DIABETIC COOKERY RECIPES AND MENUS REBECCA W. OPPENHEIMER mmmssmmmmmmiBmmmmimms' -^d;^^ Digitized by tine Internet Arciiive in 2007 witii funding from IVIicrosoft Corporation littp://www.arcli ive.org/details/diabeticcookeryrOOoppeiala DIABETIC COOKERY RECIPES AND MENUS DIABETIC COOKERY RECIPES AND MENUS BY REBECCA W. OPPENHEIMER NEW YORK E. P. BUTTON & COMPANY 681 FIFTH AVENUE Copyright, 1917 BY E. P. BUTTON & COMPANY Printed in the United States of America LIBRARY (? /V UNIVERSITY OF CAUFOftWA / iJ'p iANTA fiABAARA PREFACE The author would feel diffidence in publishing a cook book when so many excellent ones already exist, if it were not that she is here treating a special field in which her opportunities for observation and practice have been exceptional. Because of her own need, the author became interested in diabetic foods given to patients in the highly successful treatments at Carlsbad and Neuenahr, where she spent her summers for eight years. Each year she saw the prepara- tion of special recipes, worked out with scrupulous accuracy of measurement, and with unusual success in making the dietaries attractive to patients whose appetites were un- certain and difficult to satisfy. Little by little she collected and adapted the recipes which appear in this book. Each one has been cooked and tested by the author under the direction of a physician. The tastes of the normal individual have been, and are being, catered to in a plethora of cook books, but the needs of the diabetic must be met in quite a different fashion. Little has been done for the general public in this country in preparing special recipes for the diabetic, and in working out their food values. Inasmuch as each person's carbohy- drate tolerance is different, it is absolutely essential that the carbohydrate content of each recipe be known ; only then can it be safely used. Furthermore, under some conditions, when the carbohydrate content of the diet is reduced, extra protein and fat are prescribed by the doctor to meet the energy requirement of the individual. Accordingly vi PREFACE the author has had the protein, fat, and carbohydrate grams, as well as the total value in calories, computed for each recipe. She believes that her work should make it possible for those who have the problem of a diabetic dietary to combine each day's rations in a way to be both safe and attractive. The recipes and menus are so arranged that they are readily understood and directions can be easily followed. Thanks and grateful acknowledgment are due to the late Dr. Richard Stein for his unfailing interest in this undertaking and to Miss Helene M. Pope of Teachers College for her valued help in computation. The author is under special obligation to Mrs. Mary S. Rose whose Laboratory Handbook for Dietetics has been used as the basis of all calculations. Rebecca W. Oppenheimer. New York City May I, igi7 I 2 3 4 5 6 7 8 9 lO BIBLIOGRAPHICAL NOTE Mrs. Rorer's Cook Book. The Century Cook Book. Miss Parloa's Farmers* Bulletin. Poole : Cookery for the Diabetic. Rose : A Laboratory Handbook for Dietetics. Dr. E. P. Joslin: Diet Tables. Dr. Wm. Ebstein: Uber die Lebensweise der Zucker- kranken. Dr. H. Straus: Winkefur die Diabetische Kiiche. K. Grube : The Dietetic Treatment of Diabetics. Winbxer: 365 Speisezettel fiir Diabetiker. CONTENTS 1 PAGB PREFACE • •••••• V BIBLIOGRAPHY . vi PRELIMINARY REMARKS I DIET TABLES .... 7 .No. I. For Free Use . 8 No. 2. For Moderate Use II No. 3. Special Foods . 12 No. 4. Forbidden Foods 13 No. 5. Permitted Drinks 13 No. 6. Percentages of Carbohydrates 14 Standard Food Values . 15 No. 7- Cheese 15 No. 8. Nuts 16 BREAD, ROLLS, MUFFINS .... 17 Made WITH Aleuronat .... 18 Made with Almond Flour . . 18 Made with Lyster's Preparations 20 CAKES 22 Large Cakes . . . . . 23 Small Cakes . . . . 26 CASOID PREPARATIONS .... 31 Breads, Biscuits, etc 32 Desserts 35 NUT FLAVORIxNTGS, SAUCES, DESSERTS . 39 Flavorings . . 41 VUl CONTENTS Sauces Puddings Custards Gelatine Desserts Plain Creams Parfaits, Mousses Ice Creams . Water Ices, Roman Punch Miscellaneous Desserts EGG DISHES FISH List, with Food Values Directions for Preparing Shell Fish . Miscellaneous Dishes MEATS, POULTRY, AND GAME List, with Food Values General Directions Left-Overs. FRUITS SALADS Dressings . Raw Vegetables . Cooked Vegetables Meat . Fish SAUCES FOR MEATS AND FISH SOUPS AND BROTHS Meat Soups . Meat Broths Vegetable Cream Soups Sweet Soups Fish Broths and Soups CONTENTS ix PAGB VEGETABLES Il8 List, with Food Values 119 General Rules . 120 Recipes 120 Sauces for Vegetables 140 MISCELLANEOUS RECIPES . 142 Cereals, Cocoa . . 143 Artificial Milk . 144 TYPICAL DIETARIES . 145 Spring Dietaries . 148 Summer Dietaries 150 Autumn Dietaries 152 Winter Dietaries 154 An Abstinence Day 156 Diabetic Cookery PRELIMINARY REMARKS 1. Breads, Cakes, etc. 2. Butter 3. Cream 4. Flour 5. Saccharin 6. Crystallose 7. Special Articles (Where these can be purchased) 8. Table of Measurements and Equivalents. Diabetic Cookery Preliminary Remarks I. Breads, Cakes, etc. Vary bread, muffins, rolls, cakes, etc., daily. A small quantity, just sufficient for one or two days' use at most, should be baked at a time, as any bread, etc., baked with Casoid Flour, Aleuronat or Almond Flour grows stale and tasteless very quickly. 2. Butter Use sweet (imsalted) butter for the table, and for cook- ing purposes, wherever it is possible. Serve butter with every meal, unless its use is forbidden. 3. Cream Top milk, i. e., the milk which rises to the top of the bottle, should be used for preparing sauces, custards, etc., as it is really thin cream, 20%; it is not quite so heavy as thick cream, 40%, but it is more digestible, 3 4 DIABETIC COOKERY and answers all purposes, except for making ice creams, mousses, parfaits, etc. Serve sour cream, 2-3 days old, frequently in place of cheese. 4. Flour Prepare almond flour or meal at home; this is a very simple process and insures absolute purity. Do not grind more than j^ lb. almonds at a time, as they mold quickly. Blanch ^ lb. Valencia almonds; dry thoroughly; grind very fine in an almond grinder; sift like ordinary floiu*; keep in a covered glass jar in a cool place. 5. Saccharin When saccharin is used for sweetening, dissolve one or two half-grain tablets in a teaspoonful of warm water, and add to the mixture. In sweetening cooked fruits, add saccharin just before serving. 6. Crystallose Dissolve 8-10 crystals in i oz. of hot water, when cool pour into a small bottle, cork well, keep in a dark place; use for sweetening as directed. 6-8 drops are generally sufficient. 7. Special Articles The following articles have been specially tested, and are the preparations which should be used in cooking for diabetics : DIABETIC COOKERY ' 5 A riicle Can be purchased at Aleuronat Flour* . , Lehn & Fink, 120 William St., New York City Almond Flour ■ - , • Casoid Flour Thomas Leeming & Sons, 233 Broadway, New York City Cocoa (Cracked Cocoa or Cocoa Nibs) Park & Tilford, NewYorkCity Coffee Essence Crosse & Blackwell, New York City Flavoring Extracts (Burnett's) Saccharin Tablets (X or Parke, Davis & Co., New J^ Or.) York City Crystallose A. Klipstein & Co., 654 Green- . wich St., New York City Ho3rt's Sweetina The Pure Gluten Food Co., 90-92 West Broadway, New York City Proto Puffs, Nos. I and Health Food Co., 25 Lexing- 2,andotherprepara- ton Avenue, New York tions City Lyster's Prepared Casein Lyster Brothers, Afidover, Diabetic Flour Massachusetts Gum Gluten Special Flour, The Pure Gluten Food Co., Dainty Fluffs, Nos. 90-92 West Broadway, New I and 2, and other York City preparations Royal Baking Powder » Existing conditions may make it difficult at present to obtain Aleu- ronat Flour, or Casoid Flour, as these preparations are manufactured abroad. As a substitute use Lyster's Prepared Casein Diabetic Flour, or Gum Gluten Special Flour, which will give satisfaction. DIABETIC COOKERY 8. Table of Measurements and Equivalents 3 Teaspoons = i Tablespoon yi Cup = ^ Gill 4 Tablespoons = i Oz. }4 Cup = i Gill 4 Tablespoons = yi Cup i Cup = 2 Gills, or }4 Pt. i6 Tablespoons = I Cup 2 Cups =4 Gills, or i Pt. I Oz. = 28.35 Grams I Lb. = 453.6 " I gram protein =4 calories i kilogram =2.2 pounds I gm. carbohydrate =4 cal- ories I gram fat =9 calories I gram alcohol = 7 calories 6.25 grams protein contain I gram nitrogen 30 grams or cubic centi- meters =1 ounce A patient "at rest" re- quires 25 to 30 calories per kilogram body weight Diet Tables 1. Foods to be Used Freely 2. Foods to be Used Moderately 3. Especially Valuable Foods 4. Foods Strictly For- bidden Drinks Permitted (a) Percentages of Carbohydrates (b) a few Standard Food Values Values for Cheese Values for Nuts DIET TABLES TABLE I Foods iinder this Table may be used freely under direction. Internal External Fresh Meats Parts Parts I. Beef I. Brain I. Feet 2. Lamb 2. Heart 2. Ears 3- Mutton 3- Kidneys 3- Tail 4- Pork 4- Marrow 4. Mouth (used 5- Veal 5- Sweetbreads for salad in 6. Tongue Germany) Poultry Game I. Capon I. Canvasback Duck 2. Chicken 2. Grouse 3- Duck 3- Prairie Chicken 4- Goose 4- Plover 5- Guinea Chicken 5- Quail 6. Pigeon 6. Redhead Duck 7- Squab 7- Venison 8. Turkey 8. 9- Wild Duck Wild Turkey DIABETIC COOKERY Dried, Cured, Smoked, and Salted Meats I. Bacon 3. Ham 2. Beef Fresh Fish 1. All Fresh Fish 2. Shad Roe 3. Frogs' Legs 4. Sausage (home made) 5. Tongue Smoked, Dried, and Cured Fish Anchovies 6. Sardelles Cod Eels Herring Mackerel Sardines Sprats Sturgeon 1. Clams 2. Lobsters Shell Fish 3. Oysters 4. Scallops 7. Turtle Animal and Vegetable Fats 10. Caviar 5. Shrimps 6. Terrapin Milk Preparations 1. Butter 2. Drippings 3. Lard 4. Crisco 5. Olive Oil 6. Wesson Oil 1. Sweet and Sour Cream 2. Cream Cheeses (See Table III) 3. Parmesan Cheese Vegetables Jerusalem Artichokes Asparagus vString Beans Beet Tops Brussels Sprouts Cuctmibers 7 8 9 ID II 12 Kohlrabi Young Onions Sauerkraut Sorrel Spinach Squash 13. Swiss Chard lO DIABETIC COOKERY Vegetable Salads 1 . Lettuce 2. Endive 3. Romaine 4. Cress 5. Dandelion 6. Field 7. Cucumber 8. Chicory Flour 1. Aleuronat 2. Casoid 3. Lyster's Prepared Casein Diabetic Flour 4. Glutosac Gluten Flour Nuts All nuts (except Chestnuts, Peanuts, and Cocoanuts; these to be used under doctor's direction only). Relishes 1. Capers 2. Dill Pickles 3. Horseradish 4. Mustard 7. Radishes 5. Olives 8. Pickled Wal- 6. Mixed Pickles nuts Catsups and Sauces in limited quantities. Condiments 1. Anise-seed 4. Kummel 6. Pepper (white, 2. Cinnamon 5. Nutmeg black, and red) 3. Dill 7. Salt DIABETIC COOKERY TABLE II II Foods under this Table may be used moderately and occasionally. Fruits I. Apples (i small one) 7- Lemons 2 Apricots (i small one) 8. Oranges (sour) 3 Currants (i tablespf.) 9- Peaches (i small 4 Cranberries one, ripe) 5 Grape Fruit lO. Pears (i small one) 6 Green Gooseberries II. Rhubarb 12. Strawberries (8-io) Vegetables I. Artichokes lO. Cooked lettuce 2. Broccoli II. Mushrooms 3- Savoy Cabbage 12. Okra 4- Celeriac (Knob Celery) 13- Oyster Plant 5- Celery (table) 14. Potatoes (one) 6. Egg Plant 15- Pimipkin 7- Kale 16. Sweet Peppers 8. Carrots 17- Tomatoes (one) 9- Cauliflower 18. Turnips Vegetable Salads 1 . Asparagus 2. Celeriac (Knob Celery) 3. Celery 4. Cabbage 5. Cauliflower 6. Tomato 12 DIABETIC COOKERY Cheeses 1. Chester 2. Edam 3. Roquefort 4. Swiss TABLE III The following foods, owing to their great nutritive qualities, are especially valuable. 1. Butter 2. Olive Oil 3. Cream 4. Devonshire Cream Cream Cheeses 1. Gervais 2. Neufch^tel 3. Stilton 4- Cheddar 5. Brie 6. Camembert 7. Pot-cheese 8. Philadelphia Cream Cheese Meat and Poultry 1 . Bacon 2. Ham 3. Pork 4. Tongue 5. Beef 6. Mutton 7. Goose 8. Duck Fish and Eggs 1. Mackerel 2. Salmon 3. Caviar 4- Eggs DIABETIC COOKERY 13 TABLE IV Foods Strictly Forbidden I. Sugars 15. Beets (on doctor's 2. All Farinaceous Foods order) and Starches 16. Large Onions 3- Pies 17- All Sweet and Dried 4- Puddings Fruits 5- Flour 18. Honey 6. Bread 19. Levulose 7- Biscuits 20. All Sweet Wines 8. Rice (by permission only) 21. Liqueurs 9- Sago 22. Cordials 10. Arrowroot 23. Syrups II. Barley 24. Beer 12. Oatmeal (by permission 25- Ale only) 26. Stout 13- Tapioca 27. Porter 14. Macaroni 28. Chocolate 29. Condensed Milk TABLE V Drinks Permitted Sweetened with Saccharin only I. Natural and Carbonated 8. Clabber Waters 9- Cognac 2. Lemonade 10. Rtmi 3- Tea II. Whiskey 4- Coffee 12. Moselle and Rhine 5- Van Houten's Cocoa Wines 6. Cracked Cocoa or Cocoa 13- Bordeaux, Burgundy, Nibs and other sugarless 7- Sweet and Sour Cream wines 14 DIABETIC COOKERY TABLE VI* (A) FOODS ARRANGED APPROXIMATELY ACCORDING TO PERCENTAGE OF CARBOHYDRATES 5% 10% 15% 20% Lettuce Cauliflower Spinach Tomatoes Sauerkraut Rhubarb String Beans Egg Plant H Celery Leeks rf Asparagus Beet Greens 5 Cucumbers Water Cress H Brussels Cabbage g Sprouts Radishes > Sorrel Pumpkin Endive Kohlrabi Dandelions Broccoli Swiss Chard Vegetable Sea Kale Marrow Onions Squash Turnips Carrots Okra Mushrooms Beets Green Peas Artichokes Parsnips Canned Lima Beans Potatoes Shell Beans Baked Beans Green Corn Boiled Rice Boiled Macaroni f Ripe Olives (20% fat) Grape Fruit Lemons Oranges Cranberries Strawberries Blackberries Gooseberries Peaches Pineapple Watermelon Apples Pears Apricots Blueberries Cherries Currants Raspberries Huckleberries Plums Bananas Butternuts to Pignolias Brazil Nuts Bk. Walnuts Hickory Pecans Filberts Almonds Walnuts (Eng.) Beechnuts Pistachios Pine Nuts Peanuts H 65 40% Chestnuts y Unsweetened & Unspiced £2 Pickles, Clams, Oysters, S Scallops, Liver, Fish Roe Reckon available carbohydrates in vegetables of 5% group as 3%, of 10% group as 6%. 'This table is inserted by the kind permission of Dr. E. P. Joslin, through Lea & Febiger, Philadelphia, Pa., the publishers of his book, Treatment of Diabetes Mellitus. DIABETIC COOKERY (B) A FEW STANDARD FOOD VALUES 15 (30 grams i oz.) Protein Fat Carbohydrates Contain Approximately Grams Oatmeal, dry wgt. . . 5 2 20 ... . Meat (uncooked) . . . 6 2 o . . . . Meat (cooked) . . . . 8 3 o.... Broth 0.7 o 0.... Calories Potato I.. Bacon (cooked) . . . 5. . Cream, 40% . . . . r. .. " 20% . . . . I... Milk I... Bread 3... Butter 0.. . Egg (one) . ^ . . . . 6. . , Brazil Nuts . . . . 5 . . Orange (one) . . . . o. . Grape Fruit (one) . . . o. . Vegetables. 5-10 % groups 0.5. . o. •15- .12. . 6. . I. o. •25- • 5- .20. . o. . o. , o. . 6. . o. . I . . I. . 2. 18. . O. . o. . 2. . ID. 10. . I. .110 40 . 60 3 30 •155 . 120 . 60 . 20 90 .240 75 .210 ■ 40 40 , 6 TABLE VII CHEESE Kinds Weight Protein Fat Carbo- hydrates Total Calories Cms. Cms. Cms. American, pale I lb. 130.64 162.84 1-35 1994 Brie " 72.12 95.25 6-35 1171 Cheddar " 125.64 166.90 18.60 2079 Cottage " 94.80 4-54 19-51 498 Cream 117.48 152.84 10.88 1888 Neufchatel " 84.82 124.30 6.80 1485 Pineapple " 135-60 176.44 11.79 2178 Roquefort " 102.50 133-80 8.16 1647 Swiss 125.18 158.30 5-90 1949 i6 ^DIABETIC COOKERY TABLE VIII NUTS Kinds Weight Protein Fat Carbo- hydrates Total Calories Cms. Cms. Cms. Almonds I lb. 95-25 249.03 78.47 2936 Brazil nuts 77.11 303.10 31-75 3162 Butter nuts 126.55 277.60 15-86 3068 Filberts 70.76 296.20 58.97 3185 Hickory nuts 69.86 305-72 51-70 3238 Pecans 43-55 319-79 69.40 3330 Pine nuts 153-77 224.93 73-94 2905 Walnuts (California) 83.46 292.10 58-97 3199 Walnuts (black) 125.19 255-38 53-06 3012 Pistachios 101.14 244-93 73-94 2905 Bread, Rolls, Muffins ALEURONAT PREPARATIONS Aleuronat Bread, Rolls, Muffins ALMOND FLOUR PREPARATIONS Almond Bread 2. Almond Muffins 3. Almond Bread Muffins LYSTER'S PREPARATIONS Diabetic Muffins 2. Flour and Bran Muffins 17 BREAD, ROLLS, AND MUFFINS MADE WITH ALEURONAT I. Aleuronat Bread, Rolls, and Muffins Protein 33.23 Gms. 2 tablespf. Aleuronat Flour or yi oz. Fat 14.07 " 2 tablespf. Almond Flour or yi oz. Carb. 0.08 " 2 Eggs Total Cal. 260 \i teaspf. Salt ^ teaspf. Baking Powder 20% Cream, or Top Milk Mix and sift flour, salt, and baking powder; stir in eggs and top milk enough to make a soft dough, beat % hr. with a spoon; drop into well-buttered small round bread pan, and bake ^ hr. in a moderate oven. This same quantity will make from 5-6 small rolls. By adding 2 saccharin tablets, a sweet muffin can be made. MADE WITH ALMOND FLOUR I. Almond Bread Protein 28.78 Gms. 4 tablespf. Almond Flour or i oz. Fat 33.65 " 2 Eggs (separated) Carb. 0.15 " \yi tablespf. Butter Total Cal. 418 A pinch of Salt ^ teaspf. Baking Powder 18 DIABETIC COOKERY 19 Cream butter; add egg j'-olks and salt and beat thor- oughly; next add the flour and baking powder; stir very smooth; last fold in the stiffly beaten whites. Bake in a buttered shallow cake tin, for J4 hr., in a moderate oven. 2. Almond Muffins Protein 45.57 Gms. Fat 45.48 " Carb. 0.19 " Total Cal. 592 5 tablespf . ground Almond Flour or 1)4 oz. 4 Eggs A pinch of Salt 2 Saccharin tablets i}4 tablespf. Butter Melt butter; cream it when cool; add 2 eggs, and half the Almond Flour; stir 10 minutes; separate remaining eggs; beat whites to a stiff froth. Dissolve saccharin in X teaspf. water; add to the 2 egg yolks; beat lightly, stir into other mixture; now add the rest of the flour, stir thoroughly; fold in the stiffly beaten egg whites, and bake in well-buttered muffin rings in a moderate oven, from 20-30 minutes. 