diabetic cookery - the ICS Archive

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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
UNIVERSITY OF CALIFORNIA
iANTA BARBARA
':
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 preparation of special recipes, worked out with scrupulous accuracy
of measurement, and with unusual success in making the
whose appetites were unby little she collected
and adapted the recipes which appear in this book. Each
one has been cooked and tested by the author under the
dietaries attractive to patients
certain
and
difficult to satisfy.
Little
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 carbohyis different, it is absolutely essential that the
of each recipe be known; only then
content
carbohydrate
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
drate tolerance
the energy requirement of the individual.
Accordingly
PREFACE
vi
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
readily understood
Thanks and
menus are
so arranged that they are
and
directions can be easily followed.
grateful acknowledgment are due to the
Richard Stein for his unfailing interest in this
undertaking and to Miss Helene M. Pope of Teachers
The author is
College for her valued help in computation.
under special obligation to Mrs. Mary S. Rose whose
Laboratory Handbook for Dietetics has been used as the
late Dr.
basis of all calculations.
REBECCA W. OPPENHEIMER.
NEW YORK
May
i,
CITY
1917
BIBLIOGRAPHICAL NOTE
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
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 Zuckerkranken.
Dr. H. STRAUS: Winke fur die Diabetische Kuche.
K. GRUBE
:
The
WINKLER: 365
Dietetic Treatment of Diabetics.
Speisezettel fur Diabetiker.
CONTENTS
PAGE
PREFACE
BIBLIOGRAPHY
PRELIMINARY REMARKS
DIET TABLES
.No. i. FOR FREE USE
No. 2. FOR MODERATE USE
v
vi
I
......11
No.
No.
No.
No.
No.
SPECIAL FOODS
3.
4.
5.
6.
7.
.
7
8
.
.
.
.
.
,
FORBIDDEN FOODS
PERMITTED DRINKS
PERCENTAGES OF CARBOHYDRATES
STANDARD FOOD VALUES
CHEESE
.
.
.
.
.
.
.
.
.
.
.
.
.
No. 8. NUTS
BREAD, ROLLS, MUFFINS
MADE WITH ALEURONAT
MADE WITH ALMOND FLOUR
MADE WITH LYSTER'S PREPARATIONS
.
.
.
.
.
.
CAKES
LARGE CAKES
SMALL CAKES
CASOID PREPARATIONS
.
.
.
.
.
BREADS, BISCUITS, ETC.
DESSERTS
.
.
.
.
.
.
.
...
.
.
.
.
.
.
.
13
.13
14
.15
.15
.16
.17
18
.18
.
.
.
20
.22
.23
.26
.
.
.
.
.
.
.
.
.
.
.
-32
.
.
'
31
.... ....41
.
.
.
j,
.
.
.
NUT FLAVORINGS, SAUCES, DESSERTS
FLAVORINGS
12
.
35
39
....
.
CONTENTS
viii
.......
.......
.....
......
.....
.......
....
PAGE
SAUCES
PUDDINGS
CUSTARDS
GELATINE DESSERTS
PLAIN CREAMS
42
43
46
49
PARFAITS, MOUSSES
ICE CREAMS
53
WATER
ICES,
....
....
....
.......
....
....
....
.....
ROMAN PUNCH
MISCELLANEOUS DESSERTS
EGG DISHES
PISH
LIST,
52
55
56
56
59
WITH FOOD VALUES
DIRECTIONS FOR PREPARING
SHELL FISH
MISCELLANEOUS DISHES
MEATS, POULTRY, AND GAME
LIST, WITH FOOD VALUES
GENERAL DIRECTIONS
LEFT-OVERS.
.
.
.
FRUITS
SALADS
.......
.......91
........
........
....
........no
DRESSINGS
RAW VEGETABLES
COOKED VEGETABLES
MEAT
FISH
85
86
88
.
.
.
.
91
92
SAUCES FOR MEATS AND FISH
SOUPS AND BROTHS
MEAT SOUPS
MEAT BROTHS
VEGETABLE CREAM SOUPS
.
SWEET SOUPS
FISH BROTHS AND SOUPS
.
94
IOI
103
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.112
.114
.115
CONTENTS
ix
PAGE
VEGETABLES
LIST, WITH FOOD VALUES
GENERAL RULES
RECIPES
SAUCES FOR VEGETABLES
MISCELLANEOUS RECIPES
CEREALS, COCOA
.
ARTIFICIAL
Il8
.
.
.
.119
120
120
.
.
.
.
.
142
.
.
.143
MILK
TYPICAL DIETARIES
140
144
....
'
.
.
SPRING DIETARIES
SUMMER DIETARIES
AUTUMN DIETARIES
WINTER DIETARIES
.
AN ABSTINENCE DAY
.
.
'
.
.
,
.
.
.
.
.
.
.
.
.
-145
148
.150
.152
154
.156
Diabetic Cookery
PRELIMINARY REMARKS
1.
BREADS, CAKES, ETC.
6.
2.
BUTTER
7.
4.
CREAM
FLOUR
8.
5.
SACCHARIN
3.
CRYSTALLOSE
SPECIAL ARTICLES
(Where these can be purchased)
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 (unsalted) butter
ing purposes, wherever it
every meal, unless its use
3.
Top
bottle,
etc.,
as
is
is
for the table,
possible.
and
for cook-
Serve butter with
forbidden.
CREAM
i. e., the milk which rises to the top of the
should be used for preparing sauces, custards,
milk,
it
is
really thin cream,
20%;
heavy as thick cream, 40%, but
3
it
it
is
is
not quite so
more
digestible,
DIABETIC COOKERY
4
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 y% Ib. almonds at a time, as they mold quickly.
Blanch y% Ib. Valencia almonds; dry thoroughly; grind
very fine in an almond grinder; sift like ordinary flour;
keep in a covered glass jar in a cool place.
5.
When
saccharin
is
SACCHARIN
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
A rticle
Can
Aleuronat Flour 1
.
Lehn
5
be purchased at
& Fink,
New York
120 William
St.,
City
Almond Flour
Thomas
Casoid Flour
& Sons,
New York
Leeming
233 Broadway,
City
Cocoa (Cracked Cocoa or
Cocoa Nibs)
Park & Tilford, NewYorkCity
Coffee Essence
Crosse
&
Blackwell,
New
York City
Flavoring Extracts (Burnett's)
Saccharin Tablets (y$ or
Parke,
YT.
Gr.)
Davis
&
Co.,
New
York City
.
A. Klipstein & Co., 654 Greenwich St., New York City
Crystallose
The Pure Gluten Food Co.,
West Broadway,
90-92
New York City
Proto Puffs, Nos. i and Health Food Co., 25 Lexington Avenue, New York
2,andotherprepara-
Hoyt's Sweetina
tions
City
Prepared Casein
Diabetic Flour
Gluten Special Flour,
Dainty Fluffs, Nos.
Lyster's
Gum
I
and
2,
Lyster Brothers, Andover,
Massachusetts
The Pure Gluten Food Co.,
and other
90-92 West Broadway, New
York City
preparations
Royal Baking Powder
1
Existing conditions may make it difficult at present to obtain Aleuronat Flour, or Casoid Flour, as these preparations are manufactured
abroad. As a substitute use Lyster's Prepared Casein Diabetic Flour,
or
Gum
Gluten Special Flour, which
will give satisfaction.
DIABETIC COOKERY
6
8.
TABLE OF MEASUREMENTS AND EQUIVALENTS
= i Tablespoon
X Cup = X Gill
=
i
Oz.
4 Tablespoons
X Cup = i Gill
=
i Cup = 2 Gills, or y
Pt.
4 Tablespoons X Cup
1 6 Tablespoons = i
2
Cup
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 gin. carbohydrate =4 cal30 grams or cubic centiories
meters = i ounce
i gram fat =9 calories
A patient "at rest" rei gram alcohol = 7 calories
quires 25 to 30 calories
3 Teaspoons
6.25
i
grams protein contain
gram nitrogen
per kilogram body weight
Diet Tables
1.
FOODS
TO BE
USED
FREELY
2.
FOODS
3.
ESPECIALLY
4.
FOODS
FOODS STRICTLY
TO
BE
5.
DRINKS PERMITTED
6.
(A)
USED
MODERATELY
VALUABLE
BIDDEN
7.
FOR-
8.
PERCENTAGES
OF
CARBOHYDRATES
(B) A FEW STANDARD
FOOD VALUES
VALUES FOR CHEESE
VALUES FOR NUTS
DIET TABLES
TABLE
Foods under
this
Table
I
may
be used freely under
direction.
EXTERNAL
INTERNAL
PARTS
FRESH MEATS
1.
Beef
i.
2.
Lamb
2.
Brain
Heart
PARTS
i.
2.
Feet
Ears
3.
Mutton
3.
Kidneys
3.
Tail
4.
Pork
4.
Marrow
4.
Mouth
5.
Veal
5.
Sweetbreads
for salad in
6.
Tongue
Germany)
GAME
POULTRY
3.
Canvasback Duck
Grouse
Prairie Chicken
4.
Plover
1.
Capon
i.
2.
Chicken
2.
3.
Duck
5.
Goose
Guinea Chicken
5.
Quail
6.
Pigeon
6.
Redhead Duck
7.
Squab
Turkey
8.
4.
8.
7.
9.
Venison
Wild Duck
Wild Turkey
(used
DIABETIC COOKERY
MEATS
DRIED, CURED, SMOKED, AND SALTED
1.
Bacon
3.
Ham
2.
Beef
4.
Sausage (home made)
Tongue
5.
SMOKED, DRIED, AND CURED FISH
FRESH FISH
1.
All Fresh Fish
1
Anchovies
6.
Sardelles
2.
Shad Roe
2.
Cod
7.
Sardines
3.
Frogs' Legs
3.
Eels
8.
Sprats
4.
Herring
9.
5.
Mackerel
Sturgeon
Caviar
.
10.
SHELL FISH
1
.
2.
Clams
3.
Oysters
5.
Lobsters
4.
Scallops
6.
7.
Turtle
Shrimps
Terrapin
MILK
ANIMAL AND VEGETABLE FATS
PREPARATIONS
1.
Butter
4.
Crisco
2.
Drippings
5.
Olive Oil
3.
Lard
6.
Wesson
Oil
and
I.
Sweet
2.
Cream
Cream
Cheeses
3.
Parmesan Cheese
Sour
(See Table III)
VEGETABLES
1.
2.
Jerusalem Artichokes
Asparagus
7.
Kohlrabi
8.
Young Onions
9.
Sauerkraut
4.
String Beans
Beet Tops
10.
Sorrel
5.
Brussels Sprouts
n.
6.
Cucumbers
12.
Spinach
Squash
3.
13.
Swiss Chard
DIABETIC COOKERY
io
VEGETABLE SALADS
1.
Lettuce
5.
Dandelion
2.
Endive
6.
Field
3.
Romaine
7.
Cucumber
4.
Cress
8.
Chicory
FLOUR
Aleuronat
Casoid
1.
2.
3.
Lyster's
Prepared
Casein
Diabetic Flour
4.
Glutosac Gluten Flour
NUTS
nuts (except Chestnuts, Peanuts, and Cocoanuts;
these to be used under doctor's direction only).
All
RELISHES
1.
Capers
4.
Mustard
7.
Radishes
2.
Dill Pickles
5.
Olives
8.
Pickled
3.
Horseradish
6.
Mixed
Wal-
nuts
Pickles
Catsups and Sauces in limited quantities.
CONDIMENTS
1.
Anise-seed
4.
2.
Cinnamon
5.
3-
Dill
Kummel
Nutmeg
6.
Pepper
7.
black,
Salt
(white,
and red)
DIABETIC COOKERY
TABLE
Foods under this Table
and occasionally.
i.
Apples
(i
small one)
II
may
FRUITS
ii
be used moderately
DIABETIC COOKERY
12
CHEESES
1.
Chester
3.
2.
Edam
4.
TABLE
Roquefort
Swiss
III
The
following foods, owing to their great nutritive
qualities, are especially valuable.
1.
Butter
3.
Cream
2.
Olive Oil
4.
Devonshire Cream
CREAM CHEESES
2.
Gervais
Neufchatel
3.
4.
1.
5.
Brie
6.
Camembert
Stilton
7.
Pot-cheese
Cheddar
8.
Philadelphia
Cream Cheese
MEAT AND POULTRY
Bacon
5.
2.
Ham
6.
Mutton
3.
Pork
7.
Goose
4.
Tongue
8.
Duck
1
.
Beef
FISH AND EGGS
1.
Mackerel
3.
Caviar
2.
Salmon
4-
Eggs
DIABETIC COOKERY
TABLE IV
FOODS STRICTLY FORBIDDEN
1.
Sugars
Farinaceous
2.
All
3.
Pies
15.
and Starches
4.
Puddings
5.
Flour
doctor's
17.
Large Onions
All Sweet and Dried
18.
Honey
16.
Fruits
Bread
19.
7.
Biscuits
20.
8.
Rice (by permission only) 21.
9.
22.
10.
Sago
Arrowroot
11.
Barley
24.
12.
Oatmeal (by permission
only)
25.
26.
Tapioca
Macaroni
27.
28.
14.
(on
order)
6.
13.
Beets
Foods
23.
29.
Levulose
Sweet Wines
All
Liqueurs
Cordials
Syrups
Beer
Ale
Stout
Porter
Chocolate
Condensed Milk
TABLE V
DRINKS PERMITTED
i.
Sweetened with Saccharin only
8.
Clabber
Natural and Carbonated
Waters
Cognac
9.
Lemonade
Tea
10.
Rum
3-
ii.
Whiskey
4-
Coffee
12.
Moselle
5-
Van Houten's Cocoa
2.
6.
7-
Cracked Cocoa or Cocoa
Nibs
Sweet and Sour Cream
and
Rhine
Wines
13.
Bordeaux, Burgundy,
and other sugarless
wines
DIABETIC COOKERY
TABLE VI
(A)
1
FOODS ARRANGED APPROXIMATELY ACCORDING TO
PERCENTAGE OF CARBOHYDRATES
5%
DIABETIC COOKERY
(B)
(30
grams
I
15
A FEW STANDARD FOOD VALUES
Protein
oz.)
CONTAIN APPROXIMATELY
Oatmeal, dry wgt.
.
.
Fat
.
.
Carbohydrates
Grams
.
Calories
%
i6
DIABETIC COOKERY
TABLE
VIII
NUTS
Kinds
Bread, Rolls, Muffins
ALEURONAT PREPARATIONS
i.
ALEURONAT BREAD, ROLLS, MUFFINS
ALMOND FLOUR PREPARATIONS
i.
2.
ALMOND BREAD
ALMOND MUFFINS
BREAD
ALMOND
MUFFINS
3.
LYSTER'S PREPARATIONS
i.
DIABETIC MUFFINS
2.
FLOUR AND BRAN MUFFINS
BREAD, ROLLS, AND MUFFINS
MADE WITH ALEURONAT
i.
ALEURONAT BREAD, ROLLS, AND MUFFINS
Protein 33.23 Gms.
"
Fat
Garb.
14.07
0.08
"
2 tablespf Aleuronat Flour or > oz.
2 tablespf. Almond Flour or > oz.
2 Eggs
.
% teaspf. Salt
Total Cal. 260
Baking Powder
Cream, or Top Milk
^4 teaspf.
20%
Mix and sift flour, salt, and baking powder; stir in eggs
hr.
and top milk enough to make a soft dough, beat
with a spoon; drop into well-buttered small round bread
hr. in a moderate oven.
pan, and bake
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.
"
Fat
33-65
"
Garb.
0.15
4 tablespf. Almond Flour or
Total Cal. 418
A
teaspf.
2 Eggs (separated)
1^4 tablespf. Butter
pinch of Salt
Baking Powder
18
i
oz.
DIABETIC COOKERY
19
Cream butter; add egg yolks and salt and beat thoroughly; 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
y
hr.,
in a moderate
oven.
2.
ALMOND MUFFINS
Protein 45.57 Gms.
Fat
5 tablespf. ground
or ij/t oz.
"
4548
"
Carb.
4 Eggs
pinch of Salt
2 Saccharin tablets
\}4 tablespf. Butter
0.19
Total Cal. 592
A
Melt butter; cream
the
Almond Flour
it
when
cool;
add 2
eggs,
and half
Almond
Flour; stir 10 minutes; separate remaining
Dissolve saccharin in
eggs; beat whites to a stiff froth.
y^ teaspf. water; add to the 2 egg yolks; beat lightly,
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
stir
minutes.
3.
ALMOND BREAD MUFFINS
Protein 43.09 Gms.
Fat
Carb.
"
77.36
19.60
Total Cal. 947
"
y
Ib.
blanched
and ground
Almonds
3 Eggs
Pinch of Salt
Beat whites very stiff; beat yolks lightly; add salt;
beat into whites gradually, alternating with the Almonds.
Bake in greased pan 20-30 minutes.
DIABETIC COOKERY
20
MADE WITH
i.
LYSTER'S PREPARATIONS
DIABETIC MUFFINS
(Used by Dr. E. P. Joslin)
All of flour in one of the
round boxes of Lyster's Prepared
Casein Diabetic Flour
1
Egg
3 tablespf. of sweet heavy Cream, (40%)
2 tablespf. of melted Butter
Same quantity
Crisco
may
of drippings, bacon fat,
in place of butter.
melted
lard, or
be used
This will make six to eight muffins. 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 muffin irons, and bake for 10 to 20 minutes.
