Diabetic Cookery

DIABETIC COOKERY
RECIPES
AND MENUS
REBECCA W. OPPENHEIMER
mmmssmmmmmmiBmmmmimms'
-^d;^^
Digitized by tine Internet Arciiive

in
2007
witii
funding from
IVIicrosoft
Corporation
littp://www.arcli ive.org/details/diabeticcookeryrOOoppeiala
DIABETIC COOKERY
RECIPES AND MENUS
DIABETIC COOKERY
RECIPES
AND MENUS
BY
REBECCA W. OPPENHEIMER
NEW YORK
E. P.
BUTTON & COMPANY

681
FIFTH AVENUE
Copyright, 1917
BY
E. P.
BUTTON & COMPANY
Printed in the United States of America
LIBRARY
(? /V
/
UNIVERSITY OF CAUFOftWA iANTA fiABAARA
iJ'p
PREFACE
The author would feel diffidence in publishing a cook book when so many excellent ones already exist, if it were not that she is here treating a special field in which her opportunities for observation and practice have been
exceptional.
Because of her own need, the author became interested in

diabetic foods given to patients in the highly successful
treatments at Carlsbad and Neuenahr, where she spent her summers for eight years. Each year she saw the prepara-
worked out with scrupulous accuracy and with unusual success in making the dietaries attractive to patients whose appetites were unLittle by little she collected certain and difficult to satisfy. and adapted the recipes which appear in this book. Each one has been cooked and tested by the author under the
tion of special recipes,
of measurement,
direction of a physician.
The
tastes of the
normal individual have been, and are
being, catered to in a plethora of cook books, but the needs
must be met in quite a different fashion. been done for the general public in this country Little has in preparing special recipes for the diabetic, and in working out their food values. Inasmuch as each person's carbohydrate tolerance is different, it is absolutely essential that the carbohydrate content of each recipe be known only then can it be safely used. Furthermore, under some conditions, when the carbohydrate content of the diet is reduced, extra protein and fat are prescribed by the doctor to meet the energy requirement of the individual. Accordingly
of the diabetic
;
vi
PREFACE
the author has had the protein, fat, and carbohydrate grams, as well as the total value in calories, computed for
She believes that her work should make it have the problem of a diabetic dietary to combine each day's rations in a way to be both safe and
each recipe.
possible for those who
attractive.
The
readily understood
late Dr.
and menus are so arranged that they are and directions can be easily followed. Thanks and grateful acknowledgment are due to the
recipes
Richard Stein for his unfailing interest in this undertaking and to Miss Helene M. Pope of Teachers College for her valued help in computation. The author is under special obligation to Mrs. Mary S. Rose whose Laboratory Handbook for Dietetics has been used as the
basis of
all
calculations.
Rebecca W. Oppenheimer.
New York
May
I,
City igi7
BIBLIOGRAPHICAL NOTE
I
Mrs. Rorer's Cook Book. The Century Cook Book.
Miss Parloa's Farmers*
Bulletin.
4
5
Poole Rose
:
Cookery for the Diabetic.
6
7 8
A Laboratory Handbook for Dietetics. Dr. E. P. Joslin: Diet Tables. Dr. Wm. Ebstein: Uber die Lebensweise der Zuckerkranken.
:
9
lO
Dr. H. Straus: Winkefur die Diabetische Kiiche. K. Grube The Dietetic Treatment of Diabetics. Winbxer: 365 Speisezettel fiir Diabetiker.
PREFACE BIBLIOGRAPHY PRELIMINARY REMARKS DIET TABLES .No. I. For Free Use No. 2. For Moderate Use
CONTENTS
PAGB
V
vi
I
....
. .
.
7 8
II
No. No. No. No.
3.
Special Foods
12 13
13 14
15 15
4.
5.
6.
No.
7-
Forbidden Foods Permitted Drinks Percentages of Carbohydrates Standard Food Values Cheese
No. 8. Nuts BREAD, ROLLS, MUFFINS Made WITH Aleuronat Made with Almond Flour Made with Lyster's Preparations
.
.... ....
.
16
17 18
18
20
22
CAKES Large Cakes Small Cakes CASOID PREPARATIONS

.
....
. .
23 26
31
Breads, Biscuits, etc Desserts
32
35
NUT
FLAVORIxNTGS, SAUCES,
DESSERTS
Flavorings
39 41
VUl
CONTENTS
Sauces Puddings Custards Gelatine Desserts Plain Creams
Parfaits, Mousses Ice Creams
.
Water
EGG DISHES
FISH
List,
Ices,
Roman Punch
Miscellaneous Desserts
with Food Values

.
Directions for Preparing Shell Fish Miscellaneous Dishes
MEATS, POULTRY, AND GAME List, with Food Values General Directions Left-Overs.
FRUITS
SALADS
Dressings
.
Raw Vegetables
Meat
Fish
.
Cooked Vegetables
SAUCES FOR MEATS AND FISH

SOUPS
AND BROTHS Meat Soups Meat Broths

.
Vegetable Cream Soups Sweet Soups Fish Broths and Soups
CONTENTS
VEGETABLES
with Food Values General Rules
List,
.
ix
PAGB
Il8 119 120 120
Recipes Sauces for Vegetables
140
.
MISCELLANEOUS RECIPES Cereals, Cocoa

.
142
.
143
Artificial
Milk
144
145 148
TYPICAL DIETARIES
Spring Dietaries Summer Dietaries Autumn Dietaries Winter Dietaries
150
152
An Abstinence Day
154 156
Diabetic Cookery
PRELIMINARY REMARKS
1.
Breads, Cakes, etc.
6.
7.
2.
Butter
Crystallose Special Articles

(Where these can be purchased)
3. 4.
5.
Cream Flour
Saccharin
8.
Table of Measurements and Equivalents.
Diabetic Cookery
Preliminary Remarks
I.
Breads, Cakes,
etc.
Vary bread,
muffins, rolls, cakes, etc., daily.
small
quantity, just sufficient for one or two days' use at most,
should be baked at a time, as any bread, etc., baked with Casoid Flour, Aleuronat or Almond Flour grows stale and
tasteless very quickly.
2.
Butter
for the table,
Use sweet (imsalted) butter

ing purposes, wherever
it
and
for cook-
is
possible.
Serve butter with
every meal, unless
its
use
is
forbidden.
3.
Cream
Top
bottle,
etc.,
milk,
i. e., the milk which rises to the top of the should be used for preparing sauces, custards,
as
it
is
really thin cream,
20%;
it
it
is
not quite so
digestible,
heavy as thick cream, 40%, but

3
is
more
DIABETIC COOKERY
and answers
all purposes, except for making ice creams, mousses, parfaits, etc. Serve sour cream, 2-3 days old, frequently in place of
cheese.
4.
Flour
is
Prepare almond flour or meal at home; this

simple process and insures absolute purity.
a very
Do
not grind
grind
more than j^
Blanch
lb.
almonds at a time, as they mold quickly.

sift
lb.
Valencia almonds; dry thoroughly;

jar in a cool place.
very fine in an almond grinder;
like ordinary floiu*;
keep in a covered glass

5.
Saccharin
When
saccharin
is
used for sweetening, dissolve one or
two half-grain tablets in a teaspoonful of warm water, and add to the mixture. In sweetening cooked fruits, add saccharin just before serving.
6.
Crystallose
Dissolve 8-10 crystals in i oz. of hot water, when cool pour into a small bottle, cork well, keep in a dark place; use for sweetening as directed. 6-8 drops are generally
sufficient.
7.
Special Articles
specially tested,
The following articles have been

for diabetics
and
are the preparations which should be used in cooking
DIABETIC COOKERY
A riicle
Aleuronat Flour*
.
'
Can
,
be purchased at
Lehn
-
& Fink,
New York
Almond Flour
Casoid Flour
120 William City
St.,
Thomas
Leeming
233 Broadway, City
& Sons, New York
Cocoa (Cracked Cocoa or Cocoa Nibs)

Coffee Essence
Park & Tilford, NewYorkCity

Crosse
&
Blackwell,
New New
York City
Flavoring Extracts (Burnett's) Parke, Saccharin Tablets (X or
Davis
&
Co.,
J^ Or.)
Crystallose
Ho3rt's Sweetina
York City
A. Klipstein & Co., 654 Greenwich St., New York City
The Pure Gluten Food Co., West Broadway, 90-92 New York City Proto Puffs, Nos. I and Health Food Co., 25 Lexing2,andotherpreparaton Avenue, New York
tions
Lyster's
Gum
Prepared Casein Diabetic Flour Gluten Special Flour, Dainty Fluffs, Nos.
I
City Lyster Brothers, Afidover, Massachusetts The Pure Gluten Food Co.,
and
2,
and other
90-92 West Broadway, New York City
preparations
Royal Baking Powder

Existing conditions may make it difficult at present to obtain Aleuronat Flour, or Casoid Flour, as these preparations are manufactured abroad. As a substitute use Lyster's Prepared Casein Diabetic Flour,
or
Gum
Gluten Special Flour, which
will give satisfaction.
DIABETIC COOKERY
8.
Table of Measurements and Equivalents

yi }4
i
= i Tablespoon Tablespoons = i Oz. 4 4 Tablespoons = yi Cup i6 Tablespoons = I Cup

3 Teaspoons
I
Cup = ^ Gill Cup = i Gill Cup = 2 Gills, or

Cups =4
}4 Pt.
i
Gills, or
Pt.
Oz.
I I I
Lb.
= =
28.35
Grams
"
453.6
i
gram protein =4
ories
calories
cal-
kilogram =2.2 pounds
gm. carbohydrate =4
I I
gram gram
I
fat
=9
calories
30 grams or cubic centimeters =1 ounce A patient "at rest" requires 25 to 30 calories
alcohol
=7
calories
6.25 grams protein contain
per kilogram body weight
gram
nitrogen
Diet Tables
1.
Foods
Freely
to be to be
Used
Drinks Permitted
(a)
Percentages
of
2.
Foods
Used
3.
Especially
Moderately Valuable
For-
4.
Foods Foods Strictly bidden
Carbohydrates (b) a few Standard Food Values Values for Cheese Values for Nuts
DIET TABLES
TABLE
Foods
direction.
I
iinder this
Table
may be
used freely under
Fresh Meats
I.
Internal Parts
I.
External
Parts
I.
Beef
2. 34-
Lamb
Mutton
Pork
Veal
2. 3-
Brain Heart Kidneys
2.
3-
Feet Ears
Tail
456.
Marrow
Sweetbreads
4.
Mouth
(used
5-
for salad in
Tongue
Germany)
Poultry
I.
Game
I.
Capon
Chicken
2.
3-
2.
3-
Duck
Goose Guinea Chicken
Pigeon
Canvasback Duck Grouse Prairie Chicken

Plover Quail
4-
4-
56.
7-
56.
7-
Redhead Duck
Venison
8.
Squab Turkey
8. 9-
Wild Duck Wild Turkey
DIABETIC COOKERY
Dried, Cured, Smoked, and Salted
I.
Meats
Bacon
Beef
5.
3. 4.
Ham
Sausage (home made)
2.
Tongue
Fresh Fish
1.
Smoked, Dried, and Cured Fish

Anchovies
6.
All Fresh Fish
Sardelles
2.
3.
Shad Roe
Frogs' Legs
Cod
Eels
Sardines
Sprats
10.
Herring Mackerel
Sturgeon Caviar
Shell Fish
1.
Clams
Lobsters
3.
Oysters
Scallops
5.
6.
2.
4.
7.
Shrimps Terrapin
Turtle
Animal and Vegetable Fats

1.
Milk
Preparations
1.
2.
Butter Drippings
4.
5.
6.
Crisco
Sweet
and
Sour
Olive Oil
3.
Lard
Wesson
Oil
2.
Cream Cream
Cheeses
(See Table III)

3.
Parmesan Cheese
Vegetables
Jerusalem Artichokes Asparagus vString Beans Beet Tops
Brussels Sprouts
7 8
9 ID
II
Kohlrabi Young Onions Sauerkraut

Sorrel
Spinach
Cuctmibers
13.
12
Squash
Swiss Chard
lO
DIABETIC COOKERY
Vegetable Salads
Lettuce
5.
6.
7.
Dandelion
Field
2. 3. 4.
Endive
Romaine
Cress
Cucumber
Chicory
8.
Flour
1.
2.
Aleuronat Casoid
3.
Lyster's
Prepared
Casein
Diabetic Flour
4.
Glutosac Gluten Flour
Nuts
All nuts
(except
Chestnuts,
Peanuts,
and
Cocoanuts;
these to be used under doctor's direction only).
Relishes
1.
Capers
Dill Pickles
4. 5.
6.
Mustard
Olives
7.
Radishes
Pickled
2. 3.
8.
Wal-
Horseradish
Mixed
Pickles
nuts
Catsups and Sauces in limited quantities.
Condiments
1.
Anise-seed
4. 5.
Kummel
Nutmeg
6.
Pepper
black,
Salt
(white,
2.
3.
Cinnamon
Dill
and red)
7.
DIABETIC COOKERY
II
TABLE
Foods under this Table and occasionally.
II
may
be used moderately
Fruits
Apples
(i
I.
small one)
(i
78.
Lemons
Oranges (sour) Peaches (i small
one, ripe)
2 3
Apricots
small one)
4
5
Currants (i tablespf.) Cranberries
9-
Grape Fruit Green Gooseberries

12.
lO.
II.
Pears
(i
small one)
Rhubarb
Strawberries (8-io)
Vegetables
I.
Artichokes
Broccoli
lO.
2. 3-
II. 12.
1314. 1516. 1718.
45-
Savoy Cabbage Celeriac (Knob Celery)

Celery (table)
Cooked lettuce Mushrooms Okra

Oyster Plant Potatoes (one) Pimipkin Sweet Peppers
6.
7-
Egg Plant
Kale
Carrots
Cauliflower
8. 9-
Tomatoes
Turnips
(one)
Vegetable Salads
1
Asparagus
Celeriac
4.
5. 6.
Cabbage
Cauliflower
2. 3.
(Knob Celery)
Celery
Tomato
12
DIABETIC COOKERY
Cheeses
1.
Chester
3.
Roquefort
Swiss
2.
Edam
4.
TABLE
The
III
following foods, owing to their great nutritive
qualities, are especially valuable.
1.
Butter
Olive Oil
3. 4.
Cream
Devonshire Cream
2.
Cream Cheeses
1.
2.
3.
Gervais Neufch^tel
Stilton
5.
6.
7. 8.
Brie
Camembert
Pot-cheese
Philadelphia
4-
Cheddar
Cream Cheese
Meat and Poultry

1
Bacon
5.
Beef
2.
Ham
Pork
6.
7.
Mutton
Goose
3.
4.
Tongue
Fish and Eggs
Mackerel
8.
Duck
1.
3. 4-
Caviar
2.
Salmon
Eggs
DIABETIC COOKERY
13
TABLE IV
Foods Strictly Forbidden
I.
2.
All
Sugars Farinaceous
15.
Beets
(on
doctor's
Foods
16. 17-
order)
and Starches
345-
Pies
Large Onions All Sweet and Dried

Fruits
Puddings
Flour
18. 19.
Honey
All
6.
7-
Bread
Biscuits
20.
8.
Rice (by permission only) 21.
Levulose Sweet Wines Liqueurs

Cordials
9-
10.
II.
Sago Arrowroot
Barley
22. 23. 24. 2526. 27.

28. 29.
12.
Oatmeal (by permission

only)
Syrups Beer Ale

Stout
Porter
1314.
Tapioca Macaroni
Chocolate
Condensed Milk
TABLE V
Drinks Permitted
Sweetened with Saccharin only
I.
Natural and Carbonated
8.
Clabber
Waters
2.
3-
9-
Lemonade Tea
Coffee
10.
II.
Cognac Rtmi Whiskey

Moselle
45-
12.
and
Rhine
Van Houten's Cocoa

Cracked Cocoa or Cocoa Nibs Sweet and Sour Cream
13-
Wines
Bordeaux, Burgundy,
6.
and other
wines
sugarless
7-
14
DIABETIC COOKERY
TABLE
(A)
VI*
FOODS ARRANGED APPROXIMATELY ACCORDING TO PERCENTAGE OF CARBOHYDRATES
5%
Lettuce Spinach Sauerkraut
10%
15%
Green Peas
Artichokes Parsnips
20%
Potatoes
Shell
Cauliflower Onions
Tomatoes Rhubarb
Squash Turnips
Carrots
Beans
H
rf
String Beans Celery
Egg Plant
Asparagus
5 Cucumbers H Brussels g Sprouts > Sorrel

Endive
Dandelions
Swiss Chard Sea Kale
Leeks Okra Beet Greens Mushrooms Water Cress Beets
Canned Lima Beans
Baked Beans Green Corn

Boiled Rice Boiled
Macaroni
Cabbage
Radishes
Pumpkin
Kohlrabi
Broccoli
Vegetable
Marrow
(20%
fat)
f Ripe
Olives
Lemons
Oranges
Cranberries Strawberries Blackberries Gooseberries
Grape Fruit
Apples Pears
Apricots Blueberries Cherries
Plums Bananas
Peaches Pineapple
Currants Raspberries Huckleberries
Watermelon
Butternuts
to
Pignolias
65
Nuts Almonds Peanuts Bk. Walnuts Walnuts (Eng.) Hickory Beechnuts Pecans Pistachios 40% Filberts Pine Nuts Chestnuts
Brazil
y Unsweetened & Unspiced

2
Reckon
available
Pickles, Clams, Oysters, vegetables of Scallops, Liver, Fish Roe group as 6%.
5%
carbohydrates in group as 3%, of 10%
'This table is inserted by the kind permission of Dr. E. P. Joslin, through Lea & Febiger, Philadelphia, Pa., the publishers of his book, Treatment of Diabetes Mellitus.
DIABETIC COOKERY
(B)
15
A FEW STANDARD FOOD VALUES

Protein
(30 grams i oz.) Contain Approximately
Fat
Carbohydrates
Calories
Grams
.
Oatmeal, dry wgt.
2
2 3
Meat (uncooked) Meat (cooked)

.
6
8
0.7
I..
.
20 ... o
.
.110
o....
40 60
3 30
Broth Potato
o
o.
.
0....
6.
Bacon (cooked) Cream, 40%

"
5.
r.
..
15.12.
.
o.
I
155 120
20%
I...
6.
I.
I.
Milk Bread
Butter
I...
2.
60 20
3...
0..
.
o.
25
.
18.
O.
90
.240
Egg
(one)
6.
5-
o.
2.
Nuts Orange (one) Grape Fruit (one)

Brazil
.
.
.20.
.
75 .210
o.
o.
.
o. o. o.
ID. 10.
Vegetables. 5-10
% groups
0.5.
I.
40 40 6
TABLE
VII
CHEESE
Carbohydrates
Kinds
Weight
Protein
Fat
Total Calories
Cms.
American, pale
Brie
I
Cms.
162.84 95.25 166.90 4-54 152.84 124.30 176.44 133-80 158.30
Cms.
1-35
Cheddar
Cottage
" " " " " "
lb.
Cream
Neufchatel Pineapple Roquefort Swiss
130.64 72.12 125.64 94.80 117.48 84.82 135-60 102.50 125.18
6-35 18.60 19-51 10.88 6.80 11.79 8.16 5-90
1994 1171
2079 498
1888 1485 2178 1647 1949
i6
^DIABETIC COOKERY
TABLE
VIII
NUTS
Carbohydrates
Total Calories
Kinds
Weight
Protein
Fat
Cms.
Cms.
249.03 303.10 277.60 296.20 305-72 319-79 224.93 292.10 255-38 244-93
Cms.
78.47 31-75 15-86 58.97 51-70 69.40 73-94 58-97 53-06 73-94
Almonds
Brazil nuts
lb.
Butter nuts
Filberts
Hickory nuts Pecans

Pine nuts
Walnuts (California) Walnuts (black)

Pistachios
95-25 77.11 126.55 70.76 69.86 43-55 153-77 83.46 125.19 101.14
2936 3162 3068 3185 3238 3330 2905 3199 3012 2905
Bread, Rolls, Muffins
ALEURONAT PREPARATIONS
Aleuronat Bread, Rolls, Muffins
ALMOND FLOUR PREPARATIONS

Almond Bread 2. Almond Muffins Almond Bread Muffins 3.
LYSTER'S PREPARATIONS
Diabetic Muffins
2.
Flour and Bran Muffins
17
BREAD, ROLLS, AND MUFFINS
MADE WITH ALEURONAT

I.
Aleuronat Bread, Rolls, and Muffins

Gms.
"
2 tablespf. Aleuronat Flour or yi oz.
Protein 33.23
Fat
14.07
2 tablespf. 2 Eggs
Almond Flour
or yi oz.
Carb. 0.08 Total Cal. 260
"
^ teaspf. Baking Powder

20%
Cream, or Top Milk
\i teaspf. Salt
Mix and sift flour, salt, and baking powder; stir in eggs and top milk enough to make a soft dough, beat hr.
with a spoon; drop into well-buttered small round bread

pan, and bake
^ hr. in a moderate oven.
This same quantity will make from 5-6 small rolls. By adding 2 saccharin tablets, a sweet muffin can be
made.
MADE WITH ALMOND FLOUR

I.
Almond Bread
4 tablespf. Almond Flour or
2
i
Protein 28.78
Gms.
"
oz.
Fat
Carb.
33.65
0.15
Eggs (separated)
"
Total Cal. 418
\yi tablespf. Butter pinch of Salt

18
DIABETIC COOKERY
Cream
smooth;
oven.
2.
19
butter;
add egg
the
j'-olks
and
salt
and beat thor-
oughly; next add the flour and baking powder;

last fold in
stiffly
a buttered shallow cake
tin,
stir very beaten whites. Bake in for J4 hr., in a moderate
Almond Muffins
5 tablespf ground
.
Protein 45.57 Gms. " Fat 45.48 " Carb. 0.19
Almond Flour
or 1)4 oz.
Total Cal. 592
4 Eggs pinch of Salt 2 Saccharin tablets i}4 tablespf. Butter
Melt butter; cream

the
it
when
stiff
cool;
add 2
eggs,
and half
Almond
Flour;
stir
10 minutes; separate remaining

froth.
eggs; beat whites to a
Dissolve saccharin in
add to the 2 egg yolks; beat lightly, stir into other mixture; now add the rest of the flour, stir thoroughly; fold in the stiffly beaten egg whites, and bake in well-buttered muffin rings in a moderate oven, from 20-30
teaspf. water;
minutes.
3.
Almond Bread Muffins

}4
lb.
Protein 43.09 Gms. Fat 77.36 " Carb. 19.60 "
blanched
and ground
Almonds
3 Eggs
Total Cal. 947
Pinch of Salt
Beat whites very stiff; beat yolks lightly; add salt; beat into whites gradually, alternating with the Almonds.
Bake
in greased
pan 20-30 minutes.
20
DIABETIC COOKERY
MADE WITH
I.
LYSTER'S PREPARATIONS
Diabetic Muffins
(Used by Dr. E. P. Joslin)

All of flour in one of the round boxes of Lyster's Prepared
Casein Diabetic Flour

1
Egg
melted Butter
of drippings,
in
3 tablespf. of sweet heavy Cream, (40%)

2 tablespf. of
Same quantity
Crisco
bacon
fat,
melted
lard, or
may
be used
place of butter.
This will make six to eight mviffins. Each muffin has food value equivalent to one egg. Beat white of egg very stiff; beat yolk separately from white; to the beaten yolk add the cream and melted
Crisco, (Crisco to be
measured
after
it is
melted); then
add the beaten white

mixture
all
of egg; lastly the flour, beating the
Put in is slowly added. and bake for 10 to 20 minutes. If a gas range is used, bake 10 minutes; if coal range is used, have the oven hot and bake for 15 minutes. Oven door should not be opened for ten minutes.
the while the flour
buttered, hot muffln irons,
(Use old-fashioned cast-iron muffin iron.)