3. Almond Bread Muffins Protein 43.09 Gms. Fat 77.36 " Carb. 19.60 " Total Cal. 947 }4 lb. blanched Almonds 3 Eggs Pinch of Salt and ground Beat whites very stiff; beat yolks lightly; add salt; beat into whites gradually, alternating with the Almonds. Bake in greased pan 20-30 minutes. 20 DIABETIC COOKERY MADE WITH LYSTER'S PREPARATIONS I. Diabetic Muffins (Used by Dr. E. P. Joslin) All of flour in one of the round boxes of Lyster's Prepared Casein Diabetic Flour 1 Egg 3 tablespf. of sweet heavy Cream, (40%) 2 tablespf. of melted Butter Same quantity of drippings, bacon fat, melted lard, or Crisco may be used in place of butter. This will make six to eight mviffins. Each muffin has food value equivalent to one egg. Beat white of egg very stiff; beat yolk separately from white; to the beaten yolk add the cream and melted Crisco, (Crisco to be measured after it is melted); then add the beaten white of egg; lastly the flour, beating the mixture all the while the flour is slowly added. Put in buttered, hot muffln irons, and bake for 10 to 20 minutes. If a gas range is used, bake 10 minutes; if coal range is used, have the oven hot and bake for 15 minutes. Oven door should not be opened for ten minutes. (Use old-fashioned cast-iron muffin iron.) 2. Flour and Bran Muffins I level tablespoon Lard 1 Egg 2 tablespf. heavy Cream I cup washed Bran I package Lyster's Flour }4 cup Water, or less Tie dry bran in cheesecloth and soak i hour. Wash DIABETIC COOKERY 21 by squeezing water through and through. Change water several times, wring dry. Separate egg and beat thoroughly. Add to the egg yolk the melted lard, cream, and beaten egg white. Add Lyster's Flour, washed bran, and water. Make nine muffins. Cakes MADE WITH NUTS OR ALEURONAT Large Cakes 1. Almond Sponge 2. Almond Mocha 3. Hazelnut or Filbert 7 4. English Walnut 8 9. Crumb Cake Small Cakes 5. Chocolate Layer 6. Cheese Coffee Cinnamon 1. Cookies No. i 2. Cookies No. 2 3. Ginger Cookies (Poole) 4. Spice Cookies (Von Winkler) 5. Chocolate (Cocoa) Cookies 6. Cinnamon Bars 7. Anise Zwieback 8. Anise Drops 9. Almond Macaroons 10. Hazelnut or Filbert Macaroons 1 1 . English Walnut Ma- caroons 12. Zwieback (Von Winkler) 23 CAKES MADE WITH NUTS OR ALEURONAT Large Cakes I. Almond Sponge Cake (Individual) Protein 16.30 Cms. 2 tablespf. blanched and grated Fat 19.08 " Almonds Carb. 2.84 " 2 Eggs beaten separately- Total Cal. 248 Pinch of Salt 2-3 Saccharin tablets Stir the yolks of the eggs foamy; add almonds, salt, and saccharin; fold in the stifHy beaten whites, and bake in a moderate oven, in a well-buttered cake pan. 2. Almond Mocha Cake (Individual) Use the above ingredients, flavoring with a tablespf. of Crosse & Blackwell's coffee essence. Bake in two layers; when cold spread whipped cream flavored with coffee between the two layers. Protein 17.60 Cms. For the Coffee Cream use: Fat 42.68 " 14 pt. Cream Carb. 4.61 " Saccharin to taste Total Cal. 473 i tablespf. Coffee Extract (Crosse & Blackwell's) 23 24 DIABETIC COOKERY 3. Hazelnut or Filbert Cake (Individual) Protein Fat Carb. 14.39 Gms. 21.13 " 1.87 " Total Cal. 255 Like Almond Sponge Cake, us- ing 2 tablespf. unblanched grated Hazelnuts in place of the Almonds. 4. English Walnut Cake (Individual) Protein Fat Carb. 16.32 Gms. 22.19 " 2.44 " Total Cal. 275 Like Almond Sponge Cake, us- ing 2 tablespf. grated English Walnuts in place of the Al- monds. 5. Chocolate Layer Cake (Individual) Protein 10.99 Gms Fat 20.39 " Carb. 4.68 " Total Cal. 245 2 tablespf. blanched and pounded Almonds ' i>^ teaspf. Van Houten's Cocoa I Egg I tablespf. Cream 6 drops Vanilla Extract Saccharin to taste Stir the egg to foam, add ahnonds and the cocoa which has been dissolved in the cream, then add vanilla extract and the saccharin. Bake in two layers on well-buttered tins in a moderate oven ; when cold, spread whipped cream between the layers, and on the top layer. 6. Cheese Cake (Individual) Protein 49.18 Gms. Fat 18.23 " Carb. 12.77 " Total Cal. 412 2 tablespf. Aleuronat 2 Eggs 1 teaspf. Butter 2 tablespf. Almond Flour DIABETIC COOKERY 25 }4 teaspf. Royal Baking Powder 2 Saccharin tablets 5 tablespf. Pot-cheese Cream or top milk, enough to make a soft dough. Cream butter, stir in one well-beaten egg in which the saccharin has been dissolved, sift in Aleuronat, almonds, and baking powder; then beat, making a dough soft enough to roll out; cover the dough and let it stand for >^ hour; during this time strain pot-cheese through a puree sieve, stir into this i egg yolk, 2-3 saccharin tablets, cream, and the egg white beaten very stiff; now roll out dough; butter a small spring form, put the dough into it, spread the cheese mixture on this, and bake }4-H hr. in a moderate oven. 7. Coffee Cake (Individual) Protein 32.10 Gms. 4 tablespf. Butter Fat 72.48 " 2 Eggs separated Carb. 5.78 " 2 tablespf. Aleuronat Total Cal. 803 4 tablespf. Almonds }4 teaspf. Royal Baking Powder }4 teaspf. Vanilla Extract 3 Saccharin tablets Cream butter, add egg yolks, Aleuronat, etc. 8. Cinnamon Cake (Individual) Protein 32.38 Gms. 2 tablespf. Aleuronat Fat 13.78 " 2 tablespf. Almond Flour Carb. 2.72 " 2 Eggs Total Cal. 264 3 Saccharin tablets }4 teaspf. Baking Powder ^ teaspf. ground Cinnamon Cream to make a soft batter 26 DIABETIC COOKERY Foam egg yolks, add Aleuronat, almonds, etc., last the stiff egg whites; pour into buttered cake tin; bake }4-H hr. in a moderate oven. 9. Crumb Cake (Individual) Protein 34.36 Gms. 2 tablespf. grated Almonds Fat 1979 " 2 Eggs Carb. 5.25 " }4 teaspf. Cinnamon Total Cal. 336 >^ teaspf. Lemon Juice }4 teaspf. grated Lemon rind )4 teaspf. Baking Powder Saccharin to taste Beat eggs foamy with the saccharin dissolved in }4 teaspf. of hot water; add other ingredients, baking powder last. Have the cake mold well buttered, and bake from 20-30 minutes in a moderate oven. CAKES MADE WITH NUTS OR ALEURONAT Small Cakes I. Cookies, No. i Protein 32.36 Gms. 8 tablespf. Butter Fat 165.04 " 12 tablespf. grated, blanched Carb. 1704 " Almonds Total Cal. 1682 i Egg yolk, raw Saccharin, 5-6 tablets 8-10 drops Vanilla Extract 3 hard-boiled yolks of Eggs mashed through a strainer I teaspf. grated Lemon rind DIABETIC COOKERY 27 Cream butter, add almonds, the strained egg yolks and other ingredients, moistening with the raw egg yolk. Roll out dough, cut out with biscuit cutter, sprinkle with chopped almonds, and bake on buttered tins. 2. Cookies, No. 2 Protein 25.99 Gms. 2 tablespf. Aleuronat Fat 30.19 " 2 tablespf. ground Almonds Carb. 9.07 " I tablespf. Butter Total Cal. 412 ^2 teaspf . ground Cinnamon }4 teaspf. Royal Baking Powder I Egg 2-3 Saccharin tablets Cream, or top Milk Cream the butter; mix and sift Aleuronat, almonds, and baking powder; dissolve saccharin in a few drops of warm water. Blend butter with the sifted flour; add cinnamon and saccharin, next the whole egg, and lastly cream enough to make a dough stiff enough to roll out. Roll out yi inch thick, cut out with a cake cutter, and bake in a moderate oven. 3. Ginger Cookies Protein 28.51 Gms. 4 tablespf. Almond Flour Fat 22.31 " 2 Eggs separated Carb. 5.63 " 4 Saccharin tablets Total Cal. 340 i tablespf. Cream }4 teaspf. ground Ginger Foam egg yolks with saccharin dissolved in a few drops of water; add almond flour, ginger, and cream, stir smooth; drop from teaspoon on a buttered tin; flatten out, and bake in a moderate oven. 28 DIABETIC COOKERY 4. Spice Cookies Protein 31.95 Gms. 4 tablespf. Almond Flour Fat 31.32 " 2 Eggs, separated Carb. 8.47 " 3-4 Saccharin tablets Total Cal. 445 i tablespf. Cream I teaspf . mixed spices (Cinnamon, Cloves, and grated Nutmeg) Proceed as above, sprinkling a few coarsely chopped blanched almonds on top of the cakes. 5. Chocolate (Cocoa) Cookies Protein 26.04 Gms. 3 tablespf. Almond Flour Fat 17-56 " 2 Eggs, separated Carb. 6.83 " 4 Saccharin tablets Total Cal. 289 i tablespf. Van Houten's Cocoa }4 teaspf. grated Lemon rind }4 teaspf. ground Cinnamon 6-8 drops Vanilla Extract Proceed as for Ginger Cookies. 6. Cinnamon Bars Protein 43.58 Gms. 8 tablespf. Almond Flour Fat 24.08 " 2 Eggs separated Carb. 10.48 " }4 tablespf. ground Cinnamon Total Cal. 433 3-4 Saccharin tablets Mix ingredients, folding in stiffly beaten egg whites, last; butter tin; form narrow bars of the mixture, and bake in a moderate oven. DIABETIC COOKERY 29 7. Anise Zwieback Protein 51.90 Gms. 2 Eggs Fat 1748 " 4 tablespf, Alenronat Carb. 5.44 " 4 tablespf. Almond Flour Total Cal. 387 ^2 teaspf. Baking Powder I teaspf. Anise Seed 3-4 Saccharin tablets Beat the whole eggs with the saccharin; add dry in- gredients ; be sure that the anise seed is carefully cleaned ; bake in shallow bread pan in a slow oven; when baked cut out into two-inch slices with a sharp knife, and toast a light brown in oven. 8. Anise Drops Protein 51.90 Gms. Fat 17.48 " Carb. 5.44 " Total Cal. 387 Same ingredients as above. Drop with a teaspoon on a shallow tin; bake in a slow oven; do not toast. 9. Almond Macaroons Protein 14.50 Gms. 4 tablespf. blanched and grated Fat 18.12 " Almonds Carb. 5.68 " 2 Egg whites Total Cal. 244 2-3 Saccharin tablets. Dissolve saccharin in a few drops of hot water; beat the egg whites to a very stiff froth; stir in the almonds and saccharin; bake in a very moderate oven, on well- buttered wax paper. 30 DIABETIC COOKERY lo. Hazelnut or Filbert Macaroons Protein 12.68 Gms. 4 tablespf. grated, unblanched Fat 22.22 " Hazelnuts Carb. 3.74 " 2-3 Saccharin tablets Total Cal. 266 2 Egg whites Proceed as for Macaroons. II. English Walnut Macaroons Protein 14.54 Gms. 4 tablespf. coarsely chopped nuts Fat 24.34 " 2-3 Saccharin tablets Carb. 4.88 " 2 Egg whites Total Cal. 298 Proceed as for Macaroons. 12. Zwieback (Von Winkler) Protein 32.38 Gms. 2 Eggs, separated Fat 1378 " 2 tablespf. Aleuronat Garb. 2.72 " 2 tablespf. Almond Flour Total Cal. 265 2 Saccharin tablets 6 drops Vanilla Extract }4 teaspf . Lemon rind ^ teaspf. Baking Powder Beat egg yolks, saccharin, vanilla, and lemon rind, stirring y^ hour; add dry ingredients, stir perfectly smooth; add stiffly beaten egg whites, and bake in a well-buttered shallow pan, in a moderate oven; remove from pan; cool and cut into two-inch strips, using a very sharp hot knife. Toast these strips, in a very moderate oven. These Zwieback will keep 2-3 days. Casoid Preparations REMARKS BREADS, BISCUITS, CRACKERS, MUFFINS, etc. MADE WITH CASOID FLOUR 1. Bread, Rolls 4- Crackers (-4), (5) 2. Biscuits 5- Pancakes 3. Muffins 6. Egg Toast DESSERTS MADE WITH CASOID FLOUR 1. Bread Fritters 3- Tarts, Filling for 2. Bread Pudding {A), Tarts (-B), (O, (D) 4. Cinnamon Cakes 5. Cream Puffs 31 CASOID PREPARATIONS REMARKS Casoid takes the first rank as a flour for diabetics, and therefore a special chapter is devoted to its use in the preparation of Bread, Muffins, Desserts, etc. Casoid, to a great extent, has solved the problem which confronts the cook as to a substitute for wheat bread, and, as a diabetic naturally craves bread, the sub- stitute must come as near to the real article as possible. Breads, etc., made from Casoid flour, require skillful handling in mixing, and, most important of all, they require just the right oven heat to bake them properly. A little care and practice will produce good results, satisfactory to both the patient and the cook. BREADS, BISCUITS, CRACKERS, MUFFINS, ETC. MADE WITH CASOID FLOUR I. Casoid Bread, Casoid Rolls Protein 38.04 Gms. 4 tablespf. Casoid Flour Fat 12.30 " ^ teaspf. Baking Powder Carb. 2.49 " 3^ teaspf. Salt Total Cal. 273 2 Eggs, separated 2-3 tablespf. Cream 32 DIABETIC COOKERY 33 Beat yolks creamy; add salt and cream; fold in stiffly beaten egg whites; mix and sift flour and baking powder, and stir into the eggs, etc. Beat lightly, until dough is smooth. Butter a small round bread pan very well; put dough in pan with a spoon; bake in moderate oven 30-45 min- utes. This quantity makes one small round loaf of bread, enough for one day's use, or makes from 5-6 small rolls. 2. Casoid Biscuits (2-3) Protein 31.37 Gms. 4 tablespf. Casoid Flour Fat 28.75 " 2 teaspf. Butter Carb. 1.73 " 1-2 tablespf. Top Milk Total Cal. 391 i Egg A pinch of Salt ^ teaspf. Baking Powder Sift dry ingredients; rub in the butter, add egg, and lastly the milk. Make a dough stiff enough to roll; roll out, cut with biscuit cutter; prick with a fork, and bake on a floured tin in a moderate oven until a light brown; about 20-30 minutes. These biscuits should be eaten warm, not hot. 3, Casoid Muffins (2-3) Protein 19.27 Gms. 2 tablespf. Casoid Flour Fat 6.46 " }4 scant teaspf. Baking Powder Carb. 1.63 " I Egg, separated Total Cal. 142 2 Saccharin tablets A small pinch of Salt 1-2 tablespf. Top Milk Beat yolk creamy with salt and dissolved saccharin; add stiffly beaten egg white and milk ; mix and sift flour and 34 DIABETIC COOKERY baking powder; stir into the egg, and beat batter smooth. Bake in well-buttered muffin pans from 20-30 minutes, in a moderate oven. 4. Casoid Crackers (A) Protein 26.97 Gms. 4 tablespf . Casoid Flour Fat 10.27 " 2 teaspf. Butter Carb. 0.21 " >^Egg Total Cal. 204 A small pinch of Salt Rub butter and flour together; add salt; beat egg foamy; stir into the flour, and make a stiff dough. Roll out dough very thin and flat, cut with biscuit cutter, prick crackers with a fork; bake on a floured tin in a very moderate oven, until a light yellow color. Sweet Casoid Crackers (B) Protein 26.97 Gms. Fat 10.27 " Carb. 0.21 " Total Cal. 204 Same ingredients as above, with the addition of two dissolved saccharin tablets, and 6 drops of vanilla extract. 5. Casoid Pancakes (3-4) Protein 15.56 Gms. i JE^ tablespf . Casoid Flour Fat 5.51 " I Egg, separated Carb. 0.46 " )4 teaspf. (scant) Baking Powder Total Cal. 113 Small pinch of Salt I tablespf. Top Milk Beat yolk foamy; add salt; next milk and the stiffly beaten white of the egg; mix and sift in flour and baking DIABETIC COOKERY 35 powder; stir smooth, fry in butter, and serve very hot. The batter may be sweetened with i saccharin tablet, if sweet pancakes be liked. 6. Casoid Egg Toast Protein 86.42 Gms. 4 slices stale Casoid Bread Fat 35.49 " I Egg Carb. 5.62 " I tablespf. Cream Total Cal. 688 I Saccharin tablet Beat up egg, cream, and saccharin; dip bread slices in this batter, and then fry like pancakes in boiling hot but- ter; powder very lightly with ground cinnamon, and serve very hot, at once. DESSERTS MADE WITH CASOID I. Casoid Bread Fritters (2 Fritters) Protein 14.68 Gms. i}4 tablespf. grated Casoid Fat 8.44 " Bread Carb. 1. 