DIABETIC COOKERY

RECIPES AND MENUS

REBECCA W. OPPENHEIMER

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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

/ iJ'p iANTA fiABAARA

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- tion of special recipes, worked out with scrupulous accuracy of measurement, and with unusual success in making the dietaries attractive to patients whose appetites were un- certain and difficult to satisfy. Little by little she collected and adapted the recipes which appear in this book. Each one has been cooked and tested by the author under the 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 of the diabetic must be met in quite a different fashion. Little has been done for the general public in this country in preparing special recipes for the diabetic, and in working out their food values. Inasmuch as each person's carbohy- drate 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

vi PREFACE

the author has had the protein, fat, and carbohydrate grams, as well as the total value in calories, computed for each recipe. She believes that her work should make it possible for those who have the problem of a diabetic dietary to combine each day's rations in a way to be both safe and attractive.

The recipes and menus are so arranged that they are readily understood and directions can be easily followed.

Thanks and grateful acknowledgment are due to the late Dr. 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 City May I, igi7

I

2

3 4 5 6

7

8 9

lO

BIBLIOGRAPHICAL NOTE

Mrs. Rorer's Cook Book.

The Century Cook Book.

Miss Parloa's Farmers* Bulletin.

Poole : Cookery for the Diabetic.

Rose : A Laboratory Handbook for Dietetics.

Dr. E. P. Joslin: Diet Tables.

Dr. Wm. Ebstein: Uber die Lebensweise der Zucker-

kranken. Dr. H. Straus: Winkefur die Diabetische Kiiche. K. Grube : The Dietetic Treatment of Diabetics. Winbxer: 365 Speisezettel fiir Diabetiker.

CONTENTS

1

PAGB

PREFACE

• ••••••

V

BIBLIOGRAPHY .

vi

PRELIMINARY REMARKS

I

DIET TABLES ....

7

.No. I.

For Free Use .

8

No. 2.

For Moderate Use

II

No. 3.

Special Foods .

12

No. 4.

Forbidden Foods

13

No. 5.

Permitted Drinks

13

No. 6.

Percentages of Carbohydrates

14

Standard Food Values .

15

No. 7-

Cheese

15

No. 8.

Nuts

16

BREAD, ROLLS, MUFFINS ....

17

Made

WITH Aleuronat ....

18

Made

with Almond Flour .

. 18

Made

with Lyster's Preparations

20

CAKES

22

Large Cakes . . . . .

23

Small Cakes . . .

. 26

CASOID PREPARATIONS ....

31

Breads, Biscuits, etc

32

Desserts

35

NUT FLAVORIxNTGS, SAUCES, DESSERTS .

39

Flavorings .

.

41

VUl

CONTENTS

Sauces

Puddings

Custards

Gelatine Desserts

Plain Creams

Parfaits, Mousses

Ice Creams .

Water Ices, Roman Punch

Miscellaneous Desserts

EGG DISHES

FISH

List, 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 . Cooked Vegetables Meat . Fish

SAUCES FOR MEATS AND FISH SOUPS AND BROTHS

Meat Soups .

Meat Broths

Vegetable Cream Soups

Sweet Soups

Fish Broths and Soups

CONTENTS

ix

PAGB

VEGETABLES Il8

List, with Food Values

119

General Rules .

120

Recipes

120

Sauces for Vegetables

140

MISCELLANEOUS RECIPES .

142

Cereals, Cocoa .

. 143

Artificial Milk .

144

TYPICAL DIETARIES .

145

Spring Dietaries .

148

Summer Dietaries

150

Autumn Dietaries

152

Winter Dietaries

154

An Abstinence Day

156

Diabetic Cookery

PRELIMINARY REMARKS

1. Breads, Cakes, etc.

2. Butter

3. Cream

4. Flour

5. Saccharin

6. Crystallose

7. Special Articles

(Where these can be purchased)

8. Table of Measurements

and Equivalents.

Diabetic Cookery

Preliminary Remarks

I. Breads, Cakes, etc.

Vary bread, muffins, rolls, cakes, etc., daily. A 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

Use sweet (imsalted) butter for the table, and for cook- ing purposes, wherever it is possible. Serve butter with every meal, unless its use is forbidden.

3. Cream

Top milk, i. e., the milk which rises to the top of the bottle, should be used for preparing sauces, custards, etc., as it is really thin cream, 20%; it is not quite so heavy as thick cream, 40%, but it is more digestible,

3

4 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

Prepare almond flour or meal at home; this is a very simple process and insures absolute purity. Do not grind more than j^ lb. almonds at a time, as they mold quickly. Blanch ^ lb. Valencia almonds; dry thoroughly; grind very fine in an almond grinder; sift like ordinary floiu*; keep in a covered glass jar in a cool place.

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

The following articles have been specially tested, and are the preparations which should be used in cooking for diabetics :

DIABETIC COOKERY ' 5

A riicle Can be purchased at

Aleuronat Flour* . , Lehn & Fink, 120 William St.,

New York City Almond Flour ■ - , •

Casoid Flour Thomas Leeming & Sons,

233 Broadway, New York City Cocoa (Cracked Cocoa or

Cocoa Nibs) Park & Tilford, NewYorkCity

Coffee Essence Crosse & Blackwell, New

York City Flavoring Extracts (Burnett's) Saccharin Tablets (X or Parke, Davis & Co., New

J^ Or.) York City

Crystallose A. Klipstein & Co., 654 Green- .

wich St., New York City

Ho3rt's Sweetina The Pure Gluten Food Co.,

90-92 West Broadway, New York City Proto Puffs, Nos. I and Health Food Co., 25 Lexing- 2,andotherprepara- ton Avenue, New York

tions City

Lyster's Prepared Casein Lyster Brothers, Afidover,

Diabetic Flour Massachusetts

Gum Gluten Special Flour, The Pure Gluten Food Co., Dainty Fluffs, Nos. 90-92 West Broadway, New I and 2, and other York City

preparations

Royal Baking Powder

» Existing conditions may make it difficult at present to obtain Aleu- ronat 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

3 Teaspoons = i Tablespoon yi Cup = ^ Gill

4 Tablespoons = i Oz. }4 Cup = i Gill

4 Tablespoons = yi Cup i Cup = 2 Gills, or }4 Pt.

i6 Tablespoons = I Cup 2 Cups =4 Gills, or i Pt.

I Oz. = 28.35 Grams

I Lb. = 453.6 " I gram protein =4 calories i kilogram =2.2 pounds

I gm. carbohydrate =4 cal- ories I gram fat =9 calories I gram alcohol = 7 calories 6.25 grams protein contain I gram nitrogen

30 grams or cubic centi- meters =1 ounce

A patient "at rest" re- quires 25 to 30 calories per kilogram body weight

Diet Tables

1. Foods to be Used

Freely

2. Foods to be Used

Moderately

3. Especially Valuable

Foods

4. Foods Strictly For-

bidden

Drinks Permitted

(a) Percentages of Carbohydrates

(b) a few Standard Food Values

Values for Cheese Values for Nuts

DIET TABLES

TABLE I

Foods iinder this Table may be used freely under direction.

Internal

External

Fresh Meats

Parts

Parts

I.

Beef

I.

Brain

I.

Feet

2.

Lamb

2.

Heart

2.

Ears

3-

Mutton

3-

Kidneys

3-

Tail

4-

Pork

4-

Marrow

4.

Mouth (used

5-

Veal

5-

Sweetbreads

for salad in

6.

Tongue

Germany)

Poultry

Game

I.

Capon

I.

Canvasback Duck

2.

Chicken

2.

Grouse

3-

Duck

3-

Prairie Chicken

4-

Goose

4-

Plover

5-

Guinea Chicken

5-

Quail

6.

Pigeon

6.

Redhead Duck

7-

Squab

7-

Venison

8.

Turkey

8. 9-

Wild Duck Wild Turkey

DIABETIC COOKERY

Dried, Cured, Smoked, and Salted Meats I. Bacon 3. Ham

2. Beef

Fresh Fish

1. All Fresh Fish

2. Shad Roe

3. Frogs' Legs

4. Sausage (home made) 5. Tongue

Smoked, Dried, and Cured Fish

Anchovies 6. Sardelles

Cod Eels Herring Mackerel

Sardines

Sprats

Sturgeon

1. Clams

2. Lobsters

Shell Fish

3. Oysters

4. Scallops 7. Turtle

Animal and Vegetable Fats

10. Caviar

5. Shrimps

6. Terrapin

Milk Preparations

1. Butter

2. Drippings

3. Lard

4. Crisco

5. Olive Oil

6. Wesson Oil

1. Sweet and Sour

Cream

2. Cream Cheeses

(See Table III)

3. Parmesan Cheese

Vegetables

Jerusalem Artichokes Asparagus vString Beans Beet Tops Brussels Sprouts Cuctmibers

7 8

9

ID II 12

Kohlrabi

Young Onions

Sauerkraut

Sorrel

Spinach

Squash

13. Swiss Chard

lO

DIABETIC COOKERY Vegetable Salads

1 . Lettuce

2. Endive

3. Romaine

4. Cress

5. Dandelion

6. Field

7. Cucumber

8. Chicory

Flour

1. Aleuronat

2. 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

2. Dill Pickles

3. Horseradish

4. Mustard 7. Radishes

5. Olives 8. Pickled Wal-

6. Mixed Pickles nuts

Catsups and Sauces in limited quantities.

Condiments

1. Anise-seed 4. Kummel 6. Pepper (white,

2. Cinnamon 5. Nutmeg black, and red)

3. Dill 7. Salt

DIABETIC COOKERY TABLE II

II

Foods under this Table may be used moderately and occasionally.

Fruits

I.

Apples (i small one)

7-

Lemons

2

Apricots (i small one)

8.

Oranges (sour)

3

Currants (i tablespf.)

9-

Peaches (i small

4

Cranberries

one, ripe)

5

Grape Fruit

lO.

Pears (i small one)

6

Green Gooseberries

II.

Rhubarb

12. Strawberries (8-io)

Vegetables

I.

Artichokes

lO.

Cooked lettuce

2.

Broccoli

II.

Mushrooms

3-

Savoy Cabbage

12.

Okra

4-

Celeriac (Knob Celery)

13-

Oyster Plant

5-

Celery (table)

14.

Potatoes (one)

6.

Egg Plant

15-

Pimipkin

7-

Kale

16.

Sweet Peppers

8.

Carrots

17-

Tomatoes (one)

9-

Cauliflower

18.

Turnips

Vegetable Salads

1 . Asparagus

2. Celeriac (Knob Celery)

3. Celery

4. Cabbage

5. Cauliflower

6. Tomato

12

DIABETIC COOKERY Cheeses

1. Chester

2. Edam

3. Roquefort

4. Swiss

TABLE III

The following foods, owing to their great nutritive qualities, are especially valuable.

1. Butter

2. Olive Oil

3. Cream

4. Devonshire Cream

Cream Cheeses

1. Gervais

2. Neufch^tel

3. Stilton

4-

Cheddar

5. Brie

6. Camembert

7. Pot-cheese

8. Philadelphia Cream Cheese

Meat and Poultry

1 . Bacon

2. Ham

3. Pork

4. Tongue

5. Beef

6. Mutton

7. Goose

8. Duck

Fish and Eggs

1. Mackerel

2. Salmon

3. Caviar 4- Eggs

DIABETIC COOKERY

13

TABLE IV

Foods Strictly Forbidden

I.

Sugars

15.

Beets (on doctor's

2.

All Farinaceous Foods

order)

and Starches

16.

Large Onions

3-

Pies

17-

All Sweet and Dried

4-

Puddings

Fruits

5-

Flour

18.

Honey

6.

Bread

19.

Levulose

7-

Biscuits

20.

All Sweet Wines

8.

Rice (by permission only)

21.

Liqueurs

9-

Sago

22.

Cordials

10.

Arrowroot

23.

Syrups

II.

Barley

24.

Beer

12.

Oatmeal (by permission

25-

Ale

only)

26.

Stout

13-

Tapioca

27.

Porter

14.

Macaroni

28.

Chocolate

29. Condensed Milk

TABLE V

Drinks Permitted Sweetened with Saccharin only

I.

Natural and Carbonated

8.

Clabber

Waters

9-

Cognac

2.

Lemonade

10.

Rtmi

3-

Tea

II.

Whiskey

4-

Coffee

12.

Moselle and Rhine

5-

Van Houten's Cocoa

Wines

6.

Cracked Cocoa or Cocoa

13-

Bordeaux, Burgundy,

Nibs

and other sugarless

7-

Sweet and Sour Cream

wines

14

DIABETIC COOKERY

TABLE VI*

(A) FOODS ARRANGED APPROXIMATELY ACCORDING TO PERCENTAGE OF CARBOHYDRATES

5%

10%

15%

20%

Lettuce Cauliflower Spinach Tomatoes Sauerkraut Rhubarb String Beans Egg Plant H Celery Leeks rf Asparagus Beet Greens 5 Cucumbers Water Cress H Brussels Cabbage g Sprouts Radishes > Sorrel Pumpkin Endive Kohlrabi Dandelions Broccoli Swiss Chard Vegetable Sea Kale Marrow

Onions

Squash

Turnips

Carrots

Okra

Mushrooms

Beets

Green Peas Artichokes Parsnips Canned Lima Beans

Potatoes Shell Beans Baked Beans Green Corn Boiled Rice Boiled Macaroni

f Ripe Olives (20% fat) Grape Fruit

Lemons

Oranges

Cranberries

Strawberries

Blackberries

Gooseberries

Peaches

Pineapple

Watermelon

Apples

Pears

Apricots

Blueberries

Cherries

Currants

Raspberries

Huckleberries

Plums Bananas

Butternuts to Pignolias

Brazil Nuts Bk. Walnuts Hickory Pecans Filberts

Almonds Walnuts (Eng.) Beechnuts Pistachios Pine Nuts

Peanuts

H

65

40%

Chestnuts

y Unsweetened & Unspiced £2 Pickles, Clams, Oysters, S Scallops, Liver, Fish Roe

Reckon available carbohydrates in vegetables of 5% group as 3%, of 10% group as 6%.

'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) A FEW STANDARD FOOD VALUES

15

(30 grams i oz.) Protein Fat Carbohydrates

Contain Approximately Grams

Oatmeal, dry wgt. . . 5 2 20 ... .

Meat (uncooked) . . . 6 2 o . . . .

Meat (cooked) . . . . 8 3 o....

Broth 0.7 o 0....

Calories

Potato I..

Bacon (cooked) . . . 5. .

Cream, 40% . . . . r. ..

" 20% . . . . I...

Milk I...

Bread 3...

Butter 0.. .

Egg (one) . ^ . . . . 6. . ,

Brazil Nuts . . . . 5 . .

Orange (one) . . . . o. .

Grape Fruit (one) . . . o. .

Vegetables. 5-10 % groups 0.5.

. o.

•15- .12. . 6. . I. o.

•25-

• 5- .20. . o. . o. , o.

. 6. . o. . I . . I.

. 2. 18. . O.

. o.

. 2.

. ID.

10.

. I.

.110

40

. 60

3

30 •155 . 120 . 60 . 20

90 .240

75 .210

■ 40

40

, 6

TABLE VII CHEESE

Kinds

Weight

Protein

Fat

Carbo- hydrates

Total Calories

Cms.

Cms.

Cms.

American, pale

I lb.

130.64

162.84

1-35

1994

Brie

"

72.12

95.25

6-35

1171

Cheddar

"

125.64

166.90

18.60

2079

Cottage

"

94.80

4-54

19-51

498

Cream

117.48

152.84

10.88

1888

Neufchatel

"

84.82

124.30

6.80

1485

Pineapple

"

135-60

176.44

11.79

2178

Roquefort

"

102.50

133-80

8.16

1647

Swiss

125.18

158.30

5-90

1949

i6

^DIABETIC COOKERY

TABLE VIII

NUTS

Kinds

Weight

Protein

Fat

Carbo- hydrates

Total Calories

Cms.

Cms.

Cms.

Almonds

I lb.

95-25

249.03

78.47

2936

Brazil nuts

77.11

303.10

31-75

3162

Butter nuts

126.55

277.60

15-86

3068

Filberts

70.76

296.20

58.97

3185

Hickory nuts

69.86

305-72

51-70

3238

Pecans

43-55

319-79

69.40

3330

Pine nuts

153-77

224.93

73-94

2905

Walnuts (California)

83.46

292.10

58-97

3199

Walnuts (black)

125.19

255-38

53-06

3012

Pistachios

101.14

244-93

73-94

2905

Bread, Rolls, Muffins

ALEURONAT PREPARATIONS Aleuronat Bread, Rolls, Muffins

ALMOND FLOUR PREPARATIONS

Almond Bread 2. Almond Muffins

3. Almond Bread Muffins

LYSTER'S PREPARATIONS Diabetic Muffins 2. Flour and Bran Muffins

17

BREAD, ROLLS, AND MUFFINS

MADE WITH ALEURONAT

I. Aleuronat Bread, Rolls, and Muffins

Protein 33.23 Gms. 2 tablespf. Aleuronat Flour or yi oz. Fat 14.07 " 2 tablespf. Almond Flour or yi oz.

Carb. 0.08 " 2 Eggs

Total Cal. 260 \i teaspf. Salt

^ teaspf. Baking Powder

20% Cream, or Top Milk

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

Protein 28.78 Gms. 4 tablespf. Almond Flour or i oz.