2.
Flour and Bran Muffins

Lard
level tablespoon
Egg
2 tablespf. heavy
I
Cream
cup washed Bran I package Lyster's Flour }4 cup Water, or less

Tie dry bran in cheesecloth and soak
i
hour.
Wash
DIABETIC COOKERY
by squeezing water through and through.
several times, wring dry.
21
Change water
to the egg
Separate egg and beat thoroughly.

Lyster's
muffins.
Add
yolk the melted lard, cream, and beaten egg white.

Flour,
Add
nine
washed bran,
and water.
Make
Cakes
MADE WITH NUTS OR ALEURONAT
Large Cakes
1.
2.
Almond Sponge Almond Mocha

Hazelnut or Filbert English Walnut
9.
5.
6.
3. 4.
7 8
Chocolate Layer Cheese Coffee Cinnamon
Crumb Cake
Small Cakes
1.
2. 3.
4.
5.
6.
Cookies No. i 7. Anise Zwieback 8. Anise Drops Cookies No. 2 Cookies (Poole) Ginger 9. Almond Macaroons 10. Hazelnut or Filbert Cookies (Von Spice Macaroons Winkler) Cookies 1 1 English Walnut MaChocolate (Cocoa) caroons Cinnamon Bars (Von Winkler) 12. Zwieback
23
CAKES
Large Cakes
I.
Almond Sponge Cake

Cms.
" "
2
(Individual)
Protein
16.30
19.08
2 tablespf. blanched and grated
Fat
Almonds Eggs beaten
separately-
Pinch of Salt 2-3 Saccharin tablets
foamy; add almonds, salt, and and bake in a moderate oven, in a well-buttered cake pan.
Stir the yolks of the eggs
saccharin; fold in the stifHy beaten whites,
2.
Almond Mocha Cake

Blackwell's
cold spread
coffee
(Individual)
Use the above

of Crosse
layers; coffee
ingredients, flavoring with a tablespf.
&
when
Bake in two essence. whipped cream flavored with
between the two

17.60
layers.
Protein
Cms.
" "
For the Coffee Cream use:

14 pt. Cream Saccharin to taste tablespf. Coffee i
(Crosse
23
Fat
42.68
4.61 Carb. Total Cal. 473
Extract
&
Blackwell's)
24
3.
DIABETIC COOKERY
Hazelnut or Filbert Cake
14.39
(Individual)
us-
Protein
Gms.
"
Like
ing
Almond Sponge Cake,

2
tablespf.
Fat
Carb.
21.13
1.87
unblanched
"
grated Hazelnuts in place of
Total Cal. 255

4.
the Almonds.
English Walnut Cake (Individual)
Protein
16.32
Gms.
"
Fat
Carb.
22.19
2.44
Like Almond Sponge Cake, using 2 tablespf. grated English
"
Total Cal. 275

5.
Walnuts monds.
in place of the Al-
Chocolate Layer Cake
(Individual)
Protein
10.99
Gms
"
2 tablespf. blanched
and pounded
Fat
Carb.
20.39
4.68
Almonds
i>^ teaspf.
I I
"
'
Van Houten's Cocoa

Cream
Total Cal. 245
Egg
tablespf.
6 drops Vanilla Extract Saccharin to taste

Stir the egg to foam, add ahnonds and the cocoa which has been dissolved in the cream, then add vanilla extract and the saccharin. Bake in two layers on well-buttered tins in a moderate oven when cold, spread whipped cream between the layers, and on the top layer.
;
6.
Cheese Cake
(Individual)
Protein 49.18
Gms.
"
2 tablespf. Aleuronat 2 Eggs

1
Fat
Carb.
18.23
12.77
"
teaspf. Butter
Total Cal. 412
2 tablespf.
Almond Flour
DIABETIC COOKERY
}4 teaspf. Royal Baking Powder
2 Saccharin tablets
5 tablespf. Pot-cheese or top milk, enough to make a soft dough.
butter, stir in one well-beaten egg in
sift in
25
Cream Cream
which the
saccharin has been dissolved,
Aleuronat, almonds,
and baking powder; then beat, making a dough soft enough to roll out; cover the dough and let it stand for
>^ hour; during this time strain pot-cheese through a puree sieve, stir into this i egg yolk, 2-3 saccharin tablets, cream, and the egg white beaten very stiff; now roll out dough; butter a small spring form, put the dough into it, spread the cheese mixture on this, and bake }4-H hr. in
a moderate oven.
7.
Coffee Cake
"
(Individual)
Protein 32.10 Gms.
4 tablespf. Butter
2
Fat
Carb.
72.48
5.78
Eggs separated
"
2 tablespf. Aleuronat
Total Cal. 803

}4 teaspf.
4 tablespf. Almonds Royal Baking Powder
}4 teaspf. Vanilla Extract 3 Saccharin tablets
Cream
butter,
8.
add egg
yolks, Aleuronat, etc.
Cinnamon Cake
Gms.
"
(Individual)
2 tablespf. Aleuronat
Protein 32.38
Fat
13.78
2 tablespf.
2
Almond Flour
"
Eggs
3 Saccharin tablets }4 teaspf. Baking Powder
^ teaspf. ground Cinnamon

Cream
to
make a
soft batter
26
DIABETIC COOKERY
egg yolks, add Aleuronat, almonds, etc., last the egg whites; pour into buttered cake tin; bake }4-H hr. in a moderate oven.
stiff
Foam
9.
Crumb Cake
"
(Individual)
2 tablespf. grated
Protein 34.36 Gms.
Almonds
Fat
Carb.
1979
Eggs
" 5.25 }4 teaspf. Cinnamon Total Cal. 336 >^ teaspf. Lemon Juice }4 teaspf. grated Lemon rind
)4 teaspf. Baking Powder Saccharin to taste
Beat eggs foamy with the saccharin dissolved in }4 teaspf. add other ingredients, baking powder last. Have the cake mold well buttered, and bake from 20-30 minutes in a moderate oven.
of hot water;
CAKES
Small Cakes
I.
Cookies, No.
Fat
Protein 32.36 Gms. " 165.04
8 tablespf. Butter
12
tablespf.
grated,
blanched
Carb.
1704
"
Total Cal. 1682
Almonds i Egg yolk, raw
Saccharin, 5-6 tablets
8-10 drops Vanilla Extract

3 hard-boiled yolks of Eggs mashed through a strainer
I
teaspf. grated
Lemon
rind
DIABETIC COOKERY
Cream
other
butter,
ingredients,
27
add almonds, the strained egg yolks and moistening with the raw egg yolk.
tins.
Roll out dough, cut out with biscuit cutter, sprinkle with
chopped almonds, and bake on buttered

2.
Cookies, No. 2
2 tablespf. Aleuronat 2 tablespf. ground
I
Protein 25.99 Fat 30.19 Carb. 9.07
Gms.
" "
Almonds
tablespf. Butter
.
Total Cal. 412

}4 teaspf.
I
^2 teaspf ground Cinnamon Royal Baking Powder
Egg
2-3 Saccharin tablets Cream, or top Milk
Cream the butter; mix and sift Aleuronat, almonds, and baking powder; dissolve saccharin in a few drops of warm water. Blend butter with the sifted flour; add cinnamon and saccharin, next the whole egg, and lastly cream enough to make a dough stiff enough to roll out. Roll out yi inch thick, cut out with a cake cutter, and bake in a moderate oven.
3.
Ginger Cookies
4 tablespf. Almond Flour
2 Eggs separated
Fat
Protein 28.51 Gms. " 22.31

"
4 Saccharin tablets
i
tablespf.
Cream
}4 teaspf. ground Ginger
egg yolks with saccharin dissolved in a few drops add almond flour, ginger, and cream, stir smooth; drop from teaspoon on a buttered tin; flatten out, and bake in a moderate oven.
of water;
Foam
28
DIABETIC COOKERY
4.
Spice Cookies
Fat
Protein 31.95 31.32 Carb. 8.47
Gms.
" "
4 tablespf. Almond Flour

2 Eggs, separated
3-4 Saccharin tablets

i
Total Cal. 445

I
.
tablespf.
Cream
teaspf mixed spices
(Cinnamon, Cloves, and grated Nutmeg)

Proceed as above, sprinkling a few coarsely chopped blanched almonds on top of the cakes.
5.
Chocolate (Cocoa) Cookies

3 tablespf. Almond Flour 2 Eggs, separated
Protein 26.04 Gms.
Fat
Carb.
17-56
6.83
"
"
Total Cal. 289
4 Saccharin tablets i tablespf. Van Houten's Cocoa
}4 teaspf. grated Lemon rind }4 teaspf. ground Cinnamon 6-8 drops Vanilla Extract
Proceed as for Ginger Cookies.
6.
Cinnamon Bars
8 tablespf.
2
Protein 43.58 Gms. " 24.08 " Carb. 10.48
Almond Flour
Fat
Eggs separated }4 tablespf. ground Cinnamon
Total Cal. 433

folding in stiffly beaten
Mix
ingredients,
tin;
egg whites,
last; butter
form narrow bars of the mixture, and bake in a moderate oven.
DIABETIC COOKERY
7.
29
Anise Zwieback
Protein 51.90
Gms.
"
Fat
1748
2 Eggs 4 tablespf, Alenronat " 4 tablespf. Almond Flour ^2 teaspf. Baking Powder I teaspf. Anise Seed 3-4 Saccharin tablets
Beat the whole eggs with the saccharin; add dry inbe sure that the anise seed is carefully cleaned bake in shallow bread pan in a slow oven; when baked cut out into two-inch slices with a sharp knife, and toast a light brown in oven.
gredients
;
8.
Anise Drops
Protein 51.90
Gms.
"
"
Fat
Carb.
17.48
5.44
Total Cal. 387
Same
ingredients as above.
Drop with a teaspoon on a
shallow tin; bake in a slow oven; do not toast.

9.
Almond Macaroons
4 tablespf. blanched and grated
2
Protein
14.50
18.12
Gms.
"
Fat
Carb.
5.68
"
Almonds Egg whites
Total Cal. 244
2-3 Saccharin tablets.
Dissolve saccharin in a few drops of hot water; beat
the egg whites to a very
and saccharin; bake

buttered
in
stiff froth; stir in the almonds a very moderate oven, on well-
wax
paper.
30
lo.
DIABETIC COOKERY
Hazelnut or Filbert Macaroons
Gms.
"
Protein
12.68
Fat
22.22
"
4 tablespf. grated, unblanched Hazelnuts 2-3 Saccharin tablets 2 Egg whites
Proceed as for Macaroons.

II.
English Walnut Macaroons
Protein
Fat
14.54 24.34
Gms.
" "
4 tablespf. coarsely chopped nuts 2-3 Saccharin tablets 2 Egg whites
Proceed as for Macaroons.

12.
Zwieback (Von Winkler)

2 Eggs, separated 2 tablespf. Aleuronat
2 tablespf.
Fat
Protein 32.38 Gms. 1378 "

2.72
Garb.
"
Almond Flour
Total Cal. 265 }4 teaspf
2 Saccharin tablets
6 drops Vanilla Extract

.
Lemon
rind

Beat egg yolks, saccharin, vanilla, and lemon rind, y^ hour; add dry ingredients, stir perfectly smooth; add stiffly beaten egg whites, and bake in a well-buttered shallow pan, in a moderate oven; remove from pan; cool and cut into two-inch strips, using a very sharp hot knife. Toast these strips, in a very moderate oven. These Zwieback will keep 2-3 days.
stirring
Casoid Preparations
REMARKS
BREADS, BISCUITS, CRACKERS, MUFFINS,
etc.
MADE WITH CASOID FLOUR

1.
Bread, Rolls
Biscuits
45-
2.
3.
Muffins
6.
Crackers (-4), (5) Pancakes Egg Toast
DESSERTS

1.
2.
Bread Fritters Bread Pudding

(-B),
3-
Tarts,
Filling
for
{A),
4.
Tarts
(O, (D)
5.
Cinnamon Cakes
Cream Puffs
31
CASOID PREPARATIONS
REMARKS
Casoid takes the
first
and therefore a
special chapter
rank as a flour for diabetics, is devoted to its use
in the preparation of Bread, Muffins, Desserts, etc.
Casoid, to a great extent, has solved the problem
which confronts the cook as to a substitute

stitute
for
wheat
bread, and, as a diabetic naturally craves bread, the sub-
must come
etc.,
as near to the real article as possible.

flour, require skillful
Breads,
made from Casoid
handling in mixing, and, most important of all, they require just the right oven heat to bake them properly.
little
care
and practice
will
satisfactory to both the patient
produce good and the cook.
results,
BREADS, BISCUITS, CRACKERS, MUFFINS,

ETC.

I.
Casoid Bread, Casoid Rolls
Protein 38.04
Gms.
"
Fat
12.30
4 tablespf. Casoid Flour teaspf. Baking Powder
"
3^ teaspf. Salt
2 Eggs, separated 2-3 tablespf. Cream

32
DIABETIC COOKERY
33
Beat yolks creamy; add salt and cream; fold in stiffly beaten egg whites; mix and sift flour and baking powder, and stir into the eggs, etc. Beat lightly, until dough is
smooth. Butter a small round bread pan very well; put dough in pan with a spoon; bake in moderate oven 30-45 minThis quantity makes one small round loaf of bread, utes. enough for one day's use, or makes from 5-6 small rolls.
2.
Casoid Biscuits
(2-3)
Fat
Protein 31.37 28.75
Gms.
" "
4 tablespf. Casoid Flour

2 teaspf. Butter 1-2 tablespf. Top Milk
i
Carb.
1.73
Total Cal. 391
Egg
A
Sift
pinch of Salt

dry ingredients; rub in the butter, add egg, and Make a dough stiff enough to roll; roll out, cut with biscuit cutter; prick with a fork, and bake on a floured tin in a moderate oven until a light brown; about 20-30 minutes. These biscuits should be eaten warm, not hot.
lastly the milk.
3,
Casoid Muffins (2-3)
Protein
19.27
Gms.
"
Fat
Carb.
6.46
1.63
Total Cal. 142
2 tablespf. Casoid Flour }4 scant teaspf. Baking Powder " I Egg, separated 2 Saccharin tablets A small pinch of Salt 1-2 tablespf. Top Milk
Beat yolk creamy with salt and dissolved saccharin; add stiffly beaten egg white and milk mix and sift flour and
;
34
baking powder;
DIABETIC COOKERY
stir
into the egg,
and beat batter smooth.
Bake
in well-buttered muffin pans from 20-30 minutes,
in a moderate oven.
4.
Casoid Crackers (A)

4 tablespf Casoid Flour 2 teaspf. Butter
.
Fat
Protein 26.97 Gms. " 10.27

"
>Êgg
small pinch of Salt
Rub
butter and flour together; add salt; beat egg foamy;
the flour, and make a stiff dough. Roll out dough very thin and flat, cut with biscuit cutter, prick crackers with a fork; bake on a floured tin in a very moderate oven, until a light yellow color.
stir into
Sweet Casoid Crackers

Protein 26.97 Gms. " 10.27
(B)
Fat
"
Same
ingredients as above, with the addition of
two
dissolved saccharin tablets,

5.
and 6 drops
of vanilla extract.
Casoid Pancakes (3-4)

i JE^ I
Protein 15.56
Gms.
"
Fat
Carb.
5.51
tablespf Casoid Flour Egg, separated

.
0.46
"
Total Cal. 113

I
)4 teaspf. (scant) Baking Powder Small pinch of Salt

tablespf.
Top Milk
Beat yolk foamy; add salt; next milk and the stiffly beaten white of the egg; mix and sift in flour and baking
DIABETIC COOKERY
powder;
stir
35
smooth, fry in butter, and serve very hot. be sweetened with i saccharin tablet, if sweet pancakes be liked.
The
batter
may
6.
Casoid Egg Toast

4
I
Protein 86.42
Gms.
"
slices stale
Casoid Bread
Fat
Carb.
35.49
5.62
Egg
tablespf.
"
I I
Cream
Total Cal. 688
Saccharin tablet
Beat up egg, cream, and saccharin; dip bread slices in and then fry like pancakes in boiling hot butter; powder very lightly with ground cinnamon, and serve very hot, at once.
this batter,
DESSERTS
MADE WITH CASOID

I.
Casoid Bread Fritters

i}4
(2 Fritters)
Protein 14.68 Gms.
tablespf.
grated
Casoid
Fat
Carb.
8.44 1. 01
" "
Bread
I Egg, separated }i teaspf. Baking Powder I
Total Cal. 139
tablespf.
Top Milk
J4 teaspf. ground Cinnamon A pinch of Salt
Proceed as for Pancakes; serve very hot with a lemon

sauce, or with stewed fruit.
36
DIABETIC COOKER Y
2.
Casoid Bread Pudding
(^4)
Fat
Protein 14.95 Gms. " 15.68
2 tablespf.Casoid Bread
I
Crumbs
tablespf. coarsely
chopped
Carb.
3.42
"
Almonds
I Egg, separated 3 Saccharin tablets
Total Cal. 215
^2 teaspf. ground
Cinnamon
rind
juice
)4 teaspf.
X teaspf.
>^ teaspf.
Lemon Lemon
Baking Powder
Proceed as for Bread Fritters; butter a small china pudding mold; pour in batter; bake like a custard (see
Baked Custard).
Serve hot or cold with a wine sauce, or a cream sauce.
Casoid Bread Pudding

Protein 17.75
(J5)
Gms.
"
2 tablespf Casoid Bread

.
Crumbs
Fat
9.98
Egg, separated
.
"
2 tablespf
teaspf.
Top Milk Lemon rind
5 drops Vanilla extract 2 Saccharin tablets
Proceed as above;
serve hot with
vanilla sauce;
or
cold with whipped cream (see
Whipped Cream).
Casoid Bread Pudding (C)

Protein
15.50
16.46
Gms.
"
Same
ingredients as for Recipe

i
Fat
Carb.
(A) with the addition of

teaspf.
4.39
"
Van Houten's Cocoa.
Total Cal. 228
DIABETIC COOKERY
Casoid Bread Pudding (D)
37
Brown Betty
Protein 20.98
Gms.
"
Fat
18.70
"
i small sour Apple J4 cup Casoid Bread Crumbs I tablespf. Butter 2-3 Saccharin tablets.
Chop apple
fine; dissolve
saccharin in
teaspf. water,
and mix with apple; butter a small china pudding mold. Cover bottom of mold with crtmibs, butter, and apples, repeating the layers till mold is full. Bake slowly for i hour, in a moderate oven. Serve hot with fresh cream, or with a sweet cream sauce.
3.
Tarts
(2-3)
Protein
19.19
12.57
Gms.
"
"
Fat
2 teaspf. Butter
Carb. 0,1 1 Total Cal. 190

I
A small
i
pinch of Salt
Egg
Water
J4 teaspf. Baking Powder

tablespf. cold
Sift and mix dry ingredients; rub in the butter; beat up egg and stir into mixture; add water, and make a dough stiff enough to roll out. Line patty tins with the paste, and bake a light yellow in a moderate oven.
Filling for Tarts

Fill baked shells with: Stewed Apples D. Any other Stewed Rhubarb allowed Stewed Gooseberries E. Custard F. Cheese Custard
A.
B.
C.
stewed
fruit
38
DIABETIC COOKERY
4.
Cinnamon Cakes
I
Protein
14.53
Cms.
" "
Fat
Carb.
0.33
3.13
tablespf.
Almond Flour
Baking Powder ground Cinnamon
rind
teaspf.
Total Cal. 73
)4 teaspf.
teaspf. grated
Lemon
6 drops Vanilla extract 3 Saccharin tablets
Proceed as for Casoid Muffins, and bake in well-buttered patty pans from 20-30 minutes, in a moderate oven.
5.
Casoid Cream Puffs
(2-3)
Protein
19.40
10.49
Gms.
"

I
Fat
Egg, separated
tiny pinch of Salt
"
X teaspf. Baking Powder

A
I
tablespf.
Cream
Proceed as for Casoid bread; put puffs in two buttered patty pans in a very moderate oven; they must be a deep yellow when baked. When nearly cold, cut open at the side and fill with custard (see Custards), or with stiffly whipped, sweetened, and flavored cream.
Nut
Flavorings, Sauces, Puddings, Custards, Frozen Desserts,
Miscellaneous Desserts
NUT FLAVORINGS
I.
Almond OR Filbert
2.
Burnt Filbert
SAUCES FOR DESSERTS

I.
2.
Cocoa Lemon
3.
Vanilla
4.
Wine
PUDDINGS
I.
Almond
(Grube) Filbert
Pudding
5.
Proto-Puff
(Poole)
(A),
(B)
6.
Cream Pudding
Cocoa
2.
3-
4-
Apple Apple Custard
7. 8.
Lemon Puff
CUSTARDS
I.
2.
Boiled Baked, with various Flavorings
4.
5.
Macaroon Snowballs
with
3.
Almond
6.
Vanilla Sauce, or Floating Island

39
Cheese Custard
40
DIABETIC COOKERY
FROZEN DESSERTS
Gelatine Desserts
1.
2.
Wine Jelly Coffee Jelly 3. Bavarian Cream Lemon Jelly 4. Almond or Filbert Bavarian 5.
Plain Creams
I.
Whipped Creams
(plain)
2.
Charlotte Russe
Parfaits
I.
Caf6 Parfait
3.
2.
Almond Parfait
Filbert Parfait
Mousses
I.'
Coffee Mousse
2.
Macaroon Mousse
Ice Creams
I.
2.
Vanilla Coffee
5
.
3.
4.
Hazelnut
Macaroon
Strawberry
Ices,
Water
I.
Roman Punch
2.
Lemon
Ice
3-
Orange Ice
Roman Punch
MISCELLANEOUS DESSERTS
1.
2.
Apple Fritters Poppy Seed Noodles
3.
4.
French Pancakes Cream Waffles
NUT FLAVORINGS
I.
Almond or Filbert
Protein 23.80
Fat
62.24 Carb. 19.60 Total Cal. 734
oz. or
y^
lb.
Almonds blanched
Protein
19.66
Fat
Carb.
70.99 8.16
oz. or
>^
lb.
Filberts unblanched
Total Cal. 750
Blanch almonds, dry them on a clean cloth, and when them on a pie plate in the oven, and let them remain until they turn a light brown. Cool, grind in an almond grinder, and then pound to a paste in a mortar. Put in a covered glass jar, where the paste will keep indefinitely.
perfectly dry put
2.
Burnt Filberts
on a clean
not blanch.
41
(Hazelnuts)
Wipe
almonds.
filberts
cloth,
fibrous ends.
Do
Then proceed
,
removing the coarse, as for burnt
42
DIABETIC COOKERY
SAUCES FOR DESSERTS
1.
Cocoa Sauce
(Individual)
Protein
7.15
Gms.
" "
K cup Top Milk

Egg yolk J^ teaspf. Van Houten's Cocoa
I i
Fat
10.93
Saccharin tablet
Heat top milk in double boiler; stir in egg yolk, which has been beaten foamy; beat imtil creamy, add the cocoa and dissolved saccharin; serve hot or cold.
2.
Lemon Sauce
"
(Individual)
Protein
3.95
Gms.
"
Juice of )4
I
i
Lemon
Fat
Carb.
6.24
2.79
yi cup Water
teaspf.
Total Cal. 83
Almond Flour Egg yolk
Mix egg and lemon juice; beat foamy; stir into boiling water and beat imtil creamy add almond flour and saccharin; strain. Serve hot or cold.
;
3.
Vanilla Sauce (Individual)
Protein
5.07
Gms.
"
>^ cup
I
Fat
49.26
Cream Egg yolk
"
4-5 drops Vanilla extract i Saccharin tablet
Heat cream in double boiler; stir in egg yolk which has been beaten foamy; beat until creamy and add flavoring
and dissolved saccharin
;
serve hot or cold.
DIABETIC COOKERY
The flavor of by substituting a
vanilla or
43
cream sauce may be varied stick cinnamon, }i teaspf. groimd burnt almonds, or any other flavor.
half-inch
4.
Wine Sauce
(Individual)
See Wine Soup.
PUDDINGS
I.
Almond Pudding (Grube)

ii.io
40.51
(Individual)
Protein
Gms.
"
"
}/^
I
pt.
Cream
of
.
Fat
Garb.
teaspf. Butter
6.90
White
Egg
and potmded
Total Gal. 437
2 tablespf blanched
Almonds
}i tablespf. Sherry Saccharin to taste
Heat the cream and dissolve the butter
in
it; cool,
and
when
cold
stir in
the other ingredients, folding in the white
of egg beaten to a stiff froth last.
china mold; bake twenty minutes

serve hot.
2.
Pour into a buttered in a hot oven, and
Filbert Pudding (Individual)
Protein
10.00
Gms.
" "
Fat
Garb.
41.31
6.01
Total Gal. 436
Same
ing
I
ingredients as for
Almond Pudding, but

filberts for
substitut-
oz. of
unblanched grated
the almonds.
44
3.
DIABETIC COOKERY
Apple Pudding
i
(Individual)
Protein
13.07 10.29
Gms.
"
sour Apple grated
Fat
Carb.
2 Eggs, separated
7.67
"
}^ teaspf.
Lemon
juice
Total Cal. 175
J4 teaspf. Lemon rind grated Saccharin to taste

;
Beat the yolks of the eggs frothy
stir in
the other ingre-
dients; fold in the stifHy beaten froth of the whites of the
eggs; pour into a well buttered china mold, bake quickly

in a hot oven,
4.
and serve at once.

