FATS, OILS, AND CREAMS
FATS AND OILS
-------------------------------------------------
Butter or Stick Margarine
1 teaspoon or 1 pat
35
1
tablespoon
100
Margarine, soft, 1 teaspoon
Regular
35
Diet
15
Table Spread, 1 teaspoon
25
Oil, 1 tablespoon
120
Salad Dressings, commercial, 1 tablespoon
Regular blue or
Roquefort cheese 75
buttermilk
55
creamy-type
70
french
65
italian
70
mayonnaise
100
mayonnaise-type
55
russian
75
thousand island
60
Low-Calorie
french
20
italian
15
mayonnaise
35
mayonnaise-type
35
thousand island
25
CREAM
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Half-and-Half (milk and cream), 1 tablespoon 20
Light, coffee or table, 1 tablespoon 30
Sour, 1 tablespoon 30
Whipped, pressurized, 2 tablespoons 20
Whipping, heavy
Unwhipped, 1 tablespoon 50
Whipped, 2
tablespoons 50
IMITATION CREAM PRODUCTS (Made with
vegetable fat.)
-------------------------------------------------
Creamers
Liquid, 1 tablespoon
20
Powdered, 1 teaspoon
10
Sour Dressing (nonbutterfat sour cream),
1 tablespoon
25
Whipped Dessert Topping, 2 tablespoons
Frozen
30
Powdered,
made with whole milk 20
Pressurized
25
CONDIMENTS
-------------------------------------------------
Barbecue Sauce, 1 tablespoon 10
Catsup, 1 tablespoon 20
Gravy, 2 tablespoons
Meat or Poultry
20
Mushroom
10
Horseradish, 1 tablespoon
5
Mustard, prepared, yellow, 1 teaspoon 5
Olives, canned
Green, stuffed or with pits,
four small or
three large
15
Ripe, mission, pitted, three medium or
two
extra large
15
Pickles
Dill, 3 3/4 inches long, one 5
Sweet Gherkin, about
2 1/2 inches long, one 20
Relish, sweet, finely chopped, 1 tablespoon 20
Soy Sauce, 1 tablespoon 10
Steak Sauce, 1 tablespoon 10
Tartar Sauce, 1 tablespoon 75
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