If a gas range is used, bake 10 minutes; if coal range is
have the oven hot and bake for 15 minutes.
door should not be opened for ten minutes.
(Use old-fashioned cast-iron muffin iron.)
used,
2.
Oven
FLOUR AND BRAN MUFFINS
i
level tablespoon
1
Egg
2 tablespf. heavy
Lard
Cream
cup washed Bran
i package Lyster's Flour
> cup Water, or less
i
Tie dry bran in cheesecloth and soak
i
hour.
Wash
DIABETIC COOKERY
by squeezing water through and through.
21
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
Make nine
Lyster's Flour, washed bran, and water.
muffins.
Cakes
MADE WITH NUTS OR ALEURONAT
LARGE CAKES
1.
2.
3.
4.
ALMOND SPONGE
5.
ALMOND MOCHA
6.
HAZELNUT OR FILBERT
7.
8.
ENGLISH WALNUT
9. CRUMB CAKE
CHOCOLATE LAYER
CHEESE
COFFEE
CINNAMON
SMALL CAKES
1.
2.
3.
4.
5.
6.
COOKIES No. i
COOKIES No. 2
GINGER COOKIES (POOLE)
COOKIES (VoN
SPICE
WINKLER)
CHOCOLATE (COCOA) COOKIES
CINNAMON BARS
12.
8.
ANISE ZWIEBACK
ANISE DROPS
9.
ALMOND MACAROONS
7.
10.
1 1
.
HAZELNUT OR FILBERT
MACAROONS
ENGLISH WALNUT MACAROONS
ZWIEBACK (VON WINKLER)
CAKES
LARGE CAKES
ALMOND SPONGE CAKE
i.
Protein
Fat
16.30
19.08
Carb.
2.84
Total Cal. 248
Cms.
"
(Individual)
2 tablespf. blanched and grated
Almonds
"
2 Eggs beaten separately
Pinch of Salt
2-3 Saccharin tablets
Stir the yolks of the eggs foamy; add almonds, salt, and
saccharin; fold in the stiffly beaten whites, and bake in a
moderate oven, in a well-buttered cake pan.
2.
ALMOND MOCHA CAKE
(Individual)
ingredients, flavoring with a tablespf.
Bake in two
Blackwell's coffee essence.
Use the above
of Crosse
&
layers; when cold spread whipped
coffee between the two layers.
Protein
Fat
17.60
42.68
Carb.
4.61
Total Cal. 473
Gms.
"
"
cream flavored with
For the Coffee Cream use:
Y% pt. Cream
Saccharin to taste
I
tablespf. Coffee
(Crosse
&
Extract
Blackwell's)
DIABETIC COOKERY
24
HAZELNUT OR FILBERT CAKE
3.
Protein
14.39
Fat
21.13
Carb.
Like Almond Sponge Cake, using 2 tablespf. unblanched
grated Hazelnuts in place of
Gms.
"
"
1.87
the Almonds.
Total Cal. 255
4.
Protein
Fat
ENGLISH WALNUT CAKE (Individual)
16.32
Like Almond Sponge Cake, using 2 tablespf. grated English
Walnuts in place of the Al-
Gms.
"
22.19
"
Carb.
2.44
Total Cal. 275
5.
Protein
Fat
(Individual)
monds.
CHOCOLATE LAYER CAKE
10.99
Gms.
2 tablespf. blanched
"
20.39
and pounded
Almonds
"
Carb.
(Individual)
iX teaspf. Van Houten's Cocoa
4.68
Total Cal. 245
i
Egg
i
tablespf.
Cream
6 drops Vanilla Extract
Saccharin to taste
Stir the egg to foam, add almonds 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.
;
CHEESE CAKE
6.
Protein 49.18
Fat
Carb.
18.23
12.77
Total Cal. 412
Gms.
"
"
(Individual)
2 tablespf. Aleuronat
2 Eggs
l
teaspf. Butter
2 tablespf.
Almond Flour
DIABETIC COOKERY
25
X teaspf. Royal Baking Powder
2 Saccharin tablets
Cream
Cream
5 tablespf. Pot-cheese
or top milk, enough to make a soft dough.
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
X
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 %-*/*, hr. in
a moderate oven.
COFFEE CAKE
7.
Protein 32.10
Fat
(Individual)
Gms.
4 tablespf. Butter
"
72.48
2
Eggs separated
"
Carb.
5.78
Total Cal. 803
^
4 tablespf. Almonds
teaspf. Royal Baking Powder
}4 teaspf. Vanilla Extract
3 Saccharin tablets
Cream
butter,
8.
Protein 32.38
Fat
13.78
Carb.
2.72
Total Cal. 264
add egg
yolks, Aleuronat, etc.
CINNAMON CAKE
Gms.
(Individual)
2 tablespf. Almond Flour
"
"
2
Eggs
3 Saccharin tablets
^z teaspf. Baking
Powder
^ teaspf. ground Cinnamon
Cream
to
make a
soft batter
DIABETIC COOKERY
26
Foam
egg yolks, add Aleuronat, almonds, etc., last the
egg whites; pour into buttered cake tin; bake tf-tf
hr. in a moderate oven.
stiff
CRUMB CAKE
9.
(Individual)
Protein 34.36 Gms.
2 tablespf. grated
Fat
2
"
19.79
"
Carb.
Eggs
% teaspf. Cinnamon
% teaspf. Lemon Juice
5.25
Total Cal. 336
Lemon
teaspf. grated
}/z
Almonds
rind
^ teaspf. Baking Powder
Saccharin to taste
Beat eggs foamy with the saccharin dissolved
in y+ teaspf.
add other ingredients, baking powder last.
Have the cake mold well buttered, and bake from 20-30
minutes in a moderate oven.
of hot water;
CAKES
SMALL CAKES
i.
Protein 32.36
Fat
Carb.
Gms.
"
165.04
"
17.04
Total Cal. 1682
COOKIES, No.
i
8 tablespf. Butter
12
tablespf.
grated,
Almonds
i Egg yolk, raw
Saccharin, 5-6 tablets
8-1 o drops Vanilla Extract
3 hard-boiled yolks of Eggs
mashed through a strainer
I
teaspf. grated
Lemon
rind
blanched
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
2.
tins.
COOKIES, No. 2
Protein 25.99 Gins.
"
Fat
30.19
"
Carb.
9.07
2 tablespf. ground Almonds
Total Cal. 412
^ teaspf. ground Cinnamon
I
tablespf. Butter
X teaspf. Royal Baking Powder
I
Egg
Cream, or top Milk
Cream the butter; mix and sift Aleuronat, almonds, and
baking powder; dissolve saccharin in a few drops of warm
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 ^2 inch thick, cut out with a cake cutter, and
bake in a moderate oven.
water.
3.
Protein 28.51 Gms.
"
Fat
22.31
Carb.
5.63
Total Cal. 340
"
GINGER COOKIES
2 Eggs separated
4 Saccharin tablets
i
tablespf.
Cream
$4 teaspf. ground Ginger
Foam
egg yolks with saccharin dissolved in a few drops
add almond flour, ginger, and cream, stir smooth;
drop from teaspoon on a buttered tin; flatten out, and
of water;
DIABETIC COOKERY
28
4.
Protein 31.95
Fat
31.32
Carb.
SPICE COOKIES
Gms.
"
2 Eggs, separated
"
8.47
Total Cal. 445
I
tablespf.
Cream
mixed spices
(Cinnamon, Cloves, and grated Nutmeg)
I
teaspf.
Proceed as above, sprinkling a few coarsely chopped
blanched almonds on top of the cakes.
5.
CHOCOLATE (COCOA) COOKIES
Protein 26.04 Gms.
"
Fat
17.56
"
Carb.
6.83
2 Eggs, separated
4 Saccharin tablets
Total Cal. 289
i
tablespf.
Van Houten's Cocoa
^ teaspf. grated Lemon rind
}4 teaspf. ground Cinnamon
6-8 drops Vanilla Extract
Proceed as for Ginger Cookies.
6.
CINNAMON BARS
Almond Flour
Fat
Protein 43.58 Gms.
"
24.08
"
Carb.
10.48
2
Total Cal. 433
Mix
8 tablespf.
Eggs separated
^2 tablespf. ground Cinnamon
ingredients, folding in stiffly beaten egg whites,
butter tin; form narrow bars of the mixture, and
last;
DIABETIC COOKERY
ANISE ZWIEBACK
7.
Protein 5 1.90
Fat
1748
Carb.
5.44
Total Cal. 387
29
Gms.
2 Eggs
"
2 teaspf. Baking Powder
i teaspf. Anise Seed
"
y
Beat the whole eggs with the saccharin; add dry ingredients 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
Fat
Gms.
"
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.
Protein
Fat
14.50
1 8. 1 2
Carb.
5.68
Total Cal. 244
Gms.
"
"
ALMOND MACAROONS
4 tablespf. blanched and grated
2
Almonds
Egg whites
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 wellbuttered wax paper.
DIABETIC COOKERY
30
10.
HAZELNUT OR FILBERT MACAROONS
Protein
12.68
Fat
22.22
Gms.
4 tablespf. grated, unblanched
Hazelnuts
"
"
Carb.
3.74
Total Cal. 266
2 Egg whites
Proceed as for Macaroons.
ENGLISH WALNUT MACAROONS
ii.
Protein
Gms.
14.54
4 tablespf. coarsely chopped nuts
"
"
Fat
24.34
Carb.
4.88
Total Cal. 298
2 Egg whites
Proceed as for Macaroons.
ZWIEBACK (Von Winkler)
12.
Protein 32.38 Gms.
"
Fat
13.78
Carb.
2.72
Total Cal. 265
2 Eggs, separated
"
2 Saccharin tablets
6 drops Vanilla Extract
y+ teaspf
.
Lemon
rind
^ teaspf. Baking Powder
Beat egg yolks, saccharin, vanilla, and lemon rind,
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
stirring
%
and cut into two-inch
using a very sharp hot knife.
Toast these strips, in a very moderate oven.
These Zwieback
will
strips,
keep 2-3 days.
Casoid Preparations
REMARKS
BREADS, BISCUITS, CRACKERS, MUFFINS,
ETC.
MADE WITH CASOID FLOUR
1.
BREAD, ROLLS
2.
BISCUITS
5-
3.
MUFFINS
6.
4-
CRACKERS (4),
PANCAKES
EGG TOAST
(-B)
DESSERTS
1.
2.
BREAD FRITTERS
BREAD PUDDING
(-B),
(Q, (D)
3-
FILLING
TARTS
(A),
4-
5.
TARTS,
CINNAMON CAKES
CREAM PUFFS
FOR
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 substitute 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
and practice will produce good results,
to
both the patient and the cook.
satisfactory
little
care
BREADS, BISCUITS, CRACKERS, MUFFINS,
ETC.
i.
Protein 38.04
Fat
12.30
Carb.
2.49
Total Cal. 273
CASOID BREAD, CASOID ROLLS
Gms.
4 tablespf. Casoid Flour
teaspf. Baking Powder
"
^
"
y% teaspf. Salt
2 Eggs, separated
2-3 tablespf. Cream
32
DIABETIC COOKERY
33
Beat yolks creamy; add salt and cream; fold in stiffly
beaten egg whites; mix and sift flour and baking powder,
and stir into the eggs, etc. Beat lightly, until dough is
smooth.
Butter a small round bread pan very well; put dough
in pan with a spoon; bake in moderate oven 30-45 minThis quantity makes one small round loaf of bread,
utes.
enough for one day's use, or makes from 5-6 small rolls.
CASOID BISCUITS (2-3)
2.
Protein 31.37
Fat
28.75
Garb.
1.73
Total Cal. 391
Gms.
"
2 teaspf. Butter
1-2 tablespf. Top Milk
"
I
A
Egg
pinch of Salt
$4 teaspf. Baking Powder
Sift
dry ingredients; rub in the butter, add egg, and
Make a dough stiff enough to roll; roll
lastly the milk.
with
biscuit
cut
cutter; prick with a fork, and bake
out,
on a floured tin in a moderate oven until a light brown;
about 20-30 minutes.
These biscuits should be eaten warm, not hot.
CASOID MUFFINS (2-3)
3.
Protein
19.27
Fat
6.46
Garb.
1.63
Gms.
"
scant teaspf. Baking Powder
y
"
I Egg, separated
2 Saccharin tablets
Total Cal. 142
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
;
DIABETIC COOKERY
34
baking powder;
Bake
stir
into the egg,
and beat batter smooth.
in well-buttered muffin pans from 20-30 minutes,
in a moderate oven.
CASOID CRACKERS (A)
4.
Protein 26.97 Gms.
"
Fat
10.27
0.21
4 tablespf Casoid Flour
2 teaspf. Butter
.
"
Carb.
Total Cal. 204
y Egg
2
A
small pinch of Salt
Rub
butter and flour together; add salt; beat egg foamy;
into the flour, and make a stiff dough. Roll out dough
very thin and flat, cut with biscuit cutter, prick crackers
stir
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
0.21
Carb.
Total Cal. 204
"
Same ingredients as above, with the addition of two
dissolved saccharin tablets, and 6 drops of vanilla extract.
CASOID PANCAKES (3-4)
5.
Protein 15.56
Fat
Carb.
5.51
Gms.
"
i$4 tablespf. Casoid Flour
i
"
Egg, separated
X teaspf. (scant) Baking Powder
0.46
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
smooth, fry in butter, and serve very hot.
be sweetened with i saccharin tablet, if
sweet pancakes be liked.
powder;
The
stir
batter
may
6.
Protein 86.42
Fat
Gms.
35.49
Carb.
"
"
5.62
Total Cal. 688
CASOID EGG TOAST
4
slices stale
i
Egg
Casoid Bread
Cream
I
tablespf.
i
Saccharin tablet
Beat up egg, cream, and saccharin; dip bread slices in
and then fry like pancakes in boiling hot but-
this batter,
ter;
powder very
lightly with
ground cinnamon, and serve
very hot, at once.
DESSERTS
MADE WITH CASOID
i.
CASOID BREAD FRITTERS
Protein 14.68 Gms.
Fat
"
8.44
i.oi
Carb.
Total Cal. 139
"
(2 Fritters)
tablespf.
i>
Bread
I
grated
Casoid
Egg, separated
K teaspf. Baking Powder
i
tablespf.
Top Milk
y^ teaspf. ground Cinnamon
A
pinch of Salt
Proceed as for Pancakes; serve very hot with a lemon
sauce, or with stewed fruit.
36
DIABETIC COOKERY
;
CASOID BREAD PUDDING
2.
Protein 14.95 Gms.
"
Fat
Carb.
15.68
(.4)
2 tablespf.Casoid Bread
I
"
tablespf. coarsely
Crumbs
chopped
Almonds
3.42
Total Cal. 215
I
Egg, separated
3 Saccharin tablets
X teaspf ground Cinnamon
X teaspf. Lemon rind
.
y+ teaspf.
Lemon
>
Baking Powder
teaspf.
juice
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 (B)
Protein 17.75
Fat
9.98
Carb.
1.84
Gms.
"
"
2 tablespf Casoid Bread
.
Crumbs
i
Egg, separated
2 tablespf. Top Milk
teaspf. Lemon rind
^
Total Cal. 168
5 drops Vanilla extract
2 Saccharin tablets
i
Proceed as above;
serve hot with
cold with whipped cream (see
vanilla sauce;
or
Whipped Cream).
CASOID BREAD PUDDING (C)
Protein
Fat
Carb.
15.50
16.46
4.39
Total Cal. 228
Gms.
"
"
Same
ingredients as for Recipe
(A) with the addition of I
teaspf.
Van Houten's Cocoa.
DIABETIC COOKERY
37
/
CASOID BREAD PUDDING
(Z>)
BROWN BETTY
Protein 20.98
Fat
Gms.
18.70
small sour Apple
X cup Casoid Bread Crumbs
"
8.62
Garb.
Total Cal. 285
Chop
i
"
i tablespf. Butter
2-3 Saccharin tablets.
apple fine; dissolve saccharin in
i
teaspf. water,
and mix with apple; butter a small china pudding mold.
Cover bottom of mold with crumbs, 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.
Protein
19.19
Fat
12.57
Gms.
"
"
o.i i
Carb.
Total Cal. 190
TARTS
(2-3)
2 teaspf. Butter
A small pinch of Salt
i
Egg
X 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
A.
B.
C.
Fill baked shells with:
Stewed Apples
D. Any .other
Stewed Rhubarb
allowed
Stewed Gooseberries E. Custard
F.
Cheese Custard
stewed
fruit
DIABETIC COOKERY
38
CINNAMON CAKES
4.
Protein
Fat
Carb.
14.53
0.33
Gms.
"
i
^4 teaspf.
3.13
Total Cal. 73
y
Almond Flour
tablespf.
"
teaspf.
Baking Powder
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.
Protein
Fat
19.40
10.49
Carb.
0.50
Total Cal. 174
CASOID CREAM PUFFS
Gms.
(2-3)
"
i
Egg, separated
?4 teaspf. Baking Powder
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
1.
COCOA
3.
VANILLA
2.
LEMON
4.
WINE
PUDDINGS
1.
ALMOND
2.
PUDDING
5.
PROTO-PUFF
CREAM PUDDING
3.
(GRUBE)
FILBERT
APPLE
6.
7.
COCOA
4.
APPLE CUSTARD
8.
LEMON PUFF
(A),
(B)
(POOLE)
CUSTARDS
1.
2.
3.