(Individual)
Apple Custard Pudding

I I
tablespf. Aleuronat Flour Total Cal. 192 i tablespf. Almond Meal Pinch of Salt Saccharin to taste
Protein 18.40 Gms. Pat 945 " " Carb. 8.25
^ sour Apple chopped

Egg
Top Milk enough

Stir the
salt;
to
make a
soft batter
egg frothy; add flour and meal, saccharin and batter with the milk; stir in the apple, pour into a well buttered mold, bake half an hotir, in a hot
make a smooth
oven, and serve at once.

5.
Proto-Puff Pudding (A) (For two people)

i
Fat
Protein 33.22 Gms. 20.36 " Carb. 3.00 "
grated Proto-Puff No.
2 Eggs, whites beaten separately 2 tablespf.
grated
blanched
Total Cal. 328 Pinch of Salt
Almonds
}^ teaspf. ground Cinnamon

J4 teaspf. Lemon rind and juice 2 Saccharin tablets dissolved in a few drops cold water.
DIABETIC COOKERY
dients-, fold in
45
Beat the yolks of the eggs frothy; add the other ingrethe stiffly beaten whites of the eggs; pour into a well buttered cake tin, bake half an hour in a moderate oven. Serve with whipped cream, or a wine sauce. Serve hot.
Proto-Puff Pudding
Protein 33.97 Gms.
i
(J5)
(For two people)

i
grated Proto-Puff No.
Fat
Carb.
18.94
"
6.29
"
Eggs whole J^ cup Top Milk

i
Total Cal. 332
teaspf. Butter
Cinnamon,
salt,
lemon rind and
juice as in
No.
i;
sac-
charin to taste; bake as above, serve either hot or cold,
with wine sauce.

6.
Cream Pudding (Poole)

Gms.
"
(Individual)
Protein
17.91
>^ pt.
2
Cream
Fat
9746
Eggs
"
2-3 Saccharin tablets 2-3 slices Lemon peel
1-2 pieces Stick
Cinnamon
;
Heat the cream with the cinnamon and lemon peel when remove the lemon peel and cinnamon cool, stir in the eggs beaten foamy, and pour into a small well buttered pudding mold; steam from 30-40 minutes. Serve at once.
boiling
;
7.
Cocoa Pudding
"
(Individual)
Protein 18.74 Cms.
Fat
Carb.
98.57
10.12
"
Make like Cream Pudding, but adding >^ tablespf. Van Houten's Cocoa.
if baked, instead of being Serve with wine sauce.
Total Cal. 1003
These puddings are equally good

steamed.
Bake
l4 hr.
46
8.
DIABETIC COOKERY
Lemon Puff Pudding
"
(Individual)
Protein 13.11 Gms.
2 Eggs, separated
Fat
Carb.
10.26
Juice and
}/2
grated rind of
370
"
Lemon
and lemon; bake in china mold
/
Total Cal. 160
4 Saccharin tablets
vStir
Foam
like a
egg yolks;
in dissolved saccharin
fold in stiffly beaten whites of eggs;
baked custard, 10-15 minutes.
Serve at once.
CUSTARDS
I.
Boiled Custard (Individual)

i
I
Protein 14.73 Gms.
Egg
cup Top Milk, or thin Cream
pinch Salt
Fat
Carb.
14.84
12.25
"
"
2 Saccharin tablets
i
Total Cal. 240
Vanilla Extract
Beat egg to foam, with the saccharin dissolved in a few drops of hot water; add the salt. Heat cream in double boiler, and when very hot pour it over the egg, stirring rapidly to prevent egg from curdling. Strain through a fine strainer, back into the double boiler, and cook, stirring all the time until the mixture is thick and creamy; pour into a glass dish and cool; flavor with a few drops of vanilla, and serve cold.
2.
Baked Custard
(2-3 custard cups)
Protein 18.31 Gms. " Fat 50.41
2 Eggs, separated
Carb.
9.81
"
Total Cal. 565

I
>^ pt. thin Cream, 20% few grains 2 Saccharin tablets

Salt
inch stick
Cinnamon
hot,
Heat the cream and cinnamon very
but do not
boil
DIABETIC COOKERY
separate eggs, beat whites to
stiff
47
froth; stir yolks
foamy
with dissolved saccharin and salt; pour hot cream over the yolks beat carefully fold in egg whites strain through a fine strainer into custard cups; place cups in a pan; pour boiling water into the pan till it reaches the top of the cups set
;
pan
moderate oven; bake 20-30 minutes. Serve cold. Using the same foundation, but with different flavorings,
in a
add variety
to the
bill
of fare.
Flavor With
(a)
I
teaspf.
Van Houten's Cocoa
Protein
19.14
Gms.
" "
Fat
Carb.
(6)
I
51.52 11.26
Total Cal. 584

tablespf.
ground burnt
Protein
20.03
54.91 11.23
Almonds
Gms.
" "
Fat
Carb. Total Cal. 618

(c)
yi tablespf. finely chopped

berts or Hazelnuts
Fil-
Protein
18.94
Gms.
"
'
Fat
.
53.17 9.28
{d) Vanilla or
Lemon Extract
3.
Almond Custard
tablespf.
Protein 11.56
Gms
"
blanched grated
Fat
54-99 Carb. 12.65 Total Cal. 592
"
Almonds Egg yolk

cup thin Cream
stir in
2 Saccharin tablets
I
Put cream
in
double boiler;
stir
almonds and
dis-
solved saccharin;
occasionally until the cream begins
48
to boil
;
DIABETIC COOKERY
beat egg foamy, poiir cream over it, stirring to prevent curdling; put into a glass dish, cool, set on ice to chill.
*
4.
Macaroon Custard
4-6 Macaroons
Soft
Protein 29.23 Gms.
Fat
32.96
"
Custard,
with cinnamon
"
flavor
Line a small glass dish with macaroons, pour hot custard over them; set on ice to chill.
5.
Snowballs with Vanilla Sauce, or Floating Island

Gms.
" 3 Eggs, separated 55.45
Protein 24.69
Fat
}4 pt. Cream,
20%
"
J4 teaspf. Vanilla Extract Saccharin to taste
Beat the egg whites to a stiff snow. Boil sweetened and flavored cream; when boiling take a tablespf of egg snow at a time, put in the boiling cream turn the balls, and after a few minutes remove them with a skimmer, and allow them to drain. Strain and cool cream mix in the three yolks; put in double boiler; beat with an egg whip, until it comes to a boil.
.
Potir this custard hot over the snowballs.

6.
Serve cold.
Cheese Custard
3-4 tablespf. Cream 2 Saccharin tablets
i^ teaspf. grated
Fat
Protein 12.83 Gms. " 29.91
Carb.
2.63
"
Lemon
rind
Total Cal. 331

I
I
i^^ tablespf. Pot Cheese
Egg
teaspf. Butter
boiler;
Melt butter in double
mix egg and cream; add
to pot cheese; stir smooth, and next add dissolved saccharin
DIABETIC COOKERY
and lemon rind; add to butter and
mixture thickens.
ice. stir
49
constantly
set
till
Strain into glass dish, cool;
on
FROZEN DESSERTS
Gelatine Desserts
I.
Wine Jelly
i
(Individual)
Protein
2.79
....
Gms.
"
teaspf.
teaspf granulated Gelatine

.
Fat
tablespf cold
.
Water
}4 cup boiling Water
}4 cup sugarless
I
Wine
Lemon
juice
4 Saccharin tablets
Dissolve gelatine in cold water, let
it
stand five minutes;

strain
ice to
and saccharin; through a fine strainer into a cold wet mold; set on harden. Serve with whipped cream. . add
boiling water, wine,
lemon
juice,
2.
Lemon Jelly
Juice of }4 Orange Juice of i Lemon
Protein
2.77
....
Gms.
"
Fat
4 Saccharin tablets
1^4 teaspf. Gelatine
tablespf. cold
I I
Water
cup boiling Water
Proceed as in foregoing recipe.

4
50
3.
DIABETIC COOKERY
Coffee Jelly
(Individual)
Protein
4.15
....
Gms.
^ cup strong black Coffee

i}4 teaspf. Gelatine
I
Fat
Carb
Total Cal. 16
tablespf. cold
Water
J4 cup boiling Water

2 Saccharin tablets
Dissolve gelatine in cold water; let it stand five minutes; pour boiling water over it; add hot coffee and saccharin; strain through strainer and a jelly bag into wet mold. Set on ice to harden. Serve with whipped
cream.
4.
Bavarian Cream
(Individual)
Fat
Protein 10.98 Gms. 25.07 " Carb. 11.03 "
1^
teaspf. Gelatine
}4 cup Cream, 40% I tablespf. cold Water
Total Cal. 314
}4 cup Top Milk 3-4 Saccharin tablets
>^ teaspf.
Rum
Soak gelatine in cold water; pour boiling hot top milk it; add saccharin; strain and let mixture cool; when cool add rum. Whip cream very stiff, ^ and set on ice. When the gelatine mixture begins to stiffen, beat it with an eggwhip till very smooth; fold in the whipped cream lightly; put into cold wet mold, and set on ice, tmtil it is quite
over
stiff.
See directions for whipping cream, given under Plain Creams,

Parfaits,
Mousses, on opposite page.
DIABETIC COOKERY
5.
51
(Individual)
Almond or Filbert Bavarian Cream
Fat
Protein 15.37 Gms. 35-23 "
i}4 teaspf. Gelatine

2 tablespf. cold
Water
Garb.
1245
"
Total Cal. 428
cup Top Milk }4 cup Cream, 40%
4 Saccharin tablets I Egg yolk tablespf. ground burnt Almonds, or Filberts

^
Whip cream very stiff, and

gelatine in cold water,
set
on
ice to chill.
Dissolve
stand until soft. Beat egg foamy; put into double boiler with milk and saccharin; stir until mixture thickens; as soon as it boils stir in dislet it
and
solved
fine
gelatine;
strainer;
remove from add almond or
fire,
and
strain through
filbert
paste,
with eggwhip
until it thickens;
fold in the
and beat whipped
cream which must be quite dry; pour into cold wet mold; set on ice to harden. Serve with whipped
cream.
PLAIN CREAMS, PARFAITS, MOUSSES

Directions for Whipping Cream
See that cream is perfectly cold; 2-3 hrs. before using. Half fill a pan with cracked
it is
well to keep
it
on
ice
ice, and put the bowl cream in this pan; beat cream with a wire whip or with a Dover beater until it is very stiff; if the cream is cold it will take but a few minutes to become
of
stiff.
>
See directions for whipping cream, given below on this page.
52
DIABETIC COOKERY
PLAIN CREAMS
I.
Whipped Creams
Gms.
"
(Individual)
Protein
1.21
K pt. Cream, 40%

Fat
22.00
"
>^ tablespf. Coffee Extract (Crosse & Blackwell's)

it
Whip
wanted;
before
the cream until

it is
is
very
stiff.
Set on ice until
better to whip the cream a very short time
it is
to be served.
With
(a)
different flavoring extracts, a pleasant
change
2.07
is
easily produced.
Flavor with }4 tablespf. finely ground burnt Almonds
Protein
Gms.
"
Fat
Carb.
24.25
2.36
"
Total Cal. 240

(b)
Flavor with 6-8 drops Vanilla Extract Flavor with

J/j
(c)
teaspf.
Rum
Practically no food
value
except
from very small
amount
of Alco-
hol present.
2.
Charlotte Russe
3
Protein
17.46
Gms.
"
Almond Sponge Cakes
Fat
39.02
"
3^ pt- Cream 1-2 Saccharin tablets
}4 tablespf. sugarless Wine
Whip cream stiff and sweeten. Break cakes in half; line a small glass dish with them; moisten with wine; heap cream over them, and set on ice to chill thoroughly.
DIABETIC COOKERY
PARFAITS
I.
53
Cafe Parfait (For

Gms.
" " 2
2 persons)
Protein
10.14
Egg
pt.
yolks
Fat
Carb.
98.52
6.54
Total Cal. 954
40% >^ }4 tablespf. Coffee Extract 3-4 Saccharin tablets

Cream,
in double boiler; stir until
Put egg yolks, coffee extract, and dissolved saccharin it begins to thicken, pour into a bowl, and beat until it is foamy and quite cold; whip the cream very stiff, fold it lightly into the mixture, pour into the ice cream mold, from which the paddle has been removed; pack it like any other cream, and let it stand 3-4 hrs.
2.
Almond Parfait
"
(For 2 persons)
Protein 11.00 Gms.
Fat
Carb.
100.77
7.25
"
Like above, using J^ tablespf. burnt Almond powder for flavoring, in place of the coffee.
Total Cal. 979

3.
Filbert Parfait (For 2 persons)
Protein
11.39
Gms.
"
Fat
Carb.
103.74
7.58
tablespf.
"
Like Cafe Parfait, using J/2 Filbert powder, in place of the coffee extract.
Total Cal. loio
MOUSSES
Rules for Freezing in a Freezer
Ice
Pint Freezer
Rock
Salt
bag),
Put ice in a coarse bag (coffee sacking makes a good and pound; the finer the ice, the quicker the mixture
54
will freeze.
DIABETIC COOKERY
In packing freezer, allow
i
large tablespoon
of salt to three of ice, alternating the layers.

Fill
the can
full,
as water expands in freezing.
Cream takes 10-20 minutes

cover,
to freeze;
when
frozen, unsides
remove the paddle, scrape mixture from the
of the freezer; beat with a fork imtil quite smooth; re-
place cover; tie a narrow strip of cloth dipped in melted
wax
well,
aroiind the outside of the cover, to keep out the salt
water.
Repack in ice and salt if necessary; cover and set away till cream is to be served.
I.
freezer
Coffee Mousse
Gms.
(<
(Individual)
Protein
1.21
}/8
pt.
Cream,
Fat
22.00
^ tablespf.
40%
Coffee Extract
((
Whip the cream very

bowl
;
stiff, drain on a sieve; return to beat in lightly extract and saccharin which has been
Put into mold set in diluted with >^ teaspf. of cream. freezer; pack as for ice cream, and let it stand 2-2)4. hrs.
2.
Macaroon Mousse
Gms.
"
"
(Individual)
Protein
15.71
Fat
Carb.
40.12
7.33
3 grated Almond Macaroons. Proceed as above, but omit
Coffee Extract.
Total Cal. 457
This mousse
(a)
(6)
(c)
may be varied, by using different flavorings, yi tablespf. powdered burnt Almonds yi tablespf. powdered burnt Filberts ^2 teaspf. Rtun, etc.
DIABETIC COOKERY
ICE
55
CREAMS
MOUSSES.
See rules for freezing given under

I.
Vanilla Ice Cream (For 2 persons)
Protein
11.23
Gms.
"
}4 pt. Cream,
I
40%
Fat
Carb.
92.24
6.54
Egg
"
Total Cal. 901
}4 teaspf. Vanilla Extract 4-5 Saccharin tablets
Beat the egg foamy; add cream, saccharin dissolved in }4 teaspf. hot water, and the vanilla extract. Freeze in
pint freezer.
2.
Coffee Ice Cream (For
2 persons)
tablespf. Crosse & Blackwell's Same as above, using Coffee Extract, in place of the vanilla flavoring.
Same
food value as No.

3.
i.
Hazelnut Cream (For

Gms.
" "
i
2 persons)
Protein
12.50
tablespf.
Fat
Carb.
97-76
7.58
Hazelnuts.
unblanched ground Other ingredients
as for vanilla cream.
Total Cal. 960

4.
Macaroon Ice Cream
(For 2 persons)
3-4 grated Macaroons. Other ingredients as for vanilla cream.

5.
Strawberry Ice Cream (For

11. 51
2 persons)
Protein
Gms.
"
i^ pt.
I I
Cream,
40%
mashed
Fat
Carb.
92.41
Egg
tablespf. Strawberries,
8.64
"
Total Cal. 912
quite fine
4-5 Saccharin tablets Prepare and freeze like vanilla cream.
56
DIABETIC COOKERY
WATER
1.
ICES,
ROMAN PUNCH
cup Water
tablespf.
teaspf.
Lemon
Ice (Individual)
i
Protein
Fat
Carb.
....
Lemon
juice
2.12
Gms.
Orange juice
Total Cal. 8
4 Saccharin tablets
Strain,
Mix
like ice
as for lemonade.
and
freeze in small freezer,
cream.
2.
Orange Ice
i I
(Individual)
Protein
....
cup Water
teaspf.
Fat
Carb.
3.97
Lemon
juice
Gms.
2 tablespf. Orange Juice
Total Cal. 16
4 Saccharin
tablets.
Mix and
freeze as in foregoing recipe.

3.
Roman Punch
as for lemon
Practically
(Individual)
ice,
of
Same ingredients I teaspf. Rum.
but with the addition

i.
same food value as No.
MISCELLANEOUS DESSERTS
I.
Apple Fritters
Gms.
"
i
(Individual)
Protein
6.64
5.25
smaU sour Apple

Egg, separated^
Fat
"
Saccharin to taste
Pinch of Cinnamon
cut in thick
slices.
Peel and core apple;
Make an
fry-
omelet batter of the egg; dip apples in batter, and in deep fat or butter. Serve very hot.
DIABETIC COOKERY
2.
57
Poppy Seed Noodles

Gms.
"
(Individual)
Protein
12.93
15.61
2 Eggs, separated
)/2
Fat
tablespf. Butter,
creamed
Carb
Total Cal. 192
Additional Butter for frying, etc.
Saccharin to taste
Poppy Seeds
Beat butter and egg yolks foamy; fold in stiffly beaten and bake in hot butter like an omelet roll, cut into strips like broad noodles; sprinkle with powdered poppy Serve hot, at once. seeds, and pour melted butter over them.
whites,
;
3.
French Pancakes
Gms.
"
2
(Individual)
Protein
15.26
Eggs
Fat
53.68
"
}4 cup Cream I Saccharin tablet
Butter for frying

separate
eggs,
stiff
Whip cream;
dients,
beat
froth.
yolks
saccharin; beat whites to
Now
foamy with blend ingre-
and beat until very stiff. Melt a little butter in a pan when very hot drop a spoon;
ful of
the batter into the boiling butter; fry rapidly.

in the oven,
'
Roll,
and put on a dish
where the pancake
will rise.
Serve at once, very hot.

