordinary liquids = 1/2 "

1 saltspoonful = 1/4 teaspoonful

1 teaspoonful = 1/4 tablespoonful

2 teaspoonfuls = 1 dessertspoonful

4 teaspoonfuls = 1 tablespoonful

1 dessertspoonful = 1 /2 "

2 dessertspoonfuls = 1 "

45 drops of water = 1 teaspoonful

1 teaspoonful = 1 fluid dram

16 oz. avoirdupois, or commercial weight = 1 pound

A hundredweight = 112 pounds

31 1/2 gallons, liquid measure = 1 barrel

2 barrels = 1 hogshead

1 barrel of potatoes about 150 pounds

1 barrel of flour = 196 pounds

1 barrel of sugar about 350 pounds

> THERMOMETER SCALES

Fahrenheit?Freezing point = 32° of the scale

" Boiling point = 212° " "

Centigrade?Freezing point = 0° " "

" Boiling point = 100° " "

A degree of Centigrade is greater than a degree of Fahrenheit as nine is greater than five.

To reduce Fahrenheit to Centigrade subtract 32 from the given number in Fahrenheit, muliply the result by 5 and divide this by 9. To change Centigrade to Fahrenheit multiply the degrees of Centigrade by 9, divide the result by 5, then add 32. Boiling point of water at sea level, Fahrenheit, 212°; Centigrade 100°.

View page [23]

> DIGESTIBILITY OF FOODS

ARTICLES OF DIET.	HOW COOKED.	TIME OF CHYMIFICATION. H.M.
Pigs'Feet (soused).............	Boiled	1 00
Sweetbreads....................	Stewed or Broiled	1 00
Tripe..........................	Boiled	1 00
Rice...........................	Boiled?plain	1 00
Eggs...........................	Raw	2 00
Eggs (whipped).................	Raw	1 30
Eggs...........................	Soft Boiled	1 30
Rice...........................	Boiled with milk	1 30
Salmon Trout...................	Boiled	1 30
Venison Steak..................	Broiled	1 30
Brains.........................	Boiled	1 45
Ox Liver.......................	Broiled	2 00
Cod fish (cured dry)...........	Boiled	2 15
Eggs...........................	Roasted	2 15
Turkey.........................	Boiled	2 25
Gelatin........................	Boiled	2 30
Goose..........................	Roasted	2 30
Pig (sucking)..................	Roasted	2 30
Lamb...........................	Broiled	2 30
Cabbage........................	Raw	2 30
Chicken........................	Fricasseed	2 45
Beef...........................	Boiled	2 45
Beef...........................	Roasted	3 00
Bacon..........................	Broiled	3 00
Mutton.........................	Boiled	3 00
Corn Bread.....................	Baked	3 15
Mutton.........................	Roasted	3 15
Sausage........................	Broiled	3 20
Oysters........................	Stewed	3 20
Irish Potatoes.................	Boiled	3 30
Cheese.........................	Raw	3 30
Turnips........................	Boiled	3 30
Eggs...........................	Hard Boiled	3 30
Eggs...........................	Fried	3 30
Beets..........................	Boiled	3 45
Fowls..........................	Boiled	3 45
Salmon (salted)................	Broiled	4 00
Beef...........................	Fried	4 00
Fowls .........................	Roasted	4 00
Ducks..........................	Roasted	4 00
Veal...........................	Boiled	4 00
Vartilage......................	Boiled	4 15
Ceal...........................	Roasted	4 30
Cabbage........................	Boiled	4 30
Pork...........................	Roasted	5 15
Tendon.........................	Boiled	5 30

View page [24]

> NAMES OF FRUITS AND VEGETABLES IN VARIOUS LANGUAGES

ENGLISH	FRENCH	GERMAN	SPANISH
Almond	Amandier	Mandel	Almendra
Apple	Pomme	Apfel	Manzana
Apricot	Abricote	Aprikose	Albarieoque
Artichoke	Artichaut	Artischöke	Cinauco
Asparagus	Asperge	Spaigel	Esparrago
Banana	Banane	Pisang	(Guineo)
Bean, Broad	Fève de Marais	Grosse Bohne, Garten Bohne	Haba
Bean, Kidney	Haricot	Türkische Bohne	Judias and Fasoles
Beet	Betterave	Rothe Rübe	Betarraga
Berberry	épine vinette	Berberitzen	Berberis
Black Currant	Cassis and Groseille noir	Schwarze Johan-nisbeere	Grosella negro
Borecole	Chou vert, or Non pommé	Grüner Kohl	Col
Broccoli	Broccoli and Chou brocoli	Italienischer Kohl	Broculi
Brussels Sprouts	Chou de Bruxelles or à jets	Sprossen Kohl
Cabbage	Chou pommé or Cabus	Kopfkohl	Berza
Cardoon	Cardon	Kardon	Cardo
Carrot	Carotte	Möhre or Gelbe Rübe	Chirivia
Cauliflower	Chou-fleur	Blumen Kohl	Berza florida
Celery	Céleri	Sellerie	Appio hortense
Cherry	Cerise	Kirsche	Cerezo
Chicory or Succory	Chicorée Sauvage	Gemeine Cichorie	Achieoria
Cress, Garden	Cresson	Gemeine Garten Kresse	Mastuerzo
Cress, Water	Cresson de Fontaine	Brunnen Kresse	Berro
Cress, Winter	Cresson de Terre	Winter Kresse	Hierba de Santa Barbbara
Cucumber	Concombre	Gurke	Pepino or Cohombro
Eggplant	Melongène Aubergine	Tollapfel and Eierpflanze	Berengena
Endive	Chicorée des Jardins, Endive	Endivie	Endivia
Fig