BOILED
BAKED, WITH VARIOUS
FLAVORINGS
4.
5.
WITH
VANILLA SAUCE, OR
FLOATING ISLAND
ALMOND
6.
MACAROON
SNOWBALLS
CHEESE CUSTARD
39
DIABETIC COOKERY
40
FROZEN DESSERTS
GELATINE DESSERTS
1.
2.
WINE JELLY
COFFEE JELLY
3.
LEMON JELLY
BAVARIAN CREAM
4.
ALMOND OR FILBERT BAVARIAN
5.
PLAIN CREAMS
i.
WHIPPED CREAMS
(PLAIN)
2.
CHARLOTTE RUSSE
2.
ALMOND PARFAIT
PARFAITS
i.
CAFE PARFAIT
FILBERT PARFAIT
3.
MOUSSES
i.
COFFEE MOUSSE
MACAROON MOUSSE
2.
ICE CREAMS
1.
2.
VANILLA
COFFEE
5.
WATER
i.
3.
HAZELNUT
4.
MACAROON
STRAWBERRY
ICES,
LEMON ICE
ROMAN PUNCH
2.
3.
ORANGE ICE
ROMAN PUNCH
1.
2.
APPLE FRITTERS
POPPY SEED NOODLES
3.
4.
FRENCH PANCAKES
CREAM WAFFLES
NUT FLAVORINGS
i.
ALMOND OR FILBERT
Protein 23.80
Fat
62.24
Carb.
4
oz. or
4
oz. or
19.60
Total Cal. 734
Protein
%
Ib.
Almonds blanched
19.66
Fat
70.99
8.16
Carb.
Total Cal. 750
.
Filberts unblanched
Blanch almonds, dry them on a clean
cloth,
and when
and let
perfectly dry put them on a pie plate in the oven,
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.
BURNT FILBERTS
2.
Wipe
filberts
fibrous ends.
on a clean
Do
(Hazelnuts)
cloth,
not blanch.
almonds.
41
removing the coarse,
as for burnt
Then proceed
DIABETIC COOKERY
42
SAUCES FOR DESSERTS
COCOA SAUCE
1.
Protein
Fat
^ cup Top Milk
Gms.
7.15
"
>
Egg yolk
teaspf. Van Houten's Cocoa
r
Saccharin tablet
J
10.93
"
Carb.
(Individual)
7.61
Total Cal. 157
Heat top milk in double boiler; stir in egg yolk, which
has been beaten foamy; beat until creamy, add the cocoa
and dissolved saccharin; serve hot or cold.
LEMON SAUCE
2.
Protein
Fat
3.95
6.24
Carb.
Gms.
Juice of ^4
"
y
I
Lemon
cup Water
2
"
2.79
Total Cal. 83
(Individual)
teaspf.
Almond Flour
Egg yolk
i
Mix egg and lemon juice; beat foamy; stir into boiling
water and beat until creamy add almond flour and sacServe hot or cold.
charin; strain.
;
3.
Protein
Fat
5.07
49.26
Carb.
3.27
Total Cal. 477
VANILLA SAUCE (Individual)
Gms.
}4 cup
"
Cream
Egg yolk
4-5 drops Vanilla extract
i Saccharin tablet
I
"
Heat cream in double boiler; stir in egg yolk which has
been beaten foamy; beat until creamy and add flavoring
and dissolved saccharin serve hot or cold.
;
DIABETIC COOKERY
The
by
of
flavor
vanilla or
substituting a
half-inch
cream sauce
stick
WINE SAUCE
may
cinnamon,
ground burnt almonds, or any other
4.
43
be varied
J/2
teaspf.
flavor.
(Individual)
See Wine Soup.
PUDDINGS
i.
Protein
ALMOND PUDDING (GRUBE)
11.10
Gms.
i
40.51
"
Carb.
pt.
}/%
"
Fat
i
6.90
(Individual)
Cream
teaspf. Butter
White of Egg
2 tablespf blanched
Total Cal. 437
.
and pounded
Almonds
X
tablespf. Sherry
Saccharin to taste
Heat the cream and dissolve the butter
in
it; cool,
and
the other ingredients, folding in the white
when cold
of egg beaten to a stiff froth last.
Pour into a buttered
china mold; bake twenty minutes in a hot oven, and
serve hot.
stir in
2.
FILBERT PUDDING (Individual)
Protein
10.00
Gms.
Fat
41.31
6.01
"
"
Carb.
Total Cal. 436
Same
ing
i
ingredients as for
oz. of
Almond Pudding, but
unblanched grated
filberts for
substitut-
the almonds.
DIABETIC COOKERY
44
APPLE PUDDING
3.
Protein
13.07
Fat
10.29
Gms.
I
"
Carb.
(Individual)
sour Apple grated
2 Eggs, separated
"
% teaspf. Lemon juice
^ teaspf. Lemon rind grated
7.67
Total Cal. 175
Saccharin to taste
Beat the yolks of the eggs frothy stir in the other ingredients; fold in the stiffly beaten froth of the whites of the
eggs; pour into a well buttered china mold, bake quickly
;
in a hot oven,
4.
Protein
Fat
and serve at once.
APPLE CUSTARD PUDDING
18.40
9-45
Carb.
Gms.
"
X sour Apple chopped
i
"
8.25
Total Cal. 192
(Individual)
Egg
i
tablespf. Aleuronat Flour
I
tablespf.
Almond Meal
Pinch of Salt
Saccharin to taste
Top Milk enough
to
make a
soft batter
add flour and meal, saccharin and
batter with the milk; stir in the apple,
pour into a well buttered mold, bake half an hour, in a hot
oven, and serve at once.
Stir the egg frothy;
salt;
make a smooth
5.
PROTO-PUFF PUDDING (A) (For two people)
Protein 33.22
Fat
Carb.
Gms.
"
20.36
"
3.00
Total Cal. 328
I grated Proto-Puff No. I
2 Eggs, whites beaten separately
blanched
2 tablespf.
grated
Almonds
Pinch of Salt
% teaspf. ground Cinnamon
% 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 ingredients; 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.
PROTO-PUFF PUDDING
()
Serve hot.
(For two people)
Protein 33.97 Gms.
I
grated Proto-Puff No.
Fat
2
Eggs whole
cup Top Milk
teaspf. Butter
"
18.94
"
Carb.
^
6.29
Total Cal. 332
Cinnamon,
I
salt,
I
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)
Protein
17.91
Fat
9746
Gms.
Carb.
"
"
8.67
Total Cal. 984
X
(Individual)
Cream
pt.
2 Eggs
2-3
Lemon
Cinnamon
slices
1-2 pieces Stick
peel
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
Protein 18.74 Gms.
"
Fat
98.57
Carb.
i o.i
2
"
(Individual)
Make like Cream Pudding,
but adding y
tablespf. Van
Houten's Cocoa.
Total Cal. 1003
These puddings are equally good
steamed.
Bake
14 hr.
if baked, instead of being
Serve with wine sauce.
DIABETIC COOKERY
46
8.
Protein
Fat
Carb.
LEMON PUFF PUDDING
13.11
10.26
Gms.
"
and grated rind of
Juice
"
#
3.70
Total Cal. 160
(Individual)
2 Eggs, separated
Lemon
4 Saccharin tablets
Foam egg yolks; stir 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
i
cup Top Milk, or thin Cream
"
14.84
Carb.
"
2 Saccharin tablets
12.25
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
Protein 18.31 Gms.
"
Fat
Carb.
50.41
"
(2-3 custard cups)
2 Eggs, separated
y pt. thin Cream,
Salt
9.81
Total Cal. 565
20%
few grains
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
11.26
Garb.
Total Cal. 584
(&)
i
tablespf.
ground burnt
Almonds
Protein
20.03
Fat
54.91
Carb.
11.23
Total Cal. 618
(c)
>
tablespf. finely chopped Filberts or Hazelnuts
Protein
18.94
Fat
53.17
Carb.
9.28
Total Cal. 596
(d) Vanilla or
Lemon
3.
Protein 11.5 6
Fat
54-99
Carb.
12.65
Total Cal. 592
Gms.
"
ALMOND CUSTARD
2
tablespf.
blanched grated
Almonds
1
Egg yolk
2 Saccharin tablets
i
Put cream
"
Extract
"
"
Gms.
cup thin Cream
in double boiler; stir in almonds and disstir occasionally until the cream begins
solved saccharin;
DIABETIC COOKERY
48
to boil; beat egg foamy, pour cream over it, stirring to prevent curdling; put into a glass dish, cool, set on ice to chill.
MACAROON CUSTARD
4.
Protein 29.23 Gms.
"
Fat
32.96
"
Carb.
17.93
4-6 Macaroons
Soft
Custard,
with cinnamon
flavor
Total Cal. 484
Line a small glass dish with macaroons, pour hot custard
over them; set on ice to chill.
SNOWBALLS WITH VANILLA SAUCE, OR FLOATING ISLAND
5.
Protein 24.69
Fat
55.45
Carb.
9.81
Total Cal. 637
Gms.
3 Eggs, separated
"
X Pt- Cream, 20%
"
*4 teaspf. Vanilla Extract
Saccharin to taste
Beat the egg whites to a stiff snow.
Boil sweetened and flavored cream; when boiling take
a tablespf of egg snow at a time, put in the boiling cream
turn the balls, and after a few minutes remove them with
a skimmer, and allow them to drain. Strain and cool cream
mix in the three yolks; put in double boiler; beat with an
egg whip, until it comes to a boil.
Pour this custard hot over the snowballs. Serve cold.
.
;
;
6.
Protein
Fat
12.83
29.91
Carb.
2.63
Total Cal. 331
Melt butter
to pot cheese;
CHEESE CUSTARD
3-4 tablespf. Cream
2 Saccharin tablets
Gms.
"
"
X teaspf. grated Lemon rind
i}4 tablespf. Pot Cheese
I
Egg
i
teaspf. Butter
mix egg and cream; add
smooth, and next add dissolved saccharin
in double boiler;
stir
DIABETIC COOKERY
49
and lemon rind; add to butter and
stir constantly
Strain into glass dish, cool; set
mixture thickens.
till
on
ice.
FROZEN DESSERTS
GELATINE DESSERTS
WINE JELLY
i.
Protein
2.79
Gms.
I
Fat
I
"
Carb.
0.50
Total Cal. 300
(Individual)
teaspf. granulated Gelatine
tablespf. cold Water
$4 cup boiling Water
y* cup sugarless
i
Wine
Lemon
juice
tablets
Saccharin
4
teaspf.
Dissolve gelatine in cold water, let it stand five minutes
boiling water, wine, lemon juice, and saccharin; strain
through a fine strainer into a cold wet mold; set on ice to
;
add
harden.
Serve with whipped cream.
2.
Protein
Fat
2.77
....
Gms.
"
Carb.
9.88
Total Cal. 50
LEMON JELLY
Juice of >
i
i^4 teaspf. Gelatine
cold
Water
tablespf.
I
cup boiling Water
Proceed as in foregoing recipe.
4
Orange
Juice of i Lemon
4 Saccharin tablets
DIABETIC COOKERY
50
3.
Protein
Fat
4.15
....
COFFEE JELLY
(Individual)
^ cup strong black Coffee
Gms.
1^4 teaspf. Gelatine
tablespf cold Water
Carb
i
.
% cup boiling Water
Total Cal. 16
2 Saccharin tablets
Dissolve
gelatine
minutes; pour
in
boiling
cold
water
water; let it
over it; add
stand five
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.
"
25.07
"
Carb.
11.03
>^ cup Cream, 40%
i tablespf. cold Water
Total Cal. 314
^ cup Top Milk
Fat
iX teaspf.
Gelatine
^ teaspf. Rum
Soak gelatine in cold water; pour boiling hot top milk
it; add saccharin; strain and let mixture cool; when
cool add rum.
1
Whip cream very stiff, and set on ice. When the
gelatine mixture begins to stiffen, beat it with an eggwhip till very smooth; fold in the whipped cream lightly;
put into cold wet mold, and set on ice, until it is quite
over
stiff.
'See directions for whipping cream, given under Plain Creams,
Parfaits,
Mousses, on opposite page.
DIABETIC COOKERY
5.
ALMOND OR FILBERT BAVARIAN CREAM
Protein
15.37
Fat
35.23
Garb.
12.45
Total Cal. 428
Gms.
i^
"
51
(Individual)
teaspf. Gelatine
Water
Milk
cup Top
cup Cream, 40%
2 tablespf. cold
"
y
y
z
2
4 Saccharin tablets
i
I
tablespf.
Egg yolk
ground burnt Almonds, or Filberts
1
Whip cream very stiff, and
set
on
ice to chill.
Dissolve
Beat
gelatine in cold water, and let it stand until soft.
into
double
boiler
with
milk
and
saccharin;
egg foamy; put
mixture thickens; as soon as it boils stir in disgelatine; remove from fire, and strain through
fine strainer; add almond or filbert paste, and beat
fold in the whipped
with eggwhip until it thickens;
cream which must be quite dry; pour into cold
wet mold; set on ice to harden. Serve with whipped
cream.
stir until
solved
See that cream
ice
2-3
Half
is
perfectly cold;
it is
well to keep
it
on
hrs. before using.
fill
a pan with cracked ice, and put the bowl
cream in this pan; beat cream with a wire whip
or with a Dover beater until it is very stiff; if the
cream is cold it will take but a few minutes to become
of
stiff.
1
See directions for whipping cream, given below on this page.
DIABETIC COOKERY
52
PLAIN CREAMS
WHIPPED CREAMS
i.
Protein
1.21
"
wanted;
before
}4 tablespf. Coffee Extract
(Crosse & Blackwell's)
the cream until
it
is
very
stiff.
Set on ice until
better to whip the cream a very short time
to be served.
it is
it is
With
"
Carb.
1.65
Total Cal. 213
Whip
% pt. Cream, 40%
Gms.
22.00
Fat
(Individual)
different flavoring extracts, a pleasant
change
is
easily produced.
(a)
(&)
(f)
Flavor with ]/2 tablespf. finely
ground burnt Almonds
Protein
2.07
Gms.
Fat
24.25
Carb.
2.36
Total Cal. 240
"
"
Flavor with 6-8 drops Vanilla
Extract
Flavor with
% teaspf
.
Rum
Practically no food
value
except
from very small
amount
of Alco-
hol present.
2.
Protein
17.46
Fat
39.02
Carb.
4.40
Total Cal. 448
Gms.
"
CHARLOTTE RUSSE
3
i/
"
Almond Sponge Cakes
pt. Cream
]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
CAFE PARFAIT (For
i.
Protein
Fat
10.14
Gms.
"
98.52
Carb.
2
2 persons)
Egg yolks
y Cream, 40%
^ tablespf. Coffee Extract
2
"
6.54
pt.
Total Cal. 954
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.
Protein
ALMOND PARFAIT
n.oo Gms.
"
Fat
100.77
"
Carb.
7.25
Total Cal. 979
3.
Protein
Fat
Carb
11.39
(For 2 persons)
^
Like above, using
tablespf.
burnt Almond powder for flavoring, in place of the coffee.
FILBERT PARFAIT (For 2 persons)
Gms.
103.74
"
Like Cafe Parfait, using
Filbert powder,
tablespf.
the
coffee extract.
of
place
"
7.58
%
in
Total Cal. 1010
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
DIABETIC COOKERY
54
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.
will freeze.
^
to freeze; when frozen, uncover, remove the paddle, scrape mixture from the sides
of the freezer; beat with a fork until quite smooth; replace cover; tie a narrow strip of cloth dipped in melted
Cream takes 10-20 minutes
wax around 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.
COFFEE MOUSSE
i.
Protein
Fat
% pt. Cream, 40%
Gms.
1.21
"
22.00
tablespf. Coffee Extract
y
"
Carb.
1.65
Total Cal. 213
(Individual)
Whip the cream very stiff, drain on a sieve; return to
bowl; beat in lightly extract and saccharin which has been
Put into mold set in
diluted with
teaspf. of cream.
freezer; pack as for ice cream, and let it stand 2-2 > hrs.
%
MACAROON MOUSSE
2.
Protein
15.71
Fat
40.12
Carb.
3 grated Almond Macaroons.
Proceed as above, but omit
Gms.
"
"
Coffee Extract.
7.33
Total Cal. 457
This mousse
(a)
*/2
may
(Individual)
be varied, by using different flavorings.
powdered burnt Almonds
tablespf.
(6)
% tablespf. powdered burnt Filberts
(c)
>
teaspf.
Rum,
etc.
DIABETIC COOKERY
ICE
CREAMS
MOUSSES.
See rules for freezing given under
VANILLA ICE CREAM (For 2 persons)
i.
Protein
11.23
Fat
92.24
Gms.
"
Carb.
X P*- Cream, 40%
Egg
i
"
6.54
Total Cal. 901
%
55
y% teaspf. Vanilla Extract
Beat the egg foamy; add cream, saccharin dissolved in
Freeze in
teaspf. hot water, and the vanilla extract.
pint freezer.
COFFEE ICE CREAM (For
2.
2 persons)
Same as above, using } tablespf. Crosse & Blackwell's
Coffee Extract, in place of the vanilla flavoring.
Same food value as No. i.
HAZELNUT CREAM (For
3.
Protein
12.50
Fat
97-?6
Carb.
Gms.
"
"
7.58
Total Cal. 960
4.
I
2 persons)
tablespf.
Hazelnuts.
unblanched ground
Other ingredients
as for vanilla cream.