4.
Cream Waffles
Cms.
"
I
(Individual)
Protein
16.77
2 tablespf. Butter
Fat
Carb.
74.24
5.89
"
Total Cal. 760
Egg separated }4 cup Cream, 40% 2 tablespf. Aleuronat Flour }4 teaspf. grated Lemon rind
2 Saccharin tablets
Cream
mix
butter, stir in yolk,
in gradually the Aleuronat
lemon rind, and saccharin; and cream, and last of all
58
the
DIABETIC COOKERY
Do
stiffly beaten egg white. very well; pour in mixture.
Heat the waffle iron; grease not have too hot a fire. Turn the iron now and then, and bake the waffles a light
brown. Serve very hot.
Eggs
REMARKS
FOOD VALUE
EGG DISHES
1.
SCRAMBLEDEGGS(yl),
(5),
5.
StUFFED EgGS
(^), (5),
(O, (D)
2. 3.
(O
Plain Omelet (A), (B) Filled Omelet 8. Omelet Souffle Cheese Souffle
6.
7.
Panned Eggs Egg Pudding

Sardelle Eggs
9.
4.
59
EGGS
REMARKS
almost unnecessary to give directions for the Egg Dishes, but a few special recipes have been chosen which may provide a change in the
It is
preparation of
rather monotonous diet of the diabetic.
FOOD VALUE
Average figures for i Egg: Weight 48 Cms. or i.y Oz.
Protein
6.43
Gms.
"
Fat
5.04
71
Carb. Total Cal.
EGG DISHES
I.
(A) Scrambled Eggs, Plain (Individual)

12.89
15.61
....
Protein
Gms.
"
Fat
Garb.
2 Eggs }4 tablespf. Butter

Salt to taste
Total Cal. 192
Melt butter, then put it with the salt and eggs into an egg cup; set the cup in a pan of cold water over a hot fire, and stir eggs until they are thick. Serve at once, in the cup.
60
DIABETIC COOKERY
{B)
61
(Individual)
Scrambled Eggs with Chives

^4.
Proceed as above, adding
teaspf.
minced Chives
Food value same

(C)
as in
(A).
Scrambled Eggs with

14.58
18.58
Ham
(Individual)
i
Protein
Gms.
"
Proceed as above, adding

teaspf.
Fat
minced
Ham
Garb
Total Cal. 226
{D)
Scrambled Eggs with Parsley
(Individual)
Food value same as

2.
Proceed as above, adding J4 teaspf. minced Parsley in i (A)
Panned Eggs with Parmesan Cheese

15.12
12.95
(Individual)
Protein
Gms.
" "
2
I
Eggs
tablespf.
Fat
Garb.
Parmesan Cheese
0.02
Total Cal. 177

Boil eggs hard, cool, halve them; roll
them
in grated
Parmesan Cheese;
3.
fry in butter.
Serve hot.
Egg Pudding
"
(For 4 people)
Protein 50.37 Gms.
6 Eggs
I tablespf. Butter 4 tablespf. Top Milk
Fat
73.88
1.56 Garb. Total Cal. 873
"
2 tablespf. diced
Ham
^ teaspf. minced Chives

Salt to taste
Scramble 4 eggs; cream the butter, add the yolks of 2 ham, chives and salt; stir this Butter a pudding mold; pour in into the scrambled eggs. the mixture; steam ^2' hr. turn out of mold, and serve
eggs, the milk, the diced
;
at once.
62
4.
DIABETIC COOKERY
Sardelle Eggs
(Individual)
Sardelle Butter 2
Protein
17.23
Gms.
"
Fat
Carb.
26.68
0.05
"
Eggs Parmesan Cheese
Total Cal. 309
Butter individual casserole with Sardelle butter; add eggs, and a little grated Parmesan Cheese. Bake in oven until the eggs are set. Serve hot.
2
5.
Stuffed Eggs (Individual)

(A)
With Sardines
2
Protein 21.40
Gms.
"
Eggs (hard
.
boiled)
Fat
21.08
4 Sardines
)4 teaspf chopped Parsley i large teaspf. Butter
Salt
Carb
Total Cal. 275
and Pepper to
taste
sardines;
Halve eggs; remove yolks carefully; skin and bone cream butter; add sardines and egg yolks; stir to a smooth paste, season, and fill into the halved
whites.
(B)
With Sardelles
20.66
"
Protein 20.91 Gms.
Fat Carb
Total Cal. 270
Use 4 sardelles in place of sardines; soak sardelles in hr. Skin, bone, and chop very fine; cream milk for
add sardelles, stir to a smooth paste; add mashed egg yolk and seasoning, omitting the parsley, and fill into
butter;
the halved whites.
DIABETIC COOKERY
(C)
63
With French Mustard

2 Eggs (hard boiled)
I i
Protein
12.96
15.51
Gms.
"
'*
Fat
Garb.
large teaspf. Butter

large teaspf.
0.13
Cream
Total Cal. 192

Salt
^
^ teaspf. French Mustard

and Pepper to taste Proceed as above,
(A) Plain
6.
Omelet
2
(Individual)
Protein
12.91
Gms.
"
Eggs
tablespf. Butter pinch of Salt
Fat Garb
17.44
%
A
Total Gal. 209

Separate eggs; beat yolks foamy, beat whites to a stiff blend mixture; season. Heat butter in an omelet pan pour in batter shake the pan constantly until omelet
froth,
;
;
is
baked.
will rise;
Put pan in oven for a few minutes, when roll; serve at once, on a hot platter.
(B) Plain
it
Omelet
2
I
(Individual)
Protein
13.24
Gms.
"
Eggs
tablespf.
Fat
Garb.
26.37
0.39
Gream
"
A
i
Total Gal. 292
pinch of Salt tablespf. Butter

salt.
Roll,
Beat eggs foamy; add cream and and serve at once.

7.
Bake as above.
Filled Omelet (Individual)

6,
Use Recipe No.

is
or B, as a foundation;
of
when omelet
at once.
cooked spread on it any which must have been cooked;
the following mixtures,

roll,
and serve
64
I
DIABETIC COOKERY
Tablespoon Cooked, Chopped Ham
Protein
18.16
Gms.
"
Fat Carb
23.27
Total Cal. 282

I
Tablespoon Cooked Chicken

Protein
15.81
Gms.
"
Fat Carb
19.89
Total Cal. 242

I
Tablespoon Cooked Veal

Protein
15.96
18.48
Gms.
"
Fat Carb
Total Cal. 230
Tablespoon Cooked Tomatoes

Protein
13.09
17.47 0.06
Gms.
" "
Fat
Tablespoon Cooked Spinach

Protein
13.23
Gms.
" "
Fat
18.06
DIABETIC COOKERY
I
65
Tablespoon Cooked Asparagus Tips

Protein
13.14
Gms.
"
Fat
1746
Carb. 042 Total Cal. 212

I
"
Tablespoon Cooked Mushrooms

Protein
Fat
1344 Gms. 1740 "

"

I
Tablespoon Grated Swiss Cheese

Protein
15.12
Gms.
" "
Fat
20.23
o.io Carb. Total Cal. 243

I
Tablespoon Parmesan cheese

Protein
15.21
Gms.
"
Fat
Carb.
20.31
0.02
"
Total Cal. 244

8.
Omelet Souffle
Gms.
"
(Individual)
Protein
19.29
Fat Carb
15.12
3 Eggs, separated grated Lemon rind J/2 teaspf.
Total Cal. 313
Beat yolks foamy; whites to a stiff froth. Stir lemon rind and dissolved saccharin into the yolks, and whip about 5 minutes fold egg whites in lightly, pour into a well-buttered pan bake 10 minutes in a moderate oven, and serve at once.
;
66
g.
DIABETIC COOKERY
Cheese Souffle
Gms.
"
(Individual)
Protein 26.36
Fat
Carb.
45.75 0.14
3 Eggs, separated 2 tablespf. Butter 2 tablespf.
"
grated
Parmesan
Total Cal. 517

I
Cheese
tablespf. Swiss
Cheese
Cream
butter;
add egg yolks and cheese; beat very

hr. in
light; fold in stiffly
mold, and bake )4
beaten whites; put into well buttered a hot oven. Serve at once.
Fish
LIST
AND FOOD VALUES

NOTE
HOW TO
BROIL FISH
FISH
HOW TO BAKE
STUFFING FOR BAKED FISH
HOW TO
BOIL FISH
FISH
(A), (B)
HOW TO STEW
HOW TO FRY
SHELL FISH
FISH
(C),
(A), (B),
(D)
MISCELLANEOUS DISHES
1.
2.
Deviled Lobsters Deviled Crabs
3.
Left-0vers(-4), (5), (C) (Creamed, Scalloped,

Souffle)
67
68
DIABETIC COOKERY
FISH
LIST OF FISH PERMITTED,
Measure
(E.P.) *
WITH FOOD VALUES

""arbo-
Kind
Protein
P'^'
^
h,idrates
Total Calories
lb.
Cms.
453-6
'
Cms.
84.38 89.81 93-44 77.11 87.99 29.03 84-36 78.02 84.82 58.06 48.54 99.80 85.12 94.72 79-63 80.64 80.74 103.84 35.83 74-38
Gms.
12.7
jtns.
Striped Bass
Sea Bass Black Bass
"
II li
2.27
7.71 2.27
Cod
Bluefish
"
II
'
1
Flounders Halibut
Haddock
Mackerel Perch (fresh)
Pickerel

i<
< 1
5-44 1.36 23-58 1-36
32.20
3-18 1.36 58.06
<
1
Pike
II
Salmon (fresh) Shad Shad Roe

Smelts
"
11
'
1
"
11 11
43.04
17.12 8.16 46.72 10.61
]
'
1
1.79
Trout
Weak
Fish
11
White Bait Crabs (fresh)

Lobsters (without Oysters
juice,
" "
II
'
' 1
29.44 4.08 8.16
451.8 379-9 443-2 329-0 401.0 128.0 550.0 324.0 629.0 261.0 206.0 922.0 728.0 581.0 393-0 743-0 421.0 680.0
191.0 378.0
2.72
1.81
about 2 doz.
II II
ti II
large)
Scallops
Shrimps (100)
27.22 67.13 115.20
5-90 0.45 4.50
I
I
4.97 5-42
1.81
222.0 334-0 504.0
"
E. P." means Edible Portion,
NOTE
Fish should be chosen, according to the season.
fish
They
should be broiled, baked, boiled, or stewed; small pan
may
be
fried,
but should be used sparingly.
DIABETIC COOKERY
Broil:
Bluefish,
69
Smelts,
Striped Bass,
Mackerel,
Shad,
Fish.
Trout; Lobsters, Oysters.
Bake: Bluefish, Shad, Striped Bass, Sea Bass,

Shrimps.
Stew: Striped Bass, Pike, Halibut.
Weak
Boil: Cod, Black Bass, Halibut, Salmon; Lobsters, Crabs,
Fry: Flounders, Perch, White Bait; Shad Roe, Scallops.
Pan
Broil: Oysters.
How
TO Broil Fish
Clean fish; wipe with a cloth wet in cold salt water, then with a clean dry fish towel; rub with oil or butter; heat and grease broiler, to keep the fish from sticking; broil over a clear fire, turning broiler frequently, as the
skin burns easily.
Time
is
for broiling varies;
if
the
fish is thick
fear of its being underdone, place the broiler

it.
and there on a roast-
ing pan in the oven and finish cooking
Raise the wires on a hot dish; season with butter, pepper, and salt; garnish with
carefully, so that the fish does not break, slide
slices of
lemon, and serve at once.
How
TO Bake Fish
Wash fish in cold water; drain, and season with salt; put in a covered bowl, and let it stand for several hours, When ready to cook the fish, drain once in a cool place. more and wipe perfectly dry; put in baking pan, dot with butter; sprinkle with chopped parsley, add one bay leaf, 6 pepper corns, a clove, one small sliced onion, a slice of seeded lemon, and a cup of stock; bake until tender, basting frequently; when nearly done, thicken the sauce with
2-3 tablespf. sour cream.
Serve very hot.
70
DIABETIC COOKERY
Stuffing for Baked Fish
Protein
27.09 Gms,
<<
I I
tablespf. Butter
Fat
Carb.
23.92
<i
cup Casoid Crumbs

teaspf grated Onion
.
1.41
Calories 330
Egg
}4 teaspf. Salt
^ teaspf. Pepper
2 tablespf.
I
teaspf.
Top Milk chopped Parsley
Heat butter
let it
stuff
in pan; cook the onion in it, but do not brown; cool; mix in the other ingredients, and then the fish, sew it up; score the fish lightly in 2-3 places,
and proceed as in baking.
How
;
TO Boil Fish
Clean and wash fish season lightly with salt and pepper, put bowl and let it stand in a cool place for several hours; when ready to cook put water on to boil in a fish kettle, enough to cover the fish for every quart of water allow J/2 teaspf. salt and }^ tablespf. vinegar, i bay leaf, i onion cut in thin slices, 2-3 sprigs of parsley, 2-3 celery stalks with leaves, As soon as the water I celery knob peeled and cut in slices.
in a covered
;
draw the kettle aside and let the fish simmer until done. Allow from 12-15 minutes for each pound of fish. Drain, and serve very hot with:
boils
(A) Melted Butter Sauce
Protein
2.96
14.53
Gms.
"
Fat

(B)
"
Mustard Sauce
See Sauces for Meats
and
(C)
Fish, page 95.
Egg Sauce
See Sauces for Meats and Fish, page 95.
DIABETIC COOKERY
71
How
Clean and wash
given above.
kettle,
fish,
TO Stew Fish {A)
season, and proceed as in directions ready to cook fish put water in fish )4 pt. water to every pound of fish, add onion and
When
and fish, and let them simmer until nearly tender meanwhile blend a little butter with some Almond Flour, and a bit of minced parsley, and add to the water; let all cook about five minutes, then whiten sauce with top milk, and remove from range at once. Serve either hot
celery knob
or cold.
Garnish
(B)
fish
with
slices of celery
knob.
Halibut Stewed with Lemon (For 4 people)

Halibut
Juice of 2 2 Eggs
.
2-2^
I
lb.
Lemons
Onion
pinch of Ginger
I
y^ teaspf Pepper
Egg yolk
pinch of Cayenne Pepper teaspf. chopped Parsley

salt lightly
Wash
Put
fish
and
salt,
a few hours before using.
enough to cover it; add and ginger simmer until tender. When cooked remove fish, and strain the sauce. Beat the two whole eggs and the egg yolk foamy with the lemon juice; heat sauce in double boiler, adding eggs, Cayenne and parsley; cook 10-15 minutes, stirring all the Pour sauce over fish, and serve cold. time.
in fish kettle with cold water
;
onion, pepper,
How
Wash and dry
fish;
TO Fry Fish
season with salt and pepper; dip in Casoid crumbs put in frying basket and immerse in boiling hot crisco or butter. Fry a golden brown. Serve very hot with Sauce Tartare (see Sauces, No. 11) or Pickle Sauce (see Sauces, No. 9).
beaten egg,
roll in
^2
DIABETIC COOKERY
SHELL FISH
{A) Boiling
Put water
completely;
in a kettle,
enough to cover lobsters or crabs
when warm, add i teaspf. salt to quart of water; put fish in covered pot, and boil l4-^ hrs. When fish is cold break apart, remove claws, and take out the meat; discard stomach and gills from the body, and intestines from the tail. Save coral and the green fat.
{B) Broiling
Kill lobster by running a knife into the back, arid then
open
the body with a mallet and a heavy knife; remove stomach
and
intestines.
broil over not too hot a fire for

;
Place on broiler with shell part down, and 30-45 minutes; butter lightly
while broiling place on a hot dish, break claws open, season with butter, pepper, and salt, and serve at once.
(C)
Pan Broiling
Same
process as for Meats.
{D) Frying
See Fish.
MISCELLANEOUS DISHES
I.
Deviled Lobsters (Individual)
Protein 31.61
Gms.
"
cup diced Lobster
Fat
Carb.
11.84
K cup Top Milk

I
6.26
"
Total Cal. 254

Salt to taste
tablespf. Casoid Floiu* }4 tablespf. Butter
pinch of Cayenne
DIABETIC COOKERY
73
Blend fiotir and butter, heat milk, stir in flour and butter; smooth and when sauce boils season; add lobster, simmer for lo minutes, and serve very hot.
stir
2.
Deviled Crabs
(Individual)
Protein 14.87
Gms.
"
i I
cup Shredded Crab Meat

teaspf.
Fat
Carb.
11.74
2.45
Casoid Crumbs
"
KEgg
^2 teaspf.
Total Cal. 175

2 tablespf.
chopped Parsley
Top Milk
taste
y2 tablespf. Butter
Salt
and Cayenne to
Scrub two crab shells very carefully, and dry with a

cloth.
Mix
ingredients well
and
fill
into the shells;
with butter, and bake in a moderate oven. hot or cold.
dot Serve either
3.
Left-Overs
Cold
fish
may
be utilized in various ways:

(Individual)
(e. g..
(A)
Creamed
Haddock)
Protein 30.78
Gms.
" "
Fat
10.89

I
Deviled Lobster for Sauce.)
cup cold fish flaked, and cooked with a cream sauce. (See Use white pepper, in place of
Cayenne.
74
DIABETIC COOKERY
(B) Scalloped (Individual)
{e. g.,
Bluefish)
Protein 36.45
Gms.
"
Fat
36.15
cup flaked boiled Fish >^ cup Casoid Crumbs

i
"
1)4 tablespf. Butter J^ teaspf. Parsley
)4 cup White Sauce (see Sauce for Deviled Lobsters)
and bread crumbs in and pour white sauce over it; bake 30 minutes, in a moderate oven. Serve Instead of fish, a cup of chopped oysters may be used. hot.
Butter small china mold; put in
;
fish
alternate layers dot each layer with butter,
(C)
S0UFFL6 (Individual)
{e. g.,
Haddock)
Protein
19.71
Gms.
"
Fat
Carb.
19-77
>^ cup Shredded Fish I Egg, separated
3.94
"
Total Cal. 273
}i teaspf. minced Chives cup White Sauce, well sea-
soned (see sauce for Deviled

Lobsters)
Put fish in cooled white sauce, stir in egg yolk beaten foamy, and add chives; beat very smooth; fold in stiffly beaten white; pour into buttered China mold; bake like baked custard, until brown. Serve at once.
Meats
LIST
AND FOOD VALUES

NOTE
HOW TO
BRAISE
MEAT
HOW TO
BROIL MEAT
BROIL MEAT
IN CASSEROLE
HOW TO PAN
HOW TO COOK
LEFT-OVERS
BREAKFAST SAUSAGE
(Rorer)
75
MEATS
MEATS PERMITTED, WITH
Meas-
LIST OF
Fat
FOOD VALUES
Carbohydrates
Kinds
ure
Protein
*E.P.
Total Calories
Steaks
lb.
Gms.
99-34 92.07 78.92 85-73 73-48
Gms.
92-53 61.69 115.68 83-91 110.69
Gms.
1230 923 1357 1098 1290
Porterhouse
Round (medium
fat)
"
Rump
Sirloin
Tenderloin
" " "
Beef
Corned Loin (medium
i<
fat)
i<
Neck
Plate (medium fat)
"
Ribs
Shank
Shoulder and Clod Tongue (fresh) Tongue (pickled) Tongue (dried, salted, smoked)
Veal Breast (medium fat)
" " "

"
" "
>i
70.76 83-71 91.18 74-84 79-38 94.80 88.90 85-73 58.06

136.08
118.84 91.62 74.84 132.00 120.66 52.16 51-26 41-73 92.98

29.48
1353 1 160 1038 1487 1403 849 817 718 1069
817
"
Chuck (medium
Rib (medium
fat)
"
Leg-Cutlets Loin (medium fat)

fat)
Rump
(medivun fat)
fat) (rftedium fat)
Shank (medium
Shoulder
" " " " "
88.00 89-36 91.68 90.24 93-88 89.82 93-89 89.36
62.59 29.48 40.80 48.99 27.67 73-48 20.87 65-32
915 623 734 798 625

1021
563 945
*"E. P." means Edible Portion.

76
DIABETIC COOKERY
MeasKinds
ure
77
Carbohydrates
Protein
Fat
*E.P.
Total Calories
Lamb
Breast or Chuck
lib.
Leg (hind) (medium fat)

Loin
Neck
Shoulder Forequarter Hindquarter Chops, broiled
86.64 87.09 84.82 80.29 82.10 83.01 88.91 98.43
107.05 74.84 128.37 112.49 134.72 117.03 86.64 135.63
1310 1022 1495 1334 1541 1385 1135 1615
Pork Loin Chops
(medium Bacon
Tenderloin
fat)
" "
<<
75-30 46.83 85.74
136.53 412.08 58.97
1530 2836 874
Poultry Spring Chicked
Fowl
Turkey-
Goose
u " " "
97.52 87.54 95.71 73.93
11.34 73-94 103.88 164.20
492 1016 1318 1774
Duck
Capon
Squab
Pigeon
* "
(cooked,
not
stuffed)
"
122.47
52.16
960
E. P." means Edible Portions.
NOTE
It is
Sauces.)
unnecessary to go into details about the preparation of meats. Boiled meats are not nutritious and therefore not very desirable they may be served occa;
sionally with sauces,
(See
Meat
Fried meats
should be entirely cut out of the Bill of Fare.

Steaks and
Beef, either roasted, or
should be broiled, or pan broiled. cooked in a casserole. Veal, either roasted, or cooked in a casserole.
Lamb Chops
78
DIABETIC COOKERY
Veal Cutlets and Veal Chops (use very rarely) breaded,
and
fried in butter.
Lamb
roasted, braised, or cooked in a casserole.
Pork roasted. Fowl, boiled and served with sauces.
(See
Meat
Sauces.)
Spring Chickens, broiled or braised. Chickens, roasted and stuffed, or cooked in a casserole. Turkey, Geese, Du^ks, and Capons, roasted and stuffed.
Squabs and Pigeons, broiled, braised, and stuffed or cooked in a casserole. Small birds, i. e.. Quail, Partridge, Plover, Reed Birds, etc., are good either broiled,' pan broiled, or braised. Larger birds, such as Canvasback, or other Wild Ducks, Snipe, Grouse, and Wild Turkey, are best roasted.
Venison, best roasted.
How
TO Braise
Meat
of the fat.
Use pan with close-fitting lid. Wipe meat, poultry, or game; remove most
Season.
Heat butter or drippings boiling hot in pan; sear meat on both sides; add a little boiling hot stock and cover tightly. Draw pan to back of stove, and let the contents simmer until tender.
How TO
Wipe meat,
Broil
Meat
Remove
See that the
all
poultry, or game.
fat,
and
score the sides in several places.
fire is clear;
grease broiler with a

broiler
little fat,
and
broil carefully, turning

will
very often, so that both sides of the meat
be
evenly cooked. It takes about 8 minutes to cook an inch-thick steak, or lo-i 2 minutes if steak be thicker, 5-8 minutes will broil
a chop.
Have
platter very hot; season,
and serve
at once.
DIABETIC COOKERY
79
How
TO Pan Broil
Meat
;
Heat a frying pap until it begins to smoke; wipe meat, etc., remove most of the fat score, put in pan sear on both sides, then draw pan to one side, and let the contents cook until done. Remove fat, season, and serve very hot. Time the same as for broiling.
;
How
TO Cook
Meat
;
in Casserole
;
Wipe meat, etc. Season put in casserole and cover put in hot oven, and cook till tender, in its own juices. This is a specially good way to cook pot roast, fowl,
and other heavy meats.
Roasting or Boiling
No
directions need to be given.
Left-Overs Use
left-overs for filling omelets, for force meat, etc.
poultry, for scalloping, etc.
and pork make good force meat for stuffing Minced chicken, turkey, etc., are better for creaming in ramekins, for making timbals, etc. It would be superfluous to go into details about the preBeef, veal,
paration of these dishes.
Breakfast Sausage (Mrs. Rorer)

Protein 37.65 Gms.
(Individual)
Fat Carb
78.47
"
Total Cal. 856.9
}4 lb. fresh, lean Pork >^ teaspf. powdered Sage Leaves )4 teaspf Salt A pinch of Pepper
.
Chop meat very fine, add seasoning, mix thoroughly; form into small cakes. Fry in very hot dripping, until well browned.
Note: Unless
bacon
is
fat that oozes out into
pan
in cooking
used, about
50%
of its full value
is
lost in cooking.
Fruits
NOTE
GENERAL RULE
STEWED AND BAKED FRUITS

1.
2. 3-
Stewed Apple (^), (5) Baked Apple (A), (B) '^ Gooseberry Fool
4.
5.
Stewed Rhubarb Miscellaneous Stewed

Fruits
80
FRUITS
NOTE
Fruits are not a staple article of food in diabetic
even the few fruits mentioned in Diet List used only by the physician's orders. form an occasional part in the bills of fare, so satisfy a natural craving for juicy succulent but must be used with nice discrimination even
diet;
No.
may be
They
as to
food,
when
permitted.
GENERAL RULE
Weigh
using.
fruit,
unpeeled, uncored, or
unstemmed
before
STEWED AND BAKED FRUITS

I.
(A)
Stewed Apple
i I I
i
Protein
0.28
Gms.
"
small sour Apple, 2j^ oz.

teaspf. sugarless
Fat Carb.
0.26
10.01
"
small pc. stick small pc.
White Wine Cinnamon

peel
Total Cal. 43
Lemon
Saccharin to taste
Wash, peel, and core apple; cut in small pieces, add wine, lemon peel, and stick cinnamon, and stew in covered porcelain pan.
When
cool.
tender strain through a coarse strainer;

81
sweeten and
6
82
DIABETIC COOKERY
(B)
Stewed Apple
i
Protein
6.71
Gms.
"
Egg, separated
small pc.
Fat
5.30
I
I
Lemon
peel
"
small soiir Apple
i small pc. stick Cinnamon Saccharin to taste
Cool; add
Proceed as above; beat egg yolk into the strained pulp. Serve cold. stiffly beaten egg white.
2.
(A)
Baked Apple
i
Protein
0.88
3.74
Gms.
"
small sour Apple, weighing
Fat
from 2-2>^
oz.
1-2 Saccharin tablets Carb. 9.95 " Total Cal. 77 i teaspf. sugarless Red 2-3 coarsely chopped Almonds
Wine
}4 teaspf. Butter pinch of ground
Cinnamon
Wash, and peel apple very
thin; core carefully, leaving
a solid bottom, so that the apple can stand in the pan; scrape out part of the apple and mix it with cinnamon,
and almonds; fill mixture into the cavity. Put butter on a small pie plate, set apple on plate, and pour wine over it. Bake in a hot oven imtil tender. Serve cold with whipped cream.
saccharin,
(B)
Baked Apple
i
Protein
0.79
10.68
Gms.
" "
small sour Apple, weighing
Fat
from 2-2>^
oz.