01 " I Egg, separated Total Cal. 139 }i teaspf. Baking Powder I tablespf. Top Milk 1-2 Saccharin tablets J4 teaspf. ground Cinnamon A pinch of Salt Proceed as for Pancakes; serve very hot with a lemon sauce, or with stewed fruit. 36 , DIABETIC COOKER Y 2. Casoid Bread Pudding (^4) Protein 14.95 Gms. 2 tablespf.Casoid Bread Crumbs Fat 15.68 " I tablespf. coarsely chopped Carb. 3.42 " Almonds Total Cal. 215 I Egg, separated 3 Saccharin tablets ^2 teaspf. ground Cinnamon )4 teaspf. Lemon rind X teaspf. Lemon juice >^ teaspf. Baking Powder Proceed as for Bread Fritters; butter a small china pudding mold; pour in batter; bake like a custard (see Baked Custard). Serve hot or cold with a wine sauce, or a cream sauce. Casoid Bread Pudding (J5) Protein 17.75 Gms. 2 tablespf . Casoid Bread Crumbs Fat 9.98 " I Egg, separated Carb. 1.84 " 2 tablespf . Top Milk Total Cal. 168 X teaspf. Lemon rind 5 drops Vanilla extract 2 Saccharin tablets Proceed as above; serve hot with vanilla sauce; or cold with whipped cream (see Whipped Cream). Casoid Bread Pudding (C) Protein 15.50 Gms. Same ingredients as for Recipe Fat 16.46 " (A) with the addition of i Carb. 4.39 " teaspf. Van Houten's Cocoa. Total Cal. 228 DIABETIC COOKERY 37 Casoid Bread Pudding (D) Brown Betty Protein 20.98 Gms. i small sour Apple Fat 18.70 " J4 cup Casoid Bread Crumbs Carb. 8.62 " I tablespf. Butter Total Cal. 285 2-3 Saccharin tablets. Chop apple fine; dissolve saccharin in i teaspf. water, and mix with apple; butter a small china pudding mold. Cover bottom of mold with crtmibs, butter, and apples, repeating the layers till mold is full. Bake slowly for i hour, in a moderate oven. Serve hot with fresh cream, or with a sweet cream sauce. 3. Tarts (2-3) Protein 19.19 Gms. 2 tablespf. Casoid Flour Fat 12.57 " 2 teaspf. Butter Carb. 0,1 1 " A small pinch of Salt Total Cal. 190 i Egg J4 teaspf. Baking Powder I tablespf. cold Water Sift and mix dry ingredients; rub in the butter; beat up egg and stir into mixture; add water, and make a dough stiff enough to roll out. Line patty tins with the paste, and bake a light yellow in a moderate oven. Filling for Tarts Fill baked shells with: A. Stewed Apples D. Any other stewed fruit B. Stewed Rhubarb allowed C. Stewed Gooseberries E. Custard F. Cheese Custard 38 DIABETIC COOKERY 4. Cinnamon Cakes Protein 14.53 Cms. 2 tablespf. Casoid Flour Fat 0.33 " I tablespf. Almond Flour Carb. 3.13 " ^ teaspf. Baking Powder Total Cal. 73 )4 teaspf. ground Cinnamon X teaspf. grated Lemon rind 6 drops Vanilla extract 3 Saccharin tablets Proceed as for Casoid Muffins, and bake in well-buttered patty pans from 20-30 minutes, in a moderate oven. 5. Casoid Cream Puffs (2-3) Protein 19.40 Gms. 2 tablespf. Casoid Flour Fat 10.49 " I Egg, separated Carb. 0.50 " X teaspf. Baking Powder Total Cal. 174 A tiny pinch of Salt I tablespf. Cream Proceed as for Casoid bread; put puffs in two buttered patty pans in a very moderate oven; they must be a deep yellow when baked. When nearly cold, cut open at the side and fill with custard (see Custards), or with stiffly whipped, sweetened, and flavored cream. Nut Flavorings, Sauces, Puddings, Custards, Frozen Desserts, Miscellaneous Desserts NUT FLAVORINGS I. Almond OR Filbert 2. Burnt Filbert SAUCES FOR DESSERTS I. Cocoa 3. Vanilla 2. Lemon 4. Wine PUDDINGS I. Almond Pudding 5. Proto-Puff (A), (B) (Grube) 6. Cream Pudding 2. Filbert (Poole) 3- Apple 7. Cocoa 4- Apple Custard 8. Lemon Puff CUSTARDS I. Boiled 4. Macaroon 2. Baked, with various 5. Snowballs with Flavorings Vanilla Sauce, or 3. Almond Floating Island 6. Cheese Custard 39 40 DIABETIC COOKERY FROZEN DESSERTS Gelatine Desserts 1. Wine Jelly 3. Coffee Jelly 2. Lemon Jelly 4. Bavarian Cream 5. Almond or Filbert Bavarian Plain Creams I. Whipped Creams (plain) 2. Charlotte Russe Parfaits I. Caf6 Parfait 2. Almond Parfait 3. Filbert Parfait Mousses I.' Coffee Mousse 2. Ice Creams Macaroon Mousse I. 2. Vanilla Coffee 5 3. Hazelnut 4. Macaroon . Strawberry Water Ices, Roman Punch I. Lemon Ice 3- 2. Orange Ice Roman Punch MISCELLANEOUS DESSERTS 1. Apple Fritters 3. French Pancakes 2. Poppy Seed Noodles 4. Cream Waffles NUT FLAVORINGS I. Almond or Filbert Protein 23.80 Fat 62.24 Carb. 19.60 Total Cal. 734 4 oz. or y^ lb. Almonds blanched Protein 19.66 Fat 70.99 Carb. 8.16 Total Cal. 750 4 oz. or >^ lb. Filberts unblanched Blanch almonds, dry them on a clean cloth, and when perfectly dry put them on a pie plate in the oven, and let them remain until they turn a light brown. Cool, grind in an almond grinder, and then pound to a paste in a mortar. Put in a covered glass jar, where the paste will keep indefinitely. 2. Burnt Filberts (Hazelnuts) Wipe filberts on a clean cloth, removing the coarse, fibrous ends. Do not blanch. Then proceed as for burnt almonds. 41 , 42 DIABETIC COOKERY SAUCES FOR DESSERTS 1. Cocoa Sauce (Individual) Protein 7.15 Gms. K cup Top Milk Fat 10.93 " I Egg yolk Carb. 7.61 " J^ teaspf. Van Houten's Cocoa Total Cal. 157 i Saccharin tablet Heat top milk in double boiler; stir in egg yolk, which has been beaten foamy; beat imtil creamy, add the cocoa and dissolved saccharin; serve hot or cold. 2. Lemon Sauce (Individual) Protein 3.95 Gms. Juice of )4 Lemon Fat 6.24 " yi cup Water Carb. 2.79 " I teaspf. Almond Flour Total Cal. 83 i Egg yolk 1-2 Saccharin tablets Mix egg and lemon juice; beat foamy; stir into boiling water and beat imtil creamy ; add almond flour and sac- charin; strain. Serve hot or cold. 3. Vanilla Sauce (Individual) Protein 5.07 Gms. >^ cup Cream Fat 49.26 " I Egg yolk Carb. 3.27 " 4-5 drops Vanilla extract Total Cal. 477 i Saccharin tablet Heat cream in double boiler; stir in egg yolk which has been beaten foamy; beat until creamy and add flavoring and dissolved saccharin ; serve hot or cold. DIABETIC COOKERY 43 The flavor of vanilla or cream sauce may be varied by substituting a half-inch stick cinnamon, }i teaspf. groimd burnt almonds, or any other flavor. 4. Wine Sauce (Individual) See Wine Soup. PUDDINGS I. Almond Pudding (Grube) (Individual) Protein ii.io Gms. }/^ pt. Cream Fat 40.51 " I teaspf. Butter Garb. 6.90 " i White of Egg Total Gal. 437 2 tablespf . blanched and potmded Almonds }i tablespf. Sherry Saccharin to taste Heat the cream and dissolve the butter in it; cool, and when cold stir in the other ingredients, folding in the white of egg beaten to a stiff froth last. Pour into a buttered china mold; bake twenty minutes in a hot oven, and serve hot. 2. Filbert Pudding (Individual) Protein 10.00 Gms. Fat 41.31 " Garb. 6.01 " Total Gal. 436 Same ingredients as for Almond Pudding, but substitut- ing I oz. of unblanched grated filberts for the almonds. 44 DIABETIC COOKERY 3. Apple Pudding (Individual) Protein 13.07 Gms. i sour Apple grated Fat 10.29 " 2 Eggs, separated Carb. 7.67 " }^ teaspf. Lemon juice Total Cal. 175 J4 teaspf. Lemon rind grated Saccharin to taste Beat the yolks of the eggs frothy ; stir in the other ingre- dients; fold in the stifHy beaten froth of the whites of the eggs; pour into a well buttered china mold, bake quickly in a hot oven, and serve at once. 4. Apple Custard Pudding (Individual) Protein 18.40 Gms. ^ sour Apple chopped Pat 945 " I Egg Carb. 8.25 " I tablespf. Aleuronat Flour Total Cal. 192 i tablespf. Almond Meal Pinch of Salt Saccharin to taste Top Milk enough to make a soft batter Stir the egg frothy; add flour and meal, saccharin and salt; make a smooth batter with the milk; stir in the apple, pour into a well buttered mold, bake half an hotir, in a hot oven, and serve at once. 5. Proto-Puff Pudding (A) (For two people) Protein 33.22 Gms. i grated Proto-Puff No. i Fat 20.36 " 2 Eggs, whites beaten separately Carb. 3.00 " 2 tablespf. grated blanched Total Cal. 328 Almonds Pinch of Salt }^ teaspf. ground Cinnamon J4 teaspf. Lemon rind and juice 2 Saccharin tablets dissolved in a few drops cold water. DIABETIC COOKERY 45 Beat the yolks of the eggs frothy; add the other ingre- dients-, fold in the stiffly beaten whites of the eggs; pour into a well buttered cake tin, bake half an hour in a moderate oven. Serve with whipped cream, or a wine sauce. Serve hot. Proto-Puff Pudding (J5) (For two people) Protein 33.97 Gms. i grated Proto-Puff No. i Fat 18.94 " 2 Eggs whole Carb. 6.29 " J^ cup Top Milk Total Cal. 332 i teaspf. Butter Cinnamon, salt, lemon rind and juice as in No. i; sac- charin to taste; bake as above, serve either hot or cold, with wine sauce. 6. Cream Pudding (Poole) (Individual) Protein 17.91 Gms. >^ pt. Cream Fat 9746 " 2 Eggs Carb. 8.67 " 2-3 Saccharin tablets Total Cal. 984 2-3 slices Lemon peel 1-2 pieces Stick Cinnamon Heat the cream with the cinnamon and lemon peel ; when boiling remove the lemon peel and cinnamon ; cool, stir in the eggs beaten foamy, and pour into a small well buttered pudding mold; steam from 30-40 minutes. Serve at once. 7. Cocoa Pudding (Individual) Protein 18.74 Cms. Make like Cream Pudding, Fat 98.57 " but adding >^ tablespf. Van Carb. 10.12 " Houten's Cocoa. Total Cal. 1003 These puddings are equally good if baked, instead of being steamed. Bake l4 hr. Serve with wine sauce. 46 DIABETIC COOKERY 8. Lemon Puff Pudding (Individual) Protein 13.11 Gms. 2 Eggs, separated Fat 10.26 " Juice and grated rind of Carb. 370 " }/2 Lemon Total Cal. 160 4 Saccharin tablets Foam egg yolks; vStir in dissolved saccharin and lemon; fold in stiffly beaten whites of eggs; bake in china mold like a baked custard, 10-15 minutes. Serve at once. / CUSTARDS I. Boiled Custard (Individual) Protein 14.73 Gms. i Egg Fat 14.84 " I cup Top Milk, or thin Cream Carb. 12.25 " 2 Saccharin tablets Total Cal. 240 i pinch Salt Vanilla Extract Beat egg to foam, with the saccharin dissolved in a few drops of hot water; add the salt. Heat cream in double boiler, and when very hot pour it over the egg, stirring rapidly to prevent egg from curdling. Strain through a fine strainer, back into the double boiler, and cook, stirring all the time until the mixture is thick and creamy; pour into a glass dish and cool; flavor with a few drops of vanilla, and serve cold. 2. Baked Custard (2-3 custard cups) Protein 18.31 Gms. 2 Eggs, separated Fat 50.41 " >^ pt. thin Cream, 20% Carb. 9.81 " Salt — few grains Total Cal. 565 2 Saccharin tablets I inch stick Cinnamon Heat the cream and cinnamon very hot, but do not boil ; DIABETIC COOKERY 47 separate eggs, beat whites to stiff froth; stir yolks foamy with dissolved saccharin and salt; pour hot cream over the yolks ; beat carefully ; fold in egg whites ; strain through a fine strainer into custard cups; place cups in a pan; pour boiling water into the pan till it reaches the top of the cups ; set pan in a moderate oven; bake 20-30 minutes. Serve cold. Using the same foundation, but with different flavorings, add variety to the bill of fare. Flavor With (a) I teaspf. Van Houten's Cocoa Protein 19.14 Gms. Fat 51.52 " Carb. 11.26 " Total Cal. 584 Protein 20.03 Gms. Fat 54.91 " Carb. 11.23 " Total Cal. 618 Protein 18.94 Gms. Fat 53.17 " . Carb. 9.28 •' Total Cal. 596 {d) Vanilla or Lemon Extract 3. Almond Custard tablespf. blanched grated (6) I tablespf. ground burnt Almonds (c) yi tablespf. finely chopped Fil- berts or Hazelnuts Protein 11.56 Gms Fat 54-99 " Carb. 12.65 " Total Cal. 592 Almonds 1 Egg yolk 2 Saccharin tablets I cup thin Cream Put cream in double boiler; stir in almonds and dis- solved saccharin; stir occasionally until the cream begins 48 DIABETIC COOKERY to boil ; beat egg foamy, poiir cream over it, stirring to pre- vent curdling; put into a glass dish, cool, set on ice to chill. * 4. Macaroon Custard Protein 29.23 Gms. 4-6 Macaroons Fat 32.96 " Soft Custard, with cinnamon Carb. 17.93 " flavor Total Cal. 484 Line a small glass dish with macaroons, pour hot custard over them; set on ice to chill. 5. Snowballs with Vanilla Sauce, or Floating Island Protein 24.69 Gms. 3 Eggs, separated Fat 55.45 " }4 pt. Cream, 20% Carb. 9.81 " J4 teaspf. Vanilla Extract Total Cal. 637 Saccharin to taste Beat the egg whites to a stiff snow. Boil sweetened and flavored cream; when boiling take a tablespf . of egg snow at a time, put in the boiling cream ; turn the balls, and after a few minutes remove them with a skimmer, and allow them to drain. Strain and cool cream ; mix in the three yolks; put in double boiler; beat with an egg whip, until it comes to a boil. Potir this custard hot over the snowballs. Serve cold. 6. Cheese Custard Protein 12.83 Gms. 3-4 tablespf. Cream Fat 29.91 " 2 Saccharin tablets Carb. 2.63 " i^ teaspf. grated Lemon rind Total Cal. 331 i^^ tablespf. Pot Cheese I Egg I teaspf. Butter Melt butter in double boiler; mix egg and cream; add to pot cheese; stir smooth, and next add dissolved saccharin DIABETIC COOKERY 49 and lemon rind; add to butter and stir constantly till mixture thickens. Strain into glass dish, cool; set on ice. FROZEN DESSERTS Gelatine Desserts I. Wine Jelly (Individual) Protein 2.79 Gms. i teaspf . granulated Gelatine Fat .... I tablespf . cold Water Carb. 0.50 " }4 cup boiling Water Total Cal. 300 }4 cup sugarless Wine I teaspf. Lemon juice 4 Saccharin tablets Dissolve gelatine in cold water, let it stand five minutes; add boiling water, wine, lemon juice, and saccharin; strain through a fine strainer into a cold wet mold; set on ice to harden. Serve with whipped cream. . 2. Lemon Jelly Protein 2.77 Gms. Juice of }4 Orange Fat .... Juice of i Lemon Carb. 9.88 " 4 Saccharin tablets Total Cal. 50 1^4 teaspf. Gelatine I tablespf. cold Water I cup boiling Water Proceed as in foregoing recipe. 4 50 DIABETIC COOKERY 3. Coffee Jelly (Individual) Protein 4.15 Gms. ^ cup strong black Coffee Fat .... i}4 teaspf. Gelatine Carb I tablespf. cold Water Total Cal. 16 J4 cup boiling Water 2 Saccharin tablets Dissolve gelatine in cold water; let it stand five minutes; pour boiling water over it; add hot coffee and saccharin; strain through strainer and a jelly bag into wet mold. Set on ice to harden. Serve with whipped cream. 4. Bavarian Cream (Individual) Protein 10.98 Gms. 1^ teaspf. Gelatine Fat 25.07 " }4 cup Cream, 40% Carb. 11.03 " I tablespf. cold Water Total Cal. 314 }4 cup Top Milk 3-4 Saccharin tablets >^ teaspf. Rum Soak gelatine in cold water; pour boiling hot top milk over it; add saccharin; strain and let mixture cool; when cool add rum. Whip cream very stiff, ^ and set on ice. When the gelatine mixture begins to stiffen, beat it with an egg- whip till very smooth; fold in the whipped cream lightly; put into cold wet mold, and set on ice, tmtil it is quite stiff. •See directions for whipping cream, given under Plain Creams, Parfaits, Mousses, on opposite page. DIABETIC COOKERY 51 5. Almond or Filbert Bavarian Cream (Individual) Protein 15.37 Gms. i}4 teaspf. Gelatine Fat 35-23 " 2 tablespf. cold Water Garb. 1245 " ^ cup Top Milk Total Cal. 428 }4 cup Cream, 40% 4 Saccharin tablets I Egg yolk I tablespf. ground burnt Almonds, or Filberts Whip cream very stiff, ^ and set on ice to chill. Dissolve gelatine in cold water, and let it stand until soft. Beat egg foamy; put into double boiler with milk and saccharin; stir until mixture thickens; as soon as it boils stir in dis- solved gelatine; remove from fire, and strain through fine strainer; add almond or filbert paste, and beat with egg- whip until it thickens; fold in the whipped cream which must be quite dry; pour into cold wet mold; set on ice to harden. Serve with whipped cream. PLAIN CREAMS, PARFAITS, MOUSSES Directions for Whipping Cream See that cream is perfectly cold; it is well to keep it on ice 2-3 hrs. before using. Half fill a pan with cracked ice, and put the bowl of cream in this pan; beat cream with a wire whip or with a Dover beater until it is very stiff; if the cream is cold it will take but a few minutes to become stiff. > See directions for whipping cream, given below on this page. 52 DIABETIC COOKERY PLAIN CREAMS I. Whipped Creams (Individual) Protein 1.21 Gms. K pt. Cream, 40% Fat 22.00 " 1-2 Saccharin tablets Carb. 1.65 " >^ tablespf. Coffee Extract Total Cal. 213 (Crosse & Blackwell's) Whip the cream until it is very stiff. Set on ice until wanted; it is better to whip the cream a very short time before it is to be served. With different flavoring extracts, a pleasant change is easily produced. (a) Flavor with }4 tablespf. finely Protein 2.07 Gms. ground burnt Almonds Fat 24.25 " Carb. 2.36 " Total Cal. 240 (b) Flavor with 6-8 drops Vanilla Extract (c) Flavor with J/j teaspf. Rum Practically no food value — except from very small amount of Alco- hol present. 