| | | As purchased |
| Meat: |
| | Cuts with only small amounts of bone or visible fat (as beef stew meat, veal cutlet, rolled rib roast, round steak, boned rump roast, tongue) | 3 ounces |
| | Cuts with moderate amount of bone and visible fat (as standing rib roast, rump roast with bone, lamb shoulder roast, pork chops) | 4 ounces |
| | Cuts with much fat or bone (such as bacon, pork sausage, spareribs) | 5 ounces or more |
| Luncheon-meat mixtures (as bologna, frankfurters) | 3½ ounces |
| Chicken (as roasters, stewing hens): |
| | Whole, dressed (with head, feet, bone, viscera weighed in) | 4 to 5 ounces |
| | Ready-to-cook (head, feet, viscera removed) | 3 to 4 ounces |
| | Canned or boneless, lean | 2 ounces |
| Turkey: |
| | Whole, dressed (with head, feet, bone, viscera weighed in) | 4 ounces |
| | Ready-to-cook (head, feet, viscera removed) | 3½ ounces |
| Fish, canned or boneless (as salmon, tuna) | 2½ ounces |
| Eggs, in shell | 4½ ounces (2 large or 2½ medium-size) |
| Milk: |
| | Fresh, whole or skim, or buttermilk | 14½ ounces (1¾ cups) |
| | Evaporated | 7 ounces (⅞ cup) |
| | Dry, nonfat | 1½ ounces (5½ tablespoons) |
| Cheese: |
| | Cheddar | 2 ounces (½ cup, grated) |
| | Cottage | 2½ ounces (5 tablespoons) |
| Peanut butter | 2 ounces (4 tablespoons) |
| Dry beans, except soybeans (as lima, navy, kidney) | 2½ ounces (about ⅓ cup) |
| Soybeans, dry | 1½ ounces (about 3 tablespoons) |