MACAROON ICE CREAM
(For 2 persons)
3-4 grated Macaroons.
Other ingredients as for vanilla cream.
5.
Protein
Fat
Carb.
STRAWBERRY ICE CREAM (For
11.51
92.41
8.64
Total Cal. 912
Gms.
"
"
2 persons)
/ pt. Cream, 40%
l
2
i
Egg
i
tablespf. Strawberries,
quite fine
Prepare and freeze like vanilla cream.
mashed
DIABETIC COOKERY
56
WATER
ICES,
LEMON
1.
ROMAN PUNCH
ICE (Individual)
Protein
....
i
cup Water
Fat
....
i
tablespf.
i
teaspf.
2.12 Gms.
Carb.
Total Cal. 8
Mix as for lemonade.
like ice
Lemon
4 Saccharin tablets
and
Strain,
freeze in small freezer,
cream.
ORANGE ICE
2.
(Individual)
Protein
....
i
cup Water
Fat
....
i
teaspf.
3.97 Gms.
Total Cal. 16
Mix and
i
ROMAN PUNCH
ingredients as for lemon
teaspf.
juice
freeze as in foregoing recipe.
3.
Same
Lemon
2 tablespf. Orange Juice
4 Saccharin tablets.
Carb.
of
juice
Orange juice
Rum.
Practically
(Individual)
ice,
but with the addition
as No. i.
same food value
I.
Protein
Fat
6.64
5.25
Carb.
7.67
Total Cal. 104
APPLE FRITTERS
Gms.
i
"
(Individual)
small sour Apple
i
"
Egg, separated,.
Saccharin to taste
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
POPPY SEED NOODLES
2.
Protein
Fat
Carb
12.93
Gms.
"
15.61
57
(Individual)
2 Eggs, separated
X
tablespf. Butter, creamed
Additional Butter for frying, etc.
Saccharin to taste
Total Cal. 192
Poppy Seeds
Beat butter and egg yolks foamy; fold in stiffly beaten
and bake in hot butter like an omelet roll, cut into
strips like broad noodles; sprinkle with powdered poppy
Serve hot, at once.
seeds, and pour melted butter over them.
whites,
;
3.
FRENCH PANCAKES
(Individual)
Protein
15.26 Gms.
2
Fat
53.68
X cup Cream
"
"
Carb.
3.27
Total Cal. 557
Eggs
Saccharin tablet
Butter for frying
i
separate eggs, beat yolks foamy with
Now blend ingrebeat
whites
to stiff froth.
saccharin;
beat
and
until
stiff.
dients,
very
Melt a little butter in a pan when very hot drop a spoonful of the batter into the boiling butter; fry rapidly.
Roll,
Whip cream;
;
'
and put on a dish
in the oven, where the pancake will
Serve at once, very hot.
4.
Protein
16.77
Fat
74.24
Carb.
5.89
Total Cal. 760
CREAM WAFFLES
Gms.
"
"
rise.
(Individual)
2 tablespf. Butter
i
Egg separated
# CUP Cream, 40%
2 tablespf. Aleuronat Flour
Lemon rind
^2 teaspf grated
2 Saccharin tablets
.
Cream
mix
butter, stir in yolk, lemon rind, and saccharin;
in gradually the Aleuronat and cream, and last of all
58
DIABETIC COOKERY
Heat the waffle iron; grease
stiffly beaten egg white.
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.
the
Eggs
REMARKS
FOOD VALUE
EGG DISHES
1.
2.
3.
4.
SCRAMBLED EGGS
(O, (D)
PANNED EGGS
EGG PUDDING
SARDELLE EGGS
9.
(/I ),
(B),
5.
STUFFED EGGS
(A), (B),
(Q
PLAIN OMELET (.4), (B)
FILLED OMELET
8.
OMELET SOUFFLE
CHEESE SOUFFLE
6.
7.
59
EGGS
REMARKS
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.
It is
FOOD VALUE
Average figures for i Egg: Weight 48 Cms. or 1.7 Oz.
Protein
6.43
Fat
5.04
Carb.
Total Cal.
Gms.
"
71
EGG DISHES
i.
(A) SCRAMBLED EGGS, PLAIN (Individual)
Protein
12.89
Fat
15.61
Gms.
2 Eggs
"
y tablespf. Butter
2
Salt to taste
Carb.
Total Cal. 192
Melt butter, then put it with the salt and eggs into an
egg cup; set the cup in a pan of cold water over a hot fire,
and stir eggs until they are thick. Serve at once, in the cup.
60
DIABETIC COOKERY
(B)
SCRAMBLED EGGS WITH CHIVES
61
(Individual)
%
Proceed as above, adding
teaspf. minced Chives
Food value same as in i (/I).
(Q SCRAMBLED EGGS WITH HAM
Protein
14.58
Fat
18.58
Gms.
(Individual)
"
teaspf.
I
Ham
minced
Carb
Total Cal. 226
(D)
SCRAMBLED EGGS WITH PARSLEY
(Individual)
%
teaspf. minced Parsley
Food value same as in i (A)
PANNED EGGS WITH PARMESAN CHEESE
2.
Protein
15.12
Fat
12.95
0.02
Carb.
Gms.
2
Eggs
i
tablespf.
"
(Individual)
Parmesan Cheese
"
Total Cal. 177
Boil eggs hard, cool, halve them; roll them in grated
Serve hot.
in butter.
Parmesan Cheese; fry
3.
EGG PUDDING
(For 4 people)
Protein 50.37 Gms.
6 Eggs
Fat
i
Carb.
"
73.88
"
tablespf. Butter
4 tablespf Top Milk
1.56
.
2 tablespf. diced
Total Cal. 873
teaspf. minced
Salt to taste
t/2
Ham
Chives
Scramble 4 eggs; cream the butter, add the yolks of 2
eggs, the milk, the diced ham, chives and salt; stir this
Butter a pudding mold; pour in
into the scrambled eggs.
the mixture; steam yi hr. turn out of mold, and serve
;
at once.
DIABETIC COOKERY
62
SARDELLE EGGS
4.
Protein
Fat
Carb.
17.23
26.68
Gms.
(Individual)
Sardelle Butter
"
2
Eggs
Parmesan Cheese
"
0.05
Total Cal. 309
Butter individual casserole with Sardelle butter; add
Bake in
eggs, and a little grated Parmesan Cheese.
oven until the eggs are set. Serve hot.
2
STUFFED EGGS (Individual)
5.
(.4)
WITH SARDINES
Protein 21.40 Gms.
"
21.08
2
Eggs (hard
boiled)
Fat
Carb
4 Sardines
Total Cal. 275
large teaspf. Butter
Salt and Pepper to taste
y
teaspf chopped Parsley
.
i
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.
"
20.66
Fat
Carb
Total Cal. 270
Use 4 sardelles in place of sardines; soak sardelles in
nr
milk for
Skin, bone, and chop very fine; cream
%
-
add sardelles, stir to a smooth paste; add mashed
egg yolk and seasoning, omitting the parsley, and fill into
butter;
the halved whites.
DIABETIC COOKERY
63
(O WITH FRENCH MUSTARD
Protein
12.96
Fat
15.51
Carb.
Gms.
2
i
Eggs (hard boiled)
large teaspf. Butter
i
large teaspf.
"
"
0.13
Cream
% teaspf. French Mustard
Total Cal. 192
and Pepper to taste
Proceed as above.
Salt
N
6.
(^4)
Protein
12.91
Fat
Carb
17.44
PLAIN OMELET (Individual)
Gms.
2 Eggs
Yz tablespf. Butter
"
A
pinch of Salt
Total Cal. 209
Separate eggs; beat yolks foamy, beat whites to a stiff
Heat butter in an omelet
froth, blend mixture; season.
in
batter
shake
the
pan pour
pan constantly until omelet
;
is
;
baked.
will rise
;
Put pan
roll
;
in oven for a few minutes,
serve at once, on a hot platter.
(B) PLAIN
Protein
Fat
Carb.
13.24
26.37
Gms.
OMELET
2
"
"
0.39
Total Cal. 292
it
(Individual)
Eggs
A
tablespf. Cream
pinch of Salt
i
tablespf. Butter
i
when
Beat eggs foamy; add cream and
and serve at once.
salt.
Bake as above.
Roll,
7.
FILLED OMELET (Individual)
6, A or B, as a foundation; when omelet
cooked spread on it any of the following mixtures,
which must have been cooked; roll, and serve at once.
Use Recipe No.
is
DIABETIC COOKERY
64
i
TABLESPOON COOKED, CHOPPED
Protein
18.16
Fat
Carb
23.27
HAM
Gms.
"
Total Cal. 282
i
TABLESPOON COOKED CHICKEN
Protein
15.81
Fat
Carb
19.89
Gms.
"
Total Cal. 242
i
TABLESPOON COOKED VEAL
Protein
15.96
Fat
Carb
18.48
Gms.
"
Total Cal. 230
TABLESPOON COOKED TOMATOES
i
Protein
13.09
Gms.
Fat
17.47
0.06
"
"
Carb.
Total Cal. 212
i
TABLESPOON COOKED SPINACH
Protein
Fat
13.23
18.06
Carb.
0.39
Total Cal. 217
Gms.
"
"
DIABETIC COOKERY
i
TABLESPOON COOKED ASPARAGUS TIPS
Protein
13.14
Fat
17.46
Carb.
0.42
Total Cal. 212
i
Gms.
"
"
TABLESPOON COOKED MUSHROOMS
Protein
13.44
Fat
1740
1.02
Carb.
Total Cal. 216
i
65
Gms.
"
"
TABLESPOON GRATED Swiss CHEESE
Protein
15.12
Gms.
Fat
20.23
o.io
"
Carb.
Total Cal. 243
"
TABLESPOON PARMESAN CHEESE
i
Protein
15.21
Gms.
Fat
20.31
0.02
"
Carb.
"
Total Cal. 244
8.
Protein
19.29
Fat
Carb
15.12
OMELET SOUFFLE
Gms.
"
(Individual)
3 Eggs, separated
> teaspf. grated Lemon rind
Total Cal. 313
Beat yolks foamy; whites to a stiff froth. Stir lemon rind
and dissolved saccharin into the yolks, and whip about 5 minutes fold egg whites in lightly, pour into a well-buttered pan
bake 10 minutes in a moderate oven, and serve at once.
;
;
DIABETIC COOKERY
66
9.
Protein 26.36
Fat
Carb.
45-75
CHEESE SOUFFLE
Gms.
"
"
0.14
(Individual)
3 Eggs, separated
2 tablespf. Butter
2 tablespf.
grated
Parmesan
Cheese
Total Cal. 517
I
Cream
tablespf. Swiss
Cheese
butter; add egg yolks and cheese; beat very
fold
in stiffly beaten whites; put into well buttered
light;
Serve at once.
hr. in a hot oven.
mold, and bake
^
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
HOW TO FRY
SHELL FISH
(A), (B)
FISH
(A), (5),
(C),
(D)
1.
2.
DEVILED LOBSTERS
DEVILED CRABS
3.
LEFT-OVERS
(A), (B), (C)
(Creamed,
Scalloped,
Souffle")
DIABETIC COOKERY
68
FISH
LIST OF FISH PERMITTED,
Kind
WITH FOOD VALUES
DIABETIC COOKERY
Broil:
69
Striped Bass, Mackerel, Smelts, Shad,
Trout; Lobsters, Oysters.
Bake: Bluefish, Shad, Striped Bass, Sea Bass. Weak Fish.
Bluefish,
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
fear of its being underdone, place the broiler on a roastRaise the wires
ing pan in the oven and finish cooking it.
is
carefully, so that the fish does not break, slide
dish; season with butter, pepper,
slices of lemon, and serve at once.
How
and
salt;
on a hot
garnish with
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, basting frequently; when nearly done, thicken the sauce with
2-3 tablespf. sour cream.
Serve very hot.
DIABETIC COOKERY
70
STUFFING FOR BAKED FISH
Protein
27.09
Fat
23.92
Carb.
Gms.
i
"
i
"
i
1.41
Calories 330
I
tablespf. Butter
cup Casoid Crumbs
teaspf. grated Onion
Egg
^ teaspf. Salt
% teaspf. Pepper
2 tablespf.
i
teaspf.
Top Milk
chopped Parsley
Heat butter
let it
stuff
in pan; cook the onion in it, but do not
brown; cool; mix in the other ingredients, and then
the fish, sew it up; score the fish lightly in 2-3 places,
and proceed as in baking.
How
Clean
in a covered
TO BOIL FISH
season lightly with salt and pepper, put
bowl and let it stand in a cool place for several
and wash fish
;
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
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
;
^
;
draw the kettle aside and let the fish simmer until done.
Allow from 12-15 minutes for each pound of fish.
Drain, and serve very hot with:
boils
04) Melted Butter Sauce
Protein
Fat
(B)
(C)
2.96
Gms.
"
14.53
Mustard Sauce
Carb.
3.94
Total Cal. 150
See Sauces for Meats
Egg Sauce
and Fish, page 95.
See Sauces for Meats
and
Fish, page 95.
DIABETIC COOKERY
How
Clean and wash
TO STEW FISH (A)
season,
and proceed as in directions
When
ready to cook fish put water in fish
water
to
every pound of fish, add onion and
pt.
given above.
kettle,
fish,
71
]/z
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
Serve either hot
milk, and remove from range at once.
celery knob
;
or cold.
Garnish
(B)
2-2^2
i
fish
with
slices of celery
HALIBUT STEWED WITH LEMON (For 4 people)
Halibut
lb.
Juice of 2
2 Eggs
Onion
y& teaspf Pepper
I
A
A
.
pinch of Ginger
i
Wash
Put
knob.
fish
teaspf.
and
Lemons
Egg yolk
pinch of Cayenne Pepper
chopped Parsley
a few hours before using.
water enough to cover it; add
salt lightly
in fish kettle with cold
and ginger simmer until tender. When
remove
cooked
fish, and strain the sauce.
the
two
whole eggs and the egg yolk foamy with
Beat
lemon
the
juice; heat sauce in double boiler, adding eggs,
and
parsley; cook 10-15 minutes, stirring all the
Cayenne
Pour sauce over fish, and serve cold.
time.
onion, pepper, salt,
;
How
Wash and dry
TO FRY FISH
season with salt and pepper; dip in
Casoid crumbs put in frying basket and
immerse in boiling hot crisco or butter. Fry a go! den brown.
Serve very hot with Sauce Tartare (see Sauces, No. n)
or Pickle Sauce (see Sauces, No. 9).
beaten egg,
fish;
roll in
;
DIABETIC COOKERY
72
<
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 K~24 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.
;
(5) 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)
Same
PAN BROILING
process as for Meats.
(D) FRYING
See Fish.
i.
Protein
31.61
Fat
11.84
6.26
Garb.
DEVILED LOBSTERS (Individual)
Gms.
i
"
cup diced Lobster
Top Milk
tablespf. Casoid Flour
y* cup
"
i
X tablespf. Butter
Total Cal. 254
Salt to taste
A
pinch of Cayenne
DIABETIC COOKERY
73
Blend flour and butter, heat milk, stir in flour and butter;
smooth and when sauce boils season; add lobster,
simmer for 10 minutes, and serve very hot.
stir
2.
Protein 14.87
Fat
11.74
Carb.
DEVILED CRABS (Individual)
Gms.
I
cup Shredded Crab Meat
I
teaspf. Casoid
"
"
Crumbs
>Egg
2.45
X teaspf. chopped Parsley
Total Cal. 175
2 tablespf.
Top Milk
YZ 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
Serve either
with butter, and bake in a moderate oven.
hot or cold.
3.
Cold
fish
(A)
may be
CREAMED
LEFT-OVERS
utilized in various
(Individual)
Protein 30.78
Fat
10.89
Carb.
6.17
Total Cal. 245
i
(e. g.,
ways:
HADDOCK)
Gms.
"
"
cup cold fish flaked, and cooked with a cream sauce. (See
Use white pepper, in place of
Deviled Lobster for Sauce.)
Cayenne.
DIABETIC COOKERY
74
(B) SCALLOPED (Individual)
Protein 36.45 Gms.
"
Fat
36.15
"
Carb.
4.24
Total Cal. 488
i
(e. g.,
BLUEFISH)
cup flaked boiled Fish
CU P Casoid Crumbs
X
1^2 tablespf. Butter
# teaspf. Parsley
?4 cup White Sauce (see Sauce
for Deviled Lobsters)
Butter small china mold; put in
and bread crumbs in
and pour white
a moderate oven. Serve
fish
alternate layers dot each layer with butter,
;
bake 30 minutes, in
Instead of fish, a cup of chopped oysters
sauce over
hot.
(C)
Protein
Fat
it;
SOUFFLE (Individual)
19.71
Gms.
1977
Carb.
3.94
Total Cal. 273
"
used.
HADDOCK)
% cup Shredded Fish
i
"
(e. g.,
may be
Egg, separated
% teaspf. minced Chives
^ cup White Sauce, well
sea-
soned (see sauce for Deviled
Lobsters)
Put
cooled white sauce, stir in egg yolk beaten
chives; beat very smooth; fold in stiffly
beaten white; pour into buttered China mold; bake like
baked custard, until brown. Serve at once.
fish in
foamy, and add
Meats
LIST
AND FOOD VALUES
NOTE
HOW TO
BRAISE
MEAT
HOW TO
BROIL
MEAT
HOW TO PAN
HOW TO COOK
BROIL MEAT
IN CASSEROLE
LEFT-OVERS
BREAKFAST SAUSAGE
75
(RORER)
MEATS
MEATS PERMITTED, WITH LIST OF FOOD VALUES
Kinds
DIABETIC COOKERY
Kinds
77
DIABETIC COOKERY
78
Veal Cutlets and Veal Chops (use very rarely) breaded,
and
fried in butter.