2. Charlotte Russe Protein 17.46 Gms. 3 Almond Sponge Cakes Fat 39.02 " 3^ pt- Cream Carb. 4.40 " 1-2 Saccharin tablets Total Cal. 448 }4 tablespf. sugarless Wine Whip cream stiff and sweeten. Break cakes in half; line a small glass dish with them; moisten with wine; heap cream over them, and set on ice to chill thoroughly. DIABETIC COOKERY 53 PARFAITS I. Cafe Parfait (For 2 persons) Protein 10.14 Gms. 2 Egg yolks Fat 98.52 " >^ pt. Cream, 40% Carb. 6.54 " }4 tablespf. Coffee Extract Total Cal. 954 3-4 Saccharin tablets Put egg yolks, coffee extract, and dissolved saccharin in double boiler; stir until it begins to thicken, pour into a bowl, and beat until it is foamy and quite cold; whip the cream very stiff, fold it lightly into the mixture, pour into the ice cream mold, from which the paddle has been removed; pack it like any other cream, and let it stand 3-4 hrs. 2. Almond Parfait (For 2 persons) Protein 11.00 Gms. Like above, using J^ tablespf. Fat 100.77 " burnt Almond powder for flavor- Carb. 7.25 " ing, in place of the coffee. Total Cal. 979 3. Filbert Parfait (For 2 persons) Protein 11.39 Gms. Like Cafe Parfait, using J/2 Fat 103.74 " tablespf. Filbert powder, in Carb. 7.58 " place of the coffee extract. Total Cal. loio MOUSSES Rules for Freezing in a Freezer Ice A Pint Freezer Rock Salt Put ice in a coarse bag (coffee sacking makes a good bag), and pound; the finer the ice, the quicker the mixture 54 DIABETIC COOKERY will freeze. In packing freezer, allow i large tablespoon of salt to three of ice, alternating the layers. Fill the can ^ full, as water expands in freezing. Cream takes 10-20 minutes to freeze; when frozen, un- cover, remove the paddle, scrape mixture from the sides of the freezer; beat with a fork imtil quite smooth; re- place cover; tie a narrow strip of cloth dipped in melted wax aroiind the outside of the cover, to keep out the salt water. Repack in ice and salt if necessary; cover freezer well, and set away till cream is to be served. I. Coffee Mousse (Individual) }/8 pt. Cream, 40% ^ tablespf. Coffee Extract 2-3 Saccharin tablets Whip the cream very stiff, drain on a sieve; return to bowl ; beat in lightly extract and saccharin which has been diluted with >^ teaspf. of cream. Put into mold set in freezer; pack as for ice cream, and let it stand 2-2)4. hrs. 2. Macaroon Mousse (Individual) Protein 15.71 Gms. 3 grated Almond Macaroons. Fat 40.12 " Proceed as above, but omit Carb. 7.33 "• Coffee Extract. Total Cal. 457 This mousse may be varied, by using different flavorings, (a) yi tablespf. powdered burnt Almonds (6) yi tablespf. powdered burnt Filberts (c) ^2 teaspf. Rtun, etc. Protein 1.21 Gms. Fat 22.00 (< Carb. 1.65 (( Total Cal. 213 DIABETIC COOKERY 55 ICE CREAMS See rules for freezing given under MOUSSES. I. Vanilla Ice Cream (For 2 persons) Protein 11.23 Gms. }4 pt. Cream, 40% Fat 92.24 " I Egg Carb. 6.54 " }4 teaspf. Vanilla Extract Total Cal. 901 4-5 Saccharin tablets Beat the egg foamy; add cream, saccharin dissolved in }4 teaspf. hot water, and the vanilla extract. Freeze in pint freezer. 2. Coffee Ice Cream (For 2 persons) Same as above, using ^ tablespf. Crosse & Blackwell's Coffee Extract, in place of the vanilla flavoring. Same food value as No. i. 3. Hazelnut Cream (For 2 persons) Protein 12.50 Gms. i tablespf. unblanched ground Fat 97-76 " Hazelnuts. Other ingredients Carb. 7.58 " as for vanilla cream. Total Cal. 960 4. Macaroon Ice Cream (For 2 persons) 3-4 grated Macaroons. Other ingredients as for vanilla cream. 5. Strawberry Ice Cream (For 2 persons) Protein 11. 51 Gms. i^ pt. Cream, 40% Fat 92.41 " I Egg Carb. 8.64 " I tablespf. Strawberries, mashed Total Cal. 912 quite fine 4-5 Saccharin tablets Prepare and freeze like vanilla cream. 56 DIABETIC COOKERY WATER ICES, ROMAN PUNCH 1. Lemon Ice (Individual) Protein i cup Water Fat .... I tablespf. Lemon juice Carb. 2.12 Gms. i teaspf. Orange juice Total Cal. 8 4 Saccharin tablets Mix as for lemonade. Strain, and freeze in small freezer, like ice cream. 2. Orange Ice (Individual) Protein .... i cup Water Fat I teaspf. Lemon juice Carb. 3.97 Gms. 2 tablespf. Orange Juice Total Cal. 16 4 Saccharin tablets. Mix and freeze as in foregoing recipe. 3. Roman Punch (Individual) Same ingredients as for lemon ice, but with the addition of I teaspf. Rum. Practically same food value as No. i. MISCELLANEOUS DESSERTS I. Apple Fritters (Individual) Protein 6.64 Gms. i smaU sour Apple Fat 5.25 " I Egg, separated^ Carb. 7.67 " Saccharin to taste Total Cal. 104 Pinch of Cinnamon Peel and core apple; cut in thick slices. Make an omelet batter of the egg; dip apples in batter, and fry- in deep fat or butter. Serve very hot. DIABETIC COOKERY 57 2. Poppy Seed Noodles (Individual) Protein 12.93 Gms. 2 Eggs, separated Fat 15.61 " )/2 tablespf. Butter, creamed Carb Additional Butter for frying, etc. Total Cal. 192 Saccharin to taste Poppy Seeds Beat butter and egg yolks foamy; fold in stiffly beaten whites, and bake in hot butter like an omelet ; roll, cut into strips like broad noodles; sprinkle with powdered poppy seeds, and pour melted butter over them. Serve hot, at once. 3. French Pancakes (Individual) Protein 15.26 Gms. 2 Eggs Fat 53.68 " }4 cup Cream Carb. 3.27 " I Saccharin tablet Total Cal. 557 Butter for frying Whip cream; separate eggs, beat yolks foamy with saccharin; beat whites to stiff froth. Now blend ingre- dients, and beat until very stiff. Melt a little butter in a pan ; when very hot drop a spoon- ful of the batter into the boiling butter; fry rapidly. ' Roll, and put on a dish in the oven, where the pancake will rise. Serve at once, very hot. 4. Cream Waffles (Individual) Protein 16.77 Cms. 2 tablespf. Butter Fat 74.24 " I Egg separated Carb. 5.89 " }4 cup Cream, 40% Total Cal. 760 2 tablespf. Aleuronat Flour }4 teaspf. grated Lemon rind 2 Saccharin tablets Cream butter, stir in yolk, lemon rind, and saccharin; mix in gradually the Aleuronat and cream, and last of all 58 DIABETIC COOKERY the stiffly beaten egg white. Heat the waffle iron; grease very well; pour in mixture. Do not have too hot a fire. Turn the iron now and then, and bake the waffles a light brown. Serve very hot. Eggs REMARKS FOOD VALUE EGG DISHES 1. SCRAMBLEDEGGS(yl), (5), 5. StUFFED EgGS (^), (5), (O, (D) (O 2. Panned Eggs 6. Plain Omelet (A), (B) 3. Egg Pudding 7. Filled Omelet 4. Sardelle Eggs 8. Omelet Souffle 9. Cheese Souffle 59 EGGS REMARKS It is almost unnecessary to give directions for the preparation of Egg Dishes, but a few special recipes have been chosen which may provide a change in the rather monotonous diet of the diabetic. FOOD VALUE Average figures for i Egg: Weight 48 Cms. or i.y Oz. Protein 6.43 Gms. Fat 5.04 " Carb. Total Cal. 71 EGG DISHES I. (A) Scrambled Eggs, Plain (Individual) Protein 12.89 Gms. 2 Eggs Fat 15.61 " }4 tablespf. Butter Garb. .... Salt to taste Total Cal. 192 Melt butter, then put it with the salt and eggs into an egg cup; set the cup in a pan of cold water over a hot fire, and stir eggs until they are thick. Serve at once, in the cup. 60 DIABETIC COOKERY 61 {B) Scrambled Eggs with Chives (Individual) Proceed as above, adding ^4. teaspf. minced Chives Food value same as in i (A). (C) Scrambled Eggs with Ham (Individual) Protein 14.58 Gms. • Proceed as above, adding i Fat 18.58 " teaspf. minced Ham Garb Total Cal. 226 {D) Scrambled Eggs with Parsley (Individual) Proceed as above, adding J4 teaspf. minced Parsley Food value same as in i (A) 2. Panned Eggs with Parmesan Cheese (Individual) Protein 15.12 Gms. 2 Eggs Fat 12.95 " I tablespf. Parmesan Cheese Garb. 0.02 " Total Cal. 177 Boil eggs hard, cool, halve them; roll them in grated Parmesan Cheese; fry in butter. Serve hot. 3. Egg Pudding (For 4 people) Protein 50.37 Gms. 6 Eggs Fat 73.88 " I tablespf. Butter Garb. 1.56 " 4 tablespf. Top Milk Total Cal. 873 2 tablespf. diced Ham ^ teaspf. minced Chives Salt to taste Scramble 4 eggs; cream the butter, add the yolks of 2 eggs, the milk, the diced ham, chives and salt; stir this into the scrambled eggs. Butter a pudding mold; pour in the mixture; steam ^2' hr. ; turn out of mold, and serve at once. 62 DIABETIC COOKERY 4. Sardelle Eggs (Individual) Protein 17.23 Gms. Sardelle Butter Fat 26.68 " 2 Eggs Carb. 0.05 " Parmesan Cheese Total Cal. 309 Butter individual casserole with Sardelle butter; add 2 eggs, and a little grated Parmesan Cheese. Bake in oven until the eggs are set. Serve hot. 5. Stuffed Eggs (Individual) (A) With Sardines Protein 21.40 Gms. 2 Eggs (hard boiled) Fat 21.08 " 4 Sardines Carb )4 teaspf . chopped Parsley Total Cal. 275 i large teaspf. Butter Salt and Pepper to taste Halve eggs; remove yolks carefully; skin and bone sardines; cream butter; add sardines and egg yolks; stir to a smooth paste, season, and fill into the halved whites. (B) With Sardelles Protein 20.91 Gms. Fat 20.66 " Carb Total Cal. 270 Use 4 sardelles in place of sardines; soak sardelles in milk for ^ hr. Skin, bone, and chop very fine; cream butter; add sardelles, stir to a smooth paste; add mashed egg yolk and seasoning, omitting the parsley, and fill into the halved whites. DIABETIC COOKERY 63 (C) With French Mustard Protein 12.96 Gms. 2 Eggs (hard boiled) Fat 15.51 " I large teaspf. Butter Garb. 0.13 '* i large teaspf. Cream Total Cal. 192 ^ teaspf. French Mustard Salt and Pepper to taste ^ Proceed as above, 6. (A) Plain Omelet (Individual) Protein 12.91 Gms. 2 Eggs Fat 17.44 " % tablespf. Butter Garb A pinch of Salt Total Gal. 209 Separate eggs; beat yolks foamy, beat whites to a stiff froth, blend mixture; season. Heat butter in an omelet pan ; pour in batter ; shake the pan constantly until omelet is baked. Put pan in oven for a few minutes, when it will rise; roll; serve at once, on a hot platter. (B) Plain Omelet (Individual) Protein 13.24 Gms. 2 Eggs Fat 26.37 " I tablespf. Gream Garb. 0.39 " A pinch of Salt Total Gal. 292 i tablespf. Butter Beat eggs foamy; add cream and salt. Bake as above. Roll, and serve at once. 7. Filled Omelet (Individual) Use Recipe No. 6, A or B, as a foundation; when omelet is cooked spread on it any of the following mixtures, which must have been cooked; roll, and serve at once. 64 DIABETIC COOKERY I Tablespoon Cooked, Chopped Ham Protein 18.16 Gms. Fat 23.27 " Carb Total Cal. 282 I Tablespoon Cooked Chicken Protein 15.81 Gms. Fat 19.89 " Carb Total Cal. 242 I Tablespoon Cooked Veal Protein 15.96 Gms. Fat 18.48 " Carb Total Cal. 230 I Tablespoon Cooked Tomatoes Protein 13.09 Gms. Fat 17.47 " Carb. 0.06 " Total Cal. 212 I Tablespoon Cooked Spinach Protein 13.23 Gms. Fat 18.06 " Carb. 0.39 " Total Cal. 217 DIABETIC COOKERY 65 I Tablespoon Cooked Asparagus Tips Protein 13.14 Gms. Fat 1746 " Carb. 042 " Total Cal. 212 I Tablespoon Cooked Mushrooms Protein 1344 Gms. Fat 1740 " Carb. 1.02 " Total Cal. 216 I Tablespoon Grated Swiss Cheese Protein 15.12 Gms. Fat 20.23 " Carb. o.io " Total Cal. 243 I Tablespoon Parmesan cheese Protein 15.21 Gms. Fat 20.31 " Carb. 0.02 " Total Cal. 244 8. Omelet Souffle (Individual) Protein 19.29 Gms. 3 Eggs, separated Fat 15.12 " J/2 teaspf. grated Lemon rind Carb 1-2 Saccharin tablets Total Cal. 313 Beat yolks foamy; whites to a stiff froth. Stir lemon rind and dissolved saccharin into the yolks, and whip about 5 min- utes ; fold egg whites in lightly, pour into a well-buttered pan ; bake 10 minutes in a moderate oven, and serve at once. 66 DIABETIC COOKERY g. Cheese Souffle (Individual) Protein 26.36 Gms. Fat 45.75 " Carb. 0.14 " Total Cal. 517 3 Eggs, separated 2 tablespf. Butter 2 tablespf. grated Parmesan Cheese I tablespf. Swiss Cheese Cream butter; add egg yolks and cheese; beat very light; fold in stiffly beaten whites; put into well buttered mold, and bake )4 hr. in a hot oven. Serve at once. Fish LIST AND FOOD VALUES NOTE HOW TO BROIL FISH HOW TO BAKE FISH STUFFING FOR BAKED FISH HOW TO BOIL FISH HOW TO STEW FISH (A), (B) HOW TO FRY FISH SHELL FISH (A), (B), (C), (D) MISCELLANEOUS DISHES 1. Deviled Lobsters 3. Left-0vers(-4), (5), (C) 2. Deviled Crabs (Creamed, Scalloped, Souffle) 67 68 DIABETIC COOKERY FISH LIST OF FISH PERMITTED, WITH FOOD VALUES Kind Measure (E.P.) * Protein P'^' ^ h, ""arbo- idrates Total Calories lb. Cms. Cms. Gms. ( jtns. Striped Bass I 453-6 84.38 12.7 451.8 Sea Bass " ' 89.81 2.27 379-9 Black Bass II 1 93-44 7.71 443-2 Cod li i 77.11 2.27 329-0 Bluefish " ' 87.99 5-44 401.0 Flounders II 1 29.03 1.36 128.0 Halibut « 1 84-36 23-58 . . . 550.0 Haddock « < 78.02 1-36 324.0 Mackerel « 1 84.82 32.20 629.0 Perch (fresh) i< < 58.06 3-18 261.0 Pickerel — Pike II 1 48.54 1.36 206.0 Salmon (fresh) " ' 99.80 58.06 922.0 Shad 11 1 85.12 43.04 728.0 Shad Roe " ' 94.72 17.12 ] 1.79 581.0 Smelts 11 1 79-63 8.16 393-0 Trout 11 1 80.64 46.72 743-0 Weak Fish 11 1 80.74 10.61 421.0 White Bait " ' 103.84 29.44 680.0 Crabs (fresh) " ' 35.83 4.08 2.72 191.0 Lobsters II 1 74-38 8.16 1.81 378.0 Oysters (without juice, about 2 doz. large) II ti 27.22 5-90 I 4.97 222.0 Scallops II II 67.13 0.45 I 5-42 334-0 Shrimps (100) 115.20 4.50 1.81 504.0 • " E. P." means Edible Portion, NOTE Fish should be chosen, according to the season. They should be broiled, baked, boiled, or stewed; small pan fish may be fried, but should be used sparingly. DIABETIC COOKERY 69 Broil: Bluefish, Striped Bass, Mackerel, Smelts, Shad, Trout; Lobsters, Oysters. Bake: Bluefish, Shad, Striped Bass, Sea Bass, Weak Fish. Boil: Cod, Black Bass, Halibut, Salmon; Lobsters, Crabs, Shrimps. Stew: Striped Bass, Pike, Halibut. Fry: Flounders, Perch, White Bait; Shad Roe, Scallops. Pan Broil: Oysters. How TO Broil Fish Clean fish; wipe with a cloth wet in cold salt water, then with a clean dry fish towel; rub with oil or butter; heat and grease broiler, to keep the fish from sticking; broil over a clear fire, turning broiler frequently, as the skin burns easily. Time for broiling varies; if the fish is thick and there is fear of its being underdone, place the broiler on a roast- ing pan in the oven and finish cooking it. Raise the wires carefully, so that the fish does not break, slide on a hot dish; season with butter, pepper, and salt; garnish with slices of lemon, and serve at once. How TO Bake Fish Wash fish in cold water; drain, and season with salt; put in a covered bowl, and let it stand for several hours, in a cool place. When ready to cook the fish, drain once more and wipe perfectly dry; put in baking pan, dot with butter; sprinkle with chopped parsley, add one bay leaf, 6 pepper corns, a clove, one small sliced onion, a slice of seeded lemon, and a cup of stock; bake until tender, bast- ing frequently; when nearly done, thicken the sauce with 2-3 tablespf. sour cream. Serve very hot. Protein 27.09 Gms, Fat 23.92 << Carb. 1.41 ^ cup Casoid Crumbs Carb. 4.24 " 1)4 tablespf. Butter Total Cal. 488 J^ teaspf. Parsley )4 cup White Sauce (see Sauce for Deviled Lobsters) Butter small china mold; put in fish and bread crumbs in alternate layers ; dot each layer with butter, and pour white sauce over it; bake 30 minutes, in a moderate oven. Serve hot. Instead of fish, a cup of chopped oysters may be used. (C) S0UFFL6 (Individual) {e. g., Haddock) Protein 19.71 Gms. >^ cup Shredded Fish Fat 19-77 " I Egg, separated Carb. 3.94 " }i teaspf. minced Chives Total Cal. 273 ^ cup White Sauce, well sea- soned (see sauce for Deviled Lobsters) Put fish in cooled white sauce, stir in egg yolk beaten foamy, and add chives; beat very smooth; fold in stiffly beaten white; pour into buttered China mold; bake like baked custard, until brown. Serve at once. Meats LIST AND FOOD VALUES NOTE HOW TO BRAISE MEAT HOW TO BROIL MEAT HOW TO PAN BROIL MEAT HOW TO COOK IN CASSEROLE LEFT-OVERS BREAKFAST SAUSAGE (Rorer) 75 MEATS MEATS PERMITTED, WITH LIST OF FOOD VALUES Meas- Carbo- Total Calories Kinds ure *E.P. Protein Fat hy- drates Steaks I lb. Gms. Gms. Gms. Porterhouse 99-34 92-53 1230 Round (medium fat) " 92.07 61.69 923 Rump " 78.92 115.68 1357 Sirloin " 85-73 83-91 1098 Tenderloin " 73-48 110.69 1290 Beef Corned i< 70.76 118.84 1353 Loin (medium fat) i< 83-71 91.62 1 160 Neck " 91.18 74.84 1038 Plate (medium fat) " 74-84 132.00 1487 Ribs " 79-38 120.66 1403 Shank " 94.80 52.16 849 Shoulder and Clod " 88.90 51-26 817 Tongue (fresh) " 85-73 41-73 718 Tongue (pickled) " 58.06 92.98 1069 Tongue (dried, salted, smoked) >i 136.08 29.48 817 Veal Breast (medium fat) " 88.00 62.59 915 Chuck (medium fat) " 89-36 29.48 623 Leg-Cutlets " 91.68 40.80 734 Loin (medium fat) " 90.24 48.99 798 Rib (medium fat) " 93-88 27.67 625 Rump (medivun fat) " 89.82 73-48 1021 Shank (medium fat) " 93-89 20.87 563 Shoulder (rftedium fat) 89.36 65-32 945 *"E. P." means Edible Portion. 