2 tablespf. cream
DIABETIC COOKERY
Wash
oven;
83
in a hot
Bake apple; core, but do not peel it. when nearly done baste with saccharin
.
dissolved
in a teaspf water.
Sen'ê cold,
mth
the cream.
3.
Gooseberry Fool
i
I
Protein
7.67
Gms.
"
"
cup green Gooseberries
Fat
Carb.
5-99 10.36
Egg, separated Saccharin to taste
Total Cal. 126
Stem and wash gooseberries; stew in very little water; when tender drain off any water that is left (there should be almost nons), and mash berries through a
coarse strainer.
teaspf. water;
Beat yolk of egg into the strained pulp;

stiff
beat egg white to a
froth.
stir into
the fruit
Dissolve saccharin in )4 when cold; fold in the
egg white lightly, pour into a glass dish, and set on ice till wanted.
4.
Stewed Rhubarb
For 200 Gms. rhubarb

Protein
0.80 0.80
about 7
oz.
Gms.
"
4-5 young Rhubarb stalks

I
Fat
teaspf.
Water
Garb. 4.40 Total Cal. 28
"
Saccharin to taste
Wash, but do not peel rhubarb; cut into one half inch put in an earthen dish and add i scant tender. till teaspf. water; cover, and bake in oven Cool, sweeten with dissolved saccharin, and set on ice until very cold. Serve plain, or with sweetened whipped
thick slices;
cream.
84
5.
DIABETIC COOKERY
Miscellaneous Stewed Fruits
of the following,
Use two gills (}4 cup) stemming or cleaning:

.
measured before
Cranberries
Huckleberries
0.35
Strawberries
1.40
Protein 0.19
Gms. Protein
" "
Gms. Protein
"
Gms.
"
Fat
Carb.
0.29
4.75
Fat
0.35
Fat
Garb.
0.94
10.92
Total Cal. 22
Carb. 9.63 " Total Cal. 43
"
Total Cal. 58
Currants
Protein 0.87 Gms.
Protein
Sour Cherries 0.65 Gms.

0.54
Fat
Carb.
7.42
Fat
"
" "
Total Cal. 33
The above may be stewed with a little water and stick cinnamon, strained through a coarse strainer, sweetened with saccharin to taste, and served as a sauce, if the physician sanction their use.
Salads
NOTE
SALAD DRESvSINGS
French Mayonnaise
5.
Sweet Cream Sour Cream

Boiled Dressing
SALADS OF UNCOOKED GREENS OR
VEGETABLES
Lettuce, etc.
Cole Slaw
5.
Cucumber Tomato (A), (B) Celery, Apple, and Nut, or Waldorf Salad
3.
(A), (B)
4.
SALADS OF COOKED VEGETABLES

I.
2.
Artichokes Asparagus
5.
3-
4-
Beans Cauliflower
Celeriac
MEAT SALADS
I.
Sweetbread
2.
Chicken
FISH SALADS
I.
2.
Herring Lobster
5.
3. 4.
Crab
Shrimp
Shad Roe
85
SALADS
NOTE
Fresh salads form a most important part of the Diet. Wherever possible, lettuce should be served daily, with cole slaw as an alternative. Salads should be served plain and eaten with salt, or should be served with
Diabetic
SALAD DRESSINGS
I.
French Dressing
2 tablespf. Olive Oil
Protein
Fat
Carb.
22.22
. .
Gms.
2 teaspf. Tarragon Vinegar

or 2 teaspf.
I
Lemon
Juice
Total Cal. 200

yi,
.
tablespf.
Water
teaspf Salt
French Mustard y% teaspf. Pepper A piece of white Onion

I
teaspf.
with the onion the inside of the bowl in which the is to be made, that is, if the flavor is liked; put in salt and pepper, add oil, and stir well; next mustard; and last of all, the vinegar and water; stir until creamy.
dressing
86
Rub
DIABETIC COOKERY
Mustard and onion may be omitted.
dissolved in a few drops of water
ately
87
saccharin tablet
may
is
sweet dressing is liked. be substituted for the vinegar,
may be added, if a moderTwo teaspf. lemon juice

if
the use of the latter
forbidden.
2.
Mayonnaise (Large Quantity)

Gms.
"
i
Protein
5.34
Egg
yolk,
raw
Fat
Carb.
224.32
2.94
"
cup Olive Oil pinch of white Pepper
Total Cal. 2053

Juice of
I
I
J4 teaspf. Salt
Lemon
boiled)
Egg yolk (hard
Have bowl and
of ice water, while
Mash
ingredients very cold; set bowl in pan mixing mayonnaise. boiled yolk to powder and stir smooth with raw
salt, and pepper; stir until thick; now add oil drop by drop, always stirring in the same direction. Thin with lemon juice, then add more oil, until it is all used up. Keep in covered glass jar, on ice. until wanted. This mayonnaise will last for days, if it is covered, and kept in a cold place.
egg yolk,
3.
Sweet Cream Dressing

^2 cupful
I
I
Protein
2.40
Gms.
"
Cream,
20%
Fat
Carb.
54.70 4.74
tablespf. Olive Oil
"
Saccharin tablet
Juice
Total Cal. 521

I
^ teaspf. Salt
Lemon
light.
tablespf. Vinegar or
Mix
all
the ingredients except the cream, beating until
foamy; add cream, and beat until very
88
4.
DIABETIC COOKERY
Sour Cream Dressing
^4 cupful sour Cream, I tablespf. Olive Oil
Protein
2.40
Cms.
"
'*
20%
Fat
Carb.
54.70
4.74
Total Cal. 521
}i teaspf. Salt 2 Saccharin tablets
}i teaspf. French Mustard I tablespf. Vinegar or Lemon Juice Proceed as in foregoing recipe.
5.
Boiled Dressing
i
Protein
19.12
Gms.
"
tablespf. Olive Oil
Fat
Carb.
28.68
9.18
2 tablespf. Vinegar
"
Eggs
Total Cal. 370

^2 teaspf.
^ cup Cream, 20%

dry Mustard
^ teaspf. Salt
A
pinch of white Pepper
Beat eggs foamy; add other ingredients, cream put in double boiler, stir constantly until mixttuê
last;
boils
and
is
of custard consistency.
Strain, bottle,
and keep on
ice.
SALADS OF UNCOOKED GREENS OR VEGETABLES

I.
Lettuce, Endive, Romaine, Cress, Dandelion, Chicory, Field
Clean by removing all the tough leaves; tear off the tender leaves, wash each one separately in cold water;
DIABETIC COOKERY
drain in colander; lay leaves in a salad net, or
piece of cheesecloth,
89
wrap in a All wanted. these salads except chicory may be served plain, with salt. Chicory, lettuce, and Romaine may be served with French dressing; lettuce and Romaine with mayonnaise.
and place on
ice till
The food value

Fat
Carb.
for
i-i^
"
oz. lettuce is:
Protein
0.51
Gms.
"
0.14
1.23
Total Cal. 7
Approximately the same values hold

given above.
2.
for the other salads
(A)-
Cole
Si
aw
Remove wilted leaves; cut cabbage on slaw cutter, or chop very fine; wash carefully, and soak in cold water for an hour. Drain; mix with French dressing, or pour hot boiled dressing over it, and serve at once.
(B)
Protein
1.57
Gms.
"
Fat
Carb.
0.35
9.21
"
Total Cal. 47
Clean and cut as above. Chop }4 a small sour apple, and }i of a small white onion very fine; mix with French dressing,
and add to the
slaw.
3.
Cucumbers (Average Weight,

2.34
ii| oz.)
i
Protein
Gms.
"
Cucumber
Fat
0.67
Sprig of Parsley
"
Peel cucumber very
fine,
slaw cutter; salt
slices
lightly,
wash in cold water; cut on and let them stand five
90
DIABETIC COOKERY
minutes; drain off water and serve at once with French dressing, or with a sour cream dressing, and sprinkle with
finely
chopped parsley.
4.
(A)
Tomato Salad
i
(Individual)
Protein
1.32
Gms.
"
small Tomato, chilled
Fat
0.58
(Average Weight, 2
oz.)
Garb. 5.70 Total Cal. 33

Slice
"
tomato,
serve
on
lettuce
heart
with French
dressing.
(B)
Stuffed Tomato (Individual)

i
Protein
1.90
Gms.
"
small Tomato, chilled
Fat
0.69
1-2 Celery stalks
Garb. 7.23 Total Gal. 43
"
Scoop out the greater part of the inside of the tomato; chop celery; season with mayonnaise; fill into the hollow tomato, put mayonnaise on top, and serve on a few lettuce heart leaves. Set on ice, till ready to serve.
5.
Gelery, Apple, and
Nut
Salad; also Galled
Waldorf Salad
Protein
3.91
Gms.
" "
Fat
Garb.
9.37
}4 sour Apple 2-4 Gelery stalks

5 English Walnuts
9.17
Total Gal. 137
Ghop
ingredients very fine; season with French dressing,
or with mayonnaise,
and serve very
cold.
DIABETIC COOKERY
SALADS OF COOKED VEGETABLES
Any left-over,
I.
91
or freshly cooked vegetables (2 oz. of each)

viz.
can be used for salads,
Artichokes
2.
Asparagus
3.
Beans (String)
Fat
Protein 0.45 Gms. Protein 0.86 Cms. Protein 1.34 Gms. Fat Fat 0.12 0.06
2.84
'
Garb.
Garb.
1.58
Garb.
4.63
Total Cal. 13
4.
Total Gal. 10
Total Gal. 25
Gauliflower
1.02
Geleriac, etc.
Protein
0.62
Protein
Gms.
" "
Gms.
" "
Fat
Garb.
0.28
Fat
Garb.
0.06
1.86
2.66
Total Gal. 17
Total Gal. 10
Season the above with: French Dressing, Boiled Dressing,

or Mayonnaise.
MEAT SALADS
I.
Sweetbread Salad
;vater
Soak sweetbread in cold water }4 hour, changing the

three to four times.
Boil in lightly salted water, imtil tender.
Drain; remove skin.

in dice; serve
Set away to cool and harden. on lettuce leaves with mayonnaise.

2.
Gut
Ghicken Salad
I cup diced cooked Ghicken }4 cup diced Gelery
Fat
Protein 23.95 Gms. " 29.18

"
Garb. 574 Total Gal. 381
Mix with French dressing;
set
on ice; when ready to serve
place salad on lettuce leaves, and cover with mayonnaise;
garnish with hard-boiled eggs, olives, capers, or gherkins.
92
DIABETIC COOKERY
FISH SALADS
I.
Herring Salad
>^ cup boiled Veal
2 Herrings (melt)
Protein 52.18
Gms.
"
Fat
Garb.
32.39
6.49
"
Total Cal. 527
}4 sour Apple }i teaspf. grated Onion
K
I
dill
Pickle
Celery
Knob
5 English Walnuts French salad dressing

I
teaspf.
Capers
Soak herrings overnight; remove melt, and soak that Wash herrings drain skin, bone, and chop fine remove skin from melt; stir to a smooth paste with a little vinegar; chop other ingredients fine. Mix all with French
separately.
; ;
salad dressing.
Make the salad several

2.
hours before using.
Garnish with
olives, hard-boiled eggs,
and
pickles.
Lobster Salad
I
I
Protein 23.56 Gms.
cup
finely diced Lobster
Fat
Carb.
1.83
"
small head Lettuce
5-65
"
Mayonnaise
Total Cal. 133
cover
Mix' lobster with mayonnaise; serve on lettuce leaves; with mayonnaise, and garnish with hard-boiled
eggs and olives.

3.
Crab Salad
Substitute Crabs for the Lobster;
Fat
Protein 22.01 Gms. " 2.92

6.50
proceed
in
the
same
Carb.
"
way.
Total Cal. 140
DIABETIC COOKERY
4.
93
Shrimp Salad
Substitute Shrimps for the Lobster;
Protein 24.80 Gms.
Fat
1.42
"
proceed
in
the
same
"
way.
5,
Shad Roe Salad

i.)
Proceed as for Sweetbread Salad (see Meat Salads, Serve the same way.
Sauces for Meats and Fish
NOTE
SAUCES
I.
Bearnaise
6.
7.
Mustard
Onion Parsley
(A), (B)
2.
3-
45-
Cream Egg Herb
(A), (B)
8. 9.
Horseradish
(A), (B)
II.
Pickle Sardelle Tartare Sauce

10.
(A), (B)
94
SAUCES FOR MEATS AND FISH

NOTE
Sauces for meats and
diabetic's bill-of-fare.
directions,
fish are of
importance in the
palatable,
Prepared according to the given
they
are nourishing
built up.
and
and
moreover
strength
offer variety, vital
matters for people whose
must be
SAUCES
Cook
stated.
I.
all
sauces
in
double
boiler,
unless
otherwise
Bi:ARNAisE Sauce
i I
Protein
6.24
11.67
Gms.
"
"
small white Onion
Fat
Carb.
3.56
_^ tablespf. Vinegar yi tablespf. Butter

i
Total Cal. 144
Egg yolk
yi cup clear Soup Stock Pepper and Salt to taste
Chop onion very fine, and cook in the vinegar until very tender; add butter and seasoning; stir in the egg yolk beaten foamy; thin with stock and beat until it is creamy.
95
96
2.
DIABETIC COOKERY
{A) Sour
Cream Sauce
(Cold)
Protein
7.01
Gms.
"
2 tablespf. sour Cream,
20%
Fat
21.06
y^ tablespf. Olive Oil

I
"
Egg (hard
.
boiled)
i saltspf.
Salt
}4 teaspf minced Chives minced Parsley I tablespf. Tarragon Vinegar Pinch of white Pepper
}4 teaspf.
Beat cream imtil light and thick. Mash egg yolk very and stir paste with the oil, which must be stirred in gradually; add vinegar, seasoning, herbs, and the chopped white of the egg. Fold in cream last.
fine
(jB)
Sweet Cream Sauce
(Cold)
instead of the sour cream.
Proceed as above, using same quantity sweet cream, Full value same as in {A).
3.
Egg Sauce
i
(Cold)
boiled)
Protein
6.43
16.15
Gms.
"
Egg (hard
tablespf.
Fat Carb
}i teaspf. minced Chives

I
i
Tarragon Vinegar
Total Cal. 171

I saltspf.
tablespf. Olive Oil
Salt
}4
Separate the egg,
fine;
saltspf.
Pepper
fine,
mash the yolk very

to
chop the white

stir
mix
salt
and pepper,
which add egg yolk;
in
gradually and mix to a smooth paste; add chives and egg white, then stir in the vinegar. This sauce is good
oil
either with salads, or with cold fish.
DIABETIC COOKERY
4.
97
Herb Sauce
(Cold)
Protein
6.43
16.15
Gms.
"
Fat
Carb. ... Total Cal. 171
}4 teaspf. minced Parsleyteaspf. minced Chives I Egg (hard boiled)
i tablespf. Olive Oil y^ teaspf. French Mustard I tablespf. Tarragon Vinegar
I saltspf. Salt
I
pinch of white Pepper
Proceed as for Egg Sauce.

5.
{A) Horseradish
Sauce
Protein
6.36
14.35
Gms.
" "
Fat

I I
% tablespf. Butter % cup Soup Stock ^ teaspf. Lemon Juice

i
Egg yolk
teaspf. grated Horseradish
Saccharin tablet
Salt to taste
stir it
Melt butter in double boiler; beat egg yolk to foam; and the other ingredients into the butter, and beat
is
constantly until the sauce
thick.
Serve hot.
(JS)
Horseradish Sauce
i tablespf. Butter }4 cup Soup Stock I tablespf. grated Horseradish Salt and Pepper to taste
Protein
5.05
Gms.
" "
Fat
11.56
Proceed as above, and cook

7
JE^
hour.
98
6.
DIABETIC COOKERY
(A)
Mustard Sauce
i
I
(Hot)
Protein
4.56
11.28
Gms.
"
'*
tablespf.
French Mustard
Tarragon Vinegar
Fat
tablespf. Butter
tablespf.
2 tablespf. Soup Stock
^2 tablespf. Aleuronat Flpur or
Almond Flour
Melt butter, stir in the flour until very smooth, then add boiling stock slowly, next the mustard and vinegar;
stir until
strainer
fish.
it is creamy, but do not and serve hot with boiled
boil; strain
beef, or
through with boiled
(B) "Mustard
Protein
....
I
Sauce (Cold)
French Mustard
grated
i tablespf.
Fat Carb
I.I I
Gms.
tablespf. Moselle
.
X teaspf
i
Wine Lemon Rind
Total Cal. 135
tablespf. Oil
Mix
cold
carefully; stir until

fish.
creamy; put on
ice;
serve with
meat or cold
7.
Onion Sauce
4 small white Onions i}4 tablespf. Butter
}4 teaspf.
i
I
Protein
1.32
Gms.
" "
Fat
Carb.
16.82
8.12
Lemon
Juice
Total Cal. 190
teaspf.
Tarragon Vinegar
Clove
}4
Bay Leaf
>^ cup clear Soup Stock

Salt to taste
DIABETIC COOKERY
99
Chop onions rather coarsely, brown them in the butter; add hot stock and other ingredients; simmer until very
tender.
Strain through pur6e sieve.
8.
Parsley Sauce
I
Protein
4.86
16.39
Gms.
" "
Salt
teaspf chopped Parsley

.
Fat
H cup Top Milk Egg yolk ^ tablespf. Butter

I
and Pepper to
taste
Proceed as with Horseradish Sauce.
9.
Pickle Sauce
dill
Like Egg Sauce, using }4 tablespf. finely chopped

pickle in place of chives.
Same
full value.
10.
(A) Sardelle Sauce (Hot)
Protein
15.07
Gms.
"
"
4 Sardelles
I
Fat
16.44
small white Onion

sprig Parsley
^ tablespf. Butter
i
}4 cup strong Soup Stock
Soak
sardelles
in
water }4
bone,
hr.,
changing the water
and chop very fine. Chop onion and parsley very fine, and stew in butter until tender; add boiling hot stock. Simmer 5 minutes; add sardelles a few minutes before serving, but do not let them boil.
several times;
skin,
100
DIABETIC COOKERY
(B)
Sardelle Sauce (Cold)

i
Protein
Fat
9.19 22.26
Gms.
" "
Egg yolk (hard
boiled)

I
3 Sardelles J4 teaspf. grated Onion
J4 teaspf. grated
tablespf Olive Oil
.
Lemon Rind
^2 tablespf.
chopped Capers
^ teaspf. chopped Parsley

I
1
tablespf.
French Mustard
Saccharin tablet
2 tablespf. Tarragon Vinegar
Mash
egg yolks, and
stir to
soak, skin, bone,
and chop
sardelles very fine;
smooth paste with the oil: mix in other

fish.
ingredients
and stir thoroughly. Serve with cold meat, or with cold

II.
Sauce Tartare (Cold)

I
Protein
2.67
Gms.
Egg yolk (hard

tablespf.
boiled)
Fat
27.88
2 tablespf. Olive Oil

I
Tarragon Vinegar
^ teaspf. minced Parsley

A A
pinch of Salt pinch of Pepper
I teaspf.
Mustard
}4 teaspf. chopped Capers
Mash egg yolk very fine, proceed as for egg sauce; the sauce must be of the consistency of thick cream.
Soups and Broths
MEAT SOUPS
I.
2. 345-
6.
7-
8.
9-
Beef Soup and Stock Clear Veal Clear Mutton Clear Chicken Clear Veal and Beef Clear Veal and Chicken Vegetable Soup with Egg Dice" Soup with Chicken
Dice
17.
10. II.
Noodle Soup
Soup with Marrow Balls Meat 12. Soup with Balls 13- Soup with Cauliflower 14. Soup with Asparagus 15- Soup with Sorrel 16. Soup with Steak and Eggs Oxtail Soup
MEAT BROTHS
1.
2.
Beef Veal and Beef
Mutton
Chicken
VEGETABLE CREAM SOUPS

1.
Asparagus
String Bean
4.
5.
6.
2.
3.
Cauliflower
lOI
Celery Tomato Mixed Vegetable
LIBRARY
UNIVERglTY OF CALIFORNIA
102
DIABETIC COOKERY
SWEET SOUPS
I.
Wine
FISH BROTHS
2.
Cream
AND SOUPS
34-
1.
2.
Clam Broth Clam Soup

5.
Clam Chowder Oyster Stew
Oyster Soup
SOUPS
AND BROTHS
MEAT SOUPS
I.
Beef Soup and Stock

and shin
for every person
y^ lb. rack of Beef

I
pt.
Water
for every person
Wash meat and bones
carefully,
remove any dark spots
or tainted flesh; place in an iron pot, cover with the cold
water; bring slowly to boiling point, leaving the pot un-
covered until it boils; season with salt to taste, then cover and simmer slowly from five to six hours. Do not skim, unless clear soup is wanted. Strain through a wire strainer into an earthenware crock or bowl, and
set
to use,
clear.
away to when
Leave the grease on soup until ready can be carefully removed, leaving the stock This soup forms the foundation for all beef soups
cool.
it
and plain broths.

Food Value for i
Protein
pt.
Beef Stock
11.12
1.36
Gms.
"
Fat
Garb
Total Cal. 57
103
I04
DIABETIC COOKERY
2.
Clear Veal Soup
I lb.
Veal for every person
i}4 pts. Water for every person
Food Value for i}4
pts.
Veal Soup
Fat Carb
Protein 18.36 Gms. 1.70 "
Total Cal. 99
Proceed as with Beef Soup, but cook only three hours.

3.
Clear Mutton Soup
Scrag Mutton for every person i}4 pts. Water for every person
I lb.
Food Value for i}4
pts.
Mutton Soup
Protein 18.02 Gms.
Fat
2.38
"
Carb
Total Cal. 104
Proceed as with Beef Soup.