Lamb
roasted, braised, or cooked in a casserole.
Pork roasted.
and served with sauces. (See Meat Sauces.)
broiled or braised.
Chickens,
Spring
Chickens, roasted and stuffed, or cooked in a casserole.
Fowl, boiled
Turkey, Geese, Ducks, 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
See that the fire is clear;
score the sides in several places.
grease broiler with a little fat, and broil carefully, turning
very often, so that both sides of the meat will be
broiler
evenly cooked.
It takes about 8 minutes to cook an inch-thick steak,
or 10-1 2 minutes if steak be thicker. 5-8 minutes will broil
a chop.
Have
platter very hot; season,
and serve
at once.
DIABETIC COOKERY
How
TO PAN BROIL
79
MEAT
Heat a frying pan 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.
good force meat for stuffing
Beef, veal, and pork make
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 preparation of these dishes.
BREAKFAST SAUSAGE (Mrs. Rorer)
(Individual)
Carb
^ fresh, lean Pork
% teaspf. powdered Sage Leaves
X teaspf. Salt
Total Cal. 856.9
A
Protein 37.65 Gms.
Ib.
"
Fat
78.47
pinch of Pepper
Chop meat very fine, add seasoning, mix thoroughly;
form into small cakes.
Fry
in very hot dripping, until well browned.
NOTE: Unless
bacon
is
fat that oozes out into
used, about
50%
of its full value
is
pan
in cooking
lost in cooking.
Fruits
NOTE
GENERAL RULE
STEWED AND BAKED FRUITS
1.
2.
3.
STEWED APPLE (A), (B)
BAKED APPLE (A), (B)
GOOSEBERRY FOOL
4.
5.
STEWED RHUBARB
MISCELLANEOUS STEWED
FRUITS
80
FRUITS
NOTE
Fruits are not a staple article of food in diabetic
even the few fruits mentioned in Diet List No. I
diet;
be used only by the physician's orders.
form an occasional part in the bills of fare, so
satisfy a natural craving for juicy succulent
but must be used with nice discrimination even
may
They
as to
food,
when
permitted.
GENERAL RULE
Weigh
fruit,
unpeeled, uncored, or
unstemmed
before
using.
STEWED AND BAKED FRUITS
i.
Protein
0.28
Fat
Carb.
0.26
10.01
Gms.
"
"
Total Cal. 43
(A)
STEWED APPLE
I
small sour Apple, 2>
oz.
I
teaspf. sugarless White Wine
small pc. stick Cinnamon
I
small pc.
I
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 porcelain pan.
When
sweeten and
6
tender strain through a coarse strainer;
cool.
81
DIABETIC COOKERY
82
(B)
Protein
6.71
Fat
5.30
8.26
STEWED APPLE
Gms.
i
"
i
"
Garb.
Total Cal. 107
i
Egg, separated
small pc. Lemon peel
small sour Apple
i small pc. stick Cinnamon
Saccharin to taste
Proceed as above; beat egg yolk into the strained pulp.
Serve cold.
stiffly beaten egg white.
Cool; add
2.
Protein
0.88
(.4)
BAKED APPLE
Gms.
3.74
from 2-2*4
"
Garb.
9.95
Total Cal. 77
small sour Apple, weighing
i
"
Fat
oz.
i
teaspf. sugarless
Red Wine
chopped Almonds
2-3 coarsely
teaspf. Butter
X
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,
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 until tender.
saccharin,
Serve cold with whipped cream.
(B)
Protein
Fat
0.79
10.68
Carb.
8.45
Total Cal. 133
Gms.
"
"
BAKED APPLE
I
small sour Apple,
from 2-2^
oz.
2 tablespf. cream
weighing
DIABETIC COOKERY
83
Wash apple; core, but do not peel it. Bake in a hot
oven; when nearly done baste with saccharin dissolved
Serve cold, with the cream.
in a teaspf water.
.
3.
Protein
Fat
7.67
GOOSEBERRY FOOL
Gms.
I
"
cup green Gooseberries
I
5.99
Egg, separated
Saccharin to taste
"
Carb.
10.36
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 nona), and mash berries through a
Beat yolk of egg into the strained pulp;
coarse strainer.
beat egg white to a stiff froth. Dissolve saccharin in
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
Protein
0.80
Fat
0.80
Gms.
Carb.
4.40
Total Cal. 28
"
"
about 7
oz.
4-5 young Rhubarb stalks
I
teaspf.
Water
Saccharin to taste
Wash, but do not peel rhubarb; cut into one half inch
put in an earthen dish and add I scant
till
tender.
teaspf. water; cover, and bake in oven
sweeten
with
dissolved
set on ice
and
Cool,
saccharin,
thick slices;
until very cold.
cream.
Serve plain, or with sweetened whipped
DIABETIC COOKERY
84
5.
Use two
stemming
MISCELLANEOUS STEWED FRUITS
(X
gills
CRANBERRIES
Protein 0.19
Fat
0.29
Carb.
cup) of the following, measured before
or cleaning:
HUCKLEBERRIES
Gms. Protein
"
"
4.75
Total Cal. 22
Fat
0.35
STRAWBERRIES
Gms. Protein
0.35
Carb. 9.63
Total Cal. 43
"
Fat
"
Garb.
10.92
Total Cal. 58
CURRANTS
Protein
Fat
Fat
Carb.
7.42
Total Cal. 33
Gms.
"
"
SOUR CHERRIES
0.65 Gms.
Protein 0.87 Gms.
"
1.40
0.94
"
0.54
10.68
Carb.
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 physician sanction their use.
Salads
NOTE
SALAD DRESvSINGS
1
.
2.
SWEET CREAM
SOUR CREAM
FRENCH
MAYONNAISE
5.
BOILED DRESSING
SALADS OF UNCOOKED GREENS OR
VEGETABLES
CUCUMBER
TOMATO
(A), (B)
(A), (5)
4.
CELERY, APPLE, AND NUT, OR WALDORF SALAD
1.
LETTUCE, ETC.
2.
COLE SLAW
5.
3.
SALADS OF COOKED VEGETABLES
1
.
2.
BEANS
CAULIFLOWER
ARTICHOKES
ASPARAGUS
5.
CELERIAC
MEAT SALADS
i
.
SWEETBREAD
2.
CHICKEN
FISH SALADS
1.
2.
CRAB
HERRING
LOBSTER
SHRIMP
5.
SHAD ROE
SALADS
NOTE
Fresh salads form a most important part of the
Diet.
Wherever possible, lettuce should
be served daily, with cole slaw as an alternative.
Salads should be served plain and eaten with salt,
or should be served with
Diabetic
:
SALAD DRESSINGS
i.
Protein
....
Fat
Carb
22.22
2 tablespf Olive Oil
2 teaspf. Tarragon Vinegar
.
Gms.
Lemon
or 2 teaspf.
Total Cal. 200
i
X
I
tablespf.
teaspf. Salt
teaspf.
J/8
A
Rub
FRENCH DRESSING
Juice
Water
French Mustard
teaspf.
Pepper
piece of white Onion
with the onion the inside of the bowl in which the
is to be made, that is, if the flavor is liked; put
and pepper, add oil, and stir well; next mustard;
dressing
in salt
and
last of all,
the vinegar and water;
86
stir until
creamy.
DIABETIC COOKERY
87
A
saccharin tablet
Mustard and onion may be omitted.
dissolved in a few drops of water
ately sweet dressing
liked.
is
may
Two
may be
is
substituted for the vinegar,
forbidden.
Protein
Gms.
5.34
raw
I
Egg
cup Olive Oil
pinch of white Pepper
"
I
2.94
yolk,
X teaspf. Salt
Total Cal. 2053
Juice of
i
i
Lemon
Egg yolk (hard
Have bowl and
of ice water, while
Mash
the use of the latter
i
"
224.32
Carb.
teaspf.
if
MAYONNAISE (Large Quantity)
2.
Fat
if a moderlemon juice
be added,
boiled)
ingredients very cold; set bowl in
pan
mixing mayonnaise.
powder and stir smooth with raw
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
boiled yolk to
egg yolk,
in
salt,
a cold place.
SWEET CREAM DRESSING
3.
Protein
Fat
Gms.
2.40
"
54.70
Carb.
Total Cal. 521
Mix
all
i
tablespf. Olive Oil
i
Saccharin tablet
"
4.74
I
X cupful Cream, 20%
tablespf. Vinegar or
X" teaspf. Salt
Lemon
Juice
the ingredients except the cream, beating until
foamy; add cream, and beat until very
light.
DIABETIC COOKERY
88
4.
Protein
2.40
SOUR CREAM DRESSING
^ cupful sour Cream, 20%
Cms.
"
Fat
I
54.70
Carb.
4.74
Total Cal. 521
"
tablespf. Olive Oil
teaspf. Salt
X
2 Saccharin tablets
y teaspf. French Mustard
i tablespf. Vinegar or Lemon Juice
5.
Protein
Fat
19.12
28.68
BOILED DRESSING
Gms.
I
"
"
Carb.
9.18
Total Cal. 370
tablespf. Olive Oil
2 tablespf. Vinegar
2 Eggs
$4 cup Cream,
}4 teaspf. dry Mustard
20%
% teaspf. Salt
A
Beat eggs foamy; add other ingredients, cream
put in double boiler, stir constantly until mixture
and
is
last;
boils
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
All
piece of cheesecloth, and place on ice till wanted.
these salads except chicory may be served plain, with salt.
Romaine may be served with French
and Romaine with mayonnaise.
Chicory, lettuce, and
dressing; lettuce
The food value
for
i-i^
Protein
0.51
Fat
0.14
oz. lettuce is:
Gms.
"
Garb.
"
1.23
Total Cal. 7
Approximately the same values hold
for the other salads
given above.
2.
Remove
(^4)'
COLE
Si
AW
wilted leaves; cut cabbage on slaw cutter, or
wash carefully, and soak in cold water for
chop very
an hour. Drain; mix with French dressing, or pour hot
boiled dressing over it, and serve at once.
fine;
(B)
Protein
1.57
Fat
0.35
Carb.
Gms.
"
Clean and cut as above. Chop
^2 a small sour apple, and
of a small white onion very
fine; mix with French dress-
X
"
9.21
Total Cal. 47
ing,
and add to the
slaw.
Protein
CUCUMBERS (Average Weight, nfoz.)
I Cucumber
2.34 Gms.
Fat
0.67
3.
"
8.61
Carb.
Total Cal. 50
Sprig of Parsley
"
Peel cucumber very
slaw cutter;
salt
slices
fine,
wash in cold water; cut on
and let them stand five
lightly,
DIABETIC COOKERY
90
minutes; drain off water and serve at once with French
dressing, or with a sour cream dressing, and sprinkle with
finely
chopped parsley.
TOMATO SALAD
4.
(A)
Protein
1.32
Gms.
Fat
0.58
"
Carb.
5.70
Total Cal. 33
Slice
I
"
tomato,
serve
on
(Individual)
small Tomato, chilled
(Average Weight, 2 oz.)
heart
lettuce
with French
dressing.
(.B)
Protein
1.90
Fat
0.69
Carb.
7.23
Total Cal. 43
STUFFED TOMATO (Individual)
Gms.
I
"
small Tomato, chilled
1-2 Celery stalks
"
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.
CELERY, APPLE, AND
NUT
SALAD; ALSO CALLED
WALDORF SALAD
Protein
3.91
Fat
9.37
Carb.
9.17
Total Cal. 137
Gms.
"
"
X sour Apple
2-4 Celery stalks
5 English
Chop ingredients very fine; season with
or with mayonnaise, and serve very cold.
Walnuts
French dressing,
DIABETIC COOKERY
91
SALADS OF COOKED VEGETABLES
Any left-over,
or freshly cooked vegetables (2 oz. of each)
can be used for salads,
ARTICHOKES
i.
2.
viz.
:
BEANS (STRING)
Gms. Protein 1.34 Gms.
ASPARAGUS
Protein 0.45 Gms. Protein 0.86
....
Fat
0.06
"
Garb.
Garb.
2.84
1.58
Fat
Total Gal. 13
4.
"
Fat
"
Garb.
Total Gal. 10
CAULIFLOWER
Protein
1.02
Fat
0.28
Garb.
3.
"
"
4.63
Total Gal. 25
CELERIAC, ETC.
5.
Gms.
"
"
2.66
0.12
Total Gal. 17
Protein
0.62
Fat
0.06
Garb.
1.86
Gms.
"
"
Total Gal. 10
Season the above with: French Dressing, Boiled Dressing,
or Mayonnaise.
MEAT SALADS
SWEETBREAD SALAD
i.
Soak sweetbread in cold water
X
hour, changing the crater
Boil in lightly salted water, until tender.
skin.
Set away to cool and harden. Cut
three to four times.
Drain; remove
in dice; serve
on lettuce leaves with mayonnaise.
2.
CHICKEN SALAD
Protein 23.95 Gms.
Fat
Carb.
"
29.18
"
cup diced cooked Chicken
y cup diced Celery
i
5-74
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.
DIABETIC COOKERY
92
FISH SALADS
HERRING SALAD
1.
Protein 52.18
Fat
Gms.
>4 cup boiled Veal
"
32.39
2 Herrings (melt)
"
Carb.
y sour Apple
^ teaspf. grated Onion
2
6.49
Total Cal. 527
y,
I
dill
Pickle
Celery
Knob
5 English Walnuts
French salad dressing
I
teaspf.
Capers
Soak herrings overnight; remove melt, and soak that
Wash herrings drain skin, bone, and chop fine
from melt; stir to a smooth paste with a little
Mix all with French
vinegar; chop other ingredients fine.
separately.
remove skin
;
Make the salad several hours
salad dressing.
Garnish with
olives, hard-boiled eggs,
Protein 23.56 Gms.
"
i
i
1.83
"
Carb.
Mix
before using.
pickles.
cup finely diced Lobster
small head Lettuce
Mayonnaise
5.65
Total Cal. 133
cover
and
LOBSTER SALAD
2.
Fat
;
;
on lettuce leaves;
and garnish with hard-boiled
lobster with mayonnaise; serve
with
mayonnaise,
eggs and olives.
3.
Protein 22.01
Fat
Carb.
Gms.
CRAB SALAD
Substitute Crabs for the Lob-
"
2.92
6.50
Total Cal. 140
ster;
"
way.
proceed
in
the
same
DIABETIC COOKERY
4.
Protein 24.80 Gms.
Fat
"
1.42
Carb.
5.24
Total Cal. 133
"
93
SHRIMP SALAD
Substitute Shrimps for the Lobin the same
ster; proceed
way.
5.
SHAD ROE SALAD
Proceed as for Sweetbread Salad (see Meat Salads,
Serve the same way.
i.)
Sauces for Meats and Fish
NOTE
SAUCES
1.
BEARNAISE
2.
4.
CREAM
EGG
HERB
5.
HORSERADISH
3.
6.
(^4),
7.
8.
MUSTARD
04), (B)
ONION
PARSLEY
PICKLE
SARDELLE
TARTARE SAUCE
9.
10.
04), (B)
n.
94
^4), (B)
SAUCES FOR MEATS AND FISH
NOTE
Sauces for meats and
they
moreover
importance in the
Prepared according to the given
diabetic's bill-of-fare.
directions,
fish are of
and
are nourishing
offer variety, vital
palatable,
and
matters for people whose
strength must be built up.
SAUCES
Cook
all
sauces
in
double
boiler,
unless otherwise
stated.
i.
Protein
Fat
Carb.
6.24
BEARNAISE SAUCE
Gms.
"
11.67
"
I
small white Onion
i
yz tablespf. Vinegar
y tablespf. Butter
2
3.56
Total Cal. 144
i
Egg yolk
% cup clear Soup Stock
Pepper and Salt to taste
fine, and cook in the vinegar until
and seasoning; stir in the egg yolk
butter
add
very tender;
beaten foamy; thin with stock and beat until it is creamy.
Chop onion very
95
DIABETIC COOKERY
96
2.
Protein
Pat
7.01
21.06
(A} SOUR
CREAM SAUCE
Gms.
2 tablespf. sour Cream,
2 tablespf. Olive Oil
"
20%
y
"
Carb.
(Cold)
Egg (hard
I
0.78
Total Cal. 221
boiled)
Salt
I saltspf.
X
teaspf minced Chives
minced
Parsley
teaspf.
I tablespf. Tarragon Vinegar
Pinch of white Pepper
%
.
Beat cream until light and thick. Mash egg yolk very
and stir paste with the oil, which must be stirred in
gradually; add vinegar, seasoning, herbs, and the chopped
white of the egg. Fold in cream last.
fine
Proceed as above, using same quantity sweet cream,
instead of the sour cream.
Full value same as in (A).
3.
Protein
Fat
Carb
6.43
EGG SAUCE
Gms.
(Cold)
Egg (hard boiled)
}4 teaspf. minced Chives
I tablespf. Tarragon Vinegar
i tablespf. Olive Oil
I
"
16.15
Total Cal. 171
I saltspf.
Salt
^ saltspf. Pepper
Separate the egg,
fine;
in
oil
mix
mash the yolk very
fine,
chop the white
and pepper, to which add egg yolk; stir
gradually and mix to a smooth paste; add chives and
salt
egg white, then stir in the vinegar.
either with salads, or with cold fish.