76 DIABETIC COOKERY 77 Meas- Carbo- Total Calories Kinds ure *E.P. Protein Fat hy- drates Lamb Breast or Chuck lib. 86.64 107.05 1310 Leg (hind) (medium fat) 87.09 74.84 1022 Loin 84.82 128.37 1495 Neck 80.29 112.49 1334 Shoulder 82.10 134.72 1541 Forequarter 83.01 117.03 1385 Hindquarter 88.91 86.64 1135 Chops, broiled 98.43 135.63 1615 Pork Loin Chops (medium fat) " 75-30 136.53 1530 Bacon " 46.83 412.08 2836 Tenderloin << 85.74 58.97 874 Poultry Spring Chicked u 97.52 11.34 492 Fowl " 87.54 73-94 1016 Turkey- " 95.71 103.88 . . . 1318 Goose " 73.93 164.20 1774 Duck Capon (cooked, not stuffed) " 122.47 52.16 960 Squab Pigeon * " E. P." means Edible Portions. NOTE — It is unnecessary to go into details about the prepara- tion of meats. Boiled meats are not nutritious and therefore not very desirable ; they may be served occa- sionally with sauces, (See Meat Sauces.) Fried meats should be entirely cut out of the Bill of Fare. Steaks and Lamb Chops should be broiled, or pan broiled. Beef, either roasted, or cooked in a casserole. Veal, either roasted, or cooked in a casserole. 78 DIABETIC COOKERY Veal Cutlets and Veal Chops (use very rarely) breaded, and fried in butter. Lamb roasted, braised, or cooked in a casserole. Pork roasted. Fowl, boiled and served with sauces. (See Meat Sauces.) Spring Chickens, broiled or braised. Chickens, roasted and stuffed, or cooked in a casserole. Turkey, Geese, Du^ks, and Capons, roasted and stuffed. Squabs and Pigeons, broiled, braised, and stuffed or cooked in a casserole. Small birds, i. e.. Quail, Partridge, Plover, Reed Birds, etc., are good either broiled,' pan broiled, or braised. Larger birds, such as Canvasback, or other Wild Ducks, Snipe, Grouse, and Wild Turkey, are best roasted. Venison, best roasted. How TO Braise Meat Use pan with close-fitting lid. Wipe meat, poultry, or game; remove most of the fat. Season. Heat butter or drippings boiling hot in pan; sear meat on both sides; add a little boiling hot stock and cover tightly. Draw pan to back of stove, and let the contents simmer until tender. How TO Broil Meat Wipe meat, poultry, or game. Remove all fat, and score the sides in several places. See that the fire is clear; grease broiler with a little fat, and broil carefully, turning broiler very often, so that both sides of the meat will be evenly cooked. It takes about 8 minutes to cook an inch-thick steak, or lo-i 2 minutes if steak be thicker, 5-8 minutes will broil a chop. Have platter very hot; season, and serve at once. DIABETIC COOKERY 79 How TO Pan Broil Meat Heat a frying pap until it begins to smoke; wipe meat, etc., remove most of the fat ; score, put in pan ; sear on both sides, then draw pan to one side, and let the contents cook until done. Remove fat, season, and serve very hot. Time the same as for broiling. How TO Cook Meat in Casserole Wipe meat, etc. Season ; put in casserole and cover ; put in hot oven, and cook till tender, in its own juices. This is a spe- cially good way to cook pot roast, fowl, and other heavy meats. Roasting or Boiling No directions need to be given. Left-Overs Use left-overs for filling omelets, for force meat, etc. Beef, veal, and pork make good force meat for stuffing poultry, for scalloping, etc. Minced chicken, turkey, etc., are better for creaming in ramekins, for making timbals, etc. It would be superfluous to go into details about the pre- paration of these dishes. Breakfast Sausage (Mrs. Rorer) (Individual) Protein 37.65 Gms. }4 lb. fresh, lean Pork Fat 78.47 " >^ teaspf. powdered Sage Leaves Carb )4 teaspf . Salt Total Cal. 856.9 A pinch of Pepper Chop meat very fine, add seasoning, mix thoroughly; form into small cakes. Fry in very hot dripping, until well browned. Note: Unless fat that oozes out into pan in cooking bacon is used, about 50% of its full value is lost in cooking. Fruits NOTE GENERAL RULE STEWED AND BAKED FRUITS 1. Stewed Apple (^), (5) 4. 2. Baked Apple (A), (B) 5. 3- '^ Gooseberry Fool Stewed Rhubarb Miscellaneous Stewed Fruits 80 FRUITS NOTE Fruits are not a staple article of food in diabetic diet; even the few fruits mentioned in Diet List No. i may be used only by the physician's orders. They form an occasional part in the bills of fare, so as to satisfy a natural craving for juicy succulent food, but must be used with nice discrimination even when permitted. GENERAL RULE Weigh fruit, unpeeled, uncored, or unstemmed before using. STEWED AND BAKED FRUITS I. (A) Stewed Apple Protein 0.28 Gms. i small sour Apple, 2j^ oz. Fat 0.26 " I teaspf. sugarless White Wine Carb. 10.01 " I small pc. stick Cinnamon Total Cal. 43 i small pc. Lemon peel Saccharin to taste Wash, peel, and core apple; cut in small pieces, add wine, lemon peel, and stick cinnamon, and stew in covered porce- lain pan. When tender strain through a coarse strainer; sweeten and cool. 6 81 82 DIABETIC COOKERY (B) Stewed Apple Protein 6.71 Gms. i Egg, separated Fat 5.30 " I small pc. Lemon peel Carb. 8.26 " I small soiir Apple Total Cal. 107 i small pc. stick Cinnamon Saccharin to taste Proceed as above; beat egg yolk into the strained pulp. Cool; add stiffly beaten egg white. Serve cold. 2. (A) Baked Apple Protein 0.88 Gms. i small sour Apple, weighing Fat 3.74 " from 2-2>^ oz. Carb. 9.95 " 1-2 Saccharin tablets Total Cal. 77 i teaspf. sugarless Red Wine 2-3 coarsely chopped Almonds }4 teaspf. Butter A pinch of ground Cinnamon Wash, and peel apple very thin; core carefully, leaving a solid bottom, so that the apple can stand in the pan; scrape out part of the apple and mix it with cinnamon, saccharin, and almonds; fill mixture into the cavity. Put butter on a small pie plate, set apple on plate, and pour wine over it. Bake in a hot oven imtil tender. Serve cold with whipped cream. (B) Baked Apple Protein 0.79 Gms. i small sour Apple, weighing Fat 10.68 " from 2-2>^ oz. Carb. 8.45 " 1-2 Saccharin tablets Total Cal. 133 2 tablespf. cream DIABETIC COOKERY 83 Wash apple; core, but do not peel it. Bake in a hot oven; when nearly done baste with saccharin dissolved in a teaspf . water. Sen'^e cold, mth the cream. 3. Gooseberry Fool Protein 7.67 Gms. i cup green Gooseberries Fat 5-99 " I Egg, separated Carb. 10.36 " Saccharin to taste Total Cal. 126 Stem and wash gooseberries; stew in very little water; when tender drain off any water that is left (there should be almost nons), and mash berries through a coarse strainer. Beat yolk of egg into the strained pulp; beat egg white to a stiff froth. Dissolve saccharin in )4 teaspf. water; stir into the fruit when cold; fold in the egg white lightly, pour into a glass dish, and set on ice till wanted. 4. Stewed Rhubarb For 200 Gms. rhubarb — about 7 oz. Protein 0.80 Gms. 4-5 young Rhubarb stalks Fat 0.80 " I teaspf. Water Garb. 4.40 " Saccharin to taste Total Cal. 28 Wash, but do not peel rhubarb; cut into one half inch thick slices; put in an earthen dish and add i scant teaspf. water; cover, and bake in oven till tender. Cool, sweeten with dissolved saccharin, and set on ice until very cold. Serve plain, or with sweetened whipped cream. 84 DIABETIC COOKERY 5. Miscellaneous Stewed Fruits Use two gills (}4 cup) of the following, measured before stemming or cleaning: . Cranberries Huckleberries Protein 0.19 Gms. Protein 0.35 Gms. Fat 0.29 " Fat 0.35 " Carb. 4.75 " Carb. 9.63 " Total Cal. 22 Total Cal. 43 Strawberries Protein 1.40 Gms. Fat 0.94 " Garb. 10.92 " Total Cal. 58 Currants Protein 0.87 Gms. Fat Carb. 7.42 " Total Cal. 33 Sour Cherries Protein 0.65 Gms. Fat 0.54 " Carb. 10.68 " Total Cal. 50 The above may be stewed with a little water and stick cinnamon, strained through a coarse strainer, sweetened with saccharin to taste, and served as a sauce, if the physi- cian sanction their use. Salads NOTE SALAD DRESvSINGS French Mayonnaise 5. Boiled Dressing Sweet Cream Sour Cream SALADS OF UNCOOKED GREENS OR VEGETABLES Lettuce, etc. 3. Cucumber Cole Slaw (A), (B) 4. Tomato (A), (B) 5. Celery, Apple, and Nut, or Waldorf Salad SALADS OF COOKED VEGETABLES I. Artichokes 3- Beans 2. Asparagus 5. Celeriac MEAT SALADS 4- Cauliflower I. Sweetbread FISH SALADS 2. Chicken I. Herring 3. Crab 2. Lobster 5. Shad Roe 4. Shrimp 85 SALADS NOTE Fresh salads form a most important part of the Diabetic Diet. Wherever possible, lettuce should be served daily, with cole slaw as an alternative. Salads should be served plain and eaten with salt, or should be served with : SALAD DRESSINGS I. French Dressing Protein . . . . 2 tablespf. Olive Oil Fat 22.22 Gms. 2 teaspf. Tarragon Vinegar Carb. . . . or 2 teaspf. Lemon Juice Total Cal. 200 I tablespf. Water yi, teaspf . Salt I teaspf. French Mustard y% teaspf. Pepper A piece of white Onion Rub with the onion the inside of the bowl in which the dressing is to be made, that is, if the flavor is liked; put in salt and pepper, add oil, and stir well; next mustard; and last of all, the vinegar and water; stir until creamy. 86 DIABETIC COOKERY 87 Mustard and onion may be omitted. A saccharin tablet dissolved in a few drops of water may be added, if a moder- ately sweet dressing is liked. Two teaspf. lemon juice may be substituted for the vinegar, if the use of the latter is forbidden. 2. Mayonnaise (Large Quantity) Protein 5.34 Gms. i Egg yolk, raw Fat 224.32 " I cup Olive Oil Carb. 2.94 " I pinch of white Pepper Total Cal. 2053 J4 teaspf. Salt Juice of I Lemon I Egg yolk (hard boiled) Have bowl and ingredients very cold; set bowl in pan of ice water, while mixing mayonnaise. Mash boiled yolk to powder and stir smooth with raw egg yolk, salt, and pepper; stir until thick; now add oil drop by drop, always stirring in the same direction. Thin with lemon juice, then add more oil, until it is all used up. Keep in covered glass jar, on ice. until wanted. This mayonnaise will last for days, if it is covered, and kept in a cold place. 3. Sweet Cream Dressing Protein 2.40 Gms. ^2 cupful Cream, 20% Fat 54.70 " I tablespf. Olive Oil Carb. 4.74 " I Saccharin tablet Total Cal. 521 ^ teaspf. Salt I tablespf. Vinegar or Lemon Juice Mix all the ingredients except the cream, beating until foamy; add cream, and beat until very light. 88 DIABETIC COOKERY 4. Sour Cream Dressing Protein 2.40 Cms. ^4 cupful sour Cream, 20% Fat 54.70 " I tablespf. Olive Oil Carb. 4.74 '* }i teaspf. Salt Total Cal. 521 2 Saccharin tablets }i teaspf. French Mustard I tablespf. Vinegar or Lemon Juice Proceed as in foregoing recipe. 5. Boiled Dressing Protein 19.12 Gms. i tablespf. Olive Oil Fat 28.68 " 2 tablespf. Vinegar Carb. 9.18 " 2 Eggs Total Cal. 370 ^ cup Cream, 20% ^2 teaspf. dry Mustard ^ teaspf. Salt A pinch of white Pepper Beat eggs foamy; add other ingredients, cream last; put in double boiler, stir constantly until mixttu^e boils and is of custard consistency. Strain, bottle, and keep on ice. SALADS OF UNCOOKED GREENS OR VEGETABLES I. Lettuce, Endive, Romaine, Cress, Dandelion, Chicory, Field Clean by removing all the tough leaves; tear off the tender leaves, wash each one separately in cold water; DIABETIC COOKERY 89 drain in colander; lay leaves in a salad net, or wrap in a piece of cheesecloth, and place on ice till wanted. All these salads except chicory may be served plain, with salt. Chicory, lettuce, and Romaine may be served with French dressing; lettuce and Romaine with mayonnaise. The food value for i-i^ oz. lettuce is: Protein 0.51 Gms. Fat 0.14 " Carb. 1.23 " Total Cal. 7 Approximately the same values hold for the other salads given above. 2. (A)- Cole Si aw Remove wilted leaves; cut cabbage on slaw cutter, or chop very fine; wash carefully, and soak in cold water for an hour. Drain; mix with French dressing, or pour hot boiled dressing over it, and serve at once. (B) Protein 1.57 Gms. Clean and cut as above. Chop Fat 0.35 " }4 a small sour apple, and }i Carb. 9.21 " of a small white onion very Total Cal. 47 fine; mix with French dress- ing, and add to the slaw. 3. Cucumbers (Average Weight, ii| oz.) Protein 2.34 Gms. i Cucumber Fat 0.67 " Sprig of Parsley Carb. 8.61 " Total Cal. 50 Peel cucumber very fine, wash in cold water; cut on slaw cutter; salt slices lightly, and let them stand five 90 DIABETIC COOKERY minutes; drain off water and serve at once with French dressing, or with a sour cream dressing, and sprinkle with finely chopped parsley. 4. (A) Tomato Salad (Individual) Protein 1.32 Gms. i small Tomato, chilled Fat 0.58 " (Average Weight, 2 oz.) Garb. 5.70 " Total Cal. 33 Slice tomato, serve on lettuce heart with French dressing. (B) Stuffed Tomato (Individual) Protein 1.90 Gms. i small Tomato, chilled Fat 0.69 " 1-2 Celery stalks Garb. 7.23 " Total Gal. 43 Scoop out the greater part of the inside of the tomato; chop celery; season with mayonnaise; fill into the hollow tomato, put mayonnaise on top, and serve on a few lettuce heart leaves. Set on ice, till ready to serve. 5. Gelery, Apple, and Nut Salad; also Galled Waldorf Salad Protein 3.91 Gms. }4 sour Apple Fat 9.37 " 2-4 Gelery stalks Garb. 9.17 " 5 English Walnuts Total Gal. 137 or Ghop ingredients very fine; season with French dressing, with mayonnaise, and serve very cold. DIABETIC COOKERY 91 SALADS OF COOKED VEGETABLES Any left-over, or freshly cooked vegetables (2 oz. of each) can be used for salads, viz. : I. Artichokes 2. Asparagus 3. Beans (String) Protein 0.45 Gms. Protein 0.86 Cms. Protein 1.34 Gms. Fat Garb. 2.84 ' Total Cal. 13 Fat 0.06 Garb. 1.58 Total Gal. 10 Fat 0.12 Garb. 4.63 Total Gal. 25 Geleriac, etc. Protein 0.62 Gms. Fat 0.06 " Garb. 1.86 " Total Gal. 10 4. Gauliflower Protein 1.02 Gms. Fat 0.28 " Garb. 2.66 " Total Gal. 17 Season the above with: French Dressing, Boiled Dressing, or Mayonnaise. MEAT SALADS I. Sweetbread Salad Soak sweetbread in cold water }4 hour, changing the ;vater three to four times. Boil in lightly salted water, imtil tender. Drain; remove skin. Set away to cool and harden. Gut in dice; serve on lettuce leaves with mayonnaise. 2. Ghicken Salad I cup diced cooked Ghicken }4 cup diced Gelery Protein 23.95 Gms. Fat 29.18 " Garb. 574 " Total Gal. 381 Mix with French dressing; set on ice; when ready to serve place salad on lettuce leaves, and cover with mayonnaise; garnish with hard-boiled eggs, olives, capers, or gherkins. 92 DIABETIC COOKERY FISH SALADS I. Herring Salad Protein 52.18 Gms. Fat 32.39 " Garb. 6.49 " Total Cal. 527 >^ cup boiled Veal 2 Herrings (melt) }4 sour Apple }i teaspf. grated Onion K dill Pickle I Celery Knob 5 English Walnuts French salad dressing I teaspf. Capers Soak herrings overnight; remove melt, and soak that separately. Wash herrings ; drain ; skin, bone, and chop fine ; remove skin from melt; stir to a smooth paste with a little vinegar; chop other ingredients fine. Mix all with French salad dressing. Make the salad several hours before using. Garnish with olives, hard-boiled eggs, and pickles. 