4.
Clear Chicken Soup

Gms.
"
i
(2
Quarts)
lbs.
Protein 56.70
Fowl weighing from 2-4

(not too fat)
feet, gizzard,
Fat
Carb.
2.70
...
Use the
2
and heart
Total Cal. 251
qts. cold
Water
DIABETIC COOKERY
remove the
hours.
105
Clean the feet by scalding with boiling water, skin them, nails; the feet contain gelatinous matter which adds strength to the broth. Simmer from four to five
Proceed as with Beef Stock.
5.
Clear Veal and Beef Soup

Beef
of
i}4
1)4
lbs. shin of
lbs.
shoulder of Veal
Marrow bones
2 qts.
both Beef and Veal

for
Water
and proceed as
Beef Stock.
values from Beef Stock and Clear Veal Soup.
Boil four hours,
Compute
6.
Clear Veal and Chicken Soup

lbs.
Fowl weighing from 2}4~S

knuckle of Veal
1 lb.
2 qts. cold
Water
Proceed as with
Soups.
7.
Number
4.
Compute values from Clear Veal and Clear Chicken
Vegetable Soup (For

i pt.
J/2
2 people)
Protein 12.36 Gms.
Fat
Carb.
1.54
"
Beef Stock white Onion
5.14
"
Total Cal. 85
I
3 sprigs Parsley3 sticks Celery with leaves
Leek
3 Cabbage leaves 12 String Beans
io6
DIABETIC COOKERY
vegetables
;
Wash
for
chop very
fine,
and simmer
in a little
stock until nearly tender; then add one pt. stock, and simmer
one hour.
8.
Serve very hot.
Soup with Egg Dice
(Individual)
I pt.
hot Stock (any of the recipes given above).
Egg Dice
Protein
18.99
8.41
Gms.
"
Egg
Fat
Carb
Total Cal. 152
yi teaspf. Butter }i cup cold Stock
Pinch of Salt
salt
Beat the egg foamy; add butter creamed,

;
stock pour into a well buttered custard mold, place

in
and cold mold
pan of boiling water, and steam for one hour; cool, remove from mold, and when cold cut into dice; put into
soup tureen; pour clear well-seasoned boiling hot soup
stock over the dice, and serve at once.
9.
Soup with Chicken Dice

18.44 12.64
(Individual)
Protein
Gms.
"
Fat
Carb
Total Cal. 187.7
}4 cup white meat of Chicken cut into cubes lyi cups clear Chicken broth
i
Egg
% teaspf. finely chopped Parsley

Seasoning to taste
Heat the chicken mi}4 cups of broth; meanwhile beat an egg foamy in the tureen in which the soup is to be served pour the chicken and broth over the egg, stirring to prevent curdling. Sprinkle with the parsley, and serve very hot, at once.
;
DIABETIC COOKERY
10.
107
Noodle Soup
(Individual)
Protein
17.82 20.05
Gms.
"
Fat
Carb.
0.20
"
I pt. good clear Stock Noodles teaspf. chopped Parsley
^
i
Total Cal. 253
Egg
Butter
1/3 tablesp.
Seasoning to taste
Noodles: Make an omelet with one egg, according to omelet recipe No. 6; roll, cool, and cut into very narrow strips; drop into boiling stock, heat noodles thoroughly; sprinkle parsley into stock, and serve very hot, at once.
II.
Soup with
I
Marrow Balls
soup Stock
Balls
(Individual)
pt. clear
Marrow
Protein 21.36
Gms.
"
Casoid Crumbs
I
Fat Carb
14.72
tablespf.
Marrow
K
}i teaspf. minced Parsley Dash of grated Nutmeg
Egg
Total Cal. 217
Pinch of Salt
Clean and wash the marrow carefully; melt in a hot pan, When cool cream it; stir in egg and salt; beat cool. foamy, sprinkling in parsley and nutmeg; fold in crumbs to make a rather stiff dough.
and
Form
on
until
ice for
and set an hour. Heat the stock, drop in the balls. Cook very light, from 5-8 minutes, and serve with the soup
into small dvunplings, size of a marble,
at once.
io8
12.
DIABETIC COOKERY
Soup with Meat Baixs
I pt. clear
(Individual)
Soup
Meat Balls
Protein 33.91 Fat 22.73
Gms.
"
2
I I
oz.
scraped Beef
tablespf.
Marrow
Carb
Total Cal. 340
Egg, separated
Casoid Crumbs I teaspf. Butter

Salt
and Nutmeg to
taste
cream butter and marrow, add and seasoning; next, enough cnunbs to bind the mixture, then add stiffly beaten white of egg.
Melt marrow;
cool;
beef, yolk of egg,
Form
dtunplings with a small spoon; drop in boiling
broth; cook from 15-20 minutes; serve very hot.
teaspf. of
chopped chives sprinkled into the soup just

it, if
before serving adds to

13.
the flavor
is
liked.
Soup with Cauliflower

Gms.
" "
(Individual)
Protein
15.82
2.62
12.38
Fat
Carb.
2 cUps good Broth Very small head Cauliflower 2 sticks Celery

i
Total Cal. 138
small Leek
Seasoning to taste
Wash, clean, and break cauliflower into small pieces. Put on to cook in a small saucepan. Cover with wellseasoned stock; add the finely chopped celery and leek; simmer until very tender, about ^2 hr. Be sure that the flowers are unbroken; add the rest of the broth, heat very hot, and serve at once.
DIABETIC COOKERY
14.
109
Soup with Asparagus (Individual)

12 stalks of Asparagus
Protein
1545 Gms.
1.85
Fat
Carb.
"
8.06
"
Other ingredients as for Recipe 13 above
Total Cal. 112
Proceed as for Cauliflower Soup, substituting the asparagus for the cauliflower. Canned asparagus may be used, but drain off the water in which it was canned, scald it
with boiling water and drain again.
15.
Soup with Sorrel Gms.

"
(Individual)
Protein
9.02
17.48
}4 cup Sorrel }{ pt. Stock I tablespf. Butter i Egg yolk
Fat
Carb.
2.36
"
Total Cal. 202

Salt
and Pepper to
taste
Use cultivated sorrel. Take the tender green leaves from the midrib; wash in cold water, and shred very fine. Melt butter in an iron pan; put in the sorrel and stir for a few minutes; add stock and boil for five minutes; beat the egg yolk foamy and put into soup tureen; pour boiling soup over it, stirring all the time, so that the egg does not
curdle.
Serve at once.
16.
Soup with Steak and Eggs

'
(Individual)
Protein 32.36 Gms.
" ^
5^
I
lb.
Round Steak
Fat
Carb.
15-30
....
"
Egg yolk
Total Cal. 267
I cup Beef Stock Seasoning to taste
HO
Warm
DIABETIC COOKERY
V
on to heat very hot. Scrape the round; mix in the egg yolk. Pour over this, cup of warm stock. vStir carefully. Stir this into the hot stock, but do not let it boil. Season; serve at once.
J4 ûp of stock; put the
rest
17.
Ox-tail Soup (Individual)
Protein
13.96
Gms.
" "
^
I I i
lb. Ox-tail
Fat
Carb.
376
6.84
small Onion
Celery stalk
Parsley sprig
Total Cal. 117

i>^ pts. cold Water
3 Pepper corns ^2 teaspf Salt
.
3^ cup Tomatoes
Wash ox-tail put in soup pot with cold water, and when the water boils let soup simmer for i hr. with the pot lid partly off wash thebnion but do not peel it, put it in the oven and bake it till light brown and tender, and add it with the vegetables and pepper corns to the soup; simmer slowly for two hours
;
more add salt

;
strain
and cool.
Remove grease, reheat, and
serve very hot, adding 5-6 small pieces of the ox-tail.
MEAT BROTHS
(Almost a
full
meal in themselves)
(Individual)
I.
Beef Broth
Protein
9.95 10.84
1.42
Gms.
"
Fat
Carb.
}4 pt. strong Beef Stock I Egg yolk

I
"
tablespf. finely
ground Almonds
Total Cal. 142
Seasoning to taste
DIABETIC COOKERY
Heat the stock, stir Pour over the egg yolk,
Serve very hot, at once.
in almonds; boil for
stirring carefully to
iii
two minutes. avoid curdling.
2.
Veal and Beef Broth

Gms.
"
i pt.
I
(Individual)
Protein 27.03
Soup
(see
No.
5,
above)
Fat
12.25
Egg yolk
cup
Veal
finely
Carb
Total Cal. 219
^2
chopped cooked
Season to taste
Put the cooked veal through the meat chopper; heat Strain through a coarse sieve. Pour this in the stock. hot over the beaten egg yolk, and serve very hot, boiling
at once.
3.
Mutton Broth
(Individual)
Protein 16.76 Gms. " 6.17 Fat 0.83 " Carb.
2 lbs. scrag or neck of

I
Mutton
qt.
Water
2 stalks Celery
i
Total Cal. 126
Leek
Salt to taste
Proceed as for beef stock (see No.

to boil.
i).
Simmer about
three hours, adding celery and leek as soon as stock begins
This broth is very nourishing, but not to everyA whole egg dropped into the cup, after it contains the steaming hot broth, is a nourishing addition.
one's taste.
4.
Chicken Broth
4.
(Individual)
Use Stock No.
Proceed as in foregoing recipe.
112
DIABETIC COOKERY
VEGETABLE CREAM SOUPS

General Directions
The foundation
varies.
for Vegetable Cream Soups seldom These soups are nourishing, quickly prepared,
digestible.
and very
All vegetables should be cleaned, blanched, and cooked in salted boiling water in an uncovered pan until tender enough to strain through a puree sieve.
Cream Foundation
Protein
10.85
(Individual)
i I
Gms.
"
tablespf. Butter tablespf.
Fat
Carb.
64.03
1 1. 1
Almond Flour
"
Salt
I
i
Egg yolk
cup thin Cream
taste
Total Cal. 570
and Pepper to
Melt butter;
stir in
the almond flour; add the cream;
season; put in the strained vegetables; boil five minutes.
Beat the egg yolk foamy in the tureen in which the soup is to be served. Pour the hot soup over it, stirring so that the yolk does not curdle, and serve very hot, at once.
I.
Asparagus Soup
(Individual)
Fat
Protein 14.90 Gms. " 64.48 " Carb. 18.55
12-15 Asparagus stalks
Total Cal. 714
Scrape asparagus, break into small pieces; wash and cook in very little water until tender enough to strain through a colander. Strain and proceed as directed in foregoing recipe for Cream Foundation.
DIABETIC COOKERY
2.
113
String Bean Soup (Individual)
Protein 13.90
Gms.
"
Fat
Carb.
64.49
21.98
^ String Beans K small white Onion

pt.
I
"
Celery stalk
Total Cal. 630
Seasoning to taste
String, wash, and break beans into small pieces, then proceed as directed in recipe for Cream Foundation.
3.
Cauliflower Soup
Gms.
"
(Individual)
Protein
15.27
Fat
Carb.
65.26
22.67
i small head Cauliflower Wash, blanch, and break
cauli-
"
flower into small pieces; pro-
Total Cal. 647
ceed as directed in recipe for Cream Foundation.
4.
Celery Soup
i
(Individual)
Protein 12.83
Gms.
" "
,
Fat
Carb.
64.21
17.07
small bunch of Celery 1-2 Celery knobs
Total Cal. 603

5.
Proceed as directed in recipe for Cream Foundation

(Individual)
Tomato Soup
" "
Protein
9.56 48.37
19.53
Gms.
Fat
Carb.
Total Cal. 539

3/8
}^ pt. thin Cream J4 can Tomatoes I teaspf. Butter i sprig Parsley
teaspf.
Baking Soda
^2 tablespf.
Almond Flour
Stew tomatoes and parsley fifteen minutes. Put cream on to heat in double boiler; rub almond flour and butter Strain together and stir into the boiling cream until thick. tomatoes; add soda which has been dissolved in a little
114
'
DIABETIC COOKERY
Do not replace the tomatoes on the stove. Pour the boiling cream over them. The mixture will Serve at once. curdle if placed back on the fire.
cold water.
6.
Mixed Vegetable Soup

9.70
(Individual)
i
Protein
Gms.
"
small white Onion
Fat
Carb.
58.67
18.04
I
I
Leek
Celery knob
"
Total Cal. 638

I I
3 Cabbage leaves
Parsley sprig
Celery stalk and leaves 10 String Beans
I I
I
cup thin Cream,

tablespf. Butter
tablespf.
20%
Almond Flour
Seasoning to taste
Clean the vegetables and chop very fine; boil in salted enough to cover them, in a partly uncovered pan; boil rapidly, then simmer for ten to fifteen minutes until tender prepare cream foundation poxu* over minced vegetables, and let them simmer for 5-8 minutes longer. Serve very hot. A little cauliflower or asparagus, or both, will improve the flavor of the soup.
boiling water
; ;
SWEET SOUPS
I.
Wine Soup
Gms.
" 5.04
(Individual) (If permitted)
Protein 10.72
yi cup Wine,
I
i
either
Red
or
Fat Carb
White Moselle, or Bordeaux
Egg
small piece Stick
Total Cal. 111.2
Cinnamon
}4 cup Water 2-3 Saccharin tablets
DIABETIC COOKERY
115
Beat the Qgg foamy with the dissolved saccharin tablets; add the wine and water, beating foamy. Put this mixture in a double boiler, add cinnamon, stirring constantly
so that
it
foams
until it reaches the boiling point.
Strain; beat again,
and serve
either hot or cold.
2.
Cream Soup
i I
(Individual)
Protein
10.72
Gms.
"
Egg yolk
cup thin Cream
small piece Stick
tablespf.
Fat
52.98
" Carb. 11.12 Total Cal. 562.6

I
I
i
Cinnamon Almond Flour
Saccharin tablet, dissolved

in a double boiler;
flour; beat
stir in
Heat the cream the almond
add the cinnamon,
the yolk of the egg foamy
with the saccharin.
Stir into the cream, beating all the
time, so that the egg does not curdle.

Strain; serve very hot.
FISH BROTHS
I.
AND SOUPS
(Individual)
Clam Broth
Protein
1.24
Gms.
"
8 large Clams
I
Fat
5.12
teaspf. Butter
Carb. 0.24 " Total Cal. 52.1
Pepper to taste
Wash and brush the clams until perfectly clean; add one tablespoonful water; cook until the clam shells open; pour off the liquor; add the butter and pepper; reheat,
and serve hot at once.
The clams may be
utilized for
chowder, or for soup.
ii6
2.
DIABETIC COOKERY
Clam Soup
"
.
(For 2 people)
I
Protein 23.94 Fat 50.65 Carb. 14.68
Cms.
"
doz.
Clams
}4 cup cold Water

I
cup Top Milk

teaspf. Butter
Total Cal. 608.8

.
i I
teaspf.
Almond Flour
Salt,
Pepper
Wash
the clams carefully, scrubbing shells with a small
brush; put clams on in the cold water in a small pot.
Cook until shells open; remove from fire; take the shells out of the juice, remove the clams from the shells with a fork, cut off the tough part, and use only the soft part, which should be well chopped.
Blend the melted butter and almond flour; add cream and when it is very hot slowly pour it over the butter and flour; put back in double boiler, and cook for about 10 minutes, stirring all the time to prevent the liquid from curdling; add the chopped clams; season
to the clam juice,
and serve at once.

3.
Clam Chowder
Gms.
"
(Individual)
I pt. I
Protein 22.33 26.06 Fat
Clams
cup Clam Juice
Carb. 14.73 " Total Cal. 382.10
2 Celery stalks
2 sprigs Parsley
}4 small Onion }^ cup

I
Cream
tablespf. Butter
Pepper to taste I small Tomato, or }4 cup canned Tomatoes
Chop the
clams, removing the tough parts
first.
Put
the juice in kettle, and
when
it
comes to the
boiling point
DIABETIC COOKERY
117
remove scmn that has risen to the top. Now add the finely chopped vegetables, clams, butter, and seasoning; cook until clams are very soft. Heat the cream, and pour into
soup
tiireen.
When
the clams are tender (they take about
half an hour to cook), pour the

stir carefully
chowder over the hot cream;
so that
it
does not curdle.
Do
not replace
upon the
fire.
Serve at once.
4.
Oyster Stew
(Individual)
Protein
9.47
26.75
Gms.
"
Fat
" Carb. 8.65 Total Cal. 312.6
}4 pt. Oysters }4 cup Cream I teaspf. Butter

Salt
and Pepper to
taste
Strain the oysters, put liquor on to boil. Heat the cream separately but do not let it boil; put oysters into the boiling juice, do not let them boil, but cook slowly, and when the edges begin to curl, add butter and seasoning; pour hot cream into the tureen and turn the boiling
stew over
it,
being careful not to

fire.
let it curdle.
Do
not
replace upon
Serve at once.
5.
Oyster Soup
"
"
(Individual)
Protein
10.05
Gms.
Fat
28.29
Carb. 8.65 Total Cal. 327.6
Prepared as above, only thickened with a teaspf. almond flour, or with a teaspf. casoid crumbs.
Vegetables
TABLE OF VALUES
NOTE
HOW TO PREPARE
1.
Artichoe:es
16.
Jerusalem Artichokes,
(A),{B)AC),iD),{E)
2.
Asparagus
String Beans, {A), (B)
17. 18.
19.
3.
Kale
Kohlrabi,
(A), (B)
4.
5.
6. 7. 8. 9.
Beet Tops Beets

Broccoli Brussels Sprouts Plain Cabbage, (A), (B) Savoy Cabbage, (A), (B) Carrots Cauliflower, (A), (B),
20. 21. 22.

23.
Lettuce Mushrooms, {A), Okra or Gumbo

Onions, (A), (B)
(B)
Oyster Plant (Salsify)

Potatoes, (A), (B)
10. 11.
24.
25. 26.
(O
12.
Pumpkin Sauerkraut,
Squash
(A), (B)
Celeriac (Knob Celery)
27. 28.
29.
Spinach, {A), (5)
13.
14. 15.
Celery (Table) Cucumbers Egg Plant
30.
31.
Sweet Peppers Swiss Chard

Tomatoes,
(A), (B)
SAUCES FOR VEGETABLES

1.
Butter
3.
Egg
Hollandaise
2.
Cream
118
4.
VEGETABLES
TABLE OF VALUES
Kind
Weight Protein
Fat
Carbohydrates
Total Calories
Artichokes
I lb.
Aspaxagus (fresh) Asparagus (canned)
"
Beans (String) (fresh) Beans (canned) Beet Tops (cooked)

Beets
Broccoli Brussels Sprouts
" "
(<
(< i<
<<
Cabbage
Carrots Cauliflower Celery (table)
"
" " "

<<
Cucumbers Egg Plant

Kohlrabi Leeks Lettuce
<i
It
<< (<
Mushrooms
Okra
(fresh)
"
<i
Onions Oyster Plant

Potatoes
Pumpkin
Sauerkraut Spinach
" " " "

11
"
11.79 8.16 6.80 10.40 4.98 9.98 7.26 9.07 6.80 7-25 4-99 8.16 4.98 3-63 5-44 9.07 5-44 5-44 15.88 7.26 7.26 5-44 9-93 4-54 7.71
0.91 0.91
0.45
1.36
0.45 4-54 0.45 0.45 0.45

1.36 1.81
75-75 14.96 12.70 33-60 17.23 48.08

44.
352
lOI
82 189 93 273
209
131
2.27
045
0.91 1.36
0.45 2.27
1.36
1.81
0.91 1.36 0.91
Squash Sweet Peppers Swiss Chard Tomatoes (fresh) Tomatoes (canned) Turnips
"
952
6.35 4-54 10.43 4.08 5.44 5-89
" "
"
0.45 0.45 2.27 1.36 2.27 1.36 1.36

1.81 0.91 0.91
"
22.68 15-42 25.40 42.18 21.32 14-97 14.06 23-13 24-95 26.31 13-15 30.85 33-57 44.80 23-13 83-46 23-59 17.24 14.50 40.82 19.04 14.06 17.69 18.10 36.74
85 143
205
138 84 79 127 140 147 87
203
172
220
122
378
117 120 108
209
107
no
103 103 179
119
I20
DIABETIC COOKERY
NOTE
Use fresh tender vegetables; clean thoroughly and examine carefully before cooking. Remove all the withered leaves, inedible parts, etc. Almost without exception, vegetables should be boiled in salted boiling water in an uncovered or only partly covered pan. When the vegetables have boiled rapidly for
fifteen minutes, drain off the water, replace
with
boil-
ing water, cook fifteen minutes again, drain, replace
with boiling water, and cook until tender.

holds good for the herbaceous vegetables,
sauerkraut, etc.
This rule
viz.,
cab-
bage, spinach, and all the green leaves, stalks, shoots,
in
canned vegetables, drain off the water scald vegetables with boiling water, drain, then pour hot sauce over them, and serve
In
using
the
can,
at once.
For
finely
diabetics,
it is
advisable that vegetables be very

better
still,
chopped,
or,
strained through
pur6e strainer.
HOW TO PREPARE
I.
Artichokes (Individual)
(Weighing up to
^ lb.)
off
Remove
the hard outer leaves; cut

off
the stem close to
the leaves, and cut

boiling salted
the bud; drop the artichoke into
water and cook until tender, which will take from 30-50 minutes; then drain, and remove the choke.
DIABETIC COOKERY
Artichokes
Artichokes
121
may may
if
be served cold with French dressing. be served hot with Melted Butter, Egg
Sauce, Hollandaise Sauce.
Value
Served with Melted Butter

Protein
2.86
Gms.
"
Fat
Carb.
22.30
16.6
"
Total Cal. 279
Value
if
Served with Egg Sauce

14.06
8.21
Protein
Gms.
"
Fat
"
Value
if
Served with Hollandaise Sauce

Protein
6.99
1 1. 41
Gms.
Fat
Carb.
";
"
16.95
Total Cal. 200

2.
Asparagus
(Individual)
Protein
3.24
Gms.
"
6-8 stalks
Fat
Carb.
0.36
5.94
"
Total Cal. 40
Scrape the asparagus down to the tender tips, cut off the fibrous ends; wash, tie in a bunch, and boil rapidly in
salted boiling water in a partly uncovered stew-pan until
tender, from 15-25 minutes.
122
DIABETIC COOKERY
Value if Served with Egg Sauce
Protein
14.70
8.37
7.25
Value if Served with Melted Butter

Protein
3.50
Gms.
" "
Gms.
" "
Fat
22.46
Fat Carb.
Total Cal. 164
Value if Served with Cream Sauce

Protein
11.29
Value
if Served with Hollandaise Sauce
Gms.
" "
Protein
7.63
11.75
Gms.
"
Fat
43.41
Fat
Carb.
6.19
"
Total Cal. 161
If the flavor be liked, a pinch of grated nutmeg may be added to the melted butter. Asparagus may be served cold as a salad, with either French dressing or mayonnaise.
3.
(A) String
Beans
(Individual)
I
Protein
5.43 0.78
17.83
Gms.
"
"
pt.
Beans
Fat
Carb.
Total Cal. 100

String
and
slice
beans.
Put into rapidly boiling salted
water, about
teaspf. of salt to a pint of water.
mer
until tender in
Sima partially uncovered saucepan; drain
in a colander.
Value if Served with Butter Sauce

Protein
5.69

Protein
13.48
Gms.
"
Gms.
"
Fat
22.88
Fat
Carb.
"
43.83 26.50
"
Total Cal. 556
DIABETIC COOKERY
Value
if
123
Served with J^ Pint Soup Stock

little
(To which a
grated onion
10.99
17.83
may
be added)
Protein
Gms.
"
Fat
Garb.
146' "
Total Cal. 128