This sauce
is
good
DIABETIC COOKERY
4.
Protein
Fat
HERB SAUCE
(Cold)
X teaspf. minced Parsley
# teaspf. minced Chives
Gms.
6.43
"
16.15
Carb.
...
Total Cal. 171
I
Egg (hard
I tablespf.
^2 teaspf. French
i
97
boiled)
Olive Oil
Mustard
tablespf. Tarragon Vinegar
saltspf. Salt
i
i
Proceed as for Egg Sauce.
(A) HORSERADISH
5.
Protein
Fat
6.36
^ tablespf. Butter
% cup Soup Stock
Gms.
"
14.35
Carb.
SAUCE
$4 teaspf.
4.67
Total Cal. 174
I
Lemon
Juice
Egg yolk
grated Horseradish
Saccharin tablet
I teaspf.
I
Salt to taste
Melt butter in double boiler; beat egg yolk to foam;
and the other ingredients into the butter, and beat
stir it
constantly until the sauce
(J3)
Protein
Fat
5.05
11.56
Carb.
14.01
Total Cal. 180
Gms.
"
"
thick.
is
HORSERADISH SAUCE
i
tablespf. Butter
X cup Soup Stock
I tablespf. grated Horseradish
Proceed as above, and cook
7
Serve hot.
^ hour.
DIABETIC COOKERY
98
6.
Protein
4.56
Fat
11.28
(4)
MUSTARD SAUCE
Gms.
0.03
Total Cal. 120
yZ.
French Mustard
I
tablespf.
i
tablespf. Butter
i
tablespf.
"
"
Carb.
(Hot)
Tarragon Vinegar
2 tablespf. Soup Stock
tablespf. Aleuronat Flour 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.
(E)
Protein
....
Fat
Carb
1 1. 1 1
MUSTARD SAUCE
Gms.
Mix
cold
tablespf.
i
tablespf. Moselle
i
carefully; stir until
meat or cold
Fat
Carb.
1.32
16.82
8.12
Gms.
"
"
teaspf grated
.
Wine
Lemon Rind
tablespf. Oil
creamy; put on
ice;
serve with
fish.
7.
Protein
French Mustard
i
>
Total Cal. 135
(Cold)
ONION SAUCE
4 small white Onions
\y2 tablespf. Butter
Total Cal. 190
^ teaspf. Lemon Juice
I
teaspf.
i
Clove
Tarragon Vinegar
Yi Bay Leaf
y^ cup clear Soup Stock
Salt to taste
DIABETIC COOKERY
Chop onions
brown them
rather coarsely,
99
in the butter;
add hot stock and other ingredients; simmer until very
Strain through puree sieve.
tender.
8.
Protein
Fat
4.86
PARSLEY SAUCE
Gms.
I
"
16.39
"
Carb.
3.06
Total Cal. 180
teaspf chopped Parsley
.
T
Y* CU P
I
P Mi &
Egg yolk
$4 tablespf. Butter
Salt
and Pepper to
taste
Proceed as with Horseradish Sauce.
9.
PICKLE SAUCE
Like Egg Sauce, using
pickle in place of chives.
Protein
15.07
16.44
Carb.
3.56
Total Cal. 223
tablespf. finely
full value.
chopped
dill
04) SARDELLE SAUCE (Hot)
10.
Fat
%
Same
Gms.
4 Sardelles
"
I
"
small white Onion
s/ tablespf. Butter
i
sprig Parsley
]A cup strong Soup Stock
Soak
sardelles
in
water
^
nr -> changing the water
and chop very fine. Chop
onion and parsley very fine, and stew in butter until
Simmer 5 minutes;
tender; add boiling hot stock.
add sardelles a few minutes before serving, but do not
let them boil.
several times;
skin,
bone,
DIABETIC COOKERY
ioo
SARDELLE SAUCE (Cold)
(5)
Protein
9.19
Gms.
Egg yolk (hard boiled)
3 Sardelles
I
"
22.26
Fat
Carb.
1.57
Total Cal. 243
"
X teaspf. grated Onion
*4 teaspf. grated
tablespf Olive Oil
i
Lemon Rind
.
X tablespf. chopped Capers
*4 teaspf.
chopped Parsley
French Mustard
i
tablespf.
1
Saccharin tablet
2 tablespf. Tarragon Vinegar
Mash
egg yolks, and
stir
and chop
soak, skin, bone,
to smooth paste with the oil:
mix in other
sardelles very fine;
and stir thoroughly.
Serve with cold meat, or with cold
ingredients
SAUCE TARTARE (Cold)
ii.
Protein
2.67
Fat
27.88
Carb.
...
fish.
Gms.
I Egg yolk (hard boiled)
2 tablespf. Olive Oil
"
i
tablespf.
^ teaspf.
Total Cal. 262
A
A
i
Tarragon Vinegar
minced Parsley
pinch of Salt
pinch of Pepper
teaspf.
Mustard
^2 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
1.
2.
3.
4.
5.
6.
7.
8.
9.
BEEF SOUP AND STOCK
CLEAR VEAL
CLEAR MUTTON
CLEAR CHICKEN
CLEAR VEAL AND BEEF
CLEAR VEAL AND
CHICKEN
VEGETABLE
SOUP WITH EGG DICE"
SOUP WITH CHICKEN
DICE
17.
NOODLE SOUP
n. SOUP WITH MARROW
10.
BALLS
SOUP WITH MEAT
BALLS
13. SOUP WITH CAULIFLOWER
14. SOUP WITH ASPARAGUS
15. SOUP WITH SORREL
16. SOUP WITH STEAK AND
EGGS
OXTAIL SOUP
12.
MEAT BROTHS
1.
2.
BEEF
VEAL AND BEEF
3.
MUTTON
4.
CHICKEN
1.
ASPARAGUS
4.
2.
STRING BEAN
5.
3.
CAULIFLOWER
6.
CELERY
TOMATO
MIXED VEGETABLE
101
LIBRARY
UNIVERSITY OF CALIFORNIA
DIABETIC COOKERY
102
SWEET SOUPS
i.
WINE
2.
FISH BROTHS
1.
2.
AND SOUPS
CLAM BROTH
CLAM SOUP
3.
4-
5.
CREAM
OYSTER SOUP
CLAM CHOWDER
OYSTER STEW
SOUPS
AND BROTHS
MEAT SOUPS
i.
X
i
lb.
pt.
BEEF SOUP AND STOCK
rack of Beef and shin for every person
for every person
Water
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 uncovered 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
Protein
Fat
I pt.
11.12
Beef Stock
Gms.
"
1.36
Garb
Total Cal. 57
103
DIABETIC COOKERY
104
2.
I Ib.
CLEAR VEAL SOUP
Veal for every person
Water for every person
1^2 pts.
Food Value for iy
Protein
pts.
18.36
Fat
1.70
Garb .....
Veal Soup
Gms.
"
Total Cal. 99
Proceed as with Beef Soup, but cook only three hours.
3.
CLEAR MUTTON SOUP
Scrag Mutton for every person
1^2 pts. Water for every person
I Ib.
Food Value for
1^/2 pts.
Protein
18.02
Mutton Soup
Gms.
"
Fat
2.38
Garb .....
Total Cal. 104
Proceed as with Beef Soup.
4.
CLEAR CHICKEN SOUP
(2
Quarts)
Fat
Protein 56.70 Gms.
"
2.70
Carb.
...
(not too fat)
Use the feet, gizzard, and heart
Total Cal. 251
2 qts. cold
i
Fowl weighing from 2-4
Water
Ibs.
DIABETIC COOKERY
105
Clean the feet by scalding with boiling water, skin them,
nails; the feet contain gelatinous matter which
adds strength to the broth. Simmer from four to five
remove the
hours.
Proceed as with Beef Stock.
5.
\T/2 Ibs.
\y^
Ibs.
CLEAR VEAL AND BEEF SOUP
shin of Beef
shoulder of Veal
Marrow bones
of both Beef
2 qts. Water
Boil four hours,
Compute
and Veal
and proceed as
for Beef Stock.
values from Beef Stock and Clear Veal Soup.
CLEAR VEAL AND CHICKEN SOUP
6.
i
i
Fowl weighing from 2^-3
1
Ib.
Ibs.
knuckle of Veal
2 qts. cold
Water
Proceed as with
Compute
Number
4.
values from Clear Veal and Clear Chicken
Soups.
7.
VEGETABLE SOUP (For
Protein 12.36 Gms.
i pt. Beef Stock
> white Onion
3 sprigs Parsley
3 sticks Celery with leaves
"
Fat
1.54
Carb.
5.14
2 people)
"
Total Cal. 85
i
Leek
3 Cabbage leaves
12 String Beans
DIABETIC COOKERY
106
Wash vegetables; chop very fine, and simmer in a little
stock until nearly tender; then add one pt. stock, and simmer
Serve very hot.
for one hour.
8.
SOUP WITH EGG DICE
(Individual)
hot Stock (any of the recipes given above).
i pt.
Egg Dice
Protein
Fat
18.99
Cms.
I
"
Egg
^ teaspf. Butter
8.41
Carb
^4 cup cold Stock
Pinch of Salt
Total Cal. 152
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, remove from mold, and when cold cut into dice; put into
;
soup tureen; pour clear well-seasoned boiling hot soup
stock over the dice, and serve at once.
9.
Protein
Fat
SOUP WITH CHICKEN DICE
18.44
12.64
Gms.
"
^
(Individual)
cup white meat of Chicken
cut into cubes
Carb
1^2 cups clear Chicken broth
Total Cal. 187.7
i Egg
y^ teaspf. finely chopped Parsley
Seasoning to taste
Heat the chicken in i>^ cups of broth; meanwhile beat an
egg foamy in the tureen in which the soup is to be served pour
the chicken and broth over the egg, stirring to prevent curdling.
Sprinkle with the parsley, and serve very hot, at once.
;
DIABETIC COOKERY
NOODLE SOUP
10.
Protein
Fat
Carb.
107
(Individual)
I pt. good clear Stock
Noodles
17.82 Gins.
"
20.05
"
0.20
y
Total Cal. 253
I
teaspf.
chopped Parsley
Egg
*/3 tablesp. Butter
to
taste
Seasoning
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.
SOUP WITH
ii.
I
MARROW BALLS
pt. clear
soup Stock
Marrow
Protein 21.36
Fat
(Individual)
Balls
Gms.
Casoid Crumbs
"
I
14.72
tablespf.
Marrow
K Egg
Carb
Pinch of Salt
Total Cal. 217
minced Parsley
}4 teaspf.
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
on
into small dumplings, size of a marble, and set
an hour. Heat the stock, drop in the balls. Cook
ice for
until
very
at once.
light,
from 5-8 minutes, and serve with the soup
DIABETIC COOKERY
io8
12.
SOUP WITH MEAT BALLS
I pt.
clear
(Individual)
Soup
Meat Balls
Protein 33.91
Fat
Gms.
2 oz. scraped Beef
"
22.73
Carb
Marrow
*
tablespf.
I
Egg, separated
Total Cal. 340
Casoid Crumbs
I teaspf. Butter
Salt
and Nutmeg to taste
cream butter and marrow, add
and seasoning; next, enough crumbs to
bind the mixture, then add stiffly beaten white of egg.
Melt marrow;
cool;
beef, yolk of egg,
Form dumplings with a
small spoon; drop in boiling
cook
from
broth;
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.
Protein
Fat
Carb.
SOUP WITH CAULIFLOWER
15.82
2.62
12.38
Total Cal. 138
Gms.
"
"
(Individual)
2 cups good Broth
Very small head Cauliflower
2 sticks Celery
i small Leek
Seasoning to taste
Wash, clean, and break cauliflower into small pieces.
Put on to cook in a small saucepan. Cover with wellseasoned stock; add the finely chopped celery and leek;
simmer until very tender, about 2 hr. Be sure that the
flowers are unbroken; add the rest of the broth, heat
very hot, and serve at once.
y
DIABETIC COOKERY
14.
Protein
SOUP WITH ASPARAGUS
15.45
Pat
1.85
Carb.
8.06
Gms.
109
(Individual)
12 stalks of Asparagus
Other ingredients as for Recipe
"
"
13 above
Total Cal. 112
Proceed as for Cauliflower Soup, substituting the asparagus for the cauliflower. Canned asparagus may be used,
but drain off the water in which it was canned, scald it
with boiling water and drain again.
15.
Protein
Fat
9.02
17.48
Carb.
SOUP WITH SORREL
Gms.
(Individual)
$4 cup Sorrel
"
y pt. Stock
2
"
2.36
Total Cal. 202
Salt
Use cultivated
and Pepper to
sorrel.
i
tablespf. Butter
I
Egg yolk
taste
Take the tender green
leaves
from the midrib; wash in cold water, and shred very fine.
Melt butter in an iron pan; put in the sorrel and stir for
a few minutes; add stock and boil for five minutes; beat
the egg yolk foamy and put into soup tureen; pour boiling
soup over it, stirring all the time, so that the egg does not
Serve at once.
curdle.
16.
SOUP WITH STEAK AND EGGS
Protein 32.36
Fat
Carb.
Gms.
(Individual)
y* Ib.
"
Round Steak
15.30
I
Egg yolk
....
I
cup Beef Stock
Total Cal. 267
Seasoning to taste
i
DIABETIC COOKERY
io
x
Warm
^
cup of stock; put the rest on to heat very hot.
the
round; mix in the egg yolk. Pour over this,
Scrape
of
warm
stock.
Stir carefully.
Stir this into the
y$ cup
hot -stock, but do not
OX-TAIL SOUP (Individual)
17.
Protein
Season; serve at once.
let it boil.
Gms.
13.96
^4 Ib. Ox-tail
i small Onion
"
Fat
3.76
Carb.
6.84
i
Celery stalk
Total Cal. 117
i
Parsley sprig
"
i>
pts. cold
Water
3 Pepper corns
]4 teaspf Salt
.
% 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
Protein
Carb.
9.95
10.84
1.42
Total Cal. 142
meal
BEEF BROTH
i.
Fat
full
Gms.
"
in themselves)
(Individual)
^ pt. strong Beef Stock
i
Egg yolk
i
tablespf. finely
"
ground Almonds
Seasoning to taste
DIABETIC COOKERY
Heat the stock, stir
Pour over the egg yolk,
in
almonds; boil for two minutes.
stirring carefully to avoid curdling.
in
Serve very hot, at once.
2.
VEAL AND BEEF BROTH
Protein 27.03
Fat
Gms.
Carb
Soup
i
pt.
i
Egg yolk
"
12.25
y cup
(Individual)
(see
finely
No.
5,
above)
chopped cooked
Veal
Total Cal. 219
Season to taste
Put the cooked veal through the meat chopper; heat
Strain through a coarse sieve.
Pour this
boiling hot over the beaten egg yolk, and serve very hot,
in the stock.
at once.
3.
Protein 16.76
Fat
6.17
Carb.
MUTTON BROTH
Gms.
"
2 Ibs. scrag or neck of
i
"
(Individual)
qt.
Mutton
Water
2 stalks Celery
0.83
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
This broth is very nourishing, but not to everyto boil.
A whole egg dropped into the cup, after it
one's taste.
contains the steaming hot broth,
4.
CHICKEN BROTH
Use Stock No.
4.
is
a nourishing addition.
(Individual)
DIABETIC COOKERY
ii2
GENERAL DIRECTIONS
The foundation
for Vegetable Cream Soups seldom
These soups are nourishing, quickly prepared,
varies.
and very
All
digestible.
vegetables should be cleaned,
blanched,
and
cooked in salted boiling water in an uncovered pan
until tender enough to strain through a puree sieve.
CREAM FOUNDATION
Protein
Fat
Carb.
10.85
64.03
ii. 12
Gms.
(Individual)
I
tablespf. Butter
I
tablespf.
"
"
Total Cal. 570
Salt
Almond Flour
I
Egg yolk
I
cup thin Cream
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
Pour the hot soup over it, stirring so that
the yolk does not curdle, and serve very hot, at once.
to be served.
I.
Protein
Fat
14.90
64.48
Carb.
18.55
Total Cal. 714
ASPARAGUS SOUP
Gms.
"
(Individual)
12-15 Asparagus stalks
"
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
STRING BEAN SOUP (Individual)
2.
Protein 13.90
Fat
113
^ String Beans
% small white Onion
Gms.
pt.
"
64.49
"
Garb.
I
21.98
Total Cal. 630
Celery stalk
Seasoning to taste
String, wash, and break beans into small pieces, then
proceed as directed in recipe for Cream Foundation.
CAULIFLOWER SOUP
3.
Protein
Fat
Carb.
15.27
Gms.
"
65.26
(Individual)
I small head Cauliflower
Wash, blanch, and break
"
cauli-
flower into small pieces; proceed as directed in recipe for
22.67
Total Cal. 647
Cream Foundation.
CELERY SOUP
4.
Protein
12.83
Fat
64.21
Gms.
"
"
Carb.
17.07
Total Cal. 603
,
Protein
Fat
Carb.
9.56
48.37
small bunch of Celery
1-2 Celery knobs
Proceed as directed in recipe
I
for
TOMATO SOUP
5.
(Individual)
Cream Foundation
(Individual)
X P*- tnm Cream
Gms.
"
^4 can
"
19.53
Total Cal. 539
2/8
teaspf.
Tomatoes
*
teaspf. Butter
I
sprig Parsley
Baking Soda
^4 tablespf.