2. Lobster Salad Protein 23.56 Gms. Fat 1.83 " Carb. 5-65 " Total Cal. 133 I cup finely diced Lobster I small head Lettuce Mayonnaise Mix' lobster with mayonnaise; serve on lettuce leaves; cover with mayonnaise, and garnish with hard-boiled eggs and olives. 3. Crab Salad Protein 22.01 Gms. Fat 2.92 " Carb. 6.50 " Total Cal. 140 Substitute Crabs for the Lob- ster; proceed in the same way. DIABETIC COOKERY 4. Shrimp Salad 93 Protein 24.80 Gms. Fat 1.42 " Carb. 5.24 " Total Cal. 133 Substitute Shrimps for the Lob- ster; proceed in the same way. 5, Shad Roe Salad Proceed as for Sweetbread Salad (see Meat Salads, i.) Serve the same way. Sauces for Meats and Fish NOTE SAUCES I. Bearnaise 6. Mustard (A), (B) 2. Cream (A), (B) 7. Onion 3- Egg 8. Parsley 4- Herb 9. Pickle 5- Horseradish (A), (B) 10. Sardelle (A), (B) II. Tartare Sauce 94 SAUCES FOR MEATS AND FISH NOTE Sauces for meats and fish are of importance in the diabetic's bill-of-fare. Prepared according to the given directions, they are nourishing and palatable, and moreover offer variety, vital matters for people whose strength must be built up. SAUCES Cook all sauces in double boiler, unless otherwise stated. I. Bi:ARNAisE Sauce Protein 6.24 Gms. i small white Onion Fat 11.67 " I _^ tablespf. Vinegar Carb. 3.56 " yi tablespf. Butter Total Cal. 144 i Egg yolk yi cup clear Soup Stock Pepper and Salt to taste Chop onion very fine, and cook in the vinegar until very tender; add butter and seasoning; stir in the egg yolk beaten foamy; thin with stock and beat until it is creamy. 95 96 DIABETIC COOKERY 2. {A) Sour Cream Sauce (Cold) Protein 7.01 Gms. 2 tablespf. sour Cream, 20% Fat 21.06 " y^ tablespf. Olive Oil Carb. 0.78 " I Egg (hard boiled) Total Cal. 221 i saltspf. Salt }4 teaspf . minced Chives }4 teaspf. minced Parsley I tablespf. Tarragon Vinegar Pinch of white Pepper Beat cream imtil light and thick. Mash egg yolk very fine and stir paste with the oil, which must be stirred in gradually; add vinegar, seasoning, herbs, and the chopped white of the egg. Fold in cream last. (jB) Sweet Cream Sauce (Cold) Proceed as above, using same quantity sweet cream, instead of the sour cream. Full value same as in {A). 3. Egg Sauce (Cold) Protein 6.43 Gms. i Egg (hard boiled) Fat 16.15 " }i teaspf. minced Chives Carb I tablespf. Tarragon Vinegar Total Cal. 171 i tablespf. Olive Oil I saltspf. Salt }4 saltspf. Pepper Separate the egg, mash the yolk very fine, chop the white fine; mix salt and pepper, to which add egg yolk; stir in oil gradually and mix to a smooth paste; add chives and egg white, then stir in the vinegar. This sauce is good either with salads, or with cold fish. DIABETIC COOKERY 97 4. Herb Sauce (Cold) Protein 6.43 Gms. }4 teaspf. minced Parsley- Fat 16.15 " ^ teaspf. minced Chives Carb. ... I Egg (hard boiled) Total Cal. 171 i tablespf. Olive Oil y^ teaspf. French Mustard I tablespf. Tarragon Vinegar I saltspf. Salt I pinch of white Pepper Proceed as for Egg Sauce. 5. {A) Horseradish Sauce Protein 6.36 Gms. % tablespf. Butter Fat 14.35 " % cup Soup Stock Carb. 4.67 " ^ teaspf. Lemon Juice Total Cal. 174 i Egg yolk I teaspf. grated Horseradish I Saccharin tablet Salt to taste Melt butter in double boiler; beat egg yolk to foam; stir it and the other ingredients into the butter, and beat constantly until the sauce is thick. Serve hot. (JS) Horseradish Sauce Protein 5.05 Gms. i tablespf. Butter Fat 11.56 " }4 cup Soup Stock Carb. 14.01 " I tablespf. grated Horseradish Total Cal. 180 Salt and Pepper to taste Proceed as above, and cook JE^ hour. 7 98 DIABETIC COOKERY 6. (A) Mustard Sauce (Hot) Protein 4.56 Gms. i tablespf. French Mustard Fat 11.28 " I tablespf. Butter Carb. 0.03 '* I tablespf. Tarragon Vinegar Total Cal. 120 2 tablespf. Soup Stock ^2 tablespf. Aleuronat Flpur or Almond Flour Melt butter, stir in the flour until very smooth, then add boiling stock slowly, next the mustard and vinegar; stir until it is creamy, but do not boil; strain through strainer and serve hot with boiled beef, or with boiled fish. (B) "Mustard Sauce (Cold) Protein .... i tablespf. French Mustard Fat I I.I I Gms. i tablespf. Moselle Wine Carb X teaspf . grated Lemon Rind Total Cal. 135 i tablespf. Oil Mix carefully; stir until creamy; put on ice; serve with cold meat or cold fish. 7. Onion Sauce Protein 1.32 Gms. 4 small white Onions Fat 16.82 " i}4 tablespf. Butter Carb. 8.12 " }4 teaspf. Lemon Juice Total Cal. 190 i teaspf. Tarragon Vinegar I Clove }4 Bay Leaf >^ cup clear Soup Stock Salt to taste DIABETIC COOKERY 99 Chop onions rather coarsely, brown them in the butter; add hot stock and other ingredients; simmer until very tender. Strain through pur6e sieve. 8. Parsley Sauce Protein 4.86 Gms. I teaspf . chopped Parsley Fat 16.39 " H cup Top Milk Carb. 3.06 " I Egg yolk Total Cal. 180 ^ tablespf. Butter Salt and Pepper to taste Proceed as with Horseradish Sauce. 9. Pickle Sauce Like Egg Sauce, using }4 tablespf. finely chopped dill pickle in place of chives. Same full value. 10. (A) Sardelle Sauce (Hot) Protein 15.07 Gms. 4 Sardelles Fat 16.44 " I small white Onion Carb. 3.56 " ^ tablespf. Butter Total Cal. 223 i sprig Parsley }4 cup strong Soup Stock Soak sardelles in water }4 hr., changing the water several times; skin, bone, and chop very fine. Chop onion and parsley very fine, and stew in butter until tender; add boiling hot stock. Simmer 5 minutes; add sardelles a few minutes before serving, but do not let them boil. 100 DIABETIC COOKERY (B) Sardelle Sauce (Cold) Protein 9.19 Gms. i Egg yolk (hard boiled) Fat 22.26 " 3 Sardelles Carb. 1.57 " J4 teaspf. grated Onion Total Cal. 243 J4 teaspf. grated Lemon Rind I tablespf . Olive Oil ^2 tablespf. chopped Capers ^ teaspf. chopped Parsley I tablespf. French Mustard 1 Saccharin tablet 2 tablespf. Tarragon Vinegar Mash egg yolks, and stir to smooth paste with the oil: soak, skin, bone, and chop sardelles very fine; mix in other ingredients and stir thoroughly. Serve with cold meat, or with cold fish. II. Sauce Tartare (Cold) Protein 2.67 Gms. I Egg yolk (hard boiled) Fat 27.88 2 tablespf. Olive Oil Carb. I tablespf. Tarragon Vinegar Total Cal. 262 ^ teaspf. minced Parsley A pinch of Salt A pinch of Pepper I teaspf. Mustard }4 teaspf. chopped Capers Mash egg yolk very fine, proceed as for egg sauce; the sauce must be of the consistency of thick cream. Soups and Broths MEAT SOUPS I. Beef Soup and Stock 10. Noodle Soup 2. Clear Veal II. Soup with Marrow 3- Clear Mutton Balls 4- Clear Chicken 12. Soup with Meat 5- Clear Veal and Beef Balls 6. Clear Veal and 13- Soup with Cauli- Chicken flower 7- Vegetable 14. Soup with Asparagus 8. Soup with Egg Dice" 15- Soup with Sorrel 9- Soup with Chicken 16. Soup with Steak and Dice Eggs 17. Oxtail Soup MEAT BROTHS 1. Beef 2. Veal and Beef Mutton Chicken VEGETABLE CREAM SOUPS 1. Asparagus 2. String Bean 3. Cauliflower lOI 4. Celery 5. Tomato 6. Mixed Vegetable LIBRARY UNIVERglTY OF CALIFORNIA 102 DIABETIC COOKERY SWEET SOUPS I. Wine 2. Cream FISH BROTHS AND SOUPS 1. Clam Broth 3- Clam Chowder 2. Clam Soup 4- Oyster Stew 5. Oyster Soup SOUPS AND BROTHS MEAT SOUPS I. Beef Soup and Stock y^ lb. rack of Beef and shin for every person I pt. Water for every person Wash meat and bones carefully, remove any dark spots or tainted flesh; place in an iron pot, cover with the cold water; bring slowly to boiling point, leaving the pot un- covered until it boils; season with salt to taste, then cover and simmer slowly from five to six hours. Do not skim, unless clear soup is wanted. Strain through a wire strainer into an earthenware crock or bowl, and set away to cool. Leave the grease on soup until ready to use, when it can be carefully removed, leaving the stock clear. This soup forms the foundation for all beef soups and plain broths. Food Value for i pt. Beef Stock Protein 11.12 Gms. Fat 1.36 " Garb Total Cal. 57 103 I04 DIABETIC COOKERY 2. Clear Veal Soup I lb. Veal for every person i}4 pts. Water for every person Food Value for i}4 pts. Veal Soup Protein 18.36 Gms. Fat 1.70 " Carb Total Cal. 99 Proceed as with Beef Soup, but cook only three hours. 3. Clear Mutton Soup I lb. Scrag Mutton for every person i}4 pts. Water for every person Food Value for i}4 pts. Mutton Soup Protein 18.02 Gms. Fat 2.38 " Carb Total Cal. 104 Proceed as with Beef Soup. 4. Clear Chicken Soup (2 Quarts) Protein 56.70 Gms. i Fowl weighing from 2-4 lbs. Fat 2.70 " (not too fat) Carb. ... Use the feet, gizzard, and heart Total Cal. 251 2 qts. cold Water DIABETIC COOKERY 105 Clean the feet by scalding with boiling water, skin them, remove the nails; the feet contain gelatinous matter which adds strength to the broth. Simmer from four to five hours. Proceed as with Beef Stock. , 5. Clear Veal and Beef Soup i}4 lbs. shin of Beef 1)4 lbs. shoulder of Veal Marrow bones of both Beef and Veal 2 qts. Water Boil four hours, and proceed as for Beef Stock. Compute values from Beef Stock and Clear Veal Soup. 6. Clear Veal and Chicken Soup I Fowl weighing from 2}4~S lbs. 1 lb. knuckle of Veal 2 qts. cold Water Proceed as with Number 4. Compute values from Clear Veal and Clear Chicken Soups. 7. Vegetable Soup (For 2 people) Protein 12.36 Gms. i pt. Beef Stock Fat 1.54 " J/2 white Onion Carb. 5.14 " 3 sprigs Parsley- Total Cal. 85 3 sticks Celery with leaves I Leek 3 Cabbage leaves 12 String Beans io6 DIABETIC COOKERY Wash vegetables ; chop very fine, and simmer in a little stock until nearly tender; then add one pt. stock, and simmer for one hour. Serve very hot. 8. Soup with Egg Dice (Individual) I pt. hot Stock (any of the recipes given above). Egg Dice Protein 18.99 Gms. i Egg Fat 8.41 " yi teaspf. Butter Carb }i cup cold Stock Total Cal. 152 Pinch of Salt Beat the egg foamy; add butter creamed, salt and cold stock ; pour into a well buttered custard mold, place mold in pan of boiling water, and steam for one hour; cool, re- move from mold, and when cold cut into dice; put into soup tureen; pour clear well-seasoned boiling hot soup stock over the dice, and serve at once. 9. Soup with Chicken Dice (Individual) Protein 18.44 Gms. }4 cup white meat of Chicken Fat 12.64 " cut into cubes Carb lyi cups clear Chicken broth Total Cal. 187.7 i Egg % teaspf. finely chopped Parsley Seasoning to taste Heat the chicken mi}4 cups of broth; meanwhile beat an egg foamy in the tureen in which the soup is to be served ; pour the chicken and broth over the egg, stirring to prevent curd- ling. Sprinkle with the parsley, and serve very hot, at once. DIABETIC COOKERY 107 10. Noodle Soup (Individual) Protein 17.82 Gms. I pt. good clear Stock Fat 20.05 " Noodles Carb. 0.20 " ^ teaspf. chopped Parsley Total Cal. 253 i Egg 1/3 tablesp. Butter Seasoning to taste Noodles: Make an omelet with one egg, according to omelet recipe No. 6; roll, cool, and cut into very narrow strips; drop into boiling stock, heat noodles thoroughly; sprinkle parsley into stock, and serve very hot, at once. II. Soup with Marrow Balls (Individual) I pt. clear soup Stock Marrow Balls Protein 21.36 Gms. Casoid Crumbs Fat 14.72 " I tablespf. Marrow Carb K Egg Total Cal. 217 Pinch of Salt }i teaspf. minced Parsley Dash of grated Nutmeg Clean and wash the marrow carefully; melt in a hot pan, and cool. When cool cream it; stir in egg and salt; beat foamy, sprinkling in parsley and nutmeg; fold in crumbs to make a rather stiff dough. Form into small dvunplings, size of a marble, and set on ice for an hour. Heat the stock, drop in the balls. Cook until very light, from 5-8 minutes, and serve with the soup at once. io8 DIABETIC COOKERY 12. Soup with Meat Baixs (Individual) I pt. clear Soup Meat Balls Protein 33.91 Gms. 2 oz. scraped Beef Fat 22.73 " I tablespf. Marrow Carb I Egg, separated Total Cal. 340 Casoid Crumbs I teaspf. Butter Salt and Nutmeg to taste Melt marrow; cool; cream butter and marrow, add beef, yolk of egg, and seasoning; next, enough cnunbs to bind the mixture, then add stiffly beaten white of egg. Form dtunplings with a small spoon; drop in boiling broth; cook from 15-20 minutes; serve very hot. A teaspf. of chopped chives sprinkled into the soup just before serving adds to it, if the flavor is liked. 13. Soup with Cauliflower (Individual) Protein 15.82 Gms. 2 cUps good Broth Fat 2.62 " Very small head Cauliflower Carb. 12.38 " 2 sticks Celery Total Cal. 138 i small Leek Seasoning to taste Wash, clean, and break cauliflower into small pieces. Put on to cook in a small saucepan. Cover with well- seasoned stock; add the finely chopped celery and leek; simmer until very tender, about ^2 hr. Be sure that the flowers are unbroken; add the rest of the broth, heat very hot, and serve at once. DIABETIC COOKERY 109 14. Soup with Asparagus (Individual) Protein 1545 Gms. 12 stalks of Asparagus Fat 1.85 " Other ingredients as for Recipe Carb. 8.06 " 13 above Total Cal. 112 Proceed as for Cauliflower Soup, substituting the aspara- gus for the cauliflower. Canned asparagus may be used, but drain off the water in which it was canned, scald it with boiling water and drain again. 15. Soup with Sorrel (Individual) Protein 9.02 Gms. }4 cup Sorrel Fat 17.48 " }{ pt. Stock Carb. 2.36 " I tablespf. Butter Total Cal. 202 i Egg yolk Salt and Pepper to taste Use cultivated sorrel. Take the tender green leaves from the midrib; wash in cold water, and shred very fine. Melt butter in an iron pan; put in the sorrel and stir for a few minutes; add stock and boil for five minutes; beat the egg yolk foamy and put into soup tureen; pour boiling soup over it, stirring all the time, so that the egg does not curdle. Serve at once. 16. Soup with Steak and Eggs (Individual) Protein 32.36 Gms. ' ^ 5^ lb. Round Steak Fat 15-30 " " I Egg yolk Carb. .... I cup Beef Stock Total Cal. 267 Seasoning to taste HO DIABETIC COOKERY V Warm J4 ^up of stock; put the rest on to heat very hot. Scrape the round; mix in the egg yolk. Pour over this, ^ cup of warm stock. vStir carefully. Stir this into the hot stock, but do not let it boil. Season; serve at once. 17. Ox-tail Soup (Individual) Protein 13.96 Gms. ^ lb. Ox-tail Fat 376 " I small Onion Carb. 6.84 " I Celery stalk Total Cal. 117 i Parsley sprig i>^ pts. cold Water 3 Pepper corns ^2 teaspf . Salt 3^ cup Tomatoes Wash ox-tail ; put in soup pot with cold water, and when the water boils let soup simmer for i hr. with the pot lid partly off ; wash thebnion but do not peel it, put it in the oven and bake it till light brown and tender, and add it with the vegetables and pepper corns to the soup; simmer slowly for two hours more ; add salt ; strain and cool. Remove grease, reheat, and serve very hot, adding 5-6 small pieces of the ox-tail. MEAT BROTHS (Almost a full meal in themselves) I. Beef Broth (Individual) Protein 9.95 Gms. }4 pt. strong Beef Stock Fat 10.84 " I Egg yolk Carb. 1.42 " I tablespf. finely ground Almonds Total Cal. 142 Seasoning to taste DIABETIC COOKERY iii Heat the stock, stir in almonds; boil for two minutes. Pour over the egg yolk, stirring carefully to avoid curdling. Serve very hot, at once. 2. Veal and Beef Broth (Individual) Protein 27.03 Gms. i pt. Soup (see No. 5, above) Fat 12.25 " I Egg yolk Carb ^2 cup finely chopped cooked Total Cal. 219 Veal Season to taste Put the cooked veal through the meat chopper; heat in the stock. Strain through a coarse sieve. Pour this boiling hot over the beaten egg yolk, and serve very hot, at once. 3. Mutton Broth (Individual) Protein 16.76 Gms. 2 lbs. scrag or neck of Mutton Fat 6.17 " I qt. Water Carb. 0.83 " 2 stalks Celery Total Cal. 126 i Leek Salt to taste Proceed as for beef stock (see No. i). Simmer about three hours, adding celery and leek as soon as stock begins to boil. This broth is very nourishing, but not to every- one's taste. A whole egg dropped into the cup, after it contains the steaming hot broth, is a nourishing addition. 4. Chicken Broth (Individual) Use Stock No. 4. Proceed as in foregoing recipe. 