(B) String
Beans Cooked with Lamb

Gms.
"
i
(Individual)
Protein 55.08 Fat 125.88
pt.
lb.
Beans
rack of
34
Lamb
Onion,
if
Garb.
17.83
"
Salt
and Pepper to taste

teaspf.
is
Total Gal. 1425
J4
grated
flavor
liked
String and slice beans in long slices. Wash and drain. Put lamb in stew-pan, with a pint of cold water. When it boils, add the beans, and let simmer slowly until meat and beans are tender; cover the pan tight. When nearly tender add the onion and seasoning; a sprig of summer
savory improves the beans, if the flavor is liked, or >^ teaspf. chopped summer savory. The gravy must be almost completely boiled down. Put the lamb on hot platter, heap the beans around, and
serve at once.
4.
Beet Tops
like
(Individual)
Gooked and served

Protein
16.41
Spinach
i
Gms.
"
pint Beet
Tops
Fat
Garb.
19.07
9.86
"
Total Gal. 275
124
DIABETIC COOKERY
5.
Beets
(Individual)
2 small Beets'
Protein
7.26
Gms.
"
Fat
Carb.
045
44.00
10 gms. melted Butter

Salt,
"
Pepper
Total Cal. 209

beets carefully, cook in boiling water about one young; from two to three hours, if old. Plunge into cold water and remove the skins; cut in thin slices, reheat, season with melted butter, salt and pepper.
hour,
if
Wash
6.
I
Broccoli (Individual)
small head, about 5" diameter

like Cauliflower,
Cooked and served
with which
its
food
values for this small quantity are almost identical.
7.
Brussels Sprouts (Individual)
Protein
3.00
Gms.
"
}^ pt. Sprouts
Fat
0.20
"
Remove
the withered or discolored leaves from each
sprout, cut the stalks,
cold water for
and soak head downward in salted an hour or two; drain and boil in plenty of
in a partly
boiling salted water; boil rapidly,
uncovered
stew-pan until tender; drain,
let
cold water run over them,
and drain again.

sauce.
utes.
Make
butter, cream, egg, or Hollandaise

in the sauce for
Cook the sprouts

Serve hot.
about 10 min-
DIABETIC COOKERY
8.
125
(Individual)
(A) Plain
5.21
Cabbage with Soup Stock

Gms.
"
Protein
}4 small head Cabbage

I
Fat
Carb.
12.00
17.78
tablespf. Butter
"
Salt,
Pepper
Total Cal. 200
Cut the cabbage

cold salted water for
in
i
half,
remove the
from
stalk,
soak in
hour; drain and boil in plenty of

yi-y^, hour, boiling
boiling salted water until tender,
the time in an uncovered pan; drain, chop fine; heat butter, add cabbage, season. Moisten with strong soup stock, cook about 10 minutes, and serve very hot.
rapidly
all
(5) Plain
Cabbage with Cream
(Individual)
Protein
5.79
Gms,
"
Fat
22.47
"
yi small head Cabbage I tablespf. Butter 2-3 teaspf. Cream

Salt,
Pepper
drop into
Cut cabbage on slaw
cutter,
wash
carefully,
salted boiling water, boil five minutes, drain in colander;
cook in butter, season, and add cream in place of the soup stock. Serve very hot.
9.
{A)
Savoy Cabbage
i
(Individual)
Protein 20.52 Gms.
small Cabbage
2
Fat
30.65
" "
yi

Salt
I
lb. rack of Lamb, or Chops yi cup Soup Stock
Pork
and Pepper to taste

Beef Dripping
tablespf. Butter, or
stalk,
Clean and wash cabbage, cut in four slices, remove the but do not let cabbage fall to pieces wipe the meat
;
126
DIABETIC COOKERY
with a damp cloth, but do not wash it; heat the butter in a pan, braise the meat on both sides; cover with the cabbage, season, cover very tight, and let it steam slowly; turn the meat several times; when tender, drain off the fat, and add the boiling stock. Simmer until the stock is almost absorbed, and serve very hot.
(B) Stuffed Cabbage, Plain
or Savoy
(For
Protein 69.92
or 2 persons)
i
Gms.
"
small head, either white or
Savoy Cabbage 35-27 " Carb. 27.22 J4 lb. finely chopped Veal Total Cal. 707 1^ lb. finely chopped Pork }4 small grated Onion
Fat
I
Egg
tablespf. Butter or Dripping
i
Soup Stock, about

I
cupful
tablespf.
Almond Meal
Salt
and Pepper to taste
Wash the cabbage carefully, cut out the stalk, and hollow the cabbage, chop the leaves hollowed out very finely; mix the meat and chopped cabbage; fill these into the hollow cabbage, tie a string around same to keep it in
shape.
Heat the butter

Serve very hot.
10.
in
a pan, put the cabbage

is
in,
add
boil-
ing soup stock, cover lightly, and simmer until very tender.
This
a meal in
itself.
Carrots
(Individual)
Protein
4.99
1.8 1
Gms.
"
"
Fat
Carb.
42.18 Total Cal. 205
4-5 young Carrots 10 gms. Butter Pinch of Salt
DIABETIC COOKERY
Scrape carrots,
slice,
127
and soak
in cold water for }4 hr.
Drain, cook in boiling water until tender;
drain again,
season with butter and a

II.
little salt.
(A) Boiled
5.91
Cauliflower
(Individual)
Protein
Gms.
"
small head
Cauliflower
(5*
Fat
1.64
diameter)
"
Cut
off all
the leaves, and as

let it soak,
much
of the stalk as can
be removed;
for 1-2 hrs.
head down,
in cold salted water
stem end down, 20-30 minutes; do not in a partly uncovered pan, for from overcook it, lest it lose its color. Serve at once with any of the following sauces Butter, Cream, Egg, Hollandaise.
in salted boiling water,
:
Cook

Protein
6.17

Protein
13.96
Gms.
"
"
Gms.
" "
Fat
Carb.
23.74
15.41
Total Cal. 300
44.69 Carb. 24.08 Total Cal. 556
Fat

Protein
17.37 9.65
Value
if Served with Hollandaise Sauce
Gms.
"
Protein
10.30
13.03
Gms.
" "
Fat
Fat

Cauliflower
"
may
be served cold with a French dressing
or with mayonnaise.
128
(B)
DIABETIC COOKERY
Baked Cauliflower
Gms.
"
i
(Individual)
Protein
14.67
small head Cauliflower
Fat
Carb.
32.97
16.95
3 tablespf.
I
Cream
Parmesan
"
oz. grated Swiss or
Total Cal. 422
Cheese tablespf. Butter Salt and Pepper to taste
Put in Clean as above; parboil about 10 minutes. baking dish; dot with butter, pepper, and salt, sprinkle with cheese, and bake ^4 hr. in a hot oven. The baking dish must be covered.
(C)
Fried Cauliflower (Individual)

;
Parboil a small head of cauliflower drain and cool.
Sepain
them with a clean beaten egg, and roll them in almond flour
rate the flowers, dry
cloth; dip
;
them
fry a golden brown.
Serve hot, with a cream sauce.

12.
Celeriac or Celery Knobs (Individual)

12.58
Protein
Gms.
" "
Fat
Carb.
54.60
11.97
Total Cal. 590
4-5 knobs Celery I tablespf. Butter cup Soup Stock Salt and Pepper to taste
Wash and
cut
off stalks;
parboil in salted boiling water.
slices. Heat the butter, put in celery knobs, and cook for a few minutes; add
Drain, peel, and cut in dice or in
and seasoning, and simmer for }4 hr. Serve very hot, with cream sauce. Another way is to pare the knobs before boiling, but they must then be soaked }4 hr. in cold water before cooking.
boiling stock
Serve cold as a salad, with French dressing or with mayonnaise.
DIABETIC COOKERY
13.
129
Table Celery
(Individual)
i lb.
Protein
4.98
0.45
14.97
Gms.
"
table Celery
Fat
Carb.
"
Total Cal. 84
The
cooked
cold.
larger
like celeriac
and coarser stalks of table celery can be and served the same way, either hot or
14.
Cucumbers
(Individual)
I lb.
Protein
3.17
0.91
Gms.
"
Cucumbers
Fat
Carb.
11.79
"
Total Cal. 68
Pare and cut in

little
strips,
and remove
seeds,
cook in very
Drain,
salted boiling water, from 10-15 minutes.
and cook in a cream sauce well seasoned. If the flavor is liked, put an onion in the water with the cucumber while it is boiling; before serving sprinkle with chopped parsley, or with minced chives.
15.
Egg Plant
Protein
(Individual)
5.44
1.36
Gms.
"
Fat
Carb.
23.13
"
Total Cal. 127

Peel a very small egg plant just large enough to yield 5-6 slices, }/^ inch thick. Sprinkle lightly with salt place between two plates; weight the top plate and allow the slices to stand for an hour; this will draw out the bitter juice. Dip the slices in beaten egg, and fry in butter or drippings until a light brown.
;
130
1 6.
DIABETIC COOKERY
(-4)
Jerusalem Artichokes
is
(Individual)
Jerusalem artichoke
the root of a species of sunflower.
Protein
6.99
1
Gms.
"
**
Fat
Carb.
1.4 1
18.01
5-6 Jerusalem Artichokes I small Onion I tablespf. Butter

3 sprigs Parsley
teaspf
Total Cal. 200

I
.
Lemon
Juice
Salt
and Pepper to taste

i
Wash and
to which the
discoloration.
peel artichokes; soak
hr. in
pt. cold watfer
lemon
juice has been added; this prevents
Drain dry on a cloth.

in cubes, or in ^2 inch thick slices; boil
Cut artichokes
in
I
pt.
I
salted boiling water until tender, adding onion
and
sprig parsley.
When
tender, drain,
melted butter, and the fresh parsley chopped very sprinkled over the artichokes just before serving.
(B)
and serve with fine and
Stewed with Soup Stock

5-6 Artichokes J^ pt. Soup Stock
I teaspf.
Fat
Protein 13.34 12.13

19.29
Gms.
"
Carb.
"
Almond Meal
Total Cal. 237
Proceed as in Recipe (A), using rich stock instead of

the water; do not strain, but add the butter and almond meal to the stock; remove onion and parsley sprig;
sprinkle with fresh chopped parsley,
and serve very
hot.
(O
Protein
7.25
33.51
18.01
Fried
5-6 Artichokes
3 tablespf. Butter
Salt
i
Gms.
"
Fat
Carb.
"
and Pepper to taste
Total Cal. 400
teaspf.
Lemon
Juice
DIABETIC COOKERY
131
Proceed as per par. i, Recipe (A). After the vegetable has been soaked i hr., drain dry on a cloth; salt lightly, cut in slices, and fry brown in boiling hot butter.
(D)
Protein
14.06
Mashed
5-6 Artichokes
I I
i
Gms.
"
Fat
Carb.
21.20
9.16
Egg
tablespf.
teaspf.
"
Cream
Total Cal. 325

I
minced Parsley
tablespf. Butter
Salt
and Pepper to
;
taste
Cook the
artichokes as usual
when
tender, drain
mash
through a colander, cool; mix in the egg, butter, cream, etc.; beat thoroughly; bake in a baking pan for 5 to 10 minutes, until light brown.
()
Croquettes
Protein 20.10
Gms.
" "
Add
to
the
ingredients
in
Fat
44-34
Recipe (D): 2 tablespf. Butter

i
tablespf. Proto-Puff
cnmibs
Proceed as in Recipe (D); when artichokes have been mashed mix as above, but add Proto-Puff crumbs, and fry a light brown.
17.
Kale or Borecole
Gms.
" "
(Individual)
Protein 14.56
2 small Kales
Fat
Carb.
24.45
33-84
Total Cal. 413
many
Clean thoroughly, removing the tough leaves; wash in waters, and boil in salted boiling water, in an un-
132
DIABETIC COOKERY
covered pan until tender. Drain in cold water, and let cold water run over it, squeeze out all the water. Chop very fine, or, better still, pass it through a coarse sieve; cook like spinach, with butter and meat broth, seasoning to taste.
1
8.
(A)
Kohlrabi
(Individual)
Protein
10.56
Gms.
"
Fat
Carb.
22.49
19.25
4-5 young Kohlrabi 1-2 tablespf. Butter
"
H~H cup strong Soup Stock

Salt
Total Cal. 325

Peel, wash,
and Pepper to taste
in salted boiling water, drain,
and cut the kohlrabi in thin slices; parboil and cool. Pick off the ten-
der green leaves; wash, boil in salted boiling water till Meanwhile heat the tender; drain, and chop very fine.
butter, put sliced kohlrabi into
it;
cook in one half the

leaves separately
butter from 15-20 minutes
till
quite tender; season and
add a
little of
the stock.
Cook green
in the other half of the butter, add stock and seasoning. Heap slices in the middle of a vegetable dish, the greens
around them, and serve very

(B) Stuffed
hot.
Kohlrabi
(Individual)
Protein 69,47
Gms.
"
4-5 large Kohlrabi
Fat
Carb.
34-26
51.07
^
}^
i I I
"
Total Cal. 672
chopped Pork chopped Veal cup Soup Stock

lb. finely lb. finely
tablespf. Butter
Egg
}4 Onion
Proto-Puff crumbs
Salt
and Pepper to taste

carefully,
Peel
and wash kohlrabi; hollow them out

shell.
but do not leave too thin a
Chop meat,
onion,
and
DIABETIC COOKERY
season; add
133
the scooped out pieces of the kohlrabi very fine; mix;

kohlrabi with this mixture.
pan, but do not let
see that they
egg and Proto-Puff crumbs, and stuff the Heat butter very hot in a
it brown. Set the kohlrabi in the pan; do not break add boiling stock, and let them simmer in the covered pan until very tender.
;
19.
Lettuce Stewed
Gms.
"
(Individual)
Protein
16.76
25.11
2 heads of Lettuce
Fat
Carb.
15.46
"
Total Cal. 355

Clean, separate,
wash
lettuce; parboil in salted boiling
water; put in colander, drain, and treat like spinach.

20.
(A)
Stewed Mushrooms
" "
(Individual)
Protein
4.23
Gms.
lb.
Mushrooms
Fat
22.55
Wash,
peel,
cut
off
the stalks; dip in melted butter;
season lightly with salt and pepper, and cook carefully,
over not too hot a

(B)
fire.
Serve at once.
(Individual)
lb.
Mushrooms Creamed
Gms.
" "
Protein
5.26
J4
I
Mushrooms
Fat
Carb.
34-44 9.27
tablespf. Butter
^ cup Cream
Salt
Total Cal. 368
and Pepper to taste
butter;
Wash, peel, cut off stalks; dry on a cloth; fry in hot add cream and seasoning, and serve at once.
134
DIABETIC COOKERY
21.
Okra or Gumbo
i oz.
Protein
7.26
0.91
Gms.
"
'
Okra
Fat
Carb.
10 gms. Butter
33.57 Total Cal. 172
Wash
the
pepper.
okra; boil in salted water until tender; cut
off
little tops,
season with butter, and a dash of salt and
22.
(A)
Creamed Onions
(Individual)
Protein
11. 41
Gms.
"
5-6 small white Onions
Fat
Carb.
43.77 30.03
"
Total Cal. 560

Peel and soak in cold water for five minutes; drain, put
into salted boiling water
in partly imcovered
enough to cover them boil rapidly pan for about 15 minutes; drain, prepare a cream sauce and simmer in the sauce for about
;
^3 hi., or until perfectly tender; season carefully.
(B)
Stewed Onions
(Individual)
Protein
9.96
1.52
Gms.
"
Proceed as above, using good

strong stock in place of the
Fat

23.
"
cream.
Oyster Plant or Salsify

9.17
(Individual)
Protein
Gms.
"
4-6 Roots
I qt. I
i
I
Fat
Carb.
0.45
24.95
cold
Water
"
teaspf. Salt
tablespf. Vinegar
tablespf. Flour
Total Cal. 141
DIABETIC COOKERY
Mix
cold water with vinegar, flour,
135
salt.
and
Wash and
cut into }4 inch thick slices, and drop into the water at once; this keeps the roots from
peel or scrape
the roots;
ttirning black.
enough salted boiling water to cover them. serve with butter or cream sauce, or as croquettes (see Jerusalem Artichoke Croquettes).
in
Cook
When
tender,

Protein

Protein
17.22
943'Cms.
<( <<
Gms.
" "
Fat 22.55 Carb. 24-95 Total Cal. 341
Fat

if
43-50 33-62
Value
Served as Croquettes
19.86
Protein
Gms.
ii
Fat
Carb.
23.53
26.65
<(
Total Cal. 398

24
Protein
( ..
{A) Potatoes (Individual)

2 Potatoes
I
(<
9.07 3ms.
(C
Fat 5-16 Carb. 22.09 Total Cal. 171
Egg
Salt
Peel potatoes, grate them, and let cold water run over
been washed out; this process some time. Drain in colander; mix vvath egg and salt; bake in cold wet custard cups like baked custard; turn out of cups and serve hot with roast beef or saueruntil all the starch has
them
takes
kraut or vegetables.
136
DIABETIC COOKERY
(B) Fried
Potato Dumplings
Protein
9.46
38.31
(Individual)
Gms.
"
Fat
Carb.
22.09
"
Total Cal. 471
Proceed as above.
cups; cool;2cut in thick
dripping.
Remove dumplings from

slices,
custard
and
fry in hot butter or sweet
25.
Pumpkin
(Individual)
Protein
4.54
0.45
Gms.
" "
)^
I
lb.
Piunpkin
Fat
Egg
pinch of Salt

Peel
3^ teaspf. groimd
Cinnamon
pumpkin and remove the seeds. Steam in a very water until tender; strain through a colander; beat in the egg; add salt and ground cinnamon, and serve either hot or cold. If desired the sauce can be sweetened with J -2 saccharin tablets dissolved in a teaspoonful of water.
little
26.
(A)
Sauerkraut
(Individual)
i pt. Sauerkraut }4lh. Brisket
Protein 41.05 Gms.
Fat
Carb.
46.27
17.24
"
'*
Total Cal. 650
Wash
cover
it;
brisket,
put on to
boil
with cold water enough to
when the water
boils
simmer
until nearly tender;
skim and allow meat to add sauerkraut, and simmer

juice
until both meat and kraut are very tender; the must have almost completely boiled away.
DIABETIC COOKERY
(B) (Individual)
137
Protein
75.75
17.01
Gms.
**
There
is
Fat
Carb.
in values
only a small change when any one of
17.24
"
the meats
recommended
is
Total Cal. 525
substituted for another.
Put sauerkraut on with cold water enough barely to it; when nearly tender add a piece of smoked or pickled meat, viz. tongue, smoked beef, ham, or a piece of fat corned pork. Any one of these meats will give the sauerkraut a delicious flavor. These meats must have been previously cooked.
cover
:
27.
(A) Spinach (Individual)

i
Protein 20.00 Gms.
pt.
Spinach
Fat
24.90
"
"
1)4 tablespf. Butter I cup strong Soup Stock

i
teaspf.
Top Milk
^ teaspf. grated Onion

I Egg yolk }4 teaspf. Almond Flour
Salt
and Pepper to taste
A
Pick, clean,
until
pinch of Bicarbonate of Soda
and wash the spinach, changing the water the leaves are perfectly clean; drop into slightly salted boiling water, to which add the soda. Boil rapidly
for
about ten minutes; drain in colander, rinse with cold

lightly,
water; squeeze the water out
through a purê
sieve.
Heat
butter, stir in
and pass spinach almond flour
and grated onion; add boiling stock, season; next put in spinach and simmer for 5 minutes; beat egg foamy with the milk; stir into the boiling spinach, and serve at once.
Decorate with hard-boiled egg cut in quarters, or with a
few
sardelles.
138
DIABETIC COOKERY
{B) (Individual)
Clean, cook, and strain spinach; cook again in cream
sauce or egg sauce.

Protein
10.98

Protein
12.39
8.41
Gms.
"
Gms.
"
Fat
Carb.
43.46
13.13
Fat
"
Total Cal. 489

28.
Carb. 5.77. Total Cal. 157
Squash
(Individual)
Protein
6.35
2.27
Gms.
"
medium-sized Squash
(about
i lb.)
Fat
Carb.
40.82
"
Total Cal. 209
Wash, cut
add butter,
salted water until tender; drain,
remove the seeds, and boil in boiling mash with potato masher; pepper, and salt, and either rich stock or cream.
in pieces,
29.
Sweet Pepper
(Individual)
Protein
18.86
17.30
7.8
Gms.
"
Fat
Carb.
"
i sweet Pepper }4 cup Stock I tablespf. Dripping or Butter
Total Cal. 263
move every
stem and hollow out pepper, being sure to reseed; wash carefully and drain; fill pepper with any left-over and finely minced meat, prepared like
Cut
off
DIABETIC COOKERY
the stufl&ng for cabbage.
139
add
boiling stock;
bake
Heat butter in a small pie plate; in moderate oven until tender.
Serve very hot.

30.
Swiss Chard
Prepare like Spinach {A)
Protein
10.43
1.36
Gms.
"
Fat
Carb.
14.06
"
Total Cal.
31.
no
{A)
Stewed Tomatoes
(Individual)
Protein
6.45
Gms.
" "
Fat
12.95
3 large Tomatoes yi teaspf. grated Onion

I
tablespf. Butter
Saccharin tablet
taste
Salt
and Pepper to
}4 tablespf.
Almond Meal
Scald tomatoes; cut in small pieces; simmer with the onion about 30-35 minutes; season with butter, saccharin, salt, and pepper; thicken with almond meal; simmer five minutes longer, and serve very hot.
{B) Fried
Tomatoes
(Individual)
i
Protdn 1.44 Gms. " Fat 11.63

Carb.
5.70
Tomato
tablespf. Butter
"
Total Cal. 133

^
Wash; do not
lightly with salt
cut into inch- thick slices, season pepper; fry in hot butter, and serve and
peel;
at once.
140
DIABETIC COOKERY
SAUCES FOR VEGETABLES

1.
Butter Sauce
Gms.
"
(Individual)
Protein
0.26
2 tablespf. Butter
Fat Garb
22.10
^ teaspf. Parsley minced

3^ teaspf.
Nutmeg
grated
Total Cal. 200
Salt to taste.
Melt
it
butter,
add nutmeg
if
the flavor
is
liked,
and pour
boiling hot over the vegetable; sprinkle with parsley
just before serving.

2.
Cream Sauce
"
"
(Individual)
Protein
8.05
Gms.
^ cup Cream
i
i
Fat
Garb.
43-05
8.67
tablespf.
Almond Flour
tablespf. Butter
Total Gal. 456

Salt
}^ teaspf. Parsley
and Pepper to
taste
Melt butter in double boiler, add almond flour, stir smooth; next add cream and seasoning, stirring until it
reaches boiling point; sprinkle parsley in
3.
last.
Egg Sauce
(Individual)
Protein
1 1
.46
Gms.
"
^ cup strong Soup Stock

I
Fat
Garb.
8.01
1.31
Egg yolk
tablespf.
"
Salt
^ teaspf. minced Parsley

i
Total' Gal. 124
Almond Flour
and Pepper to taste

smooth almond
flour to
Heat stock
which
it is
in double boiler,
a
in
paste, stir into stock; beat egg very light, place in
bowl
it,
to be served, pour boiling stock over
add
parsley; serve at once.
DIABETIC COOKERY
4.
141
HoLLANDAiSE Sauce
(Individual)
Protein
4.39
11.39 0.25
Gms.
" "
% cup Stock
I
Fat
Carb.
Egg yolk
.
Total Cal. 121
yi teaspf Lemon Juice }4 tablespf. Butter

light;
Beat egg yolk very

boiling point,
add other ingredients; put

till
in double boiler; beat with egg whip,
it
reaches the
do not
boil.
Miscellaneous Recipes
1.
2.
Oatmeal Porridge Oatmeal Gruel

Rice
4.
Cracked Cocoa or
Cocoa Nibs
3.
ARTIFICIAL MILK
I.
Williamson's Suggestion
2.
Van Noorden's SugGESTION
I4
MISCELLANEOUS RECIPES
1.
Oatmeal Porrtoge
1 oz.
(Individual)
Quaker Oats
}i pt. Water
Salt to taste
Egg
yolks
% oz. Butter
Cook Quaker Oats
double
boiler,
in salted water for 2 hours, using a beat in egg yolks and butter; serve hot.
2.
Oatmeal Gruel
salt,
(Individual)
Strain; serve with
Same quantity of oats, top milk.