Fat 33.65 " 2 Eggs (separated)

Carb. 0.15 " \yi tablespf. Butter

Total Cal. 418 A pinch of Salt

^ teaspf. Baking Powder 18

DIABETIC COOKERY

19

Cream butter; add egg j'-olks and salt and beat thor- oughly; next add the flour and baking powder; stir very smooth; last fold in the stiffly beaten whites. Bake in a buttered shallow cake tin, for J4 hr., in a moderate oven.

2. Almond Muffins

Protein 45.57 Gms. Fat 45.48 " Carb. 0.19 " Total Cal. 592

5 tablespf . ground Almond Flour

or 1)4 oz. 4 Eggs

A pinch of Salt 2 Saccharin tablets i}4 tablespf. Butter

Melt butter; cream it when cool; add 2 eggs, and half the Almond Flour; stir 10 minutes; separate remaining eggs; beat whites to a stiff froth. Dissolve saccharin in X teaspf. water; 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 minutes.

3. Almond Bread Muffins

Protein 43.09 Gms. Fat 77.36 " Carb. 19.60 " Total Cal. 947

}4 lb. blanched

Almonds 3 Eggs Pinch of Salt

and ground

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 LYSTER'S PREPARATIONS

I. 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

3 tablespf. of sweet heavy Cream, (40%)

2 tablespf. of melted Butter

Same quantity of drippings, bacon fat, melted lard, or Crisco may be used in 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 of egg; lastly the flour, beating the mixture all the while the flour is slowly added. Put in buttered, hot muffln irons, 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.

(Use old-fashioned cast-iron muffin iron.)

2. Flour and Bran Muffins

I level tablespoon Lard

1 Egg

2 tablespf. heavy Cream I 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 21

by squeezing water through and through. Change water several times, wring dry.

Separate egg and beat thoroughly. Add to the egg yolk the melted lard, cream, and beaten egg white. Add Lyster's Flour, washed bran, and water. Make nine muffins.

Cakes

MADE WITH NUTS OR ALEURONAT Large Cakes

1. Almond Sponge

2. Almond Mocha

3. Hazelnut or Filbert 7

4. English Walnut 8

9. Crumb Cake

Small Cakes

5. Chocolate Layer

6. Cheese Coffee Cinnamon

1. Cookies No. i

2. Cookies No. 2

3. Ginger Cookies (Poole)

4. Spice Cookies (Von

Winkler)

5. Chocolate (Cocoa) Cookies

6. Cinnamon Bars

7. Anise Zwieback

8. Anise Drops

9. Almond Macaroons

10. Hazelnut or Filbert

Macaroons

1 1 . English Walnut Ma-

caroons

12. Zwieback (Von Winkler)

23

CAKES

MADE WITH NUTS OR ALEURONAT

Large Cakes

I. Almond Sponge Cake (Individual)

Protein 16.30 Cms. 2 tablespf. blanched and grated

Fat 19.08 " Almonds

Carb. 2.84 " 2 Eggs beaten separately-

Total Cal. 248 Pinch of Salt

2-3 Saccharin tablets

Stir the yolks of the eggs foamy; add almonds, salt, and saccharin; fold in the stifHy beaten whites, and bake in a moderate oven, in a well-buttered cake pan.

2. Almond Mocha Cake (Individual)

Use the above ingredients, flavoring with a tablespf. of Crosse & Blackwell's coffee essence. Bake in two layers; when cold spread whipped cream flavored with coffee between the two layers.

Protein 17.60 Cms. For the Coffee Cream use:

Fat 42.68 " 14 pt. Cream

Carb. 4.61 " Saccharin to taste

Total Cal. 473 i tablespf. Coffee Extract

(Crosse & Blackwell's) 23

24

DIABETIC COOKERY

3. Hazelnut or Filbert Cake (Individual)

Protein

Fat

Carb.

14.39 Gms.

21.13 "

1.87 "

Total Cal. 255

Like Almond Sponge Cake, us- ing 2 tablespf. unblanched grated Hazelnuts in place of the Almonds.

4. English Walnut Cake (Individual)

Protein

Fat

Carb.

16.32 Gms. 22.19 " 2.44 "

Total Cal. 275

Like Almond Sponge Cake, us- ing 2 tablespf. grated English Walnuts in place of the Al- monds.

5. Chocolate Layer Cake (Individual)

Protein 10.99 Gms Fat 20.39 " Carb. 4.68 " Total Cal. 245

2 tablespf. blanched and pounded Almonds ' i>^ teaspf. Van Houten's Cocoa

I Egg

I tablespf. Cream 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. Fat 18.23 " Carb. 12.77 " Total Cal. 412

2 tablespf. Aleuronat 2 Eggs

1 teaspf. Butter

2 tablespf. Almond Flour

DIABETIC COOKERY 25

}4 teaspf. Royal Baking Powder

2 Saccharin tablets

5 tablespf. Pot-cheese

Cream or top milk, enough to make a soft dough.

Cream butter, stir in one well-beaten egg in which the saccharin has been dissolved, sift in 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

Fat 72.48 " 2 Eggs separated

Carb. 5.78 " 2 tablespf. Aleuronat

Total Cal. 803 4 tablespf. Almonds

}4 teaspf. Royal Baking Powder

}4 teaspf. Vanilla Extract

3 Saccharin tablets

Cream butter, add egg yolks, Aleuronat, etc.

8. Cinnamon Cake (Individual)

Protein 32.38 Gms. 2 tablespf. Aleuronat

Fat 13.78 " 2 tablespf. Almond Flour

Carb. 2.72 " 2 Eggs

Total Cal. 264 3 Saccharin tablets

}4 teaspf. Baking Powder

^ teaspf. ground Cinnamon

Cream to make a soft batter

26 DIABETIC COOKERY

Foam egg yolks, add Aleuronat, almonds, etc., last the stiff egg whites; pour into buttered cake tin; bake }4-H hr. in a moderate oven.

9. Crumb Cake (Individual)

Protein 34.36 Gms. 2 tablespf. grated Almonds

Fat 1979 " 2 Eggs

Carb. 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. of hot water; add other ingredients, baking powder last. Have the cake mold well buttered, and bake from 20-30 minutes in a moderate oven.

CAKES

MADE WITH NUTS OR ALEURONAT

Small Cakes

I. Cookies, No. i

Protein 32.36 Gms. 8 tablespf. Butter

Fat 165.04 " 12 tablespf. grated, blanched

Carb. 1704 " Almonds

Total Cal. 1682 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 27

Cream butter, add almonds, the strained egg yolks and other ingredients, moistening with the raw egg yolk. Roll out dough, cut out with biscuit cutter, sprinkle with chopped almonds, and bake on buttered tins.

2. Cookies, No. 2

Protein 25.99 Gms. 2 tablespf. Aleuronat

Fat 30.19 " 2 tablespf. ground Almonds

Carb. 9.07 " I tablespf. Butter

Total Cal. 412 ^2 teaspf . ground Cinnamon

}4 teaspf. Royal Baking Powder

I 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

Protein 28.51 Gms. 4 tablespf. Almond Flour

Fat 22.31 " 2 Eggs separated

Carb. 5.63 " 4 Saccharin tablets

Total Cal. 340 i tablespf. Cream

}4 teaspf. ground Ginger

Foam egg yolks with saccharin dissolved in a few drops of water; add almond flour, ginger, and cream, stir smooth; drop from teaspoon on a buttered tin; flatten out, and bake in a moderate oven.

28 DIABETIC COOKERY

4. Spice Cookies

Protein 31.95 Gms. 4 tablespf. Almond Flour

Fat 31.32 " 2 Eggs, separated

Carb. 8.47 " 3-4 Saccharin tablets

Total Cal. 445 i tablespf. Cream

I 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

Protein 26.04 Gms. 3 tablespf. Almond Flour

Fat 17-56 " 2 Eggs, separated

Carb. 6.83 " 4 Saccharin tablets

Total Cal. 289 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

Protein 43.58 Gms. 8 tablespf. Almond Flour

Fat 24.08 " 2 Eggs separated

Carb. 10.48 " }4 tablespf. ground Cinnamon

Total Cal. 433 3-4 Saccharin tablets

Mix ingredients, folding in stiffly beaten egg whites, last; butter tin; form narrow bars of the mixture, and bake in a moderate oven.

DIABETIC COOKERY 29

7. Anise Zwieback

Protein 51.90 Gms. 2 Eggs

Fat 1748 " 4 tablespf, Alenronat

Carb. 5.44 " 4 tablespf. Almond Flour

Total Cal. 387 ^2 teaspf. Baking Powder

I teaspf. Anise Seed

3-4 Saccharin tablets

Beat the whole eggs with the saccharin; add dry in- gredients ; be 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.

8. Anise Drops

Protein 51.90 Gms. Fat 17.48 "

Carb. 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

Protein 14.50 Gms. 4 tablespf. blanched and grated

Fat 18.12 " Almonds

Carb. 5.68 " 2 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 stiff froth; stir in the almonds and saccharin; bake in a very moderate oven, on well- buttered wax paper.

30 DIABETIC COOKERY

lo. Hazelnut or Filbert Macaroons

Protein 12.68 Gms. 4 tablespf. grated, unblanched

Fat 22.22 " Hazelnuts

Carb. 3.74 " 2-3 Saccharin tablets

Total Cal. 266 2 Egg whites

Proceed as for Macaroons.

II. English Walnut Macaroons

Protein 14.54 Gms.

4 tablespf. coarsely chopped nuts

Fat 24.34 "

2-3 Saccharin tablets

Carb. 4.88 "

2 Egg whites

Total Cal. 298

Proceed as for Macaroons.

12. Zwieback (Von Winkler)

Protein 32.38 Gms. 2 Eggs, separated

Fat 1378 " 2 tablespf. Aleuronat

Garb. 2.72 " 2 tablespf. Almond Flour

Total Cal. 265 2 Saccharin tablets

6 drops Vanilla Extract

}4 teaspf . Lemon rind

^ teaspf. Baking Powder

Beat egg yolks, saccharin, vanilla, and lemon rind, stirring 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.

Casoid Preparations

REMARKS

BREADS, BISCUITS, CRACKERS, MUFFINS, etc.

MADE WITH CASOID FLOUR

1. Bread, Rolls 4- Crackers (-4), (5)

2. Biscuits 5- Pancakes

3. Muffins 6. Egg Toast

DESSERTS MADE WITH CASOID FLOUR

1. Bread Fritters 3- Tarts, Filling for

2. Bread Pudding {A), Tarts

(-B), (O, (D) 4. Cinnamon Cakes

5. Cream Puffs

31

CASOID PREPARATIONS

REMARKS

Casoid takes the first rank as a flour for diabetics, and therefore a special chapter 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 for wheat bread, and, as a diabetic naturally craves bread, the sub- stitute must come as near to the real article as possible.

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

BREADS, BISCUITS, CRACKERS, MUFFINS,

ETC.

MADE WITH CASOID FLOUR

I. Casoid Bread, Casoid Rolls

Protein 38.04 Gms. 4 tablespf. Casoid Flour

Fat 12.30 " ^ teaspf. Baking Powder

Carb. 2.49 " 3^ teaspf. Salt

Total Cal. 273

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 min- utes. This quantity makes one small round loaf of bread, enough for one day's use, or makes from 5-6 small rolls.

2. Casoid Biscuits (2-3)

Protein 31.37 Gms. 4 tablespf. Casoid Flour

Fat 28.75 " 2 teaspf. Butter

Carb. 1.73 " 1-2 tablespf. Top Milk

Total Cal. 391 i Egg

A pinch of Salt

^ teaspf. Baking Powder

Sift dry ingredients; rub in the butter, add egg, and lastly the milk. 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.

3, Casoid Muffins (2-3)

Protein 19.27 Gms. 2 tablespf. Casoid Flour

Fat 6.46 " }4 scant teaspf. Baking Powder

Carb. 1.63 " I Egg, separated

Total Cal. 142 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 DIABETIC COOKERY

baking powder; 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)

Protein 26.97 Gms. 4 tablespf . Casoid Flour

Fat 10.27 " 2 teaspf. Butter

Carb. 0.21 " >^Egg

Total Cal. 204 A small pinch of Salt

Rub butter and flour together; add salt; beat egg foamy; stir into 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.

Sweet Casoid Crackers (B)

Protein 26.97 Gms. Fat 10.27 "

Carb. 0.21 " Total Cal. 204

Same ingredients as above, with the addition of two dissolved saccharin tablets, and 6 drops of vanilla extract.

5. Casoid Pancakes (3-4)

Protein 15.56 Gms. i JE^ tablespf . Casoid Flour

Fat 5.51 " I Egg, separated

Carb. 0.46 " )4 teaspf. (scant) Baking Powder

Total Cal. 113 Small pinch of Salt

I 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 35

powder; stir smooth, fry in butter, and serve very hot. The batter may be sweetened with i saccharin tablet, if sweet pancakes be liked.

6. Casoid Egg Toast

Protein 86.42 Gms. 4 slices stale Casoid Bread

Fat 35.49 " I Egg

Carb. 5.62 " I tablespf. Cream

Total Cal. 688 I Saccharin tablet

Beat up egg, cream, and saccharin; dip bread slices in this batter, and then fry like pancakes in boiling hot but- ter; powder very lightly with ground cinnamon, and serve very hot, at once.

DESSERTS

MADE WITH CASOID

I. Casoid Bread Fritters (2 Fritters)

Protein 14.68 Gms. i}4 tablespf. grated Casoid

Fat 8.44 " Bread

Carb. 1. 01 " I Egg, separated

Total Cal. 139 }i teaspf. Baking Powder

I tablespf. Top Milk

1-2 Saccharin tablets

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)

Protein 14.95 Gms. 2 tablespf.Casoid Bread Crumbs

Fat 15.68 " I tablespf. coarsely chopped

Carb. 3.42 " Almonds

Total Cal. 215 I Egg, separated

3 Saccharin tablets

^2 teaspf. ground Cinnamon

)4 teaspf. Lemon rind

X teaspf. Lemon juice

>^ teaspf. 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 (J5)

Protein 17.75 Gms. 2 tablespf . Casoid Bread Crumbs

Fat 9.98 " I Egg, separated

Carb. 1.84 " 2 tablespf . Top Milk

Total Cal. 168 X teaspf. 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 Gms. Same ingredients as for Recipe

Fat 16.46 " (A) with the addition of i

Carb. 4.39 " teaspf. Van Houten's Cocoa. Total Cal. 228

DIABETIC COOKERY 37

Casoid Bread Pudding (D)

Brown Betty

Protein 20.98 Gms. i small sour Apple

Fat 18.70 " J4 cup Casoid Bread Crumbs

Carb. 8.62 " I tablespf. Butter

Total Cal. 285 2-3 Saccharin tablets.

Chop apple fine; dissolve saccharin in i 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 Gms. 2 tablespf. Casoid Flour

Fat 12.57 " 2 teaspf. Butter

Carb. 0,1 1 " A small pinch of Salt

Total Cal. 190 i Egg

J4 teaspf. Baking Powder

I tablespf. cold Water

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:

A. Stewed Apples D. Any other stewed fruit

B. Stewed Rhubarb allowed

C. Stewed Gooseberries E. Custard

F. Cheese Custard

38 DIABETIC COOKERY

4. Cinnamon Cakes

Protein 14.53 Cms. 2 tablespf. Casoid Flour

Fat 0.33 " I tablespf. Almond Flour

Carb. 3.13 " ^ teaspf. Baking Powder

Total Cal. 73 )4 teaspf. ground Cinnamon

X teaspf. grated Lemon rind

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 Gms. 2 tablespf. Casoid Flour

Fat 10.49 " I Egg, separated

Carb. 0.50 " X teaspf. Baking Powder

Total Cal. 174 A tiny pinch of Salt

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.

Cocoa 3. Vanilla

2.

Lemon 4. Wine

PUDDINGS

I.

Almond Pudding 5. Proto-Puff (A), (B)

(Grube) 6. Cream Pudding

2.

Filbert (Poole)

3-

Apple 7. Cocoa

4-

Apple Custard 8. Lemon Puff

CUSTARDS

I.

Boiled 4. Macaroon

2.

Baked, with various 5. Snowballs with

Flavorings Vanilla Sauce, or

3.

Almond Floating Island

6. Cheese Custard

39

40 DIABETIC COOKERY

FROZEN DESSERTS

Gelatine Desserts

1. Wine Jelly 3. Coffee Jelly

2. Lemon Jelly 4. Bavarian Cream

5. Almond or Filbert Bavarian

Plain Creams I. Whipped Creams (plain) 2. Charlotte Russe

Parfaits

I.

Caf6 Parfait

2.

Almond Parfait

3.

Filbert Parfait

Mousses

I.'

Coffee Mousse

2. Ice Creams

Macaroon Mousse

I.

2.

Vanilla Coffee

5

3. Hazelnut

4. Macaroon . Strawberry

Water

Ices, Roman

Punch

I.

Lemon Ice

3-

2. Orange Ice Roman Punch

MISCELLANEOUS DESSERTS

1. Apple Fritters 3. French Pancakes

2. Poppy Seed Noodles 4. Cream Waffles

NUT FLAVORINGS I. Almond or Filbert

Protein 23.80 Fat 62.24 Carb. 19.60 Total Cal. 734

4 oz. or y^ lb. Almonds blanched

Protein 19.66 Fat 70.99

Carb. 8.16 Total Cal. 750

4 oz. or >^ lb. Filberts unblanched

Blanch almonds, dry them on a clean cloth, and when perfectly dry put 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.