112 DIABETIC COOKERY VEGETABLE CREAM SOUPS General Directions The foundation for Vegetable Cream Soups seldom varies. These soups are nourishing, quickly prepared, and very digestible. All vegetables should be cleaned, blanched, and cooked in salted boiling water in an uncovered pan until tender enough to strain through a puree sieve. Cream Foundation (Individual) Protein 10.85 Gms. i tablespf. Butter Fat 64.03 " I tablespf. Almond Flour Carb. 1 1. 1 2 " I Egg yolk Total Cal. 570 i cup thin Cream Salt and Pepper to taste Melt butter; stir in the almond flour; add the cream; season; put in the strained vegetables; boil five minutes. Beat the egg yolk foamy in the tureen in which the soup is to be served. Pour the hot soup over it, stirring so that the yolk does not curdle, and serve very hot, at once. I. Asparagus Soup (Individual) Protein 14.90 Gms. 12-15 Asparagus stalks Fat 64.48 " Carb. 18.55 " Total Cal. 714 Scrape asparagus, break into small pieces; wash and cook in very little water until tender enough to strain through a colander. Strain and proceed as directed in foregoing recipe for Cream Foundation. DIABETIC COOKERY 113 2. String Bean Soup (Individual) Protein 13.90 Gms. ^ pt. String Beans Fat 64.49 " K small white Onion Carb. 21.98 " I Celery stalk Total Cal. 630 Seasoning to taste String, wash, and break beans into small pieces, then proceed as directed in recipe for Cream Foundation. 3. Cauliflower Soup (Individual) Protein 15.27 Gms. i small head Cauliflower Fat 65.26 " Wash, blanch, and break cauli- Carb. 22.67 " flower into small pieces; pro- Total Cal. 647 ceed as directed in recipe for Cream Foundation. . 4. Celery Soup (Individual) Protein 12.83 Gms. i small bunch of Celery Fat 64.21 " 1-2 Celery knobs Carb. 17.07 " , Proceed as directed in recipe Total Cal. 603 for Cream Foundation 5. Tomato Soup (Individual) Protein 9.56 Gms. }^ pt. thin Cream Fat 48.37 " J4 can Tomatoes Carb. 19.53 " I teaspf. Butter Total Cal. 539 i sprig Parsley 3/8 teaspf. Baking Soda ^2 tablespf. Almond Flour Stew tomatoes and parsley fifteen minutes. Put cream on to heat in double boiler; rub almond flour and butter together and stir into the boiling cream until thick. Strain tomatoes; add soda which has been dissolved in a little 114 ' DIABETIC COOKERY cold water. Do not replace the tomatoes on the stove. Pour the boiling cream over them. The mixture will curdle if placed back on the fire. Serve at once. 6. Mixed Vegetable Soup (Individual) Protein 9.70 Gms. i small white Onion Fat 58.67 " I Leek Carb. 18.04 " I Celery knob Total Cal. 638 3 Cabbage leaves I Parsley sprig I Celery stalk and leaves 10 String Beans I cup thin Cream, 20% I tablespf. Butter I tablespf. Almond Flour Seasoning to taste Clean the vegetables and chop very fine; boil in salted boiling water enough to cover them, in a partly uncovered pan; boil rapidly, then simmer for ten to fifteen minutes until tender ; prepare cream foundation ; poxu* over minced vegetables, and let them simmer for 5-8 minutes longer. Serve very hot. A little cauliflower or asparagus, or both, will improve the flavor of the soup. SWEET SOUPS I. Wine Soup (Individual) (If permitted) Protein 10.72 Gms. yi cup Wine, either Red or Fat 5.04 " White Moselle, or Bordeaux Carb I Egg Total Cal. 111.2 i small piece Stick Cinnamon }4 cup Water 2-3 Saccharin tablets DIABETIC COOKERY 115 Beat the Qgg foamy with the dissolved saccharin tablets; add the wine and water, beating foamy. Put this mixture in a double boiler, add cinnamon, stirring constantly so that it foams until it reaches the boiling point. Strain; beat again, and serve either hot or cold. 2. Cream Soup (Individual) Protein 10.72 Gms. i Egg yolk Fat 52.98 " I cup thin Cream Carb. 11.12 " I small piece Stick Cinnamon Total Cal. 562.6 i tablespf. Almond Flour I Saccharin tablet, dissolved Heat the cream in a double boiler; add the cinnamon, stir in the almond flour; beat the yolk of the egg foamy with the saccharin. Stir into the cream, beating all the time, so that the egg does not curdle. Strain; serve very hot. FISH BROTHS AND SOUPS I. Clam Broth (Individual) Protein 1.24 Gms. 8 large Clams Fat 5.12 " I teaspf. Butter Carb. 0.24 " Pepper to taste Total Cal. 52.1 Wash and brush the clams until perfectly clean; add one tablespoonful water; cook until the clam shells open; pour off the liquor; add the butter and pepper; reheat, and serve hot at once. The clams may be utilized for chowder, or for soup. ii6 DIABETIC COOKERY 2. Clam Soup (For 2 people) Protein 23.94 Cms. I doz. Clams Fat 50.65 " . }4 cup cold Water Carb. 14.68 " I cup Top Milk Total Cal. 608.8 i teaspf. Butter . I teaspf. Almond Flour Salt, Pepper Wash the clams carefully, scrubbing shells with a small brush; put clams on in the cold water in a small pot. Cook until shells open; remove from fire; take the shells out of the juice, remove the clams from the shells with a fork, cut off the tough part, and use only the soft part, which should be well chopped. Blend the melted butter and almond flour; add cream to the clam juice, and when it is very hot slowly pour it over the butter and flour; put back in double boiler, and cook for about 10 minutes, stirring all the time to prevent the liquid from curdling; add the chopped clams; season and serve at once. 3. Clam Chowder (Individual) Protein 22.33 Gms. I pt. Clams Fat 26.06 " I cup Clam Juice Carb. 14.73 " 2 Celery stalks Total Cal. 382.10 2 sprigs Parsley }4 small Onion }^ cup Cream I tablespf. Butter Pepper to taste I small Tomato, or }4 cup canned Tomatoes Chop the clams, removing the tough parts first. Put the juice in kettle, and when it comes to the boiling point DIABETIC COOKERY 117 remove scmn that has risen to the top. Now add the finely chopped vegetables, clams, butter, and seasoning; cook until clams are very soft. Heat the cream, and pour into soup tiireen. When the clams are tender (they take about half an hour to cook), pour the chowder over the hot cream; stir carefully so that it does not curdle. Do not replace upon the fire. Serve at once. 4. Oyster Stew (Individual) Protein 9.47 Gms. }4 pt. Oysters Fat 26.75 " }4 cup Cream Carb. 8.65 " I teaspf. Butter Total Cal. 312.6 Salt and Pepper to taste Strain the oysters, put liquor on to boil. Heat the cream separately but do not let it boil; put oysters into the boiling juice, do not let them boil, but cook slowly, and when the edges begin to curl, add butter and season- ing; pour hot cream into the tureen and turn the boiling stew over it, being careful not to let it curdle. Do not replace upon fire. Serve at once. 5. Oyster Soup (Individual) Protein 10.05 Gms. Prepared as above, only thick- Fat 28.29 " ened with a teaspf. almond Carb. 8.65 " flour, or with a teaspf. casoid Total Cal. 327.6 crumbs. Vegetables TABLE OF VALUES NOTE HOW TO PREPARE 1. Artichoe:es 2. Asparagus 3. String Beans, {A), (B) 4. Beet Tops 5. Beets 6. Broccoli 7. Brussels Sprouts 8. Plain Cabbage, (A), (B) 9. Savoy Cabbage, (A), (B) 10. Carrots 11. Cauliflower, (A), (B), (O 12. Celeriac (Knob Cel- ery) 13. Celery (Table) 14. Cucumbers 15. Egg Plant 16. Jerusalem Artichokes, (A),{B)AC),iD),{E) 17. Kale 18. Kohlrabi, (A), (B) 19. Lettuce 20. Mushrooms, {A), (B) 21. Okra or Gumbo 22. Onions, (A), (B) 23. Oyster Plant (Salsify) 24. Potatoes, (A), (B) 25. Pumpkin 26. Sauerkraut, (A), (B) 27. Spinach, {A), (5) 28. Squash 29. Sweet Peppers 30. Swiss Chard 31. Tomatoes, (A), (B) SAUCES FOR VEGETABLES 1. Butter 2. Cream 3. Egg 4. Hollandaise 118 VEGETABLES TABLE OF VALUES Kind Weight Protein Fat Carbo- hydrates Total Calories Artichokes I lb. 11.79 0.91 75-75 352 Aspaxagus (fresh) " 8.16 0.91 14.96 lOI Asparagus (canned) " 6.80 0.45 12.70 82 Beans (String) (fresh) " 10.40 1.36 33-60 189 Beans (canned) (< 4.98 0.45 17.23 93 Beet Tops (cooked) « 9.98 4-54 48.08 273 Beets (< 7.26 0.45 44. 209 Broccoli i< 9.07 0.45 22.68 131 Brussels Sprouts << 6.80 0.45 15-42 85 Cabbage " 7-25 1.36 25.40 143 Carrots " 4-99 1.81 42.18 205 Cauliflower " 8.16 2.27 21.32 138 Celery (table) " 4.98 045 14-97 84 Cucumbers << 3-63 0.91 14.06 79 Egg Plant ^ teaspf. chopped summer savory. The gravy must be almost completely boiled down. Put the lamb on hot platter, heap the beans around, and serve at once. 4. Beet Tops (Individual) Gooked and served like Spinach Protein 16.41 Gms. i pint Beet Tops Fat 19.07 " Garb. 9.86 " Total Gal. 275 124 DIABETIC COOKERY 5. Beets (Individual) Protein 7.26 Gms. 2 small Beets' Fat 045 " 10 gms. melted Butter Carb. 44.00 " Salt, Pepper Total Cal. 209 Wash beets carefully, cook in boiling water about one hour, if young; from two to three hours, if old. Plunge into cold water and remove the skins; cut in thin slices, reheat, season with melted butter, salt and pepper. 6. Broccoli (Individual) I small head, about 5" diameter Cooked and served like Cauliflower, with which its food values for this small quantity are almost identical. 7. Brussels Sprouts (Individual) Protein 3.00 Gms. }^ pt. Sprouts Fat 0.20 " Carb. 6.80 " Total Cal. 41 Remove the withered or discolored leaves from each sprout, cut the stalks, and soak head downward in salted cold water for an hour or two; drain and boil in plenty of boiling salted water; boil rapidly, in a partly uncovered stew-pan until tender; drain, let cold water run over them, and drain again. Make butter, cream, egg, or Hollandaise sauce. Cook the sprouts in the sauce for about 10 min- utes. Serve hot. DIABETIC COOKERY 125 8. (A) Plain Cabbage with Soup Stock (Individual) Protein 5.21 Gms. }4 small head Cabbage Fat 12.00 " I tablespf. Butter Carb. 17.78 " Salt, Pepper Total Cal. 200 Cut the cabbage in half, remove the stalk, soak in cold salted water for i hour; drain and boil in plenty of boiling salted water until tender, from yi-y^, hour, boiling rapidly all the time in an uncovered pan; drain, chop fine; heat butter, add cabbage, season. Moisten with strong soup stock, cook about 10 minutes, and serve very hot. (5) Plain Cabbage with Cream (Individual) Protein 5.79 Gms, yi small head Cabbage Fat 22.47 " I tablespf. Butter Carb. 18.56 " 2-3 teaspf. Cream Total Cal. 300 Salt, Pepper Cut cabbage on slaw cutter, wash carefully, drop into salted boiling water, boil five minutes, drain in colander; cook in butter, season, and add cream in place of the soup stock. Serve very hot. 9. {A) Savoy Cabbage (Individual) Protein 20.52 Gms. i small Cabbage Fat 30.65 " yi lb. rack of Lamb, or 2 Pork Carb. 25.40 " Chops Total Cal. 460 yi cup Soup Stock Salt and Pepper to taste I tablespf. Butter, or Beef Dripping Clean and wash cabbage, cut in four slices, remove the stalk, but do not let cabbage fall to pieces ; wipe the meat 126 DIABETIC COOKERY with a damp cloth, but do not wash it; heat the butter in a pan, braise the meat on both sides; cover with the cab- bage, season, cover very tight, and let it steam slowly; turn the meat several times; when tender, drain off the fat, and add the boiling stock. Simmer until the stock is almost absorbed, and serve very hot. (B) Stuffed Cabbage, Plain or Savoy (For I or 2 persons) Protein 69.92 Gms. i small head, either white or Fat 35-27 " Savoy Cabbage Carb. 27.22 " J4 lb. finely chopped Veal Total Cal. 707 1^ lb. finely chopped Pork }4 small grated Onion I Egg I tablespf. Butter or Dripping Soup Stock, about i cupful I tablespf. Almond Meal Salt and Pepper to taste Wash the cabbage carefully, cut out the stalk, and hol- low the cabbage, chop the leaves hollowed out very finely; mix the meat and chopped cabbage; fill these into the hollow cabbage, tie a string around same to keep it in shape. Heat the butter in a pan, put the cabbage in, add boil- ing soup stock, cover lightly, and simmer until very tender. Serve very hot. This is a meal in itself. 10. Carrots (Individual) Protein 4.99 Gms. 4-5 young Carrots Fat 1.8 1 " 10 gms. Butter Carb. 42.18 " Pinch of Salt Total Cal. 205 DIABETIC COOKERY 127 Scrape carrots, slice, and soak in cold water for }4 hr. Drain, cook in boiling water until tender; drain again, season with butter and a little salt. II. (A) Boiled Cauliflower (Individual) Protein 5.91 Gms. Fat 1.64 " Carb. 15.41 " Total Cal. 100 small head diameter) Cauliflower (5* Cut off all the leaves, and as much of the stalk as can be removed; let it soak, head down, in cold salted water for 1-2 hrs. Cook in salted boiling water, stem end down, in a partly uncovered pan, for from 20-30 minutes; do not overcook it, lest it lose its color. Serve at once with any of the following sauces : Butter, Cream, Egg, Hollandaise. Value if Served with Butter Sauce Protein 6.17 Gms. Fat 23.74 " Carb. 15.41 " Total Cal. 300 Value if Served with Cream Sauce Protein 13.96 Gms. Fat 44.69 " Carb. 24.08 " Total Cal. 556 Value if Served with Egg Sauce Protein 17.37 Gms. Fat 9.65 " Carb. 16.72 " Total Cal. 224 Value if Served with Hollandaise Sauce Protein 10.30 Gms. Fat 13.03 " Carb. 15.66 " Total Cal. 221 Cauliflower may be served cold with a French dressing or with mayonnaise. 128 DIABETIC COOKERY (B) Baked Cauliflower (Individual) Protein 14.67 Gms. i small head Cauliflower Fat 32.97 " 3 tablespf. Cream Carb. 16.95 " I oz. grated Swiss or Parmesan Total Cal. 422 Cheese ^ tablespf. Butter Salt and Pepper to taste Clean as above; parboil about 10 minutes. Put in baking dish; dot with butter, pepper, and salt, sprinkle with cheese, and bake ^4 hr. in a hot oven. The baking dish must be covered. (C) Fried Cauliflower (Individual) Parboil a small head of cauliflower ; drain and cool. Sepa- rate the flowers, dry them with a clean cloth; dip them in beaten egg, and roll them in almond flour ; fry a golden brown. Serve hot, with a cream sauce. 12. Celeriac or Celery Knobs (Individual) Protein 12.58 Gms. 4-5 knobs Celery Fat 54.60 " I tablespf. Butter Carb. 11.97 " ^ cup Soup Stock Total Cal. 590 Salt and Pepper to taste Wash and cut off stalks; parboil in salted boiling water. Drain, peel, and cut in dice or in slices. Heat the butter, put in celery knobs, and cook for a few minutes; add boiling stock and seasoning, and simmer for }4 hr. Serve very hot, with cream sauce. Another way is to pare the knobs before boiling, but they must then be soaked }4 hr. in cold water before cooking. Serve cold as a salad, with French dressing or with mayonnaise. DIABETIC COOKERY 129 13. Table Celery (Individual) Protein 4.98 Gms. i lb. table Celery Fat 0.45 " Carb. 14.97 " Total Cal. 84 The larger and coarser stalks of table celery can be cooked like celeriac and served the same way, either hot or cold. 14. Cucumbers (Individual) Protein 3.17 Gms. I lb. Cucumbers Fat 0.91 " Carb. 11.79 " Total Cal. 68 Pare and cut in strips, and remove seeds, cook in very little salted boiling water, from 10-15 minutes. Drain, and cook in a cream sauce well seasoned. If the flavor is liked, put an onion in the water with the cucumber while it is boiling; before serving sprinkle with chopped parsley, or with minced chives. 15. Egg Plant (Individual) Protein 5.44 Gms. Fat 1.36 " Carb. 23.13 " Total Cal. 127 Peel a very small egg plant just large enough to yield 5-6 slices, }/^ inch thick. Sprinkle lightly with salt ; place between two plates; weight the top plate and allow the slices to stand for an hour; this will draw out the bitter juice. Dip the slices in beaten egg, and fry in butter or drippings until a light brown. 