3.
water.
Rice (Individual)
Prepare either like Oatmeal Porridge or like Oatmeal

Gruel.
4.
Cracked Cocoa or Cocoa Nibs

2 Tablespf Cocoa
.
I pt.
Water
i
Boil cracked cocoa for
hour, strain, serve hot; use
cream, also saccharin to taste for sweetening.

143
144
DIABETIC COOKERY
ARTIFICIAL MILK
I.
Williamson's Suggestion
Found
in Dr. Joslin's
book Treatment (By Permission.)
of Diabetes Mellitus.
Mix a
let this
top
if
pint of water and 3 or 4 tablespoons cream, 40%; stand from 1 2 to 24 hotirs the cream floats to the skimmed off with a teaspoon it will be found prac;
from sugar; put this fatty matter in a glass; add the white of an egg to it and stir very well then dilute with water imtil a liquid is obtained which has the exact color and consistency of ordinary milk; if a little salt and a trace of saccharin be added, a palatable drink free from milk sugar is produced which has almost the same taste as milk and which contains a large amount of fatty material. Of course, much larger quantities than this recipe calls for can be employed in order to prepare a considerable amount of the drink at one time.
tically free
;
2.
Van Noorden's Suggestion
Cream
five;
diluted with cold or hot water or mineral spring

essentially
water; dilute with tea or coffee in the proportion of one to the taste
is
yolk of egg;
saccharin.
2%
of plasmon'
improved by the addition of may be added and salt or
Plasmon Milk Powder can be procured through any druggist.
Typical Dietaries
NOTE
DIETARIES
1.
2.
For Autumn (A), (B) For Spring (A), (B) 3. For Winter (A), (B) For Summer (A), (B) 4. For an Abstinence Day 5.
145
TYPICAL DIETARIES
NOTE
nine
In the division immediately following there appear bills of fare, two adapted to each of the four seasons, and one for an abstinence day, with the exact computation of their food values.
The work done on these dietaries is typical of that which must be done for the diabetic, as soon as his
carbohydrate tolerance is determined by the physician. Thereafter, in planning his diet, it is absolutely essential that weights and measures be accurate; guessing will nt)t do. Ordinarily no one who is not thoroughly trained in such work can tell accurately at the end of a meal how many calories it furnished him; or with
any measure of certainty, the proportion of protein, and carbohydrate it contained especially when exact recipes are not known. But the lay reader of this book will be spared depressing doubts as to whether his own computations are correct; nor will he constantly have to consult a dietician. For the work of computing carefully tested recipes has been done for him in the pages preceding; food values have been given for the edible portions per pound of meat, fish, vegetables, cheese, and nuts. With such data it
fat,
is
possible to reckon food values in the day's ration

closely, as in the typical bills of fare that follow.
146
very
DIABETIC COOKERY
147
When
the carbohydrate tolerance
a small allowance, it proportion of protein above 100 grams, approaching 140, and to keep the fat about 200 grams, to produce an energy requirement of 2500 calories. If the carbohydrate tolerance is higher, say 60, 80, or even 100 grams a day, the planning is less difficult. In examining the bills of fare here presented, it
only 40 grams, becomes necessary to raise the

is
be seen that one follows the plan of dinner at noon the former dietary, then, may represent a day in which luncheon might be eaten in a restaurant which caters only to persons of normal food requirements. Special care should be taken in such cases to keep the luncheon simple, avoiding pastry of all kinds, and indulging very sparingly in bread or crackers. The foods chosen should always be those in which protein and fat predominate, such as meat, fish, cheese, and nuts, with the addition
will
night, the other, of dinner at
of simple salads of lettuce, celery, romaine, or endive,

for example, in
which the amount of digestible carboof fare in each group gives
hydrates
is
small.
bill
The second
an
ar-
may
rangement be eaten at home.
suitable for Sunday,
when
all
the meals
The
dietaries represent differ-
ent possibilities in serving, with good combinations of
foods in which the total carbohydrates for the day

are kept close to 40
this book, will
grams as a maximum allowance. Those interested in making the best possible use of
be able to make excellent
bills of fare
for their
own
particular needs.
148
I
DIABETIC COOKERY
(A).
TYPICAL DIABETIC DIETARY

SUITABLE FOR SPRING
(Week Day)
J?
8
.3
.5
53
Food
1
zms.
Breakfast
1
gms.
gms.
2
3.06
12
Orange Juice Eggs, Poached

Cold
2 tbsps. 2 2 thin
slices
oz.
Average 48 gms.
2 OZ.
12.86 11.46 6.00
10.08 12.70 6.00

16.58 10.47
142
Ham
Lyster Roll Butter for Bread and
160 78
2 small
balls
Eggs
20 gms.
26 gms.
0.20
0.58
150
0.78 3-84
(iK tbsps.)
Cream with
Coffee
.
5 tsps.
TOO
Totals for
I
Meal
31.10
5.56 6.43 18.45 0.51
55-83
0.68
5-04
642
Luncheon
Bouillon with Raw
cup
I
28
71
Egg
(broiled)
Lamb Chops
Lettuce with French Dress 'g Brie Cheese

Lyster Roll
2 3 oz3-4 leaves i}4 oz. 4 tbsps.
25-44 0.14 22.22

5-95 6.00
302
^î
0.40
1-63
200
Ordinary
serving
I
oz.
4-51
n
78
6.00
Totals for
Meal
41.46
65-47
759
Dinner Vegetable Soup, Cream Foundation

Broiled sirloin Steak, Parsley and Butter
X recipe
2)4
>^ tbsp. l4 recipe
2 tbsps.
oz.
Spinach with Egg Stewed Rhubarb

Coffee, clear
4-85 13.40 0.07 6.19 0.40

24-91
29-33 13.10 5-53 4.20 0.40
9.02
319
172 50 78 14
'2.38
2.20
Totals for
Meal
52-56 13.60
Totals for the
Day
97-47 173-86 19.07
633 2034
DIABETIC COOKERY
I
149
(5).

SUITABLE FOR SPRING
(Sunday)
2J
Food
4I
-S
1
gms.
Breakfast
1
gms.
I
It
gms.
3.06
3
12
Orange Juice Eggs

Broiled Smelts
2 tbsps. 2
I
oz.
Butter for Seasoning
tbsp.
Almond Bread
Butter for Bread and
2 slices I tbsp.
(I ball)
96 gms. 30Z. 13 gms. 40 gms. 13 gms.
12!86 14-79 0.13 6.88 0.13
10.08
I-51
11.05 8.05 11.05

10.47
0.04
142 73 100 100 100
Eggs
Cream with
Coffee
5 tsps.
0.58
0.78 3.88
100
Totals for
Meal
35-37
6.13 7.09 0.94 14-52 0.19 6.17
1.37
52.21
1.33
627
Dinner
Oysters on Half-Shell Clear Chicken Soup Celery
6
I
3.38
2.81
cup
3 oz.
68.8gms. Roast Turkey 2 tbsps. Cranberry Sauce Cauliflower with MeltSmall head ed Butter 2 oz. Asparagus Salad with French Dress'g 4 tbsps. Almond Mocha Tart }4 recipe
0.35 0.09 15-76 0.29
50 32 16
200
4-75
22
23-74 15-41
22.42 21.34
2.81
300
217 236
1073
8.80
45-21
0.51
2.30
Clear Coffee
Totals for
Meal
5-32 31.46
Supper
Endive Salad French Dressing Cold Turkey Plain Omelet

Lyster Roll Butter Tea with Lemon
Totals for the
3 stalks
22.36
7.88 26.37 6.00 11.05
1.23
207
100 292
78 100
4 tbsps.
34.4gms.
Regular
I
I
tbsp.
7.26 13.24 6.00 0.13
0.39
Totals for
Meal
27.14
73.66
Day
107.72 2X1. 19
1.62 777 36.96 2477
I50
2 {A).
DIABETIC COOKERY
SUITABLE FOK SUMMEK
(Week Day)
Pood
.1
1
Breakfast Strawberries
1
4 oz.
1
gms.
1
gms.
gms.
8-IO
3 slices 2
I
Bacon
Eggs, Poached Butter for Eggs Lyster Roll Butter
IÔZ.
13 gms.
ball
I
1. 12 3-32 12.86 0.13
0.28 20.74
10.08 11.05 6.00 16.58 10.47
8.40
44 200
142 100 78 150 100
ibaU
5 tsps.
Cream with
Cofifee
20 gms. 26 gms.
6.00 0.20 0.58
0.78 9.18
Totals for
Meal
24.29
75.20
814
Luncheon
Clam Broth
(with Butter added)
cup
2 oz.
1.37
16.17
7.71
0.24
152
Round Steak with Egg and Capers

Lettuce with French Dress 'g Iced Tea
egg 4-5 leaves 4 tbsps.

I
48 gms.
iK
oz.
11.51 6.43 0.51
"5
71
1-23
5-04 0.14 22.22
200
1.47
Totals for
Meal
19.82
56.28
645
Dinner
Clear Soup (cold hot) Broiled Bluefish Butter Swiss Chard Cucumber Salad French Dressing
or
I
cup
4
oz.
2 tbsps. y4 recipe J^ cucumber 4 tbsps.
5-56 21-95 0.26

5-21 1.29
0.68
1.36
28 100
22.10 0.68 0.58 22.22

7.83
200
7-03
4.10
9.88 2.12
Lemon
Jelly
Recipe
}4 recipe
Spiced Cookies
2.77 7-99
55 24 200 50
III
Totals for Totals for the
Meal
45-03
Day
55-45 23.13 89.14 181.93 33.78
868
2127
DIABETIC COOKERY
2 (B).
iSi

SUITABLE FOR SUMMER
(Sunday)
to
Pood
1
Breakfast
1
48 gms. 3 oz96 gms.
2
gms.
1
gms. gms.
Peach
Shad, Broiled Eggs, Poached
small
2
0.34 15-99 12.86

I -.49
Bacon
2 thin slices
I
Koz.
Almond Muffin
Butter for Muffin and
7.60 0.26 0.58
0.05 8.09 10.08 9.18 7-58
4-55
30
137 142 89
0.03
99 200 100
787
Eggs
2 tbsps.
Cream with
Coffee
5 tsps.
22.10 10.47
67-55
0.78 5-36
Totals for
Meal
39.12
Dinner
Clam
Cocktail
6 clams
with
I
8.37
8,91
0.97
1.95
50
127
Chicken Soup Noodles Roast Beef
cup
30Z.
recipe
20.07
Onions, Creamed }^ Romaine Salad with
570
0.51
French Dressing Orange Ice
4 tbsps.
Individual
recipe
O.IO 10.03 23-55 21.39 15.02 0.14 1.23 22,22

3-97
292 280 7 200

16
Almond Sponge Cake
}4 recipe (2 cakes)
5-43
Totals for
Meal
48.99
6.36 0.95 84.66 23.22
83
1055
Supper
Tomato
Salad,
French Dressing
Lyster Roll Cheese Souffle Coffee Jelly
I tomato 4 tbsps.
1.83
^ recipe
Recipe
5 tsps.
Cream
Totals for the
6.00 13.18 4-15 0.58
0.72 22.22 6.00 22.87

10.47
6.93
42
0.07 0.78
7.78
200 78 259
16 100
Totals for
Meal
25-74
62.28
Day
113-85 214.49 36.36
695 2537
152
2 (A).
DIABETIC COOKERY
SUITABLE FOR AUTUMN
(Week Day)
Food
5
1
R 2
ft.
1
gms.
ii
gms.
gms.
Breakfast
Grape Fruit Plain Omelet

Broiled
2 eggs
Ham
2 thin slices
70 gms.
2 tbsps.
Almond Bread, Toasted

Butter
Cream with Coffee
5 tsps.
0.78 12.91 14.30 6.88 0.26 0.58
0.20
11.28
17.44 15.86 8.05
50 209 200
100
0.04
0.78 12.10
22.10 10.47
74.12
200
100
Totals for
Meal
3571
859
Luncheon
Broiled Steak (Porterhouse) Endive Salad with French Dressing 2 oz.
12.42 0.51
7-34
I-3I
Cream Cheese
Pecans
3-4 stalks 4 tbsps.

I
11.56 22.36
9-55 9.62
1.23
154 208
118 100
oz.
Koz.
Totals for
0.68 2.08 3.99
Meal
21.58
53.09
580
Dinner Oyster Cocktail and Oysters 6 oysters Clear Soup with Mar-
6.14
10.68
1-33
3.38
50
109
row Balls
Veal Cutlet Celery Radishes
I
cup
7.36
4M0Z.
3 oz. 2 oz.
Stewed Tomato
Butter Floating Island Clear Coffee
27.00 0.94 0.74

2.15 0.13 6.17
22.19 0.09 0.06

4-31 11.05 13-86
14 recipe
I
0.31 2.81 3.28 7.41
309
16 17
X
Day
tbsp. recipe
2.45
77 100 159 837
Totals for Totals for the
Meal
53-95
60.25 19.64
111.24 187.46 35-73
2276
DIABETIC COOKERY
3
(B).
153

SUITABLE FOR AUTUMN
(Sunday)
;i
Food
1
Breakfast yi Grape Fruit
1
ft.
gms.
gms.
gms.
0.78 2 oz.
II. 17
0.20 11.28
7.21 15-61
50
Cold
Lamb
2
I
no
192
0.03
Shirred Eggs
Almond Muffin
12.89 7.60
7.S8
16.58 10.47
99
150 100
701
Eggs
yi tbsps.
Cream with
Coffee
5 tsps. Totals for
0.20 0.58
0.78
Meal
33-22
57.65 12.09
Dinner
Vegetable Soup, Cream
Foundation Roast Chicken
yi recipe
2>ÔZ.
Creamed Cauliflower }i recipe Stuffed Tomato and Recipe

Lettuce Salad with
4.5 19-74 6.98 3-07
29-33 9.02 13.06 22.34 12.04 28.87 8.82
319
197
278 307
Mayonnaise
2 tbsps.
Wine
Jelly
Recipe
Totals for
2.79
0.50
13
Meal
37-43
93-60 30.38
1114
Supper
Plain Filled Omelet (with Swiss Cheese)
2 eggs I tbsp.
15.12
20.23
0,10
1.23
1.87
243 207 255

705 2520
Chicory with French Dressing Hazelnut Cake
lyi oz.
0.51
22.36
21.13
63.72
4 tbsps. Recipe
Totals for
14-39
Tea
Meal
30.02
3.20
Totals for the
Day
100.67 214.97 45-67
154
4 (A).
DIABETIC COOKERY
SUITABLE FOR WINTEE
(Week Day)
Pood
JS
2
gms.
^1
.S
1
gms.
gms.
Breakfast
Grape Fruit Omelet with Spinach Bacon
Recipe 3 slices
I
35 gms.
0.78 13-23 3-32
Almond Muffin
3.80
0.20 11.28 18.06 0.39 20.74 0.02 3-79
50 217 200 50
Omelet
Cream with
CofJee
2 balls 5 tsps.
26 gms. 26 gms.
0.26 0.58
22.10
10.47
200
0.78
12.47
100
817
Totals for
Meal
21.97
7536
Luncheon
Clear Bouillon
I
cup
66 gms.
I
Sausage Sauerkraut Cream Cheese
iK Xcup
I I
oz.
Rye Bread
Butter for Bread
thin slice
Cream with
Coflfee
small ball 13 gms. 3 tsps. 13 gms.
5.56 8.58 1-93 7-34 1.77 0.13 0.29
0.68 29.19 0.72 0.57 4-31 9-55 0.68 0.12 10.47 11.05 5-24 0.39
28 300 30 118 50 100 50
Totals for
Meal
25.60
56.40 16.57
676
Dinner Beef Broth with Egg
Yolk
Broiled Smelts
cup
3 oz.
tbsp.
with Butter
Roast
Fried
Lamb
Tomato
Recipe Recipe
2 tbsp.
2)4 oz.
Waldorf Salad with French Dress'g Poppy Seed Noodles
8.23 14.97 0.13 16.50 1.44 3-91
6.34
1-53
...
90
74 100 163 133 137 100 192
11.05 10.81 11.63
5-71
9-37
II. II
9.17
Recipe
Totals for
12.93
15.61
Meal
58.11
77.45 14.88
989
2482
Totals for the
Day
105.68 209.21 43-92
DIABETIC COOKERY
4 (B).
155

SUITABLE FOR WINTER
(Sunday)
Food
.2
1
Breakfast
1
gms.
1
gms.
agms.
3-o6 2.17
0.02
Orange Juice
Creamed Codfish
Soft Boiled
2 tbsps. 6 tbsps.
I
oz.
12
Eggs
Almond Bread,Toasted
Butter for Toast and
2 thin slice 2 balls 5 tsps.
14.21 12.86
3.44
10.87 10.08 4-03
163 142
50
Eggs
26 gms.
Cream with
Coffee
0.26 0.58
22.10
10.47
200
100
5-25
Totals for
Meal
99.2gms.
31-35
6.15
10.68 19.14 2.71 0.51
16.61 1. 21
57-55
1. 19
667
50
109 150 50 207 164
Dinner
Oysters on Half-Shell Clear Soup with Mar-
6
l4 recipe
3.67
row Dumplings
Roast Capon String Beans
2y2 oz. l4 recipe
7.36 8.15 0.39
Romaine Salad
with French Dress'g Proto Puff Pudding
4 tbsps.
}4 recipe y^ pint
22.36
10.18 22.00
8-93 1.23
1.50 1.65
Whipped Cream
Clear Coffee
213 943
Totals for
Meal
57-OI
71-63 16.98
Supper
Eggs Stuffed with Sardines
Celery Salad French Dressing Lyster Roll English Walnut Macaroons
Recipe 4 stalks 4 tbsps.

I
21.40
0.82
21.08 22.39
6.00
2.17
275 212
78
6.00
14-54
Recipe
Totals for
24-34
73-81
4.88
7-05
298
863
Tea
Meal
42.76
Totals for the
Day
131. 12 202.99 29.28
2473
156
DIABETIC COOKERY
5.
AN ABSTINENCE DAY
i
;s
.1
Food
1
Breakfast Boiled Eggs
2
I 1
1
96 gms.
13 gms.
1
ft,
1
gms.
gms.
10.08 7-5 11.05 0.42 11.05 10.47
1
142
0.03
gms.
Almond Muffin
Butter Spinach cooked with Butter Cream with Coffee
ball
cup
26 gms.
5 tsps.
12.86 7.60 0.13 2.93 0.13 0.58
4.46
0.78
5-27
99 100 33 100 100
Totals for
Meal
24.23
5-56
50-65
0.68
574
28
Luncheon
Clear Bouillon (Beef) I cup Asparagus with Butter Sauce Lettuce with French 4-5 leaves
3-50 0.51
I
22.46 22.36
9-55
5-94
1.23
240 207
ri8
Dressing
4 tbsps
oz.
Cream Cheese Tea

Totals for
7-34
16.91
0.68
7-85
Meal
55-05
593
Dinner Clear Soup with Egg Dice

Broiled Shad
cup
3 oz-
Butter for Fish Romaine Salad with French Dress 'g String Beans with Butter Sauce
Coffee Jelly
18.99 15-99 0.13

0.51 1.89 4-15
8.41
8.07 11.05
152 136 100

1-23
4 tbsps.
22.36
7-63
207
100
16
H recipe
Totals for
5-94
7-17
Meal
41.66
57-52
711
Totals for the
Day
82.80 163.22 20.29
1878
An ideal "Abstinence Day" would be one, of course, in which all carbohydrate food is eliminated. For those in business who must lunch away from home, such a dietary is difficult to follow; accordingly one typical day's rations have been planned in detail in which the carbohydrates are reduced to 20 grams, just half of the allowance in the typical dietaries for the four seasons. In this dietary some of the carbohydrates are in the form of cellulose and will not, therefore, be converted into sugar in the organism.
AC
r6
University of Caiifbrnia
SOUTHERN REGiONAL LIBRARY FACILiTY

405 Hiigard Avenue, Los Angeles, CA 90024-1388
Return tills material to the library from whicii It was borrowed.
REGIONAL LIBRARY FACILITY
000 560 822
Univei
Sou
Li

Diabetic Cookery

Enviado por

Dados do documento

Descrição original:

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

Diabetic Cookery

Enviado por

Direitos autorais:

Formatos disponíveis

DIABETIC COOKERY

Digitized by tine Internet Arciiive

BUTTON & COMPANY

BUTTON & COMPANY

Printed in the United States of America

UNIVERSITY OF CAUFOftWA iANTA fiABAARA

Because of her own need, the author became interested in

normal individual have been, and are

being, catered to in a plethora of cook books, but the needs

Mrs. Rorer's Cook Book. The Century Cook Book.

Miss Parloa's Farmers*

Cookery for the Diabetic.

No. No. No. No.

CAKES Large Cakes Small Cakes CASOID PREPARATIONS

Breads, Biscuits, etc Desserts

with Food Values

Directions for Preparing Shell Fish Miscellaneous Dishes

SAUCES FOR MEATS AND FISH

AND BROTHS Meat Soups Meat Broths

Vegetable Cream Soups Sweet Soups Fish Broths and Soups

Il8 119 120 120

Recipes Sauces for Vegetables

MISCELLANEOUS RECIPES Cereals, Cocoa

Spring Dietaries Summer Dietaries Autumn Dietaries Winter Dietaries

Breads, Cakes, etc.

Crystallose Special Articles

Table of Measurements and Equivalents.

muffins, rolls, cakes, etc., daily.

quantity, just sufficient for one or two days' use at most,

Use sweet (imsalted) butter

Serve butter with

every meal, unless

really thin cream,

heavy as thick cream, 40%, but

Prepare almond flour or meal at home; this

almonds at a time, as they mold quickly.

Valencia almonds; dry thoroughly;

very fine in an almond grinder;

like ordinary floiu*;

keep in a covered glass

used for sweetening, dissolve one or

The following articles have been

are the preparations which should be used in cooking

120 William City

233 Broadway, City

& Sons, New York

Cocoa (Cracked Cocoa or Cocoa Nibs)

Park & Tilford, NewYorkCity

90-92 West Broadway, New York City

Royal Baking Powder

Gluten Special Flour, which

will give satisfaction.

Table of Measurements and Equivalents

= i Tablespoon Tablespoons = i Oz. 4 4 Tablespoons = yi Cup i6 Tablespoons = I Cup

Cup = ^ Gill Cup = i Gill Cup = 2 Gills, or

kilogram =2.2 pounds

30 grams or cubic centimeters =1 ounce A patient "at rest" requires 25 to 30 calories

6.25 grams protein contain

per kilogram body weight

Foods Foods Strictly bidden

used freely under

Brain Heart Kidneys

Canvasback Duck Grouse Prairie Chicken