2. Burnt Filberts (Hazelnuts)

Wipe filberts on a clean cloth, removing the coarse, fibrous ends. Do not blanch. Then proceed as for burnt almonds.

41 ,

42 DIABETIC COOKERY

SAUCES FOR DESSERTS

1. Cocoa Sauce (Individual)

Protein 7.15 Gms. K cup Top Milk

Fat 10.93 " I Egg yolk

Carb. 7.61 " J^ teaspf. Van Houten's Cocoa

Total Cal. 157 i 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 Lemon

Fat 6.24 " yi cup Water

Carb. 2.79 " I teaspf. Almond Flour

Total Cal. 83 i Egg yolk

1-2 Saccharin tablets

Mix egg and lemon juice; beat foamy; stir into boiling water and beat imtil creamy ; add almond flour and sac- charin; strain. Serve hot or cold.

3. Vanilla Sauce (Individual)

Protein 5.07 Gms. >^ cup Cream

Fat 49.26 " I Egg yolk

Carb. 3.27 " 4-5 drops Vanilla extract

Total Cal. 477 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 43

The flavor of vanilla or cream sauce may be varied by substituting a half-inch stick cinnamon, }i teaspf. groimd burnt almonds, or any other flavor.

4. Wine Sauce (Individual)

See Wine Soup.

PUDDINGS

I. Almond Pudding (Grube) (Individual)

Protein ii.io Gms. }/^ pt. Cream

Fat 40.51 " I teaspf. Butter

Garb. 6.90 " i White of Egg

Total Gal. 437 2 tablespf . blanched and potmded

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. Pour into a buttered china mold; bake twenty minutes in a hot oven, and serve hot.

2. Filbert Pudding (Individual)

Protein 10.00 Gms. Fat 41.31 "

Garb. 6.01 " Total Gal. 436

Same ingredients as for Almond Pudding, but substitut- ing I oz. of unblanched grated filberts for the almonds.

44 DIABETIC COOKERY

3. Apple Pudding (Individual)

Protein 13.07 Gms. i sour Apple grated

Fat 10.29 " 2 Eggs, separated

Carb. 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, and serve at once.

4. Apple Custard Pudding (Individual)

Protein 18.40 Gms. ^ sour Apple chopped

Pat 945 " I Egg

Carb. 8.25 " I tablespf. Aleuronat Flour

Total Cal. 192 i tablespf. Almond Meal

Pinch of Salt

Saccharin to taste

Top Milk enough to make a soft batter

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

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

Protein 33.22 Gms. i grated Proto-Puff No. i

Fat 20.36 " 2 Eggs, whites beaten separately

Carb. 3.00 " 2 tablespf. grated blanched

Total Cal. 328 Almonds

Pinch of Salt

}^ teaspf. ground Cinnamon

J4 teaspf. Lemon rind and juice

2 Saccharin tablets dissolved in a few drops cold water.

DIABETIC COOKERY 45

Beat the yolks of the eggs frothy; add the other ingre- dients-, fold in the 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 (J5) (For two people)

Protein 33.97 Gms. i grated Proto-Puff No. i

Fat 18.94 " 2 Eggs whole

Carb. 6.29 " J^ cup Top Milk

Total Cal. 332 i 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) (Individual)

Protein 17.91 Gms. >^ pt. Cream

Fat 9746 " 2 Eggs

Carb. 8.67 " 2-3 Saccharin tablets

Total Cal. 984 2-3 slices Lemon peel

1-2 pieces Stick Cinnamon

Heat the cream with the cinnamon and lemon peel ; when boiling 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.

7. Cocoa Pudding (Individual)

Protein 18.74 Cms. Make like Cream Pudding,

Fat 98.57 " but adding >^ tablespf. Van

Carb. 10.12 " Houten's Cocoa. Total Cal. 1003

These puddings are equally good if baked, instead of being steamed. Bake l4 hr. Serve with wine sauce.

46 DIABETIC COOKERY

8. Lemon Puff Pudding (Individual)

Protein 13.11 Gms. 2 Eggs, separated

Fat 10.26 " Juice and grated rind of

Carb. 370 " }/2 Lemon

Total Cal. 160 4 Saccharin tablets

Foam egg yolks; vStir in dissolved saccharin and lemon; fold in stiffly beaten whites of eggs; bake in china mold like a baked custard, 10-15 minutes.

Serve at once. /

CUSTARDS

I. Boiled Custard (Individual)

Protein 14.73 Gms. i Egg

Fat 14.84 " I cup Top Milk, or thin Cream

Carb. 12.25 " 2 Saccharin tablets

Total Cal. 240 i pinch Salt

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. 2 Eggs, separated

Fat 50.41 " >^ pt. thin Cream, 20%

Carb. 9.81 " Salt — few grains

Total Cal. 565 2 Saccharin tablets

I inch stick Cinnamon Heat the cream and cinnamon very hot, but do not boil ;

DIABETIC COOKERY

47

separate eggs, beat whites to stiff 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 in a moderate oven; bake 20-30 minutes. Serve cold. Using the same foundation, but with different flavorings, add variety to the bill of fare.

Flavor With

(a) I teaspf. Van Houten's Cocoa Protein 19.14 Gms.

Fat 51.52 "

Carb. 11.26 " Total Cal. 584

Protein 20.03 Gms. Fat 54.91 "

Carb. 11.23 " Total Cal. 618

Protein 18.94 Gms. Fat 53.17 "

. Carb. 9.28 •' Total Cal. 596 {d) Vanilla or Lemon Extract

3. Almond Custard

tablespf. blanched grated

(6) I tablespf. ground burnt Almonds

(c) yi tablespf. finely chopped Fil- berts or Hazelnuts

Protein 11.56 Gms

Fat 54-99 " Carb. 12.65 " Total Cal. 592

Almonds

1 Egg yolk

2 Saccharin tablets I cup thin Cream

Put cream in double boiler; stir in almonds and dis- solved saccharin; stir occasionally until the cream begins

48 DIABETIC COOKERY

to boil ; beat egg foamy, poiir cream over it, stirring to pre- vent curdling; put into a glass dish, cool, set on ice to chill.

* 4. Macaroon Custard

Protein 29.23 Gms. 4-6 Macaroons

Fat 32.96 " Soft Custard, with cinnamon

Carb. 17.93 " flavor

Total Cal. 484

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

Protein 24.69 Gms. 3 Eggs, separated

Fat 55.45 " }4 pt. Cream, 20%

Carb. 9.81 " J4 teaspf. Vanilla Extract

Total Cal. 637 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. Serve cold.

6. Cheese Custard

Protein 12.83 Gms. 3-4 tablespf. Cream

Fat 29.91 " 2 Saccharin tablets

Carb. 2.63 " i^ teaspf. grated Lemon rind

Total Cal. 331 i^^ tablespf. Pot Cheese

I Egg

I teaspf. Butter

Melt butter in double boiler; mix egg and cream; add to pot cheese; stir smooth, and next add dissolved saccharin

DIABETIC COOKERY 49

and lemon rind; add to butter and stir constantly till mixture thickens. Strain into glass dish, cool; set on ice.

FROZEN DESSERTS

Gelatine Desserts

I. Wine Jelly (Individual)

Protein 2.79 Gms. i teaspf . granulated Gelatine

Fat .... I tablespf . cold Water

Carb. 0.50 " }4 cup boiling Water

Total Cal. 300 }4 cup sugarless Wine

I teaspf. Lemon juice

4 Saccharin tablets

Dissolve gelatine in cold water, let it stand five minutes; add boiling water, wine, lemon juice, and saccharin; strain through a fine strainer into a cold wet mold; set on ice to harden. Serve with whipped cream. .

2. Lemon Jelly

Protein 2.77 Gms. Juice of }4 Orange

Fat .... Juice of i Lemon

Carb. 9.88 " 4 Saccharin tablets

Total Cal. 50 1^4 teaspf. Gelatine

I tablespf. cold Water

I cup boiling Water

Proceed as in foregoing recipe.

4

50 DIABETIC COOKERY

3. Coffee Jelly (Individual)

Protein 4.15 Gms. ^ cup strong black Coffee

Fat .... i}4 teaspf. Gelatine

Carb I tablespf. cold Water

Total Cal. 16 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)

Protein 10.98 Gms. 1^ teaspf. Gelatine

Fat 25.07 " }4 cup Cream, 40%

Carb. 11.03 " 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 over 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 egg- whip till very smooth; fold in the whipped cream lightly; put into cold wet mold, and set on ice, tmtil it is quite stiff.

•See directions for whipping cream, given under Plain Creams, Parfaits, Mousses, on opposite page.

DIABETIC COOKERY 51

5. Almond or Filbert Bavarian Cream (Individual)

Protein 15.37 Gms. i}4 teaspf. Gelatine

Fat 35-23 " 2 tablespf. cold Water

Garb. 1245 " ^ cup Top Milk

Total Cal. 428 }4 cup Cream, 40%

4 Saccharin tablets I Egg yolk I tablespf. ground burnt Almonds, or Filberts

Whip cream very stiff, ^ and set on ice to chill. Dissolve gelatine in cold water, and let it 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 dis- solved gelatine; remove from fire, and strain through fine strainer; add almond or filbert paste, and beat with egg- whip until it thickens; fold in the 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; it is well to keep it on ice 2-3 hrs. before using.

Half fill a pan with cracked ice, and put the bowl of 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 stiff.

> See directions for whipping cream, given below on this page.

52 DIABETIC COOKERY

PLAIN CREAMS I. Whipped Creams (Individual)

Protein 1.21 Gms. K pt. Cream, 40%

Fat 22.00 " 1-2 Saccharin tablets

Carb. 1.65 " >^ tablespf. Coffee Extract Total Cal. 213 (Crosse & Blackwell's)

Whip the cream until it is very stiff. Set on ice until wanted; it is better to whip the cream a very short time before it is to be served.

With different flavoring extracts, a pleasant change is easily produced.

(a) Flavor with }4 tablespf. finely Protein 2.07 Gms.

ground burnt Almonds Fat 24.25 "

Carb. 2.36 " Total Cal. 240

(b) Flavor with 6-8 drops Vanilla

Extract

(c) Flavor with J/j teaspf. Rum Practically no food

value — except from very small amount of Alco- hol present.

2. Charlotte Russe

Protein 17.46 Gms. 3 Almond Sponge Cakes

Fat 39.02 " 3^ pt- Cream

Carb. 4.40 " 1-2 Saccharin tablets

Total Cal. 448 }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 53

PARFAITS I. Cafe Parfait (For 2 persons)

Protein 10.14 Gms. 2 Egg yolks

Fat 98.52 " >^ pt. Cream, 40%

Carb. 6.54 " }4 tablespf. Coffee Extract

Total Cal. 954 3-4 Saccharin tablets

Put egg yolks, coffee extract, and dissolved saccharin in double boiler; stir until 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. Like above, using J^ tablespf.

Fat 100.77 " burnt Almond powder for flavor-

Carb. 7.25 " ing, in place of the coffee. Total Cal. 979

3. Filbert Parfait (For 2 persons)

Protein 11.39 Gms. Like Cafe Parfait, using J/2

Fat 103.74 " tablespf. Filbert powder, in

Carb. 7.58 " place of the coffee extract. Total Cal. loio

MOUSSES

Rules for Freezing in a Freezer

Ice A Pint Freezer Rock Salt

Put ice in a coarse bag (coffee sacking makes a good bag), and pound; the finer the ice, the quicker the mixture

54 DIABETIC COOKERY

will freeze. 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 to freeze; when frozen, un- cover, remove the paddle, scrape mixture from the sides of the freezer; beat with a fork imtil quite smooth; re- place cover; tie a narrow strip of cloth dipped in melted wax aroiind the outside of the cover, to keep out the salt water. Repack in ice and salt if necessary; cover freezer well, and set away till cream is to be served.

I. Coffee Mousse (Individual)

}/8 pt. Cream, 40%

^ tablespf. Coffee Extract

2-3 Saccharin tablets

Whip the cream very stiff, drain on a sieve; return to bowl ; beat in lightly extract and saccharin which has been diluted with >^ teaspf. of cream. Put into mold set in freezer; pack as for ice cream, and let it stand 2-2)4. hrs.

2. Macaroon Mousse (Individual)

Protein 15.71 Gms. 3 grated Almond Macaroons.

Fat 40.12 " Proceed as above, but omit

Carb. 7.33 "• Coffee Extract. Total Cal. 457

This mousse may be varied, by using different flavorings, (a) yi tablespf. powdered burnt Almonds (6) yi tablespf. powdered burnt Filberts (c) ^2 teaspf. Rtun, etc.

Protein

1.21

Gms.

Fat

22.00

(<

Carb.

1.65

((

Total Cal. 213

DIABETIC COOKERY 55

ICE CREAMS

See rules for freezing given under MOUSSES.

I. Vanilla Ice Cream (For 2 persons)

Protein 11.23 Gms. }4 pt. Cream, 40%

Fat 92.24 " I Egg

Carb. 6.54 " }4 teaspf. Vanilla Extract

Total Cal. 901 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)

Same as above, using ^ tablespf. Crosse & Blackwell's Coffee Extract, in place of the vanilla flavoring. Same food value as No. i.

3. Hazelnut Cream (For 2 persons)

Protein 12.50 Gms. i tablespf. unblanched ground

Fat 97-76 " Hazelnuts. Other ingredients

Carb. 7.58 " 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 2 persons)

Protein 11. 51 Gms. i^ pt. Cream, 40%

Fat 92.41 " I Egg

Carb. 8.64 " I tablespf. Strawberries, mashed

Total Cal. 912 quite fine

4-5 Saccharin tablets Prepare and freeze like vanilla cream.

56 DIABETIC COOKERY

WATER ICES, ROMAN PUNCH

1. Lemon Ice (Individual)

Protein i cup Water

Fat .... I tablespf. Lemon juice

Carb. 2.12 Gms. i teaspf. Orange juice

Total Cal. 8 4 Saccharin tablets

Mix as for lemonade. Strain, and freeze in small freezer, like ice cream.

2. Orange Ice (Individual)

Protein .... i cup Water

Fat I teaspf. Lemon juice

Carb. 3.97 Gms. 2 tablespf. Orange Juice

Total Cal. 16 4 Saccharin tablets.

Mix and freeze as in foregoing recipe.

3. Roman Punch (Individual)

Same ingredients as for lemon ice, but with the addition of I teaspf. Rum. Practically same food value as No. i.

MISCELLANEOUS DESSERTS

I. Apple Fritters (Individual)

Protein 6.64 Gms. i smaU sour Apple

Fat 5.25 " I Egg, separated^

Carb. 7.67 " Saccharin to taste

Total Cal. 104 Pinch of Cinnamon

Peel and core apple; cut in thick slices. Make an omelet batter of the egg; dip apples in batter, and fry- in deep fat or butter.

Serve very hot.

DIABETIC COOKERY 57

2. Poppy Seed Noodles (Individual)

Protein 12.93 Gms. 2 Eggs, separated

Fat 15.61 " )/2 tablespf. Butter, creamed

Carb Additional Butter for frying, etc.

Total Cal. 192 Saccharin to taste

Poppy Seeds

Beat butter and egg yolks foamy; fold in stiffly beaten whites, and bake in hot butter like an omelet ; roll, cut into strips like broad noodles; sprinkle with powdered poppy seeds, and pour melted butter over them. Serve hot, at once.

3. French Pancakes (Individual)

Protein 15.26 Gms. 2 Eggs

Fat 53.68 " }4 cup Cream

Carb. 3.27 " I Saccharin tablet

Total Cal. 557 Butter for frying

Whip cream; separate eggs, beat yolks foamy with saccharin; beat whites to stiff froth. Now blend ingre- dients, 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. ' Roll, and put on a dish in the oven, where the pancake will rise.

Serve at once, very hot.

4. Cream Waffles (Individual)

Protein 16.77 Cms. 2 tablespf. Butter

Fat 74.24 " I Egg separated

Carb. 5.89 " }4 cup Cream, 40%

Total Cal. 760 2 tablespf. Aleuronat Flour

}4 teaspf. grated Lemon rind 2 Saccharin tablets

Cream butter, stir in yolk, lemon rind, and saccharin; mix in gradually the Aleuronat and cream, and last of all

58 DIABETIC COOKERY

the stiffly beaten egg white. Heat the waffle iron; grease very well; pour in mixture. Do 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) (O

2. Panned Eggs 6. Plain Omelet (A), (B)

3. Egg Pudding 7. Filled Omelet

4. Sardelle Eggs 8. Omelet Souffle

9. Cheese Souffle

59

EGGS

REMARKS

It is almost unnecessary to give directions for the preparation of Egg Dishes, but a few special recipes have been chosen which may provide a change in the 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 "

Carb.

Total Cal. 71

EGG DISHES

I. (A) Scrambled Eggs, Plain (Individual)

Protein 12.89 Gms. 2 Eggs

Fat 15.61 " }4 tablespf. Butter

Garb. .... 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 61

{B) Scrambled Eggs with Chives (Individual)

Proceed as above, adding ^4. teaspf. minced Chives Food value same as in i (A).