Almond Flour
Stew tomatoes and parsley fifteen minutes. Put cream
on to heat in double boiler; rub almond flour and butter
Strain
together and stir into the boiling cream until thick.
tomatoes; add soda which has been dissolved in a little
DIABETIC COOKER Y
II 4
Do not replace the tomatoes on the stove.
Pour the boiling cream over them. The mixture will
Serve at once.
curdle if placed back on the fire.
cold water.
6.
Protein
Fat
MIXED VEGETABLE SOUP
9.70
(Individual)
Cms.
I
small white Onion
i
Leek
"
58.67
"
Carb.
Celery knob
3 Cabbage leaves
!
18.04
Total Cal. 638
I
Parsley sprig
Celery stalk and leaves
IO String Beans
I
I
cup thin Cream,
I
tablespf. Butter
i
tablespf.
20%
Almond Flour
Seasoning to taste
Clean the vegetables and chop very fine; boil in salted
enough to cover them, in a partly uncovered
pan; boil rapidly, then simmer for ten to fifteen minutes
until tender prepare cream foundation pour over minced
vegetables, and let them simmer for 5-8 minutes longer.
Serve very hot.
boiling water
;
;
A
little
cauliflower or asparagus, or both, will improve
the flavor of the soup.
SWEET SOUPS
I.
Protein
Fat
WINE SOUP
10.72
Gms.
"
(Individual) (If permitted)
^
5.04
cup Wine, either Red or
White Moselle, or Bordeaux
Carb
I
Egg
Total Cal. in. 2
I
small piece Stick
y^ cup Water
Cinnamon
DIABETIC COOKERY
115
Beat the egg 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.
CREAM SOUP
2.
Protein
10.72
Fat
52.98
11.12
Carb.
Gms.
I
"
i
Egg yolk
i
cup thin Cream
I
small piece Stick
I
tablespf.
"
Total Cal. 562.6
(Individual)
Cinnamon
Almond Flour
Saccharin tablet, dissolved
Heat the cream
the almond
in a double boiler;
add the cinnamon,
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.
stir in
flour;
FISH BROTHS
CLAM BROTH
i.
Protein
1.24
Fat
5.12
Carb.
0.24
Total Cal. 52.1
AND SOUPS
Gms.
"
(Individual)
8 large
Clams
teaspf. Butter
Pepper to taste
i
"
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.
DIABETIC COOKERY
ii6
CLAM SOUP
2.
Protein 23.94
Fat
(For 2 people)
Cms.
I
"
50.65
Carb.
14.68
Total Cal. 608.8
doz.
Clams
^ cup cold Water
"
i
I
I teaspf.
Salt,
cup Top Milk
teaspf. Butter
Almond Flour
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
tough part, and use only the soft part,
fork, cut off the
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.
Protein 22.33
Fat
26.06
CLAM CHOWDER
(Individual)
Gms.
"
14.73
Total Cal. 382.10
Carb.
Clams
I
pt.
I
cup Clam Juice
"
2 Celery stalks
2 sprigs Parsley
X small Onion
^ cup Cream
i
tablespf. Butter
Pepper to taste
I small Tomato, or
y+ 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
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 tureen. When the clams are tender (they take about
half an hour to cook), pour the chowder over the hot cream;
remove scum that has
it does not curdle.
Serve at once.
so that
stir carefully
upon the
fire.
OYSTER STEW
4.
Protein
Fat
9.47
Gms.
Carb.
8.65
Total Cal. 312.6
not replace
(Individual)
$4 pt. Oysters
"
26.75
Do
% cup Cream
"
I teaspf. Butter
Strain the oysters, put liquor on to boil.
Heat the
cream separately but do not let it boil; put oysters into
the boiling juice, do not let them boil, but cook slowly,
and when the edges begin to curl, add butter and seasoning pour hot cream into the tureen and turn the boiling
;
stew over
being careful not to
Serve at once.
replace upon
it,
let it curdle.
Do
not
fire.
OYSTER SOUP
5.
Protein
Fat
10.05
Gms.
"
28.29
Carb.
8.65
Total Cal. 327.6
"
(Individual)
Prepared as above, only thickened with a teaspf. almond
flour, or with a teaspf. casoid
crumbs.
Vegetables
TABLE OF VALUES
NOTE
HOW TO PREPARE
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
ARTICHOKES
ASPARAGUS
STRING BEANS, (-4), (B)
BEET TOPS
BEETS
BROCCOLI
BRUSSELS SPROUTS
PLAIN CABBAGE, (.4), (B}
SAVOY CABBAGE, 04), (B)
CARROTS
CAULIFLOWER, 04), (B},
(0
12.
CELERIAC (KNOB CELERY)
13.
14.
15.
CELERY (TABLE)
CUCUMBERS
EGG PLANT
1 6.
JERUSALEM ARTICHOKES,
04),
17.
(),(),(>),()
KALE
19.
KOHLRABI, 04) (B)
LETTUCE
1 8.
,
20.
MUSHROOMS,
21.
OKRA OR GUMBO
22.
ONIONS, 04), (B)
(.4),
(B)
23.
OYSTER PLANT (SALSIFY)
24.
POTATOES, 04), (B)
25.
26.
PUMPKIN
SAUERKRAUT,
27.
SPINACH, (A}, (B)
04), (B)
28.
SQUASH
29.
30.
SWEET PEPPERS
Swiss CHARD
31.
TOMATOES,
(A), (B)
1.
BUTTER
2.
CREAM
EGG
HOLLANDAISE
118
VEGETABLES
TABLE OF VALUES
Kind
DIABETIC COOKERY
120
NOTE
Use fresh tender vegetables; clean thoroughly and
examine carefully before cooking. Remove all the
withered leaves, inedible parts, etc. Almost without
exception, vegetables should be boiled in salted boiling water in an uncovered or only partly covered
pan. When the vegetables have boiled rapidly for
fifteen minutes, drain off the water, replace
with
boil-
ing water, cook fifteen minutes again, drain, replace
with boiling water, and cook until tender. This rule
holds good for the herbaceous vegetables, viz., cabbage, spinach, and
all
the green leaves, stalks, shoots,
sauerkraut, etc.
using canned vegetables, drain off the water
the can, scald vegetables with boiling water,
drain, then pour hot sauce over them, and serve
In
in
at once.
For
diabetics,
it is
finely
chopped,
or,
advisable that vegetables be very
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
Artichokes
Artichokes
may
may
121
be served cold with French dressing.
be served hot with Melted Butter, Egg
Sauce, Hollandaise Sauce.
VALUE
IF
SERVED WITH MELTED BUTTER
Protein
Fat
Garb.
2.86
Gms.
"
22.30
16.6
"
Total Cal. 279
VALUE
IF
SERVED WITH EGG SAUCE
Protein
Fat
Garb.
14.06
8.21
18.01
Gms.
"
"
Total Cal. 200
VALUE
SERVED WITH HOLLANDAISE SAUCE
IF
Protein
6.99
Gms.
Fat
11.41
";
Garb.
"
16.95
Total Cal. 200
2.
Protein
3.24
Fat
0.36
Carb.
ASPARAGUS
(Individual)
Gms.
6-8 stalks
"
"
5.94
Total Cal. 40
v
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.
DIABETIC COOKERY
122
VALUE IF SERVED WITH
EGG SAUCE
MELTED BUTTER
Protein
Fat
Gms.
3.50
Protein
"
22.46
"
Carb.
5.94
Total Cal. 240
Protein
Carb.
7.25
Gms.
"
"
VALUE
IF SERVED WITH
HOLLANDAISE SAUCE
Gms.
11.29
8.37
Total Cal. 164
CREAM SAUCE
Fat
14.70
Fat
Protein
"
43.41
Fat
"
Carb.
7.63
11.75
Carb.
Gms.
"
"
6.19
Total Cal. 161
14.61
Total Cal. 495
If the flavor be liked, a pinch
added to the melted butter.
of grated
nutmeg may be
Asparagus may be served cold as a salad, with either
French dressing or mayonnaise.
(A) STRING
3.
Protein
Fat
BEANS
(Individual)
Gms.
5.43
I
"
0.78
pt.
Beans
"
Carb.
17.83
Total Cal. 100
Put into rapidly boiling salted
String and slice beans.
Simwater, about
teaspf. of salt to a pint of water.
mer until tender in a partially uncovered saucepan; drain
%
in a colander.
BUTTER SAUCE
Protein
Fat
Carb.
5.69
22.88
17.83
Total Cal. 300
Gms.
"
"
CREAM SAUCE
Protein
13.48
Fat
43.83
Carb.
26.50
Gms.
"
"
Total Cal. 556
DI 4 BET 1C COOKERY
VALUE
123
SERVED WITH y PINT SOUP STOCK
IF
(To which a
little
grated onion
Protein
Fat
Garb.
10.99
may
be added)
Gms.
1.46'
"
"
17.83
Total Cal. 128
(5) STRING
BEANS COOKED WITH LAMB
Protein 55.08 Gms.
"
125.88
"
Garb.
17.83
(Individual)
Beans
I pt.
# lb rack Lamb
X teaspf. grated Onion,
Fat
f
-
Total Cal. 1425
flavor
is
if
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 ^2 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
Cooked and served
Protein
16.41
Fat
19.07
Carb.
Gms.
"
9.86
Total Cal. 275
"
like
(Individual)
Spinach
I
pint Beet
Tops
DIABETIC COOKERY
124
BEETS
5.
Protein
7.26
Fat
0.45
Carb.
(Individual)
Gms.
2 small Beets
"
10 gms. melted Butter
"
44.00
Salt,
Pepper
Total Cal. 209
Wash
beets carefully, cook in boiling water about one
hour,
young; from two to three hours, if old. Plunge
into cold water and remove the skins; cut in thin slices,
if
reheat, season with melted butter, salt
BROCCOLI (Individual)
6.
I
and pepper.
small head, about 5" diameter
Cooked and served
like Cauliflower,
with which
its
food
values for this small quantity are almost identical.
7.
Protein
Fat
3.00
0.20
BRUSSELS SPROUTS (Individual)
6.80
Carb.
Total Cal. 41
Remove
X
Gms.
"
pt.
Sprouts
"
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
cold water run over them,
cream,
butter,
egg, or Hollandaise
Cook the sprouts in the sauce for about 10 min-
stew-pan until tender; drain,
and drain again.
sauce.
utes.
Serve hot.
Make
let
DIABETIC COOKERY
CABBAGE WITH SOUP STOCK
(A) PLAIN
8.
Protein
Gms.
5.21
12.00
Fat
125
small head Cabbage
y
"
i
(Individual)
tablespf. Butter
"
Garb.
Salt,
17.78
Pepper
Total Cal. 200
remove the stalk, soak in
hour; drain and boil in plenty of
salted
water
until
tender, from ^2-^4 hour, boiling
boiling
the
all
time
in
an
uncovered
pan; drain, chop fine;
rapidly
heat butter, add cabbage, season. Moisten with strong
soup stock, cook about 10 minutes, and serve very hot.
Cut the cabbage
cold salted water for
(B}
Protein
Fat
in
half,
I
PLAIN CABBAGE WITH CREAM (Individual)
^ small head Cabbage
Gms.
5.79
"
J
22.47
"
Carb.
18.56
Total Cal. 300
tablespf. Butter
2-3 teaspf. Cream
Salt,
Cut cabbage on slaw
cutter,
wash
Pepper
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.
04)
9.
SAVOY CABBAGE
Protein 20.52 Gms.
"
Fat
30.65
Carb.
25.40
Total Cal. 460
Salt
i
"
I
(Individual)
small Cabbage
X
X
Ib. rack of Lamb, or 2 Pork
Chops
cup Soup Stock
and Pepper to taste
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
;
DIABETIC COOKERY
126
with a
damp
but do not wash
cloth,
heat the butter in
it;
a pan, braise the meat on both sides; cover with the cabbage, season, cover very tight, and let it steam slowly;
turn the meat several times; when tender, drain off the
Simmer until the stock is
fat, and add the boiling stock.
almost absorbed, and serve very hot.
OR SAVOY
(5) STUFFED CABBAGE, PLAIN
(For i or 2 persons)
Protein 69.92
Fat
35-27
Carb.
Gms.
"
"
I
small head,
either white or
Savoy Cabbage
Ib. finely chopped Veal
lb. finely chopped Pork
small grated Onion
y^
27.22
Total Cal. 707
^
H
I
Egg
i
tablespf. Butter or Dripping
Soup Stock, about
i
cupful
Almond Meal
I
tablespf.
Wash the cabbage carefully, cut out the stalk, and hollow the cabbage, chop the leaves hollowed out very finely;
mix the meat and chopped cabbage; fill these into the
hollow cabbage, tie a string around same to keep it in
shape.
Heat the butter in a pan, put the cabbage in, add boiling soup stock, cover lightly, and simmer until very tender.
Serve very hot.
10.
Protein
4.99
Fat
i. 8 1
Carb.
Gms.
"
"
42.18
Total Cal. 205
This
is
a meal in
CARROTS
itself.
(Individual)
4-5 young Carrots
10 gms. Butter
Pinch of Salt
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.
n.
Protein
5.91
Fat
1.64
Gms.
(Individual)
small head
Cauliflower
(5"
diameter)
"
the leaves, and as
off all
be removed;
I
"
Carb.
15.41
Total Cal. 100
Cut
CAULIFLOWER
(A) BOILED
let it soak,
much
head down,
of the stalk as can
in cold salted water
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
for 1-2 hrs.
of the following sauces
:
Butter, Cream, Egg, Hollandaise.
BUTTER SAUCE
Protein
Fat
6.17
23.74
Carb.
15.41
Total Cal. 300
Gms.
"
"
Protein
17.37
9.65
Carb.
16.72
Total Cal. 224
Cauliflower
Gms.
"
"
may
13.96
44.69
Carb.
24.08
Total Cal. 556
EGG SAUCE
Fat
Protein
Fat
Gms.
"
"
VALUE
IF SERVED WITH
HOLLANDAISE SAUCE
Protein
10.30
Fat
13.03
Carb.
15.66
Total Cal. 221
Gms.
"
"
be served cold with a French dressing
or with mayonnaise.
DIABETIC COOKERY
128
(B)
Protein
Fat
BAKED CAULIFLOWER
14.67
32.97
Carb.
Gms.
I
(Individual)
small head Cauliflower
"
3 tablespf.
"
i oz.
16.95
Cream
grated Swiss or Parmesan
Cheese
y tablespf. Butter
Total Cal. 422
Put in
Clean as above; parboil about 10 minutes.
baking dish; dot with butter, pepper, and salt, sprinkle
hr. in a hot oven.
The baking
with cheese, and bake
dish must be covered.
X
(C)
FRIED CAULIFLOWER (Individual)
Parboil a small head of cauliflower; drain and cool. Sepathem with a clean cloth; dip them in
beaten egg, and roll them in almond flour; fry a golden brown.
rate the flowers, dry
Serve hot, with a cream sauce.
12.
Protein
CELERIAC OR CELERY KNOBS (Individual)
12.58
Fat
54.60
Carb.
n-97
Total Cal. 590
Gms.
"
"
4-5 knobs Celery
I tablespf. Butter
cup Soup Stock
K
Salt
and Pepper to taste
Wash and cut off stalks; parboil in salted boiling water.
Heat the butter,
Drain, peel, and cut in dice or in slices.
put in celery knobs, and cook for a few minutes; add
nr
boiling stock and seasoning, and simmer for
%
-
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
TABLE CELERY
13.
Protein
Fat
4.98
0.45
Carb.
129
(Individual)
Cms.
I
Ib. table
"
Celery
"
14.97
Total Cal. 84
The
larger
cooked
and coarser stalks of table celery can be
and served the same way, either hot or
like celeriac
cold.
14.
Protein
3.17
Fat
0.91
Carb.
11.79
Total Cal. 68
CUCUMBERS
(Individual)
Gms.
I Ib.
Cucumbers
"
"
Pare and cut in
strips,
and remove
seeds,
cook in very
salted boiling water, from 1015 minutes.
Drain,
cook in a cream sauce well seasoned. If the flavor is
little
and
liked,
put an onion in the water with the cucumber while
chopped parsley,
boiling; before serving sprinkle with
or with minced chives.
it is
15.
EGG PLANT
(Individual)
Protein
5.44
Fat
1.36
Carb.
Gms.
"
"
23.13
Total Cal. 127
Peel a very small egg plant just large enough to yield
5-6 slices, Y% 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
Dip the slices in beaten egg, and fry in butter or
juice.
drippings until a light brown.
;
DIABETIC COOKERY
130
1 6.
(A) JERUSALEM ARTICHOKES (Individual)
Jerusalem artichoke
Protein
Fat
6.99
11.41
18.01
Carb.
is
the root of a species of sunflower.
Gms.
5-6 Jerusalem Artichokes
I small Onion
I tablespf. Butter
"
"
Total Cal. 200
3 sprigs Parsley
teaspf Lemon Juice
I
Wash and
.
peel artichokes; soak
I
hr. in I pt. cold
water
lemon
to which the
juice has been added; this prevents
Drain dry on a cloth.
discoloration.
Cut artichokes
in cubes, or in
X inch
thick slices; boil
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.
in
i
pt. salted boiling
(B)
Protein 13.34
Fat
12.13
Carb.
STEWED WITH SOUP STOCK
Gms.
5-6 Artichokes
2 pt. Soup Stock
"
y
"
I
19.29
Total Cal. 237
teaspf.
