Percentage Composition of Ordinary Foods

This material is held atEdinburgh University Library Heritage Collections

  • Reference
    • GB 237 Coll-1434/271
  • Dates of Creation
    • 1870s-1930s
  • Language of Material
    • English
  • Physical Description
    • 81mm by 81mm 1 slide
      81mm by 81mm

Scope and Content

Table of percentages of the composition of ordinary foods i.e. water, fat, fibre, etc. in beans, peas, potatoes, carrots, etc. in the early 20th century.

Archivist's Note

Catalogued by Kristy Davis as part of Towards Dolly Project, 2012-2013