(C) Scrambled Eggs with Ham (Individual)

Protein 14.58 Gms. • Proceed as above, adding i

Fat 18.58 " teaspf. minced Ham

Garb

Total Cal. 226

{D) Scrambled Eggs with Parsley (Individual)

Proceed as above, adding J4 teaspf. minced Parsley Food value same as in i (A)

2. Panned Eggs with Parmesan Cheese (Individual)

Protein 15.12 Gms. 2 Eggs

Fat 12.95 " I tablespf. Parmesan Cheese

Garb. 0.02 "

Total Cal. 177

Boil eggs hard, cool, halve them; roll them in grated Parmesan Cheese; fry in butter. Serve hot.

3. Egg Pudding (For 4 people)

Protein 50.37 Gms. 6 Eggs

Fat 73.88 " I tablespf. Butter

Garb. 1.56 " 4 tablespf. Top Milk

Total Cal. 873 2 tablespf. diced Ham

^ teaspf. minced Chives

Salt to taste

Scramble 4 eggs; cream the butter, add the yolks of 2 eggs, the milk, the diced ham, chives and salt; stir this into the scrambled eggs. Butter a pudding mold; pour in the mixture; steam ^2' hr. ; turn out of mold, and serve at once.

62 DIABETIC COOKERY

4. Sardelle Eggs (Individual)

Protein 17.23 Gms. Sardelle Butter

Fat 26.68 " 2 Eggs

Carb. 0.05 " Parmesan Cheese Total Cal. 309

Butter individual casserole with Sardelle butter; add 2 eggs, and a little grated Parmesan Cheese. Bake in oven until the eggs are set. Serve hot.

5. Stuffed Eggs (Individual)

(A) With Sardines

Protein 21.40 Gms. 2 Eggs (hard boiled)

Fat 21.08 " 4 Sardines

Carb )4 teaspf . chopped Parsley

Total Cal. 275 i large teaspf. Butter

Salt and Pepper to taste

Halve eggs; remove yolks carefully; skin and bone sardines; cream butter; add sardines and egg yolks; stir to a smooth paste, season, and fill into the halved whites.

(B) With Sardelles

Protein 20.91 Gms. Fat 20.66 "

Carb

Total Cal. 270

Use 4 sardelles in place of sardines; soak sardelles in milk for ^ hr. Skin, bone, and chop very fine; cream butter; add sardelles, stir to a smooth paste; add mashed egg yolk and seasoning, omitting the parsley, and fill into the halved whites.

DIABETIC COOKERY 63

(C) With French Mustard

Protein 12.96 Gms. 2 Eggs (hard boiled)

Fat 15.51 " I large teaspf. Butter

Garb. 0.13 '* i large teaspf. Cream

Total Cal. 192 ^ teaspf. French Mustard

Salt and Pepper to taste ^ Proceed as above,

6. (A) Plain Omelet (Individual)

Protein 12.91 Gms. 2 Eggs

Fat 17.44 " % tablespf. Butter

Garb A pinch of Salt

Total Gal. 209

Separate eggs; beat yolks foamy, beat whites to a stiff froth, blend mixture; season. Heat butter in an omelet pan ; pour in batter ; shake the pan constantly until omelet is baked. Put pan in oven for a few minutes, when it will rise; roll; serve at once, on a hot platter.

(B) Plain Omelet (Individual)

Protein 13.24 Gms. 2 Eggs

Fat 26.37 " I tablespf. Gream

Garb. 0.39 " A pinch of Salt

Total Gal. 292 i tablespf. Butter

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

7. Filled Omelet (Individual)

Use Recipe No. 6, A or B, as a foundation; when omelet is cooked spread on it any of the following mixtures, which must have been cooked; roll, and serve at once.

64 DIABETIC COOKERY

I Tablespoon Cooked, Chopped Ham

Protein 18.16 Gms. Fat 23.27 "

Carb

Total Cal. 282

I Tablespoon Cooked Chicken

Protein 15.81 Gms. Fat 19.89 "

Carb

Total Cal. 242

I Tablespoon Cooked Veal

Protein 15.96 Gms. Fat 18.48 "

Carb

Total Cal. 230

I Tablespoon Cooked Tomatoes

Protein 13.09 Gms. Fat 17.47 "

Carb. 0.06 " Total Cal. 212

I Tablespoon Cooked Spinach

Protein 13.23 Gms. Fat 18.06 "

Carb. 0.39 " Total Cal. 217

DIABETIC COOKERY 65

I Tablespoon Cooked Asparagus Tips

Protein 13.14 Gms. Fat 1746 "

Carb. 042 " Total Cal. 212

I Tablespoon Cooked Mushrooms

Protein 1344 Gms. Fat 1740 "

Carb. 1.02 " Total Cal. 216

I Tablespoon Grated Swiss Cheese

Protein 15.12 Gms. Fat 20.23 "

Carb. o.io " Total Cal. 243

I Tablespoon Parmesan cheese

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

8. Omelet Souffle (Individual)

Protein 19.29 Gms. 3 Eggs, separated

Fat 15.12 " J/2 teaspf. grated Lemon rind

Carb 1-2 Saccharin tablets

Total Cal. 313

Beat yolks foamy; whites to a stiff froth. Stir lemon rind and dissolved saccharin into the yolks, and whip about 5 min- utes ; fold egg whites in lightly, pour into a well-buttered pan ; bake 10 minutes in a moderate oven, and serve at once.

66

DIABETIC COOKERY

g. Cheese Souffle (Individual)

Protein 26.36 Gms. Fat 45.75 "

Carb. 0.14 " Total Cal. 517

3 Eggs, separated 2 tablespf. Butter 2 tablespf. grated Parmesan

Cheese I tablespf. Swiss Cheese

Cream butter; add egg yolks and cheese; beat very light; fold in stiffly beaten whites; put into well buttered mold, and bake )4 hr. in a hot oven. Serve at once.

Fish

LIST AND FOOD VALUES

NOTE

HOW TO BROIL FISH

HOW TO BAKE FISH

STUFFING FOR BAKED FISH

HOW TO BOIL FISH HOW TO STEW FISH (A), (B)

HOW TO FRY FISH

SHELL FISH (A), (B), (C), (D)

MISCELLANEOUS DISHES

1. Deviled Lobsters 3. Left-0vers(-4), (5), (C)

2. Deviled Crabs (Creamed, Scalloped,

Souffle)

67

68

DIABETIC COOKERY FISH

LIST OF FISH PERMITTED, WITH FOOD VALUES

Kind

Measure (E.P.) *

Protein

P'^' ^ h,

""arbo- idrates

Total Calories

lb. Cms.

Cms.

Gms. (

jtns.

Striped Bass

I 453-6

84.38

12.7

451.8

Sea Bass

" '

89.81

2.27

379-9

Black Bass

II 1

93-44

7.71

443-2

Cod

li i

77.11

2.27

329-0

Bluefish

" '

87.99

5-44

401.0

Flounders

II 1

29.03

1.36

128.0

Halibut

« 1

84-36

23-58

. . .

550.0

Haddock

« <

78.02

1-36

324.0

Mackerel

« 1

84.82

32.20

629.0

Perch (fresh)

i< <

58.06

3-18

261.0

Pickerel — Pike

II 1

48.54

1.36

206.0

Salmon (fresh)

" '

99.80

58.06

922.0

Shad

11 1

85.12

43.04

728.0

Shad Roe

" '

94.72

17.12 ]

1.79

581.0

Smelts

11 1

79-63

8.16

393-0

Trout

11 1

80.64

46.72

743-0

Weak Fish

11 1

80.74

10.61

421.0

White Bait

" '

103.84

29.44

680.0

Crabs (fresh)

" '

35.83

4.08

2.72

191.0

Lobsters

II 1

74-38

8.16

1.81

378.0

Oysters (without

juice, about 2 doz.

large)

II ti

27.22

5-90 I

4.97

222.0

Scallops

II II

67.13

0.45 I

5-42

334-0

Shrimps (100)

115.20

4.50

1.81

504.0

• " E. P." means Edible Portion,

NOTE

Fish should be chosen, according to the season. They should be broiled, baked, boiled, or stewed; small pan fish may be fried, but should be used sparingly.

DIABETIC COOKERY 69

Broil: Bluefish, Striped Bass, Mackerel, Smelts, Shad,

Trout; Lobsters, Oysters. Bake: Bluefish, Shad, Striped Bass, Sea Bass, Weak Fish. Boil: Cod, Black Bass, Halibut, Salmon; Lobsters, Crabs,

Shrimps. Stew: Striped Bass, Pike, Halibut. 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 for broiling varies; if the fish is thick and there is fear of its being underdone, place the broiler on a roast- ing pan in the oven and finish cooking it. Raise the wires carefully, so that the fish does not break, slide on a hot dish; season with butter, pepper, and salt; garnish with 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, in a cool place. When ready to cook the fish, drain once 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, bast- ing frequently; when nearly done, thicken the sauce with 2-3 tablespf. sour cream. Serve very hot.

Protein

27.09

Gms,

Fat

23.92

<<

Carb.

1.41

<i

Calories

330

70 DIABETIC COOKERY

Stuffing for Baked Fish

I tablespf. Butter I cup Casoid Crumbs I teaspf . grated Onion I Egg

}4 teaspf. Salt

^ teaspf. Pepper

2 tablespf. Top Milk

I teaspf. chopped Parsley

Heat butter in pan; cook the onion in it, but do not let it brown; cool; mix in the other ingredients, and then stuff 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 in a covered 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, I celery knob peeled and cut in slices. As soon as the water boils 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:

(A) Melted Butter Sauce Protein 2.96 Gms.

Fat 14.53 "

Carb. 3.94 "

Total Cal. 150

(B) Mustard Sauce See Sauces for Meats

and Fish, page 95.

(C) Egg Sauce See Sauces for Meats

and Fish, page 95.

DIABETIC COOKERY 71

How TO Stew Fish {A)

Clean and wash fish, season, and proceed as in directions given above. When ready to cook fish put water in fish kettle, )4 pt. water to every pound of fish, add onion and celery knob 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 or cold.

Garnish fish with slices of celery knob.

(B) Halibut Stewed with Lemon (For 4 people)

2-2^ lb. Halibut Juice of 2 Lemons

I Onion 2 Eggs

y^ teaspf . Pepper i Egg yolk

A pinch of Ginger A pinch of Cayenne Pepper

I teaspf. chopped Parsley

Wash fish and salt lightly a few hours before using. Put in fish kettle with cold water enough to cover it; add onion, pepper, salt, 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 time. Pour sauce over fish, and serve cold.

How TO Fry Fish

Wash and dry fish; season with salt and pepper; dip in beaten egg, roll 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).

^2 DIABETIC COOKERY

SHELL FISH

{A) Boiling

Put water in a kettle, enough to cover lobsters or crabs completely; 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. Place on broiler with shell part down, and broil over not too hot a fire for 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. I cup diced Lobster

Fat 11.84 " K cup Top Milk

Carb. 6.26 " I tablespf. Casoid Floiu*

Total Cal. 254 }4 tablespf. Butter

Salt to taste

A pinch of Cayenne

DIABETIC COOKERY 73

Blend fiotir and butter, heat milk, stir in flour and butter; stir smooth and when sauce boils season; add lobster, simmer for lo minutes, and serve very hot.

2. Deviled Crabs (Individual)

Protein 14.87 Gms. i cup Shredded Crab Meat

Fat 11.74 " I teaspf. Casoid Crumbs

Carb. 2.45 " KEgg

Total Cal. 175 ^2 teaspf. chopped Parsley

2 tablespf. Top Milk

y2 tablespf. Butter

Salt and Cayenne to taste

Scrub two crab shells very carefully, and dry with a cloth. Mix ingredients well and fill into the shells; dot with butter, and bake in a moderate oven. Serve either hot or cold.

3. Left-Overs

Cold fish may be utilized in various ways: (A) Creamed (Individual) (e. g.. Haddock)

Protein 30.78 Gms. Fat 10.89 "

Carb. 6.17 " Total Cal. 245

I cup cold fish flaked, and cooked with a cream sauce. (See Deviled Lobster for Sauce.) Use white pepper, in place of Cayenne.

74 DIABETIC COOKERY

(B) Scalloped (Individual) {e. g., Bluefish)

Protein 36.45 Gms. i cup flaked boiled Fish

Fat 36.15 " >^ cup Casoid Crumbs

Carb. 4.24 " 1)4 tablespf. Butter

Total Cal. 488 J^ teaspf. Parsley

)4 cup White Sauce (see Sauce for Deviled Lobsters)

Butter small china mold; put in fish and bread crumbs in alternate layers ; dot each layer with butter, and pour white sauce over it; bake 30 minutes, in a moderate oven. Serve hot. Instead of fish, a cup of chopped oysters may be used.

(C) S0UFFL6 (Individual) {e. g., Haddock)

Protein 19.71 Gms. >^ cup Shredded Fish

Fat 19-77 " I Egg, separated

Carb. 3.94 " }i teaspf. minced Chives

Total Cal. 273 ^ 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

HOW TO PAN BROIL MEAT

HOW TO COOK IN CASSEROLE

LEFT-OVERS BREAKFAST SAUSAGE (Rorer)

75

MEATS MEATS PERMITTED, WITH LIST OF FOOD VALUES

Meas-

Carbo-

Total Calories

Kinds

ure *E.P.

Protein

Fat

hy- drates

Steaks

I lb.

Gms.

Gms.

Gms.

Porterhouse

99-34

92-53

1230

Round (medium fat)

"

92.07

61.69

923

Rump

"

78.92

115.68

1357

Sirloin

"

85-73

83-91

1098

Tenderloin

"

73-48

110.69

1290

Beef

Corned

i<

70.76

118.84

1353

Loin (medium fat)

i<

83-71

91.62

1 160

Neck

"

91.18

74.84

1038

Plate (medium fat)

"

74-84

132.00

1487

Ribs

"

79-38

120.66

1403

Shank

"

94.80

52.16

849

Shoulder and Clod

"

88.90

51-26

817

Tongue (fresh)

"

85-73

41-73

718

Tongue (pickled)

"

58.06

92.98

1069

Tongue (dried, salted,

smoked)

>i

136.08

29.48

817

Veal

Breast (medium fat)

"

88.00

62.59

915

Chuck (medium fat)

"

89-36

29.48

623

Leg-Cutlets

"

91.68

40.80

734

Loin (medium fat)

"

90.24

48.99

798

Rib (medium fat)

"

93-88

27.67

625

Rump (medivun fat)

"

89.82

73-48

1021

Shank (medium fat)

"

93-89

20.87

563

Shoulder (rftedium fat)

89.36

65-32

945

*"E. P." means Edible Portion.

76

DIABETIC COOKERY

77

Meas-

Carbo-

Total Calories

Kinds

ure *E.P.

Protein

Fat

hy- drates

Lamb

Breast or Chuck

lib.

86.64

107.05

1310

Leg (hind) (medium fat)

87.09

74.84

1022

Loin

84.82

128.37

1495

Neck

80.29

112.49

1334

Shoulder

82.10

134.72

1541

Forequarter

83.01

117.03

1385

Hindquarter

88.91

86.64

1135

Chops, broiled

98.43

135.63

1615

Pork

Loin Chops

(medium fat)

"

75-30

136.53

1530

Bacon

"

46.83

412.08

2836

Tenderloin

<<

85.74

58.97

874

Poultry

Spring Chicked

u

97.52

11.34

492

Fowl

"

87.54

73-94

1016

Turkey-

"

95.71

103.88

. . .

1318

Goose

"

73.93

164.20

1774

Duck

Capon (cooked, not

stuffed)

"

122.47

52.16

960

Squab

Pigeon

* " E. P." means Edible Portions.

NOTE —

It is unnecessary to go into details about the prepara- tion of meats. Boiled meats are not nutritious and therefore not very desirable ; they may be served occa- sionally with sauces, (See Meat Sauces.) Fried meats should be entirely cut out of the Bill of Fare.

Steaks and Lamb Chops should be broiled, or pan broiled. Beef, either roasted, or cooked in a casserole. Veal, either roasted, or cooked in a casserole.

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

Use pan with close-fitting lid.

Wipe meat, poultry, or game; remove most of the fat. 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 Broil Meat

Wipe meat, poultry, or game. Remove all fat, and score the sides in several places. See that the fire is clear; grease broiler with a little fat, and broil carefully, turning broiler very often, so that both sides of the meat will 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 spe- cially 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.

Beef, veal, and pork make good force meat for stuffing poultry, for scalloping, etc. Minced chicken, turkey, etc., are better for creaming in ramekins, for making timbals, etc.

It would be superfluous to go into details about the pre- paration of these dishes.

Breakfast Sausage (Mrs. Rorer) (Individual)

Protein 37.65 Gms. }4 lb. fresh, lean Pork

Fat 78.47 " >^ teaspf. powdered Sage Leaves

Carb )4 teaspf . Salt

Total Cal. 856.9 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 fat that oozes out into pan in cooking bacon is used, about 50% of its full value is lost in cooking.

Fruits

NOTE

GENERAL RULE

STEWED AND BAKED FRUITS

1. Stewed Apple (^), (5) 4.

2. Baked Apple (A), (B) 5. 3- '^

Gooseberry Fool

Stewed Rhubarb Miscellaneous Stewed Fruits

80

FRUITS

NOTE

Fruits are not a staple article of food in diabetic diet; even the few fruits mentioned in Diet List No. i may be used only by the physician's orders. They form an occasional part in the bills of fare, so as to satisfy a natural craving for juicy succulent food, but must be used with nice discrimination even when permitted.

