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The 1918 Fanny Farmer Cookbook
7
0.6
1
.2
1
1
2.1
1.8
Graham
flour
1
3.7
2
.2
7
0.3
2
.0
Pearl
barley
9
.3
1
0
0
.0
7
7.6
1
.3
.8
.4
1
1
1
0.8
2.7
2.4
Rye meal
7
.1
.9
7
8.5
0
Rice
7
.8
.4
7
9.4
0
Buckwheat
flour
6
.1
1
.0
7
7.2
1
.4
.0
1
1
4.3
0.8
Macaroni
11.7
1
.6
7
2.9
3
Department of Agriculture,
Washington, D.C.
2
Macaroni, spaghetti, and vermicelli are made from wheaten flour, rich in gluten, moistened
a stiff dough with water, and forced through small apertures in an iron plate by means of a
to
screw
Chapter VI − CEREALS
103
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