Almond Meal
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.
(C) FRIED
Protein
Fat
7.25
33.51
18.01
Carb.
Total Cal. 400
Gms.
"
"
5-6 Artichokes
3 tablespf. Butter
Salt
I
and Pepper to
teaspf.
Lemon
taste
Juice
DIABETIC COOKERY
131
Proceed as per par. i, Recipe (A). After the vegetable has
been soaked I hr., drain dry on a cloth; salt lightly, cut
in slices, and fry brown in boiling hot butter.
(D)
Protein
Fat
14.06
21.20
Carb.
9.16
Total Cal. 325
MASHED
Gms.
5-6 Artichokes
"
i
Egg
i
tablespf.
I
teaspf.
"
Cream
minced Parsley
I tablespf. Butter
artichokes as usual when tender, drain mash
a
colander, cool; mix in the egg, butter, cream,
through
beat
etc.;
thoroughly; bake in a baking pan for 5 to 10
until
minutes,
light brown.
Cook the
;
;
() CROQUETTES
Protein 20.10
Fat
Gms.
Add
to
the
ingredients
"
44.34
Carb.
in
Recipe (>)
2 tablespf. Butter
i tablespf. Proto-Puff crumbs
:
"
9.38
Total Cal. 558
Proceed as in Recipe (>); when artichokes have been
mashed mix as above, but add Proto-Puff crumbs, and fry
a light brown.
17.
Protein
14.56
Fat
24.45
Carb.
33.84
Total Cal. 413
KALE OR BORECOLE
Gms.
(Individual)
2 small Kales
"
"
Clean thoroughly, removing the tough leaves; wash in
waters, and boil in salted boiling water, in an un-
many
I
DIABETIC COOKERY
32
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
1
Protein
22.49
Garb.
taste.
(A) KOHLRABI (Individual)
8.
10.56
Fat
and meat broth, seasoning to
Gms.
4-5 young Kohlrabi
~
l 2 tablespf. Butter
"
"
/^--K cup strong Soup Stock
and Pepper to taste
19.25
Total Cal. 325
Salt
and cut the kohlrabi in thin slices; parboil
Pick off the tenboiling water, drain, and cool.
Peel, wash,
in salted
der green leaves; wash, boil in salted boiling water till
Meanwhile heat the
tender; drain, and chop very fine.
it; cook in one half the
minutes
till
from
butter
15-20
quite tender; season and
the
little
of
stock.
Cook
add a
green leaves separately
stock and seasoning.
half
the
add
of
in the other
butter,
the
middle
a
slices
in
of
vegetable dish, the greens
Heap
around them, and serve very hot.
butter, put sliced kohlrabi into
(B)
Protein 69.47
Fat
34-26
Carb.
51-07
STUFFED KOHLRABI (Individual)
Gms.
4-5 large Kohlrabi
"
y
chopped Pork
chopped Veal
cup Soup Stock
lb. finely
*4 lb. finely
"
Total Cal. 672
i
I
tablespf. Butter
I
Egg
/L Onion
Proto-Puff crumbs
I
Salt
Peel
and Pepper to
taste
and wash kohlrabi; hollow them out
but do not leave too thin a
shell.
Chop meat,
carefully,
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
Set the kohlrabi in the pan;
pan, but do not let it brown.
see that they do not break; add boiling stock, and let them
simmer
in the covered
Protein
16.76
25.11
until very tender.
LETTUCE STEWED
19.
Fat
pan
(Individual)
Gms.
2 heads of Lettuce
"
"
Carb.
15.46
Total Cal. 355
Clean, separate, wash lettuce; parboil in salted boiling
water; put in colander, drain, and treat like spinach.
20.
Protein
Fat
(A)
4.23
22.55
Carb.
7.71
Total Cal. 251
STEWED MUSHROOMS
(Individual)
^
Gms.
"
Ib.
Mushrooms
"
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.
CB)
Protein
Fat
Carb.
MUSHROOMS CREAMED
5.26
3444
9.27
Total Cal. 368
Gms.
"
^
I
"
(Individual)
Ib.
Mushrooms
tablespf. Butter
% cup Cream
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.
I
DIABETIC COOKERY
34
OKRA OR GUMBO
21.
Protein
7.26
Fat
0.91
Cms.
I oz.
"
"
Carb.
Okra
IO gms. Butter
33-57
Total Cal. 172
Wash
the
okra; boil in salted water until tender; cut off
season with butter, and a dash of salt and
little tops,
pepper.
CREAMED ONIONS
22.
(A)
Gms.
Protein
11.41
Fat
43.77
Carb.
30.03
(Individual)
5-6 small white Onions
"
"
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 uncovered pan for about 15 minutes; drain,
prepare a cream sauce and simmer in the sauce for about
y* hr., or until perfectly tender; season carefully.
(B)
Protein
9.96
Fat
1.52
Carb.
21.36
Total Cal. 140
23.
Protein
Fat
Carb.
STEWED ONIONS
Gms.
(Individual)
Proceed as above, using good
"
strong stock in place of the
cream.
"
OYSTER PLANT OR SALSIFY
9.17
0.45
Gms.
(Individual)
4-6 Roots
"
I qt.
"
cold
Water
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 ^2 inch thick slices,
and drop into the water at once; this keeps the roots from
turning black.
Cook
When
in
enough salted boiling water to cover them.
serve with butter or cream sauce, or as
tender,
croquettes (see Jerusalem Artichoke Croquettes).
CREAM SAUCE
BUTTER SAUCE
Protein
943 Gms.
"
Fat
22.55
Carb.
24.95
Total Cal. 341
"
IF
5.16
Carb.
22.09
"
Protein
19.86
Fat
23.53
Gms.
"
"
(A) POTATOES
(Individual)
/
24.
9.07
43.50
Cms.
SERVED AS CROQUETTES
Carb.
26.65
Total Cal. 398
Protein
17.22
Carb.
33.62
Total Cal. 595
VALUE
Fat
Protein
Fat
Gms.
2 Potatoes
"
i
"
Egg
Salt
Total Cal. 171
Peel potatoes, grate them, and let cold water run over
until all the starch has been washed out; this process
takes some time.
Drain in colander; mix with egg and
them
salt; bake in cold wet custard cups like baked custard;
turn out of cups and serve hot with roast beef or sauerkraut or vegetables.
DIABETIC COOKERY
136
CB) FRIED
POTATO DUMPLINGS
Protein
9.46
Fat
38.31
Carb.
22.09
(Individual)
Gms.
"
"
Total Cal. 471
Proceed as above.
Remove dumplings from
cups; cool^cut in thick slices,
and
custard
fry in hot butter or sweet
dripping.
25.
Protein
4.54
Fat
PUMPKIN
^
Gms.
0.45
Carb.
23.59
Total Cal. 179
(Individual)
"
i
"
A
Ib.
Pumpkin
Egg
pinch of Salt
% teaspf. ground Cinnamon
pumpkin and remove the seeds. Steam in a very
water until tender; strain through a colander; beat
in the egg; add salt and ground cinnamon, and serve either
hot or cold. If desired the sauce can be sweetened with
j-2 saccharin tablets dissolved in a teaspoonful of water.
Peel
little
26.
(A)
SAUERKRAUT
(Individual)
Protein 41.05 Gms.
i
Fat
#
"
46.27
Carb.
"
pt.
Sauerkraut
lb.
Brisket
17.24
Total Cal. 650
Wash
cover
brisket,
it;
simmer
put on to boil with cold water enough to
boils skim and allow meat to
when the water
until nearly tender;
add sauerkraut, and simmer
both meat and kraut are very tender; the juice
must have almost completely boiled away.
until
DIABETIC COOKERY
137
(B) (Individual)
Protein
75.75
Fat
Gms.
There
is
only a small change
when any one of
in values
17.01
Carb.
the meats
17.24
Total Cal. 525
recommended
is
substituted for another.
Put sauerkraut on with cold water enough barely to
it; when nearly tender add a piece of smoked or
pickled meat, viz. tongue, smoked beef, ham, or a piece of
fat corned pork.
Any one of these meats will give the
a
delicious flavor.
These meats must have
sauerkrau^
been previously cooked.
cover
:
(A) SPINACH (Individual)
27.
Protein 20.00 Gms.
Fat
"
24.90
\y2
"
Carb.
14.78
Total Cal. 362
I pt.
Spinach
tablespf. Butter
cup strong Soup Stock
teaspf. Top Milk
grated Onion
i
I
2/8
I
teaspf.
Egg yolk
teaspf. Almond Flour
X
Salt
A
and Pepper to taste
pinch of Bicarbonate of Soda
and wash the spinach, changing the water
the leaves are perfectly clean; drop into slightly
salted boiling water, to which add the soda.
Boil rapidly
for about ten minutes; drain in colander, rinse with cold
Pick, clean,
until
water; squeeze the water out lightly, and pass spinach
through a puree 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
stir into the boiling spinach, and serve at once.
Decorate with hard-boiled egg cut in quarters, or with a
few sardelles.
the milk;
1
DIABETIC COOKERY
38
(E) (Individual)
Clean, cook, and strain spinach; cook again in cream
sauce or egg sauce.
EGG SAUCE
CREAM SAUCE
Protein
10.98
Fat
43.46
Carb.
Gms.
Protein
"
Fat
"
28.
Protein
6.35
2.27
SQUASH
Gms.
"
8.41
Carb.
5.77
Total Cal. 157
13-13
Total Cal. 489
Fat
12.39
"
(Individual)
Gms.
I
"
medium-sized Squash
(about
I Ib.)
"
Carb.
40.82
Total Cal. 209
remove the seeds, and boil in boiling
mash with potato masher;
pepper, and salt, and either rich stock or cream.
Wash, cut
in pieces,
salted water until tender; drain,
add butter,
SWEET PEPPER
29.
Protein
Fat
18.86
Gms.
"
17.30
Carb.
7.8
"
I
(Individual)
sweet Pepper
cup Stock
X
I
tablespf. Dripping or Butter
Total Cal. 263
stem and hollow out pepper, being sure to reseed; wash carefully and drain; fill pepper
with any left-over and finely minced meat, prepared like
Cut
off
move every
DIABETIC COOKERY
the stuffing for cabbage.
add
boiling stock;
Serve very hot.
bake
30.
Protein
Fat
10.43
Gms.
Heat butter in a small pie plate;
in moderate oven until tender.
Swiss CHARD
Prepare like Spinach (A)
"
1.36
139
"
Carb.
14.06
Total Cal. no
31.
Protein
Fat
STEWED TOMATOES
(A)
6.45
Gms.
3 large Tomatoes
"
12.95
Y% teaspf. grated Onion
tablespf. Butter
"
Carb.
(Individual)
i
22.23
Total Cal. 230
I
Salt
Saccharin tablet
and Pepper to taste
^ 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.
(J3)
Protein
Fat
1.44
FRIED TOMATOES (Individual)
Gms.
11.63
Carb.
"
"
i
Tomato
i
tablespf. Butter
5.70
Total Cal. 133
\
Wash; do not
lightly with
at once.
salt
peel;
and
cut into inch- thick
slices,
pepper; fry in hot butter,
season
and serve
DIABETIC COOKERY
I 4o
BUTTER SAUCE
1.
Gms.
0.26
Protein
2 tablespf. Butter
"
22. i o
Fat
Garb
X teaspf. Parsley minced
^8 teaspf. Nutmeg grated
Salt to taste.
Total Cal. 200
Melt
it
(Individual)
add nutmeg
butter,
if
the flavor
is
liked,
and pour
boiling hot over the vegetable; sprinkle with parsley
just before serving.
CREAM SAUCE
2.
Protein
Fat
(Individual)
^ cup Cream
Gms.
8.05
"
43-O5
"
Garb.
8.67
Total Cal. 456
tablespf.
i
tablespf. Butter
X teaspf. Parsley
Salt
Melt butter
in
and Pepper to
double
boiler,
taste
add almond
smooth; next add cream and seasoning,
reaches boiling point; sprinkle parsley in
EGG SAUCE
3.
Protein
Fat
.46
8.01
"
Total Cal. 124
Heat stock
i
which
Egg yolk
tablespf.
Almond Flour
and Pepper to taste
in double boiler,
paste, stir into stock;
smooth almond
beat egg very
flour to
light, place in
is to be served, pour boiling stock over
serve
at once.
parsley;
it
it
last.
% teaspf. minced Parsley
1.31
Salt
stir
stirring until
(Individual)
i
"
Carb.
flour,
^ cup strong Soup Stock
Gms.
1 1
Almond Flour
i
bowl
it,
a
in
add
DIABETIC COOKERY
Protein
Fat
Carb.
141
4.
HOLLANDAISE SAUCE
(Individual)
4.39
Gms.
% cup Stock
H-39
0.25
Total Cal. 121
"
Egg yolk
i
"
]/2
teaspf.
Lemon
Juice
y tablespf. Butter
2
Beat egg yolk very light; add other ingredients; put
in double boiler; beat with egg whip, till it reaches the
do not boil.
boiling point,
Miscellaneous Recipes
2.
OATMEAL PORRIDGE
OATMEAL GRUEL
3.
RICE
1.
4.
CRACKED COCOA OR
COCOA NIBS
ARTIFICIAL MILK
i.
WILLIAMSON'S
SUG-
2.
GESTION
VAN NOORDEN'S SUGGESTION
14*
MISCELLANEOUS RECIPES
1.
OATMEAL PORRIDGE
1 oz.
'
(Individual)
Quaker Oats
K pt. Water
Salt to taste
2
Egg
yolks
% oz. Butter
Cook Quaker Oats
double
in salted water for 2 hours, using a
beat
in
boiler,
egg yolks and butter; serve hot.
2.
OATMEAL GRUEL
Same quantity
(Individual)
of oats, salt, water.
Strain; serve with
top milk.
RICE (Individual)
3.
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.
DIABETIC COOKERY
144
ARTIFICIAL MILK
WILLIAMSON'S SUGGESTION
i.
Found
in Dr. Joslin's
book Treatment
of Diabetes Mellitus.
(By Permission.)
Mix a
pint of water and 3 or 4 tablespoons cream, 40%;
stand from 12 to 24 hours; the cream floats to the
skimmed off with a teaspoon it will be found prac-
let this
top
;
if
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 until a liquid is obtained which has the exact
color and consistency of ordinary milk; if a little salt and
a trace of saccharin be added, a palatable drink free from
milk sugar is produced which has almost the same taste as
milk and which contains a large amount of fatty material.
Of course, much larger quantities than this recipe calls for
can be employed in order to prepare a considerable amount
of the drink at one time.
tically free
;
2.
VAN NOORDEN'S SUGGESTION
Cream 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
1
may
be added and
salt or
saccharin.
1
Plasmon Milk Powder can be procured through any druggist.
Typical Dietaries
NOTE
DIETARIES
1.
2.
FOR AUTUMN (A), (
FOR SPRING (A}, (B)
3.
FOR WINTER (A}, (B)
FOR SUMMER (A), ()
4.
FOR AN ABSTINENCE DAY
.
TYPICAL DIETARIES
NOTE
In the division immediately following there appear
bills of fare, two adapted to each of the four
seasons, and one for an abstinence day, with the exact
nine
computation of their food values.
The work done on these dietaries is typical of that
which must be done for the diabetic, as soon as his
carbohydrate tolerance is determined by the physician.
Thereafter, in planning his diet, it is absolutely essential that weights and measures be accurate; guessing
will nt>t do.
Ordinarily no one who is not thoroughly
trained in such
a meal
work can
how many
tell
calories
it
accurately at the end of
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,
With such data it
fish, vegetables, cheese, and nuts.
is possible to reckon food values in the day's ration
very closely, as in the typical
146
bills of fare
that follow.
DIABETIC COOKERY
When
the carbohydrate tolerance
147
is
only 40 grams,
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 carbohydrate tolerance is higher, say 60, 80, or even 100
a small allowance,
it
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 sparThe foods chosen should
ingly in bread or crackers.
in
be
those
which
always
protein and fat predominate,
such as meat, fish, cheese, and nuts, with the addition
of simple salads of lettuce, celery, romaine, or endive,
amount of digestible carbo-
for example, in which the
hydrates is small.
The second
rangement
of fare in each group gives an arsuitable for Sunday, when all the meals
bill
be eaten at home. The dietaries represent different 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.
may
Those interested in making the best possible use of
be able to make excellent bills of fare
this book, will
for their
own
particular needs.
i
DIABETIC COOKERY
48
i
(A).
TYPICAL DIABETIC DIETARY
SUITABLE FOR SPRING
(Week Day)
FOOD
.
DIABETIC COOKERY
i
(B).
SUITABLE FOR SPRING
(Sunday)
FOOD
149
DIABETIC COOKERY
150
2 (A).
SUITABLE FOE SUMMER
(Week Day)
DIABETIC COOKERY
2
(J5).
SUITABLE FOR SUMMER
(Sunday)
FOOD
151
DIABETIC COOKERY
152
3 (A).
SUITABLE FOR AUTUMN
(Week Day)
DIABETIC COOKERY
3 (5).
SUITABLE FOR AUTUMN
(Sunday)
FOOD
153
DIABETIC COOKERY
154
4 (A).
SUITABLE FOR WINTER
(Week Day)
DIABETIC COOKERY
4 (5).
SUITABLE FOR WINTER
(Sunday)
FOOD
155
DIABETIC COOKERY
156
5.
FOOD
AN ABSTINENCE DAY

diabetic cookery - the ICS Archive

Transcription

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