GENERAL RULE

Weigh fruit, unpeeled, uncored, or unstemmed before using.

STEWED AND BAKED FRUITS

I. (A) Stewed Apple

Protein 0.28 Gms. i small sour Apple, 2j^ oz.

Fat 0.26 " I teaspf. sugarless White Wine

Carb. 10.01 " I small pc. stick Cinnamon

Total Cal. 43 i small pc. Lemon peel

Saccharin to taste

Wash, peel, and core apple; cut in small pieces, add wine, lemon peel, and stick cinnamon, and stew in covered porce- lain pan. When tender strain through a coarse strainer; sweeten and cool.

6 81

82 DIABETIC COOKERY

(B) Stewed Apple

Protein 6.71 Gms. i Egg, separated

Fat 5.30 " I small pc. Lemon peel

Carb. 8.26 " I small soiir Apple

Total Cal. 107 i small pc. stick Cinnamon

Saccharin to taste

Proceed as above; beat egg yolk into the strained pulp. Cool; add stiffly beaten egg white. Serve cold.

2. (A) Baked Apple

Protein 0.88 Gms. i small sour Apple, weighing

Fat 3.74 " from 2-2>^ oz.

Carb. 9.95 " 1-2 Saccharin tablets

Total Cal. 77 i teaspf. sugarless Red Wine

2-3 coarsely chopped Almonds

}4 teaspf. Butter

A 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, saccharin, 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.

(B) Baked Apple

Protein 0.79 Gms. i small sour Apple, weighing Fat 10.68 " from 2-2>^ oz.

Carb. 8.45 " 1-2 Saccharin tablets

Total Cal. 133 2 tablespf. cream

DIABETIC COOKERY 83

Wash apple; core, but do not peel it. Bake in a hot oven; when nearly done baste with saccharin dissolved in a teaspf . water. Sen'^e cold, mth the cream.

3. Gooseberry Fool

Protein 7.67 Gms. i cup green Gooseberries

Fat 5-99 " I Egg, separated

Carb. 10.36 " 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. Beat yolk of egg into the strained pulp; beat egg white to a stiff froth. Dissolve saccharin in )4 teaspf. water; stir into the fruit 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 — about 7 oz.

Protein 0.80 Gms. 4-5 young Rhubarb stalks

Fat 0.80 " I teaspf. Water

Garb. 4.40 " Saccharin to taste

Total Cal. 28

Wash, but do not peel rhubarb; cut into one half inch thick slices; put in an earthen dish and add i scant teaspf. water; cover, and bake in oven till tender. Cool, sweeten with dissolved saccharin, and set on ice until very cold. Serve plain, or with sweetened whipped cream.

84

DIABETIC COOKERY

5. Miscellaneous Stewed Fruits

Use two gills (}4 cup) of the following, measured before stemming or cleaning:

. Cranberries Huckleberries

Protein 0.19 Gms. Protein 0.35 Gms.

Fat 0.29 " Fat 0.35 "

Carb. 4.75 " Carb. 9.63 "

Total Cal. 22 Total Cal. 43

Strawberries

Protein 1.40 Gms. Fat 0.94 "

Garb. 10.92 " Total Cal. 58

Currants Protein 0.87 Gms.

Fat

Carb. 7.42 " Total Cal. 33

Sour Cherries Protein 0.65 Gms. Fat 0.54 "

Carb. 10.68 " Total Cal. 50

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 physi- cian sanction their use.

Salads

NOTE SALAD DRESvSINGS

French Mayonnaise

5. Boiled Dressing

Sweet Cream Sour Cream

SALADS OF UNCOOKED GREENS OR VEGETABLES

Lettuce, etc. 3. Cucumber

Cole Slaw (A), (B) 4. Tomato (A), (B)

5. Celery, Apple, and Nut, or Waldorf Salad

SALADS OF COOKED VEGETABLES

I.

Artichokes

3-

Beans

2.

Asparagus

5. Celeriac MEAT SALADS

4-

Cauliflower

I.

Sweetbread

FISH SALADS

2. Chicken

I.

Herring

3. Crab

2.

Lobster

5. Shad Roe

4. Shrimp

85

SALADS

NOTE

Fresh salads form a most important part of the Diabetic 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 :

SALAD DRESSINGS I. French Dressing

Protein .

. . .

2 tablespf. Olive Oil

Fat 22.22

Gms.

2 teaspf. Tarragon Vinegar

Carb.

. . .

or 2 teaspf. Lemon Juice

Total Cal.

200

I tablespf. Water

yi, teaspf

. Salt

I teaspf.

French Mustard

y% teaspf. Pepper

A piece of white Onion

Rub with the onion the inside of the bowl in which the dressing 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.

86

DIABETIC COOKERY 87

Mustard and onion may be omitted. A saccharin tablet dissolved in a few drops of water may be added, if a moder- ately sweet dressing is liked. Two teaspf. lemon juice may be substituted for the vinegar, if the use of the latter is forbidden.

2. Mayonnaise (Large Quantity)

Protein 5.34 Gms. i Egg yolk, raw

Fat 224.32 " I cup Olive Oil

Carb. 2.94 " I pinch of white Pepper

Total Cal. 2053 J4 teaspf. Salt

Juice of I Lemon

I Egg yolk (hard boiled)

Have bowl and ingredients very cold; set bowl in pan of ice water, while mixing mayonnaise.

Mash boiled yolk to powder and stir smooth with raw egg yolk, 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.

3. Sweet Cream Dressing

Protein 2.40 Gms. ^2 cupful Cream, 20%

Fat 54.70 " I tablespf. Olive Oil

Carb. 4.74 " I Saccharin tablet

Total Cal. 521 ^ teaspf. Salt

I tablespf. Vinegar or Lemon Juice

Mix all the ingredients except the cream, beating until foamy; add cream, and beat until very light.

88 DIABETIC COOKERY

4. Sour Cream Dressing

Protein 2.40 Cms. ^4 cupful sour Cream, 20%

Fat 54.70 " I tablespf. Olive Oil

Carb. 4.74 '* }i teaspf. Salt

Total Cal. 521 2 Saccharin tablets

}i teaspf. French Mustard I tablespf. Vinegar or Lemon Juice Proceed as in foregoing recipe.

5. Boiled Dressing

Protein 19.12 Gms. i tablespf. Olive Oil

Fat 28.68 " 2 tablespf. Vinegar

Carb. 9.18 " 2 Eggs

Total Cal. 370 ^ cup Cream, 20%

^2 teaspf. dry Mustard

^ teaspf. Salt

A pinch of white Pepper

Beat eggs foamy; add other ingredients, cream last; put in double boiler, stir constantly until mixttu^e 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 89

drain in colander; lay leaves in a salad net, or wrap in a piece of cheesecloth, and place on ice till wanted. All 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.

The food value for i-i^ oz. lettuce is: Protein 0.51 Gms. Fat 0.14 "

Carb. 1.23 " Total Cal. 7

Approximately the same values hold for the other salads given above.

2. (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. Clean and cut as above. Chop

Fat 0.35 " }4 a small sour apple, and }i

Carb. 9.21 " of a small white onion very

Total Cal. 47 fine; mix with French dress-

ing, and add to the slaw.

3. Cucumbers (Average Weight, ii| oz.)

Protein 2.34 Gms. i Cucumber

Fat 0.67 " Sprig of Parsley

Carb. 8.61 " Total Cal. 50

Peel cucumber very fine, wash in cold water; cut on slaw cutter; salt slices lightly, 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 (Individual)

Protein 1.32 Gms. i 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)

Protein 1.90 Gms. i 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. }4 sour Apple

Fat 9.37 " 2-4 Gelery stalks

Garb. 9.17 " 5 English Walnuts Total Gal. 137

or

Ghop ingredients very fine; season with French dressing, with mayonnaise, and serve very cold.

DIABETIC COOKERY

91

SALADS OF COOKED VEGETABLES

Any left-over, or freshly cooked vegetables (2 oz. of each) can be used for salads, viz. :

I. Artichokes 2. Asparagus 3. Beans (String)

Protein 0.45 Gms. Protein 0.86 Cms. Protein 1.34 Gms.

Fat

Garb. 2.84 '

Total Cal. 13

Fat 0.06 Garb. 1.58 Total Gal. 10

Fat 0.12 Garb. 4.63 Total Gal. 25

Geleriac, etc.

Protein 0.62 Gms. Fat 0.06 "

Garb. 1.86 " Total Gal. 10

4. Gauliflower

Protein 1.02 Gms. Fat 0.28 " Garb. 2.66 " Total Gal. 17

Season the above with: French Dressing, Boiled Dressing, or Mayonnaise.

MEAT SALADS

I. Sweetbread Salad

Soak sweetbread in cold water }4 hour, changing the ;vater three to four times. Boil in lightly salted water, imtil tender. Drain; remove skin. Set away to cool and harden. Gut in dice; serve on lettuce leaves with mayonnaise.

2. Ghicken Salad

I cup diced cooked Ghicken }4 cup diced Gelery

Protein 23.95 Gms. Fat 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

Protein 52.18 Gms. Fat 32.39 " Garb. 6.49 " Total Cal. 527

>^ cup boiled Veal 2 Herrings (melt) }4 sour Apple }i teaspf. grated Onion

K dill Pickle I Celery Knob 5 English Walnuts French salad dressing I teaspf. Capers

Soak herrings overnight; remove melt, and soak that separately. 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 salad dressing. Make the salad several hours before using.

Garnish with olives, hard-boiled eggs, and pickles.

2. Lobster Salad

Protein 23.56 Gms. Fat 1.83 "

Carb. 5-65 " Total Cal. 133

I cup finely diced Lobster I small head Lettuce Mayonnaise

Mix' lobster with mayonnaise; serve on lettuce leaves; cover with mayonnaise, and garnish with hard-boiled eggs and olives.

3. Crab Salad

Protein 22.01 Gms. Fat 2.92 "

Carb. 6.50 " Total Cal. 140

Substitute Crabs for the Lob- ster; proceed in the same way.

DIABETIC COOKERY 4. Shrimp Salad

93

Protein 24.80 Gms. Fat 1.42 "

Carb. 5.24 " Total Cal. 133

Substitute Shrimps for the Lob- ster; proceed in the same way.

5, Shad Roe Salad

Proceed as for Sweetbread Salad (see Meat Salads, i.) Serve the same way.

Sauces for Meats and Fish

NOTE SAUCES

I.

Bearnaise

6. Mustard (A), (B)

2.

Cream (A), (B)

7. Onion

3-

Egg

8. Parsley

4-

Herb

9. Pickle

5-

Horseradish (A), (B)

10. Sardelle (A), (B)

II. Tartare Sauce

94

SAUCES FOR MEATS AND FISH

NOTE

Sauces for meats and fish are of importance in the diabetic's bill-of-fare. Prepared according to the given directions, they are nourishing and palatable, and moreover offer variety, vital matters for people whose strength must be built up.

SAUCES

Cook all sauces in double boiler, unless otherwise stated.

I. Bi:ARNAisE Sauce

Protein 6.24 Gms. i small white Onion

Fat 11.67 " I _^ tablespf. Vinegar

Carb. 3.56 " yi tablespf. Butter

Total Cal. 144 i 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 DIABETIC COOKERY

2. {A) Sour Cream Sauce (Cold)

Protein 7.01 Gms. 2 tablespf. sour Cream, 20%

Fat 21.06 " y^ tablespf. Olive Oil

Carb. 0.78 " I Egg (hard boiled)

Total Cal. 221 i saltspf. Salt

}4 teaspf . minced Chives }4 teaspf. minced Parsley I tablespf. Tarragon Vinegar Pinch of white Pepper

Beat cream imtil light and thick. Mash egg yolk very fine 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.

(jB) Sweet Cream Sauce (Cold)

Proceed as above, using same quantity sweet cream, instead of the sour cream. Full value same as in {A).

3. Egg Sauce (Cold)

Protein 6.43 Gms. i Egg (hard boiled)

Fat 16.15 " }i teaspf. minced Chives

Carb I tablespf. Tarragon Vinegar

Total Cal. 171 i tablespf. Olive Oil

I saltspf. Salt

}4 saltspf. Pepper

Separate the egg, mash the yolk very fine, chop the white fine; mix salt and pepper, to which add egg yolk; stir in oil gradually and mix to a smooth paste; add chives and egg white, then stir in the vinegar. This sauce is good either with salads, or with cold fish.

DIABETIC COOKERY 97

4. Herb Sauce (Cold)

Protein 6.43 Gms. }4 teaspf. minced Parsley-

Fat 16.15 " ^ teaspf. minced Chives

Carb. ... I Egg (hard boiled)

Total Cal. 171 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 Gms. % tablespf. Butter

Fat 14.35 " % cup Soup Stock

Carb. 4.67 " ^ teaspf. Lemon Juice

Total Cal. 174 i Egg yolk

I teaspf. grated Horseradish

I Saccharin tablet

Salt to taste

Melt butter in double boiler; beat egg yolk to foam; stir it and the other ingredients into the butter, and beat constantly until the sauce is thick. Serve hot.

(JS) Horseradish Sauce

Protein 5.05 Gms. i tablespf. Butter

Fat 11.56 " }4 cup Soup Stock

Carb. 14.01 " I tablespf. grated Horseradish

Total Cal. 180 Salt and Pepper to taste

Proceed as above, and cook JE^ hour. 7

98 DIABETIC COOKERY

6. (A) Mustard Sauce (Hot)

Protein 4.56 Gms. i tablespf. French Mustard

Fat 11.28 " I tablespf. Butter

Carb. 0.03 '* I tablespf. Tarragon Vinegar

Total Cal. 120 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 it is creamy, but do not boil; strain through strainer and serve hot with boiled beef, or with boiled fish.

(B) "Mustard Sauce (Cold)

Protein .... i tablespf. French Mustard

Fat I I.I I Gms. i tablespf. Moselle Wine

Carb X teaspf . grated Lemon Rind

Total Cal. 135 i tablespf. Oil

Mix carefully; stir until creamy; put on ice; serve with cold meat or cold fish.

7. Onion Sauce

Protein 1.32 Gms. 4 small white Onions

Fat 16.82 " i}4 tablespf. Butter

Carb. 8.12 " }4 teaspf. Lemon Juice

Total Cal. 190 i teaspf. Tarragon Vinegar

I 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

Protein 4.86 Gms. I teaspf . chopped Parsley

Fat 16.39 " H cup Top Milk

Carb. 3.06 " I Egg yolk

Total Cal. 180 ^ tablespf. Butter

Salt and Pepper to taste

Proceed as with Horseradish Sauce.

9. Pickle Sauce

Like Egg Sauce, using }4 tablespf. finely chopped dill pickle in place of chives. Same full value.

10. (A) Sardelle Sauce (Hot)

Protein 15.07 Gms. 4 Sardelles

Fat 16.44 " I small white Onion

Carb. 3.56 " ^ tablespf. Butter

Total Cal. 223 i sprig Parsley

}4 cup strong Soup Stock

Soak sardelles in water }4 hr., changing the water several times; skin, bone, 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.

100 DIABETIC COOKERY

(B) Sardelle Sauce (Cold)

Protein 9.19 Gms. i Egg yolk (hard boiled)

Fat 22.26 " 3 Sardelles

Carb. 1.57 " J4 teaspf. grated Onion

Total Cal. 243 J4 teaspf. grated Lemon Rind

I tablespf . Olive Oil

^2 tablespf. chopped Capers

^ teaspf. chopped Parsley

I tablespf. French Mustard

1 Saccharin tablet

2 tablespf. Tarragon Vinegar

Mash egg yolks, and stir to smooth paste with the oil: soak, skin, bone, and chop sardelles very fine; mix in other ingredients and stir thoroughly.

Serve with cold meat, or with cold fish.

II. Sauce Tartare (Cold)

Protein

2.67 Gms. I Egg yolk (hard boiled)

Fat

27.88

2 tablespf. Olive Oil

Carb.

I tablespf. Tarragon Vinegar

Total Cal. 262

^ teaspf. minced Parsley

A pinch of Salt

A 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.

Beef Soup and Stock

10.

Noodle Soup

2.

Clear Veal

II.

Soup with Marrow

3-

Clear Mutton

Balls

4-

Clear Chicken

12.

Soup with Meat

5-

Clear Veal and Beef

Balls

6.

Clear Veal and

13-

Soup with Cauli-

Chicken

flower

7-

Vegetable

14.

Soup with Asparagus

8.

Soup with Egg Dice"

15-

Soup with Sorrel

9-

Soup with Chicken

16.

Soup with Steak and

Dice

Eggs

17. Oxtail Soup

MEAT BROTHS

1. Beef

2. Veal and Beef

Mutton Chicken

VEGETABLE CREAM SOUPS

1. Asparagus

2. String Bean

3. Cauliflower

lOI

4. Celery

5. Tomato

6. Mixed Vegetable

LIBRARY UNIVERglTY OF CALIFORNIA

102 DIABETIC COOKERY

SWEET SOUPS I. Wine 2. Cream

FISH BROTHS AND SOUPS

1. Clam Broth 3- Clam Chowder

2. Clam Soup 4- Oyster Stew

5. Oyster Soup

SOUPS AND BROTHS

MEAT SOUPS

I. Beef Soup and Stock

y^ lb. rack of Beef and shin for every person 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 away to cool. Leave the grease on soup until ready to use, when it can be carefully removed, leaving the stock clear. This soup forms the foundation for all beef soups and plain broths.

Food Value for i pt. Beef Stock

Protein 11.12 Gms. Fat 1.36 "

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

Protein 18.36 Gms. Fat 1.70 "

Carb

Total Cal. 99

Proceed as with Beef Soup, but cook only three hours.

3. Clear Mutton Soup

I lb. Scrag Mutton for every person i}4 pts. Water for every person

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 (2 Quarts)

Protein 56.70 Gms. i Fowl weighing from 2-4 lbs.

Fat 2.70 " (not too fat)

Carb. ... Use the feet, gizzard, and heart

Total Cal. 251 2 qts. cold Water

DIABETIC COOKERY 105

Clean the feet by scalding with boiling water, skin them, remove the nails; the feet contain gelatinous matter which adds strength to the broth. Simmer from four to five hours.

Proceed as with Beef Stock. ,

5. Clear Veal and Beef Soup

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

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

6. Clear Veal and Chicken Soup

I Fowl weighing from 2}4~S lbs.

1 lb. knuckle of Veal

2 qts. cold Water

Proceed as with Number 4.

Compute values from Clear Veal and Clear Chicken Soups.

7. Vegetable Soup (For 2 people)

Protein 12.36 Gms. i pt. Beef Stock Fat 1.54 " J/2 white Onion Carb. 5.14 " 3 sprigs Parsley- Total Cal. 85 3 sticks Celery with leaves

I Leek

3 Cabbage leaves 12 String Beans

io6 DIABETIC COOKERY

Wash vegetables ; chop very fine, and simmer in a little stock until nearly tender; then add one pt. stock, and simmer for one hour. Serve very hot.

8. Soup with Egg Dice (Individual) I pt. hot Stock (any of the recipes given above). Egg Dice

Protein 18.99 Gms. i Egg

Fat 8.41 " yi teaspf. Butter

Carb }i cup cold Stock

Total Cal. 152 Pinch of Salt

Beat the egg foamy; add butter creamed, salt and cold stock ; pour into a well buttered custard mold, place mold in pan of boiling water, and steam for one hour; cool, re- move 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 (Individual)

Protein 18.44 Gms. }4 cup white meat of Chicken

Fat 12.64 " cut into cubes

Carb lyi cups clear Chicken broth

Total Cal. 187.7 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 curd- ling. Sprinkle with the parsley, and serve very hot, at once.

DIABETIC COOKERY 107

10. Noodle Soup (Individual)

Protein 17.82 Gms. I pt. good clear Stock

Fat 20.05 " Noodles

Carb. 0.20 " ^ teaspf. chopped Parsley

Total Cal. 253 i Egg

1/3 tablesp. Butter 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 Marrow Balls (Individual)

I pt. clear soup Stock

Marrow Balls

Protein 21.36 Gms. Casoid Crumbs

Fat 14.72 " I tablespf. Marrow

Carb K Egg

Total Cal. 217 Pinch of Salt

}i teaspf. minced Parsley

Dash of grated Nutmeg

Clean and wash the marrow carefully; melt in a hot pan, and cool. When cool cream it; stir in egg and salt; beat foamy, sprinkling in parsley and nutmeg; fold in crumbs to make a rather stiff dough.

Form into small dvunplings, size of a marble, and set on ice for an hour. Heat the stock, drop in the balls. Cook until very light, from 5-8 minutes, and serve with the soup at once.

io8 DIABETIC COOKERY

12. Soup with Meat Baixs (Individual)

I pt. clear Soup Meat Balls

Protein 33.91 Gms. 2 oz. scraped Beef

Fat 22.73 " I tablespf. Marrow

Carb I Egg, separated

Total Cal. 340

Casoid Crumbs I teaspf. Butter Salt and Nutmeg to taste

Melt marrow; cool; cream butter and marrow, add beef, yolk of egg, and seasoning; next, enough cnunbs to bind the mixture, then add stiffly beaten white of egg.

Form dtunplings with a small spoon; drop in boiling broth; cook from 15-20 minutes; serve very hot.

A teaspf. of chopped chives sprinkled into the soup just before serving adds to it, if the flavor is liked.

13. Soup with Cauliflower (Individual)

Protein 15.82 Gms. 2 cUps good Broth

Fat 2.62 " Very small head Cauliflower

Carb. 12.38 " 2 sticks Celery

Total Cal. 138 i small Leek

Seasoning to taste

Wash, clean, and break cauliflower into small pieces. Put on to cook in a small saucepan. Cover with well- seasoned 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 109

14. Soup with Asparagus (Individual)

Protein 1545 Gms. 12 stalks of Asparagus

Fat 1.85 " Other ingredients as for Recipe

Carb. 8.06 " 13 above

Total Cal. 112

Proceed as for Cauliflower Soup, substituting the aspara- gus 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 (Individual)

Protein 9.02 Gms. }4 cup Sorrel

Fat 17.48 " }{ pt. Stock

Carb. 2.36 " I tablespf. Butter

Total Cal. 202 i Egg yolk

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^ lb. Round Steak

Fat 15-30 " " I Egg yolk

Carb. .... I cup Beef Stock

Total Cal. 267 Seasoning to taste

HO DIABETIC COOKERY

V

Warm J4 ^up of stock; put the rest 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.

17. Ox-tail Soup (Individual)

Protein 13.96 Gms. ^ lb. Ox-tail

Fat 376 " I small Onion

Carb. 6.84 " I Celery stalk

Total Cal. 117 i Parsley sprig

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)

I. Beef Broth (Individual)

Protein 9.95 Gms. }4 pt. strong Beef Stock

Fat 10.84 " I Egg yolk

Carb. 1.42 " I tablespf. finely ground Almonds

Total Cal. 142 Seasoning to taste

DIABETIC COOKERY iii

Heat the stock, stir in almonds; boil for two minutes. Pour over the egg yolk, stirring carefully to avoid curdling. Serve very hot, at once.

2. Veal and Beef Broth (Individual)

Protein 27.03 Gms. i pt. Soup (see No. 5, above)

Fat 12.25 " I Egg yolk

Carb ^2 cup finely chopped cooked

Total Cal. 219 Veal

Season to taste

Put the cooked veal through the meat chopper; heat in the stock. Strain through a coarse sieve. Pour this boiling hot over the beaten egg yolk, and serve very hot, at once.

3. Mutton Broth (Individual)

Protein 16.76 Gms. 2 lbs. scrag or neck of Mutton

Fat 6.17 " I qt. Water

Carb. 0.83 " 2 stalks Celery

Total Cal. 126 i Leek

Salt to taste

Proceed as for beef stock (see No. i). Simmer about three hours, adding celery and leek as soon as stock begins to boil. This broth is very nourishing, but not to every- one's taste. A whole egg dropped into the cup, after it contains the steaming hot broth, is a nourishing addition.

4. Chicken Broth (Individual)

Use Stock No. 4. Proceed as in foregoing recipe.

112 DIABETIC COOKERY

VEGETABLE CREAM SOUPS General Directions

The foundation for Vegetable Cream Soups seldom varies. These soups are nourishing, quickly prepared, and very digestible.

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 (Individual)

Protein 10.85 Gms. i tablespf. Butter

Fat 64.03 " I tablespf. Almond Flour

Carb. 1 1. 1 2 " I Egg yolk

Total Cal. 570 i cup thin Cream

Salt and Pepper to taste

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)

Protein 14.90 Gms. 12-15 Asparagus stalks

Fat 64.48 " Carb. 18.55 " 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 113

2. String Bean Soup (Individual)

Protein 13.90 Gms. ^ pt. String Beans

Fat 64.49 " K small white Onion

Carb. 21.98 " 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 (Individual)

Protein 15.27 Gms. i small head Cauliflower

Fat 65.26 " Wash, blanch, and break cauli-

Carb. 22.67 " flower into small pieces; pro-

Total Cal. 647 ceed as directed in recipe for

Cream Foundation.

. 4. Celery Soup (Individual)

Protein 12.83 Gms. i small bunch of Celery

Fat 64.21 " 1-2 Celery knobs

Carb. 17.07 " , Proceed as directed in recipe

Total Cal. 603 for Cream Foundation

5. Tomato Soup (Individual)

Protein 9.56 Gms. }^ pt. thin Cream

Fat 48.37 " J4 can Tomatoes

Carb. 19.53 " I teaspf. Butter

Total Cal. 539 i sprig Parsley

3/8 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 together and stir into the boiling cream until thick. Strain tomatoes; add soda which has been dissolved in a little

114 ' DIABETIC COOKERY

cold water. Do not replace the tomatoes on the stove. Pour the boiling cream over them. The mixture will curdle if placed back on the fire. Serve at once.

6. Mixed Vegetable Soup (Individual)

Protein 9.70 Gms. i small white Onion

Fat 58.67 " I Leek

Carb. 18.04 " I Celery knob

Total Cal. 638 3 Cabbage leaves

I Parsley sprig

I Celery stalk and leaves

10 String Beans

I cup thin Cream, 20%

I tablespf. Butter

I tablespf. Almond Flour

Seasoning to taste

Clean the vegetables and chop very fine; boil in salted boiling water 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.

SWEET SOUPS

I. Wine Soup (Individual) (If permitted)

Protein 10.72 Gms. yi cup Wine, either Red or

Fat 5.04 " White Moselle, or Bordeaux

Carb I Egg

Total Cal. 111.2 i small piece Stick 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 (Individual)

Protein 10.72 Gms. i Egg yolk

Fat 52.98 " I cup thin Cream

Carb. 11.12 " I small piece Stick Cinnamon

Total Cal. 562.6 i tablespf. Almond Flour

I Saccharin tablet, dissolved

Heat the cream in a double boiler; add the cinnamon, stir in the almond flour; beat 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 AND SOUPS

I. Clam Broth (Individual)

Protein 1.24 Gms. 8 large Clams

Fat 5.12 " I teaspf. Butter

Carb. 0.24 " Pepper to taste Total Cal. 52.1

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 DIABETIC COOKERY

2. Clam Soup (For 2 people)

Protein 23.94 Cms. I doz. Clams

Fat 50.65 " . }4 cup cold Water

Carb. 14.68 " I cup Top Milk

Total Cal. 608.8 i teaspf. Butter

. 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 to the clam juice, 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 and serve at once.

3. Clam Chowder (Individual)

Protein 22.33 Gms. I pt. Clams

Fat 26.06 " I cup Clam Juice

Carb. 14.73 " 2 Celery stalks

Total Cal. 382.10 2 sprigs Parsley

}4 small Onion

}^ cup Cream

I 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 chowder over the hot cream; stir carefully so that it does not curdle. Do not replace upon the fire. Serve at once.

4. Oyster Stew (Individual)

Protein 9.47 Gms. }4 pt. Oysters

Fat 26.75 " }4 cup Cream

Carb. 8.65 " I teaspf. Butter

Total Cal. 312.6 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 season- ing; pour hot cream into the tureen and turn the boiling stew over it, being careful not to let it curdle. Do not replace upon fire. Serve at once.

5. Oyster Soup (Individual)

Protein 10.05 Gms. Prepared as above, only thick- Fat 28.29 " ened with a teaspf. almond Carb. 8.65 " flour, or with a teaspf. casoid Total Cal. 327.6 crumbs.

Vegetables

TABLE OF VALUES

NOTE HOW TO PREPARE

1. Artichoe:es

2. Asparagus

3. String Beans, {A), (B)

4. Beet Tops

5. Beets

6. Broccoli

7. Brussels Sprouts

8. Plain Cabbage, (A), (B)

9. Savoy Cabbage, (A), (B)

10. Carrots

11. Cauliflower, (A), (B),

(O

12. Celeriac (Knob Cel-

ery)

13. Celery (Table)

14. Cucumbers

15. Egg Plant

16. Jerusalem Artichokes,

(A),{B)AC),iD),{E)

17. Kale

18. Kohlrabi, (A), (B)

19. Lettuce

20. Mushrooms, {A), (B)

21. Okra or Gumbo

22. Onions, (A), (B)

23. Oyster Plant (Salsify)

24. Potatoes, (A), (B)

25. Pumpkin

26. Sauerkraut, (A), (B)

27. Spinach, {A), (5)

28. Squash

29. Sweet Peppers

30. Swiss Chard

31. Tomatoes, (A), (B)

SAUCES FOR VEGETABLES

1. Butter

2. Cream

3. Egg

4. Hollandaise

118

VEGETABLES

TABLE OF VALUES

Kind

Weight

Protein

Fat

Carbo- hydrates

Total Calories

Artichokes

I lb.

11.79

0.91

75-75

352

Aspaxagus (fresh)

"

8.16

0.91

14.96

lOI

Asparagus (canned)

"

6.80

0.45

12.70

82

Beans (String) (fresh)

"

10.40

1.36

33-60

189

Beans (canned)

(<

4.98

0.45

17.23

93

Beet Tops (cooked)

«

9.98

4-54

48.08

273

Beets

(<

7.26

0.45

44.

209

Broccoli

i<

9.07

0.45

22.68

131

Brussels Sprouts

<<

6.80

0.45

15-42

85

Cabbage

"

7-25

1.36

25.40

143

Carrots

"

4-99

1.81

42.18

205

Cauliflower

"

8.16

2.27

21.32

138

Celery (table)

"

4.98

045

14-97

84

Cucumbers

<<

3-63

0.91

14.06

79

Egg Plant

<i

5-44

1.36

23-13

127

Kohlrabi

It

9.07

0.45

24-95

140

Leeks

<<

5-44

2.27

26.31

147

Lettuce

(<

5-44

1.36

13-15

87

Mushrooms (fresh)

"

15.88

1.81

30.85

203

Okra

<i

7.26

0.91

33-57

172

Onions

"

7.26

1.36

44.80

220

Oyster Plant

"

5-44

0.91

23-13

122

Potatoes

"

9-93

0.45

83-46

378

Pumpkin

"

4-54

0.45

23-59

117

Sauerkraut

11

7.71

2.27

17.24

120

Spinach

"

952

1.36

14.50

108

Squash

"

6.35

2.27

40.82

209

Sweet Peppers

"

4-54

1.36

19.04

107

Swiss Chard

"

10.43

1.36

14.06

no

Tomatoes (fresh)

"

4.08

1.81

17.69

103

Tomatoes (canned)

"

5.44

0.91

18.10

103

Turnips

5-89

0.91

36.74

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 boil- ing 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. This rule holds good for the herbaceous vegetables, viz., cab- bage, spinach, and all the green leaves, stalks, shoots, sauerkraut, etc.

In using canned vegetables, drain off the water in the can, scald vegetables with boiling water, drain, then pour hot sauce over them, and serve at once.

For diabetics, it is advisable that vegetables be very finely chopped, or, better still, strained through a pur6e strainer.

HOW TO PREPARE

I. Artichokes (Individual) (Weighing up to ^ lb.)

Remove the hard outer leaves; cut off the stem close to the leaves, and cut off the bud; drop the artichoke into boiling salted water and cook until tender, which will take from 30-50 minutes; then drain, and remove the choke.

DIABETIC COOKERY 121

Artichokes may be served cold with French dressing. Artichokes may be served hot with Melted Butter, Egg Sauce, Hollandaise Sauce.

Value if Served with Melted Butter

Protein 2.86 Gms. Fat 22.30 "

Carb. 16.6 " Total Cal. 279

Value if Served with Egg Sauce

Protein 14.06 Gms. Fat 8.21 "

Carb. 18.01 " Total Cal. 200

Value if Served with Hollandaise Sauce

Protein 6.99 Gms. Fat 1 1. 41 ";

Carb. 16.95 " Total Cal. 200

2. Asparagus (Individual)

Protein 3.24 Gms. 6-8 stalks

Fat 0.36 "

Carb. 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 Value if Served with

Melted Butter Egg Sauce

Protein 3.50 Gms. Protein 14.70 Gms.

Fat 22.46 " Fat 8.37 "

Carb. 5.94 " Carb. 7.25 "

Total Cal. 240 Total Cal. 164

Value if Served with Value if Served with

Cream Sauce Hollandaise Sauce

Protein 11.29 Gms. Protein 7.63 Gms.

Fat 43.41 " Fat 11.75 "

Carb. 14.61 " Carb. 6.19 "

Total Cal. 495 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)

Protein 5.43 Gms. I pt. Beans

Fat 0.78 "

Carb. 17.83 " Total Cal. 100

String and slice beans. Put into rapidly boiling salted water, about ^ teaspf. of salt to a pint of water. Sim- mer until tender in a partially uncovered saucepan; drain in a colander.

Value if Served with Value if Served with

Butter Sauce Cream Sauce

Protein 5.69 Gms. Protein 13.48 Gms.

Fat 22.88 " Fat 43.83 "

Carb. 17.83 " Carb. 26.50 "

Total Cal. 300 Total Cal. 556

DIABETIC COOKERY 123

Value if Served with J^ Pint Soup Stock

(To which a little grated onion may be added)

Protein 10.99 Gms. Fat 146' "

Garb. 17.83 " Total Cal. 128

(B) String Beans Cooked with Lamb (Individual)

Protein 55.08 Gms. i pt. Beans

Fat 125.88 " 34 lb. rack of Lamb

Garb. 17.83 " Salt and Pepper to taste

Total Gal. 1425 J4 teaspf. grated Onion, if

flavor is 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 (Individual)

Gooked and served like Spinach

Protein 16.41 Gms. i pint Beet Tops

Fat 19.07 "

Garb. 9.86 " Total Gal. 275

124 DIABETIC COOKERY

5. Beets (Individual)

Protein 7.26 Gms. 2 small Beets'

Fat 045 " 10 gms. melted Butter

Carb. 44.00 " Salt, Pepper

Total Cal. 209

Wash beets carefully, cook in boiling water about one hour, if 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.

6. Broccoli (Individual) I small head, about 5" diameter

Cooked and served like Cauliflower, 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 "

Carb. 6.80 " Total Cal. 41

Remove the withered or discolored leaves from each sprout, cut the stalks, and soak head downward in salted cold water for an hour or two; drain and boil in plenty of boiling salted water; boil rapidly, in a partly uncovered stew-pan until tender; drain, let cold water run over them, and drain again. Make butter, cream, egg, or Hollandaise sauce. Cook the sprouts in the sauce for about 10 min- utes. Serve hot.

DIABETIC COOKERY 125

8. (A) Plain Cabbage with Soup Stock (Individual)

Protein 5.21 Gms. }4 small head Cabbage

Fat 12.00 " I tablespf. Butter

Carb. 17.78 " Salt, Pepper Total Cal. 200

Cut the cabbage in half, remove the stalk, soak in cold salted water for i hour; drain and boil in plenty of boiling salted water until tender, from yi-y^, hour, boiling rapidly all 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.

(5) Plain Cabbage with Cream (Individual)

Protein 5.79 Gms, yi small head Cabbage

Fat 22.47 " I tablespf. Butter

Carb. 18.56 " 2-3 teaspf. Cream

Total Cal. 300 Salt, Pepper

Cut cabbage on slaw cutter, wash carefully, drop into 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 (Individual)

Protein 20.52 Gms. i small Cabbage

Fat 30.65 " yi lb. rack of Lamb, or 2 Pork

Carb. 25.40 " Chops

Total Cal. 460 yi cup Soup Stock

Salt and Pepper to taste I tablespf. Butter, or Beef Dripping

Clean and wash cabbage, cut in four slices, remove the stalk, 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 cab- bage, 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 I or 2 persons)

Protein 69.92 Gms. i small head, either white or

Fat 35-27 " Savoy Cabbage

Carb. 27.22 " J4 lb. finely chopped Veal

Total Cal. 707 1^ lb. finely chopped Pork

}4 small grated Onion

I Egg

I tablespf. Butter or Dripping

Soup Stock, about i cupful

I tablespf. Almond Meal

Salt and Pepper to taste

Wash the cabbage carefully, cut out the stalk, and hol- low 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 in a pan, put the cabbage in, add boil- ing soup stock, cover lightly, and simmer until very tender.

Serve very hot. This is a meal in itself.

10. Carrots (Individual)

Protein 4.99 Gms. 4-5 young Carrots

Fat 1.8 1 " 10 gms. Butter

Carb. 42.18 " Pinch of Salt

Total Cal. 205

DIABETIC COOKERY

127

Scrape carrots, slice, and soak in cold water for }4 hr. Drain, cook in boiling water until tender; drain again, season with butter and a little salt.

II. (A) Boiled Cauliflower (Individual)

Protein 5.91 Gms. Fat 1.64 "

Carb. 15.41 " Total Cal. 100

small head diameter)

Cauliflower (5*

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

Value if Served with Butter Sauce

Protein 6.17 Gms. Fat 23.74 "

Carb. 15.41 " Total Cal. 300

Value if Served with Cream Sauce

Protein 13.96 Gms. Fat 44.69 "

Carb. 24.08 " Total Cal. 556

Value if Served with Egg Sauce

Protein 17.37 Gms. Fat 9.65 "

Carb. 16.72 " Total Cal. 224

Value if Served with Hollandaise Sauce

Protein 10.30 Gms. Fat 13.03 "

Carb. 15.66 " Total Cal. 221

Cauliflower may be served cold with a French dressing or with mayonnaise.

128 DIABETIC COOKERY

(B) Baked Cauliflower (Individual)

Protein 14.67 Gms. i small head Cauliflower

Fat 32.97 " 3 tablespf. Cream

Carb. 16.95 " I oz. grated Swiss or Parmesan

Total Cal. 422 Cheese

^ tablespf. Butter

Salt and Pepper to taste

Clean as above; parboil about 10 minutes. Put in 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. Sepa- rate the flowers, dry them with a clean cloth; dip them in beaten egg, and roll them in almond flour ; fry a golden brown.

Serve hot, with a cream sauce.

12. Celeriac or Celery Knobs (Individual)

Protein 12.58 Gms. 4-5 knobs Celery

Fat 54.60 " I tablespf. Butter

Carb. 11.97 " ^ cup Soup Stock

Total Cal. 590 Salt and Pepper to taste

Wash and cut off stalks; parboil in salted boiling water. Drain, peel, and cut in dice or in slices. Heat the butter, put in celery knobs, and cook for a few minutes; add boiling stock 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.

Serve cold as a salad, with French dressing or with mayonnaise.

DIABETIC COOKERY 129

13. Table Celery (Individual)

Protein 4.98 Gms. i lb. table Celery

Fat 0.45 "

Carb. 14.97 " Total Cal. 84

The larger and coarser stalks of table celery can be cooked like celeriac and served the same way, either hot or cold.

14. Cucumbers (Individual)

Protein 3.17 Gms. I lb. Cucumbers

Fat 0.91 "

Carb. 11.79 " Total Cal. 68

Pare and cut in strips, and remove seeds, cook in very little salted boiling water, from 10-15 minutes. Drain, 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 (Individual)

Protein 5.44 Gms. Fat 1.36 "

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 DIABETIC COOKERY

1 6. (-4) Jerusalem Artichokes (Individual)

Jerusalem artichoke is the root of a species of sunflower.

Protein 6.99 Gms. 5-6 Jerusalem Artichokes

Fat 1 1.4 1 " I small Onion

Carb. 18.01 ** I tablespf. Butter

Total Cal. 200 3 sprigs Parsley

I teaspf . Lemon Juice Salt and Pepper to taste

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

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

(B) Stewed with Soup Stock

Protein 13.34 Gms. 5-6 Artichokes

Fat 12.13 " J^ pt. Soup Stock

Carb. 19.29 " I teaspf. 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 Fried

Protein 7.25 Gms. 5-6 Artichokes

Fat 33.51 " 3 tablespf. Butter

Carb. 18.01 " Salt and Pepper to taste

Total Cal. 400 i 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) Mashed

Protein 14.06 Gms. 5-6 Artichokes

Fat 21.20 " I Egg

Carb. 9.16 " I tablespf. Cream

Total Cal. 325 i teaspf. minced Parsley

I 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):

Carb. 9.38 " 2 tablespf. Butter

Total Cal. 558 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 (Individual)

Protein 14.56 Gms. 2 small Kales

Fat 24.45 " Carb. 33-84 " Total Cal. 413

Clean thoroughly, removing the tough leaves; wash in many 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. 4-5 young Kohlrabi

Fat 22.49 " 1-2 tablespf. Butter

Carb. 19.25 " H~H cup strong Soup Stock

Total Cal. 325 Salt and Pepper to taste

Peel, wash, and cut the kohlrabi in thin slices; parboil in salted boiling water, drain, and cool. Pick off the ten- der green leaves; wash, boil in salted boiling water till tender; drain, and chop very fine. Meanwhile heat the butter, put sliced kohlrabi into it; cook in one half the butter from 15-20 minutes till quite tender; season and add a little of the stock. Cook green leaves separately 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 hot.

(B) Stuffed Kohlrabi (Individual)

Protein 69,47 Gms. 4-5 large Kohlrabi

Fat 34-26 " ^ lb. finely chopped Pork

Carb. 51.07 " }^ lb. finely chopped Veal

Total Cal. 672 i cup Soup Stock

I tablespf. Butter

I Egg

}4 Onion

Proto-Puff crumbs

Salt and Pepper to taste

Peel and wash kohlrabi; hollow them out carefully, but do not leave too thin a shell. Chop meat, onion, and

DIABETIC COOKERY 133

the scooped out pieces of the kohlrabi very fine; mix; season; add egg and Proto-Puff crumbs, and stuff the kohlrabi with this mixture. Heat butter very hot in a pan, but do not let it brown. Set the kohlrabi in the pan; see that they do not break ; add boiling stock, and let them simmer in the covered pan until very tender.

19. Lettuce Stewed (Individual)

Protein 16.76 Gms. 2 heads of Lettuce

Fat 25.11 "

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 "

Carb. 7.71 " Total Cal. 251

Wash, peel, cut off the stalks; dip in melted butter; season lightly with salt and pepper, and cook carefully, over not too hot a fire. Serve at once.

(B) Mushrooms Creamed (Individual)

Protein 5.26 Gms. J4 lb. Mushrooms

Fat 34-44 " I tablespf. Butter

Carb. 9.27 " ^ cup Cream

Total Cal. 368 Salt and Pepper to taste

Wash, peel, cut off stalks; dry on a cloth; fry in hot butter; add cream and seasoning, and serve at once.

134 DIABETIC COOKERY

21. Okra or Gumbo

Protein 7.26 Gms. i oz. Okra

Fat 0.91 " 10 gms. Butter

Carb. 33.57 •' Total Cal. 172

Wash okra; boil in salted water until tender; cut off the little tops, season with butter, and a dash of salt and pepper.

22. (A) Creamed Onions (Individual)

Protein 11. 41 Gms. 5-6 small white Onions

Fat 43.77 " Carb. 30.03 " Total Cal. 560

Peel and soak in cold water for five minutes; drain, put into salted boiling water enough to cover them ; boil rapidly in partly imcovered 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 Gms. Proceed as above, using good

Fat 1.52 " strong stock in place of the

Carb. 21.36 " cream. Total Cal. 140

23. Oyster Plant or Salsify (Individual)

Protein 9.17 Gms. 4-6 Roots

Fat 0.45 " I qt. cold Water

Carb. 24.95 " I tablespf. Vinegar

Total Cal. 141 i tablespf. Flour I teaspf. Salt

DIABETIC COOKERY 135

Mix cold water with vinegar, flour, and salt. Wash and peel or scrape the roots; cut into }4 inch thick slices, and drop into the water at once; this keeps the roots from ttirning black.

Cook in enough salted boiling water to cover them. When tender, serve with butter or cream sauce, or as croquettes (see Jerusalem Artichoke Croquettes).

Value if Served with Value if Served with

Butter Sauce Cream Sauce

Protein

943'

Cms.

Protein

17.22 Gms.

Fat

22.55

<(

Fat

43-50 "

Carb.

24-95

<<

Carb.

33-62 "

Total Cal. 341

Total Cal. 595

Value if Served as

Croquettes

Protein 19.86 Gms.

Fat 23.53

ii

Carb. 26.65

<(

Total Cal. 398

24

.. {A) Potatoes

(Individual)

Protein

9.07 ( 5-16

3ms.

2 Potatoes

Fat

(C

I Egg

Carb.

22.09

(<

Salt

Total Cal. 171

Peel potatoes, grate them, and let cold water run over them until all the starch has been washed out; this process takes 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 sauer- kraut or vegetables.

136 DIABETIC COOKERY

(B) Fried Potato Dumplings (Individual)

Protein 9.46 Gms. Fat 38.31 " Carb. 22.09 " Total Cal. 471

Proceed as above. Remove dumplings from custard cups; cool;2cut in thick slices, and fry in hot butter or sweet dripping.

25. Pumpkin (Individual)

Protein 4.54 Gms. )^ lb. Piunpkin

Fat 0.45 " I Egg

Carb. 23.59 " A pinch of Salt

Total Cal. 179 3^ teaspf. groimd Cinnamon

Peel pumpkin and remove the seeds. Steam in a very little 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.

26. (A) Sauerkraut (Individual)

Protein 41.05 Gms. i pt. Sauerkraut

Fat 46.27 " }4lh. Brisket

Carb. 17.24 '* Total Cal. 650

Wash brisket, put on to boil with cold water enough to cover it; when the water boils skim and allow meat to simmer until nearly tender; add sauerkraut, and simmer until both meat and kraut are very tender; the juice must have almost completely boiled away.

DIABETIC COOKERY 137

(B) (Individual)

Protein 75.75 Gms. There is only a small change

Fat 17.01 ** in values when any one of

Carb. 17.24 " the meats recommended is

Total Cal. 525 substituted for another.

Put sauerkraut on with cold water enough barely to cover 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.

27. (A) Spinach (Individual)

Protein 20.00 Gms. i pt. Spinach

Fat 24.90 " 1)4 tablespf. Butter

Carb. 14.78 " I cup strong Soup Stock

Total Cal. 362 i teaspf. Top Milk

^ teaspf. grated Onion

I Egg yolk

}4 teaspf. Almond Flour

Salt and Pepper to taste

A pinch of Bicarbonate of Soda

Pick, clean, and wash the spinach, changing the water until 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 water; squeeze the water out lightly, and pass spinach through a pur^e sieve. Heat butter, stir in 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.

Value if Served with Value if Served with

Cream Sauce Egg Sauce

Protein 10.98 Gms. Protein 12.39 Gms.

Fat 43.46 " Fat 8.41

Carb. 13.13 " Carb. 5.77. "

Total Cal. 489 Total Cal. 157

28. Squash (Individual)

Protein 6.35 Gms. I medium-sized Squash

Fat 2.27 " (about i lb.)

Carb. 40.82 " Total Cal. 209

Wash, cut in pieces, remove the seeds, and boil in boiling salted water until tender; drain, mash with potato masher; add butter, pepper, and salt, and either rich stock or cream.

29. Sweet Pepper (Individual)

Protein 18.86 Gms. i sweet Pepper

Fat 17.30 " }4 cup Stock

Carb. 7.8 " I tablespf. Dripping or Butter

Total Cal. 263

Cut off stem and hollow out pepper, being sure to re- move every seed; wash carefully and drain; fill pepper with any left-over and finely minced meat, prepared like

DIABETIC COOKERY 139

the stufl&ng for cabbage. Heat butter in a small pie plate; add boiling stock; bake in moderate oven until tender. Serve very hot.

30. Swiss Chard

Protein 10.43 Gms. Prepare like Spinach {A)

Fat 1.36 "

Carb. 14.06 " Total Cal. no

31. {A) Stewed Tomatoes (Individual)

Protein 6.45 Gms. 3 large Tomatoes

Fat 12.95 " yi teaspf. grated Onion

Carb. 22.23 " I tablespf. Butter

Total Cal. 230 i Saccharin tablet

Salt and Pepper to taste

}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)

Protdn 1.44 Gms. i Tomato

Fat 11.63 " I tablespf. Butter

Carb. 5.70 "

Total Cal. 133

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

140 DIABETIC COOKERY

SAUCES FOR VEGETABLES

1. Butter Sauce (Individual)

Protein 0.26 Gms. 2 tablespf. Butter

Fat 22.10 " ^ teaspf. Parsley minced

Garb 3^ teaspf. Nutmeg grated

Total Cal. 200 Salt to taste.

Melt butter, add nutmeg if the flavor is liked, and pour it boiling hot over the vegetable; sprinkle with parsley just before serving.

2. Cream Sauce (Individual)

Protein 8.05 Gms. ^ cup Cream

Fat 43-05 " i tablespf. Almond Flour

Garb. 8.67 " i tablespf. Butter

Total Gal. 456 }^ teaspf. Parsley

Salt 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 last.

3. Egg Sauce (Individual)

Protein 1 1 .46 Gms. ^ cup strong Soup Stock

Fat 8.01 " I Egg yolk

Garb. 1.31 " ^ teaspf. minced Parsley

Total' Gal. 124 i tablespf. Almond Flour

Salt and Pepper to taste

Heat stock in double boiler, smooth almond flour to a paste, stir into stock; beat egg very light, place in bowl in which it is to be served, pour boiling stock over it, add parsley; serve at once.

DIABETIC COOKERY 141

4. HoLLANDAiSE Sauce (Individual)

Protein 4.39 Gms.

% cup Stock

Fat 11.39 "

I Egg yolk

Carb. 0.25 "

yi teaspf . Lemon Juice

Total Cal. 121

}4 tablespf. Butter

Beat egg yolk very light; add other ingredients; put in double boiler; beat with egg whip, till it reaches the boiling point, — do not boil.

Miscellaneous Recipes

1. Oatmeal Porridge 4. Cracked Cocoa or

2. Oatmeal Gruel Cocoa Nibs

3. Rice

ARTIFICIAL MILK

I. Williamson's Sug- 2. Van Noorden's Sug-

gestion GESTION

I4«

MISCELLANEOUS RECIPES "

1. Oatmeal Porrtoge (Individual)

1 oz. Quaker Oats }i pt. Water Salt to taste

2 Egg yolks % oz. Butter

Cook Quaker Oats in salted water for 2 hours, using a double boiler, beat in egg yolks and butter; serve hot.

2. Oatmeal Gruel (Individual)

Same quantity of oats, salt, water. Strain; serve with top milk.

3. Rice (Individual)

Prepare either like Oatmeal Porridge or like Oatmeal Gruel.

4. Cracked Cocoa or Cocoa Nibs

2 Tablespf . Cocoa I pt. Water

Boil cracked cocoa for i 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 of Diabetes Mellitus. (By Permission.)

Mix a pint of water and 3 or 4 tablespoons cream, 40%; let this stand from 1 2 to 24 hotirs ; the cream floats to the top ; if skimmed off with a teaspoon it will be found prac- tically free 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.

2. Van Noorden's Suggestion

Cream diluted with cold or hot water or mineral spring water; dilute with tea or coffee in the proportion of one to five; the taste is essentially improved by the addition of yolk of egg; 2% of plasmon' may be added and salt or saccharin.

• Plasmon Milk Powder can be procured through any druggist.

Typical Dietaries

NOTE DIETARIES

1. For Spring (A), (B) 3. For Autumn (A), (B)

2. For Summer (A), (B) 4. For Winter (A), (B)

5. For an Abstinence Day

145

TYPICAL DIETARIES NOTE

In the division immediately following there appear nine 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 essen- tial 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, fat, 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 is possible to reckon food values in the day's ration very closely, as in the typical bills of fare that follow.

146

DIABETIC COOKERY 147

When the carbohydrate tolerance is only 40 grams, a small allowance, it becomes necessary to raise the 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 carbo- hydrate 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 will be seen that one follows the plan of dinner at night, the other, 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 spar- ingly 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 of simple salads of lettuce, celery, romaine, or endive, for example, in which the amount of digestible carbo- hydrates is small.

The second bill of fare in each group gives an ar- rangement suitable for Sunday, when all the meals may be eaten at home. 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 grams as a maximum allowance.

Those interested in making the best possible use of this book, will be able to make excellent bills of fare for their own particular needs.

148 DIABETIC COOKERY

I (A). TYPICAL DIABETIC DIETARY

SUITABLE FOR SPRING

(Week Day)

J?

8

.5

53

Food

1

.3

zms.

1 gms.

gms.

2

Breakfast

Orange Juice

2 tbsps.

I oz.

3.06

12

Eggs, Poached

2

Average

48 gms.

12.86

10.08

142

Cold Ham

2 thin

slices

2 OZ.

11.46

12.70

160

Lyster Roll

I

6.00

6.00

78

Butter for Bread and

2 small

Eggs

balls (iK tbsps.)

20 gms.

0.20

16.58

150

Cream with Coffee

5 tsps.

26 gms.

0.58

10.47

0.78

TOO

.

Totals for

Meal

31.10

55-83

3-84

642

Luncheon

Bouillon

I cup

5.56

0.68

28

with Raw Egg

I

6.43

5-04

71

Lamb Chops (broiled)

2

3 oz-

18.45

25-44

302

Lettuce

3-4 leaves

i}4 oz.

0.51

0.14

^■^i

7

with French Dress 'g

4 tbsps.

22.22

200

Brie Cheese

Ordinary

serving

I oz.

4-51

5-95

0.40

n

Lyster Roll

I

6.00

6.00

78

Totals for

Meal

41.46

65-47

1-63

759

Dinner

Vegetable Soup, Cream

Foundation

X recipe

4-85

29-33

9.02

319

Broiled sirloin Steak,

2)4 oz.

13.40

13.10

172

Parsley and Butter

>^ tbsp.

0.07

5-53

50

Spinach with Egg

l4 recipe

6.19

4.20

'2.38

78

Stewed Rhubarb

2 tbsps.

0.40

0.40

2.20

14

Coffee, clear

Totals for

Meal

24-91

52-56

13.60

633

Totals for the Day

97-47

173-86

19.07

2034

DIABETIC COOKERY

I (5). TYPICAL DIABETIC DIETARY

149

SUITABLE FOR SPRING

(Sunday)

2J

:§

•S

4I

-S

Food

1

gms.

1

gms.

It

gms.

^

3

Breakfast

Orange Juice

2 tbsps.

I oz.

3.06

12

Eggs

2

96 gms.

12!86

10.08

142

Broiled Smelts

30Z.

14-79

I-51

73

Butter for Seasoning

I tbsp.

13 gms.

0.13

11.05

100

Almond Bread

2 slices

40 gms.

6.88

8.05

0.04

100

Butter for Bread and

I tbsp.

13 gms.

0.13

11.05

100

Eggs

(I ball)

Cream with Coffee

5 tsps.

0.58

10.47

0.78

100

Totals for

Meal

35-37

52.21

3.88

627

Dinner

Oysters on Half-Shell

6

6.13

1.33

3.38

50

Clear Chicken Soup

I cup

7.09

0.35

32

Celery

3 oz.

0.94

0.09

2.81

16

Roast Turkey

68.8gms.

14-52

15-76

200

Cranberry Sauce

2 tbsps.

0.19

0.29

4-75

22

Cauliflower with Melt-

ed Butter

Small head

6.17

23-74

15-41

300

Asparagus Salad

2 oz.

with French Dress'g

4 tbsps.

1.37

22.42

2.81

217

Almond Mocha Tart

}4 recipe

8.80

21.34

2.30

236

Clear Coffee

Totals for

Meal

45-21

«5-32

31.46

1073

Supper

Endive Salad

3 stalks

0.51

22.36

1.23

207

French Dressing

4 tbsps.

Cold Turkey

34.4gms.

7.26

7.88

100

Plain Omelet

Regular

13.24

26.37

0.39

292

Lyster Roll

I

6.00

6.00

78

Butter

I tbsp.

0.13

11.05

100

Tea with Lemon

Totals for

Meal

27.14

73.66

1.62

777

Totals for the Day

107.72

2X1. 19

36.96

2477

I50 DIABETIC COOKERY

2 {A). TYPICAL DIABETIC DIETARY

SUITABLE FOK SUMMEK

(Week Day)

Pood

1

1

1

gms.

1

gms.

.1

gms.

3

1

Breakfast

Strawberries

8-IO

4 oz.

1. 12

0.28

8.40

44

Bacon

3 slices

I^OZ.

3-32

20.74

200

Eggs, Poached

2

12.86

10.08

142

Butter for Eggs

I ball

13 gms.

0.13

11.05

100

Lyster Roll

I

6.00

6.00

78

Butter

ibaU

20 gms.

0.20

16.58

150

Cream with Cofifee

5 tsps.

26 gms.

0.58

10.47

0.78

100

Totals for

Meal

24.29

75.20

9.18

814

Luncheon

Clam Broth

I cup

1.37

16.17

0.24

152

(with Butter added)

Round Steak

2 oz.

11.51

7.71

"5

with Egg and Capers

I egg

48 gms.

6.43

5-04

71

Lettuce

4-5 leaves

iK oz.

0.51

0.14

1-23

7

with French Dress 'g

4 tbsps.

22.22

200

Iced Tea

Totals for

Meal

19.82

56.28

1.47

645

Dinner

Clear Soup (cold or

hot)

I cup

5-56

0.68

28

Broiled Bluefish

4 oz.

21-95

1.36

100

Butter

2 tbsps.

0.26

22.10

200

Swiss Chard

y4 recipe

5-21

0.68

7-03

55

Cucumber Salad

J^ cucum-

1.29

0.58

4.10

24

French Dressing

ber 4 tbsps.

22.22

200

Lemon Jelly

Recipe

2.77

9.88

50

Spiced Cookies

}4 recipe

7-99

7.83

2.12

III

Totals for

Meal

45-03

55-45

23.13

868

Totals for the Day

89.14

181.93

33.78

2127

DIABETIC COOKERY

2 (B). TYPICAL DIABETIC DIETARY

SUITABLE FOR SUMMER

(Sunday)

iSi

S

c

to

2

•?»

Pood

1

1

2 gms.

1

gms.

gms.

i

Breakfast

Peach

I small

48 gms.

0.34

0.05

4-55

30

Shad, Broiled

3 oz-

15-99

8.09

137

Eggs, Poached

2

96 gms.

12.86

10.08

142

Bacon

2 thin slices

Koz.

I -.49

9.18

89

Almond Muffin

I

7.60

7-58

0.03

99

Butter for Muffin and

Eggs

2 tbsps.

0.26

22.10

200

Cream with Coffee

5 tsps.

0.58

10.47

0.78

100

Totals for

Meal

39.12

67-55

5-36

787

Dinner

Clam Cocktail

6 clams

8.37

0.97

1.95

50

Chicken Soup with

Noodles

I cup

8,91

10.03

O.IO

127

Roast Beef

30Z.

20.07

23-55

292

Onions, Creamed

}^ recipe

570

21.39

15.02

280

Romaine Salad with

0.51

0.14

1.23

7

French Dressing

4 tbsps.

22,22

200

Orange Ice

Individual recipe

3-97

16

Almond Sponge Cake

}4 recipe

(2 cakes)

5-43

6.36

0.95

83

Totals for

Meal

48.99

84.66

23.22

1055

Supper

Tomato Salad,

I tomato

1.83

0.72

6.93

42

French Dressing

4 tbsps.

22.22

200

Lyster Roll

I

6.00

6.00

78

Cheese Souffle

^ recipe

13.18

22.87

0.07

259

Coffee Jelly

Recipe

4-15

16

Cream

5 tsps.

0.58

10.47

0.78

100

Totals for

Meal

25-74

62.28

7.78

695

Totals for the Day

113-85

214.49

36.36

2537

152 DIABETIC COOKERY

2 (A). TYPICAL DIABETIC DIETARY

SUITABLE FOR AUTUMN

(Week Day)

Food

1

5

1

R

2

ft.

gms.

1 gms.

■ii

gms.

3

1

Breakfast Grape Fruit Plain Omelet Broiled Ham Almond Bread, Toasted Butter Cream with Coffee

2 eggs

2 thin slices 2 tbsps. 5 tsps.

70 gms.

0.78 12.91 14.30 6.88 0.26 0.58

0.20 17.44 15.86

8.05 22.10 10.47

11.28

0.04 0.78

50 209 200 100 200 100

Totals for

Meal

3571

74.12

12.10

859

Luncheon Broiled Steak

(Porterhouse) Endive Salad with

French Dressing Cream Cheese Pecans

3-4 stalks 4 tbsps.

2 oz.

I oz. Koz.

12.42 0.51

7-34 I-3I

11.56 22.36

9-55 9.62

1.23

0.68 2.08

154 208

118 100

Totals for

Meal

21.58

53.09

3.99

580

Dinner

Oyster Cocktail and Oysters

Clear Soup with Mar- row Balls

Veal Cutlet

Celery

Radishes

Stewed Tomato

Butter

Floating Island

Clear Coffee

6 oysters I cup

14 recipe I tbsp. X recipe

4M0Z. 3 oz. 2 oz.

6.14

10.68 27.00 0.94 0.74 2.15 0.13 6.17

1-33

7.36

22.19

0.09

0.06

4-31 11.05 13-86

3.38

0.31 2.81 3.28 7.41

2.45

50

109

309

16

17

77

100

159

Totals for

Meal

53-95

60.25

19.64

837

Totals for the Day

111.24

187.46

35-73

2276

DIABETIC COOKERY

3 (B). TYPICAL DIABETIC DIETARY

SUITABLE FOR AUTUMN

(Sunday)

153

^

;i

2

2

Food

1

1

1

ft. gms.

gms.

gms.

Breakfast

yi Grape Fruit

0.78

0.20

11.28

50

Cold Lamb

2 oz.

II. 17

7.21

no

Shirred Eggs

2

12.89

15-61

192

Almond Muffin

I

7.60

7.S8

0.03

99

Butter for Muffin and

Eggs

I yi tbsps.

0.20

16.58

150

Cream with Coffee

5 tsps.

0.58

10.47

0.78

100

Totals for

Meal

33-22

57.65

12.09

701

Dinner

Vegetable Soup, Cream

Foundation

yi recipe

4.«5

29-33

9.02

319

Roast Chicken

2>^OZ.

19-74

13.06

197

Creamed Cauliflower

}i recipe

6.98

22.34

12.04

278

Stuffed Tomato and

Recipe

3-07

28.87

8.82

307

Lettuce Salad with

Mayonnaise

2 tbsps.

Wine Jelly

Recipe

2.79

0.50

13

Totals for

Meal

37-43

93-60

30.38

1114

Supper

Plain Filled Omelet

2 eggs

15.12

20.23

0,10

243

(with Swiss Cheese)

I tbsp.

Chicory with

lyi oz.

0.51

22.36

1.23

207

French Dressing

4 tbsps.

Hazelnut Cake

Recipe

14-39

21.13

1.87

255

Tea

Totals for

Meal

30.02

63.72

3.20

705

Totals for the Day

100.67

214.97

45-67

2520

154 DIABETIC COOKERY

4 (A). TYPICAL DIABETIC DIETARY

SUITABLE FOR WINTEE

(Week Day)

S

5

•S

J

.S

Pood

JS

2 gms.

1 gms.

•^1 gms.

0

Breakfast

Grape Fruit

K

0.78

0.20

11.28

50

Omelet with Spinach

Recipe

13-23

18.06

0.39

217

Bacon

3 slices

35 gms.

3-32

20.74

200

Almond Muffin

I

3.80

3-79

0.02

50

Butter for Muffin and

Omelet

2 balls

26 gms.

0.26

22.10

200

Cream with CofJee

5 tsps.

26 gms.

0.58

10.47

0.78

100

Totals for

Meal

21.97

7536

12.47

817

Luncheon

Clear Bouillon

I cup

5.56

0.68

28

Sausage

iK

66 gms.

8.58

29.19

0.72

300

Sauerkraut

Xcup

1-93

0.57

4-31

30

Cream Cheese

I oz.

7-34

9-55

0.68

118

Rye Bread

I thin slice

1.77

0.12

10.47

50

Butter for Bread

I small ball

13 gms.

0.13

11.05

100

Cream with Coflfee

3 tsps.

13 gms.

0.29

5-24

0.39 16.57

50

Totals for

Meal

25.60

56.40

676

Dinner

Beef Broth with Egg

Yolk

I cup

8.23

6.34

«...

90

Broiled Smelts

3 oz.

14.97

1-53

74

with Butter

I tbsp.

0.13

11.05

100

Roast Lamb

2)4 oz.

16.50

10.81

163

Fried Tomato

Recipe

1.44

11.63

5-71

133

Waldorf Salad

Recipe

3-91

9-37

9.17

137

with French Dress'g

2 tbsp.

II. II

100

Poppy Seed Noodles

Recipe

12.93

15.61

192

Totals for

Meal

58.11

77.45

14.88

989

Totals for the Day

105.68

209.21

43-92

2482

DIABETIC COOKERY 4 (B). TYPICAL DIABETIC DIETARY

SUITABLE FOR WINTER

(Sunday)

155

Food

5

1

1

gms.

1

gms.

a-

gms.

.2

3

Breakfast

Orange Juice

2 tbsps.

I oz.

3-o6

12

Creamed Codfish

6 tbsps.

14.21

10.87

2.17

163

Soft Boiled Eggs

2

12.86

10.08

142

Almond Bread,Toasted

I thin slice

3.44

4-03

0.02

50

Butter for Toast and

Eggs

2 balls

26 gms.

0.26

22.10

200

Cream with Coffee

5 tsps.

0.58

10.47

100

Totals for

Meal

31-35

57-55

5-25

667

Dinner

Oysters on Half-Shell

6

99.2gms.

6.15

1. 19

3.67

50

Clear Soup with Mar-

row Dumplings

l4 recipe

10.68

7.36

109

Roast Capon

2y2 oz.

19.14

8.15

150

String Beans

l4 recipe

2.71

0.39

8-93

50

Romaine Salad

0.51

22.36

1.23

207

with French Dress'g

4 tbsps.

Proto Puff Pudding

}4 recipe

16.61

10.18

1.50

164

Whipped Cream

y^ pint

1. 21

22.00

1.65

213

Clear Coffee

Totals for

Meal

57-OI

71-63

16.98

943

Supper Eggs Stuffed with Sar-

dines

Recipe

21.40

21.08

275

Celery Salad

4 stalks

0.82

22.39

2.17

212

French Dressing

4 tbsps.

Lyster Roll

I

6.00

6.00

78

English Walnut Maca-

roons Tea

Recipe

14-54

24-34

4.88

298

Totals for

Meal

42.76

73-81

7-05

863

Totals for the Day

131. 12

202.99

29.28

2473

156

DIABETIC COOKERY

5. AN ABSTINENCE DAY

i

;s

.1

Food

1

1

1

ft, gms.

1 gms.

gms.

1

Breakfast

Boiled Eggs

2

96 gms.

12.86

10.08

142

Almond Muffin

I

7.60

7-5«

0.03

99

Butter

1 ball

13 gms.

0.13

11.05

100

Spinach

K cup

2.93

0.42

4.46

33

cooked with Butter

0.13

11.05

100

Cream with Coffee

5 tsps.

26 gms.

0.58

10.47

0.78

100

Totals for

Meal

24.23

50-65

5-27

574

Luncheon

Clear Bouillon (Beef)

I cup

5-56

0.68

28

Asparagus with Butter

Sauce

3-50

22.46

5-94

240

Lettuce with French

4-5 leaves

0.51

22.36

1.23

207

Dressing

4 tbsps

Cream Cheese

I oz.

7-34

9-55

0.68

ri8

Tea

Totals for

Meal

16.91

55-05

7-85

593

Dinner

Clear Soup with Egg

Dice

1 cup

18.99

8.41

152

Broiled Shad

3 oz-

15-99

8.07

136

Butter for Fish

0.13

11.05

100

Romaine Salad

with French Dress 'g

4 tbsps.

0.51

22.36

1-23

207

String Beans with But-

ter Sauce

H recipe

1.89

7-63

5-94

100

Coffee Jelly

4-15

16

Totals for

Meal

41.66

57-52

7-17

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

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Univei

Sou

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