130 DIABETIC COOKERY 1 6. (-4) Jerusalem Artichokes (Individual) Jerusalem artichoke is the root of a species of sunflower. Protein 6.99 Gms. 5-6 Jerusalem Artichokes Fat 1 1.4 1 " I small Onion Carb. 18.01 ** I tablespf. Butter Total Cal. 200 3 sprigs Parsley I teaspf . Lemon Juice Salt and Pepper to taste Wash and peel artichokes; soak i hr. in i pt. cold watfer to which the lemon juice has been added; this prevents discoloration. Drain dry on a cloth. Cut artichokes in cubes, or in ^2 inch thick slices; boil in I pt. salted boiling water until tender, adding onion and I sprig parsley. When tender, drain, and serve with melted butter, and the fresh parsley chopped very fine and sprinkled over the artichokes just before serving. (B) Stewed with Soup Stock Protein 13.34 Gms. 5-6 Artichokes Fat 12.13 " J^ pt. Soup Stock Carb. 19.29 " I teaspf. Almond Meal Total Cal. 237 Proceed as in Recipe (A), using rich stock instead of the water; do not strain, but add the butter and almond meal to the stock; remove onion and parsley sprig; sprinkle with fresh chopped parsley, and serve very hot. (O Fried Protein 7.25 Gms. 5-6 Artichokes Fat 33.51 " 3 tablespf. Butter Carb. 18.01 " Salt and Pepper to taste Total Cal. 400 i teaspf. Lemon Juice DIABETIC COOKERY 131 Proceed as per par. i, Recipe (A). After the vegetable has been soaked i hr., drain dry on a cloth; salt lightly, cut in slices, and fry brown in boiling hot butter. (D) Mashed Protein 14.06 Gms. 5-6 Artichokes Fat 21.20 " I Egg Carb. 9.16 " I tablespf. Cream Total Cal. 325 i teaspf. minced Parsley I tablespf. Butter Salt and Pepper to taste Cook the artichokes as usual ; when tender, drain ; mash through a colander, cool; mix in the egg, butter, cream, etc.; beat thoroughly; bake in a baking pan for 5 to 10 minutes, until light brown. (£) Croquettes Protein 20.10 Gms. Add to the ingredients in Fat 44-34 " Recipe (D): Carb. 9.38 " 2 tablespf. Butter Total Cal. 558 i tablespf. Proto-Puff cnmibs Proceed as in Recipe (D); when artichokes have been mashed mix as above, but add Proto-Puff crumbs, and fry a light brown. 17. Kale or Borecole (Individual) Protein 14.56 Gms. 2 small Kales Fat 24.45 " Carb. 33-84 " Total Cal. 413 Clean thoroughly, removing the tough leaves; wash in many waters, and boil in salted boiling water, in an un- 132 DIABETIC COOKERY covered pan until tender. Drain in cold water, and let cold water run over it, squeeze out all the water. Chop very fine, or, better still, pass it through a coarse sieve; cook like spinach, with butter and meat broth, seasoning to taste. 1 8. (A) Kohlrabi (Individual) Protein 10.56 Gms. 4-5 young Kohlrabi Fat 22.49 " 1-2 tablespf. Butter Carb. 19.25 " H~H cup strong Soup Stock Total Cal. 325 Salt and Pepper to taste Peel, wash, and cut the kohlrabi in thin slices; parboil in salted boiling water, drain, and cool. Pick off the ten- der green leaves; wash, boil in salted boiling water till tender; drain, and chop very fine. Meanwhile heat the butter, put sliced kohlrabi into it; cook in one half the butter from 15-20 minutes till quite tender; season and add a little of the stock. Cook green leaves separately in the other half of the butter, add stock and seasoning. Heap slices in the middle of a vegetable dish, the greens around them, and serve very hot. (B) Stuffed Kohlrabi (Individual) Protein 69,47 Gms. 4-5 large Kohlrabi Fat 34-26 " ^ lb. finely chopped Pork Carb. 51.07 " }^ lb. finely chopped Veal Total Cal. 672 i cup Soup Stock I tablespf. Butter I Egg }4 Onion Proto-Puff crumbs Salt and Pepper to taste Peel and wash kohlrabi; hollow them out carefully, but do not leave too thin a shell. Chop meat, onion, and DIABETIC COOKERY 133 the scooped out pieces of the kohlrabi very fine; mix; season; add egg and Proto-Puff crumbs, and stuff the kohlrabi with this mixture. Heat butter very hot in a pan, but do not let it brown. Set the kohlrabi in the pan; see that they do not break ; add boiling stock, and let them simmer in the covered pan until very tender. 19. Lettuce Stewed (Individual) Protein 16.76 Gms. 2 heads of Lettuce Fat 25.11 " Carb. 15.46 " Total Cal. 355 Clean, separate, wash lettuce; parboil in salted boiling water; put in colander, drain, and treat like spinach. 20. (A) Stewed Mushrooms (Individual) Protein 4.23 Gms. ^ lb. Mushrooms Fat 22.55 " Carb. 7.71 " Total Cal. 251 Wash, peel, cut off the stalks; dip in melted butter; season lightly with salt and pepper, and cook carefully, over not too hot a fire. Serve at once. (B) Mushrooms Creamed (Individual) Protein 5.26 Gms. J4 lb. Mushrooms Fat 34-44 " I tablespf. Butter Carb. 9.27 " ^ cup Cream Total Cal. 368 Salt and Pepper to taste Wash, peel, cut off stalks; dry on a cloth; fry in hot butter; add cream and seasoning, and serve at once. 134 DIABETIC COOKERY 21. Okra or Gumbo Protein 7.26 Gms. i oz. Okra Fat 0.91 " 10 gms. Butter Carb. 33.57 •' Total Cal. 172 Wash okra; boil in salted water until tender; cut off the little tops, season with butter, and a dash of salt and pepper. 22. (A) Creamed Onions (Individual) Protein 11. 41 Gms. 5-6 small white Onions Fat 43.77 " Carb. 30.03 " Total Cal. 560 Peel and soak in cold water for five minutes; drain, put into salted boiling water enough to cover them ; boil rapidly in partly imcovered pan for about 15 minutes; drain, prepare a cream sauce and simmer in the sauce for about ^3 hi., or until perfectly tender; season carefully. (B) Stewed Onions (Individual) Protein 9.96 Gms. Proceed as above, using good Fat 1.52 " strong stock in place of the Carb. 21.36 " cream. Total Cal. 140 23. Oyster Plant or Salsify (Individual) Protein 9.17 Gms. 4-6 Roots Fat 0.45 " I qt. cold Water Carb. 24.95 " I tablespf. Vinegar Total Cal. 141 i tablespf. Flour I teaspf. Salt DIABETIC COOKERY 135 Mix cold water with vinegar, flour, and salt. Wash and peel or scrape the roots; cut into }4 inch thick slices, and drop into the water at once; this keeps the roots from ttirning black. Cook in enough salted boiling water to cover them. When tender, serve with butter or cream sauce, or as croquettes (see Jerusalem Artichoke Croquettes). Value if Served with Value if Served with Butter Sauce Cream Sauce Protein 943' Cms. Protein 17.22 Gms. Fat 22.55 <( Fat 43-50 " Carb. 24-95 << Carb. 33-62 " Total Cal. 341 Total Cal. 595 Value if Served as Croquettes Protein 19.86 Gms. Fat 23.53 ii Carb. 26.65 <( Total Cal. 398 24 .. {A) Potatoes (Individual) Protein 9.07 ( 5-16 3ms. 2 Potatoes Fat (C I Egg Carb. 22.09 (< Salt Total Cal. 171 Peel potatoes, grate them, and let cold water run over them until all the starch has been washed out; this process takes some time. Drain in colander; mix vvath egg and salt; bake in cold wet custard cups like baked custard; turn out of cups and serve hot with roast beef or sauer- kraut or vegetables. 136 DIABETIC COOKERY (B) Fried Potato Dumplings (Individual) Protein 9.46 Gms. Fat 38.31 " Carb. 22.09 " Total Cal. 471 Proceed as above. Remove dumplings from custard cups; cool;2cut in thick slices, and fry in hot butter or sweet dripping. 25. Pumpkin (Individual) Protein 4.54 Gms. )^ lb. Piunpkin Fat 0.45 " I Egg Carb. 23.59 " A pinch of Salt Total Cal. 179 3^ teaspf. groimd Cinnamon Peel pumpkin and remove the seeds. Steam in a very little water until tender; strain through a colander; beat in the egg; add salt and ground cinnamon, and serve either hot or cold. If desired the sauce can be sweetened with J -2 saccharin tablets dissolved in a teaspoonful of water. 26. (A) Sauerkraut (Individual) Protein 41.05 Gms. i pt. Sauerkraut Fat 46.27 " }4lh. Brisket Carb. 17.24 '* Total Cal. 650 Wash brisket, put on to boil with cold water enough to cover it; when the water boils skim and allow meat to simmer until nearly tender; add sauerkraut, and simmer until both meat and kraut are very tender; the juice must have almost completely boiled away. DIABETIC COOKERY 137 (B) (Individual) Protein 75.75 Gms. There is only a small change Fat 17.01 ** in values when any one of Carb. 17.24 " the meats recommended is Total Cal. 525 substituted for another. Put sauerkraut on with cold water enough barely to cover it; when nearly tender add a piece of smoked or pickled meat, viz. : tongue, smoked beef, ham, or a piece of fat corned pork. Any one of these meats will give the sauerkraut a delicious flavor. These meats must have been previously cooked. 27. (A) Spinach (Individual) Protein 20.00 Gms. i pt. Spinach Fat 24.90 " 1)4 tablespf. Butter Carb. 14.78 " I cup strong Soup Stock Total Cal. 362 i teaspf. Top Milk ^ teaspf. grated Onion I Egg yolk }4 teaspf. Almond Flour Salt and Pepper to taste A pinch of Bicarbonate of Soda Pick, clean, and wash the spinach, changing the water until the leaves are perfectly clean; drop into slightly salted boiling water, to which add the soda. Boil rapidly for about ten minutes; drain in colander, rinse with cold water; squeeze the water out lightly, and pass spinach through a pur^e sieve. Heat butter, stir in almond flour and grated onion; add boiling stock, season; next put in spinach and simmer for 5 minutes; beat egg foamy with the milk; stir into the boiling spinach, and serve at once. Decorate with hard-boiled egg cut in quarters, or with a few sardelles. 138 DIABETIC COOKERY {B) (Individual) Clean, cook, and strain spinach; cook again in cream sauce or egg sauce. Value if Served with Value if Served with Cream Sauce Egg Sauce Protein 10.98 Gms. Protein 12.39 Gms. Fat 43.46 " Fat 8.41 Carb. 13.13 " Carb. 5.77. " Total Cal. 489 Total Cal. 157 28. Squash (Individual) Protein 6.35 Gms. I medium-sized Squash Fat 2.27 " (about i lb.) Carb. 40.82 " Total Cal. 209 Wash, cut in pieces, remove the seeds, and boil in boiling salted water until tender; drain, mash with potato masher; add butter, pepper, and salt, and either rich stock or cream. 29. Sweet Pepper (Individual) Protein 18.86 Gms. i sweet Pepper Fat 17.30 " }4 cup Stock Carb. 7.8 " I tablespf. Dripping or Butter Total Cal. 263 Cut off stem and hollow out pepper, being sure to re- move every seed; wash carefully and drain; fill pepper with any left-over and finely minced meat, prepared like DIABETIC COOKERY 139 the stufl&ng for cabbage. Heat butter in a small pie plate; add boiling stock; bake in moderate oven until tender. Serve very hot. 30. Swiss Chard Protein 10.43 Gms. Prepare like Spinach {A) Fat 1.36 " Carb. 14.06 " Total Cal. no 31. {A) Stewed Tomatoes (Individual) Protein 6.45 Gms. 3 large Tomatoes Fat 12.95 " yi teaspf. grated Onion Carb. 22.23 " I tablespf. Butter Total Cal. 230 i Saccharin tablet Salt and Pepper to taste }4 tablespf. Almond Meal Scald tomatoes; cut in small pieces; simmer with the onion about 30-35 minutes; season with butter, saccharin, salt, and pepper; thicken with almond meal; simmer five minutes longer, and serve very hot. {B) Fried Tomatoes (Individual) Protdn 1.44 Gms. i Tomato Fat 11.63 " I tablespf. Butter Carb. 5.70 " Total Cal. 133 ^ Wash; do not peel; cut into inch- thick slices, season lightly with salt and pepper; fry in hot butter, and serve at once. 140 DIABETIC COOKERY SAUCES FOR VEGETABLES 1. Butter Sauce (Individual) Protein 0.26 Gms. 2 tablespf. Butter Fat 22.10 " ^ teaspf. Parsley minced Garb 3^ teaspf. Nutmeg grated Total Cal. 200 Salt to taste. Melt butter, add nutmeg if the flavor is liked, and pour it boiling hot over the vegetable; sprinkle with parsley just before serving. 2. Cream Sauce (Individual) Protein 8.05 Gms. ^ cup Cream Fat 43-05 " i tablespf. Almond Flour Garb. 8.67 " i tablespf. Butter Total Gal. 456 }^ teaspf. Parsley Salt and Pepper to taste Melt butter in double boiler, add almond flour, stir smooth; next add cream and seasoning, stirring until it reaches boiling point; sprinkle parsley in last. 3. Egg Sauce (Individual) Protein 1 1 .46 Gms. ^ cup strong Soup Stock Fat 8.01 " I Egg yolk Garb. 1.31 " ^ teaspf. minced Parsley Total' Gal. 124 i tablespf. Almond Flour Salt and Pepper to taste Heat stock in double boiler, smooth almond flour to a paste, stir into stock; beat egg very light, place in bowl in which it is to be served, pour boiling stock over it, add parsley; serve at once. DIABETIC COOKERY 141 4. HoLLANDAiSE Sauce (Individual) Protein 4.39 Gms. % cup Stock Fat 11.39 " I Egg yolk Carb. 0.25 " yi teaspf . Lemon Juice Total Cal. 121 }4 tablespf. Butter Beat egg yolk very light; add other ingredients; put in double boiler; beat with egg whip, till it reaches the boiling point, — do not boil. Miscellaneous Recipes 1. Oatmeal Porridge 4. Cracked Cocoa or 2. Oatmeal Gruel Cocoa Nibs 3. Rice ARTIFICIAL MILK I. Williamson's Sug- 2. Van Noorden's Sug- gestion GESTION I4« MISCELLANEOUS RECIPES " 1. Oatmeal Porrtoge (Individual) 1 oz. Quaker Oats }i pt. Water Salt to taste 2 Egg yolks % oz. Butter Cook Quaker Oats in salted water for 2 hours, using a double boiler, beat in egg yolks and butter; serve hot. 2. Oatmeal Gruel (Individual) Same quantity of oats, salt, water. Strain; serve with top milk. 3. Rice (Individual) Prepare either like Oatmeal Porridge or like Oatmeal Gruel. 4. Cracked Cocoa or Cocoa Nibs 2 Tablespf . Cocoa I pt. Water Boil cracked cocoa for i hour, strain, serve hot; use cream, also saccharin to taste for sweetening. 143 144 DIABETIC COOKERY ARTIFICIAL MILK I. Williamson's Suggestion Found in Dr. Joslin's book Treatment of Diabetes Mellitus. (By Permission.) Mix a pint of water and 3 or 4 tablespoons cream, 40%; let this stand from 1 2 to 24 hotirs ; the cream floats to the top ; if skimmed off with a teaspoon it will be found prac- tically free from sugar; put this fatty matter in a glass; add the white of an egg to it and stir very well ; then dilute with water imtil a liquid is obtained which has the exact color and consistency of ordinary milk; if a little salt and a trace of saccharin be added, a palatable drink free from milk sugar is produced which has almost the same taste as milk and which contains a large amount of fatty material. Of course, much larger quantities than this recipe calls for can be employed in order to prepare a considerable amount of the drink at one time. 2. Van Noorden's Suggestion Cream diluted with cold or hot water or mineral spring water; dilute with tea or coffee in the proportion of one to five; the taste is essentially improved by the addition of yolk of egg; 2% of plasmon' may be added and salt or saccharin. • Plasmon Milk Powder can be procured through any druggist. Typical Dietaries NOTE DIETARIES 1. For Spring (A), (B) 3. For Autumn (A), (B) 2. For Summer (A), (B) 4. For Winter (A), (B) 5. For an Abstinence Day 145 TYPICAL DIETARIES NOTE In the division immediately following there appear nine bills of fare, two adapted to each of the four seasons, and one for an abstinence day, with the exact computation of their food values. The work done on these dietaries is typical of that which must be done for the diabetic, as soon as his carbohydrate tolerance is determined by the physician. Thereafter, in planning his diet, it is absolutely essen- tial that weights and measures be accurate; guessing will nt)t do. Ordinarily no one who is not thoroughly trained in such work can tell accurately at the end of a meal how many calories it furnished him; or with any measure of certainty, the proportion of protein, fat, and carbohydrate it contained — especially when exact recipes are not known. But the lay reader of this book will be spared depressing doubts as to whether his own computations are correct; nor will he constantly have to consult a dietician. For the work of computing carefully tested recipes has been done for him in the pages preceding; food values have been given for the edible portions per pound of meat, fish, vegetables, cheese, and nuts. With such data it is possible to reckon food values in the day's ration very closely, as in the typical bills of fare that follow. 146 DIABETIC COOKERY 147 When the carbohydrate tolerance is only 40 grams, a small allowance, it becomes necessary to raise the proportion of protein above 100 grams, approaching 140, and to keep the fat about 200 grams, to produce an energy requirement of 2500 calories. If the carbo- hydrate tolerance is higher, say 60, 80, or even 100 grams a day, the planning is less difficult. In examining the bills of fare here presented, it will be seen that one follows the plan of dinner at night, the other, of dinner at noon ; the former dietary, then, may represent a day in which luncheon might be eaten in a restaurant which caters only to persons of normal food requirements. Special care should be taken in such cases to keep the luncheon simple, avoiding pastry of all kinds, and indulging very spar- ingly in bread or crackers. The foods chosen should always be those in which protein and fat predominate, such as meat, fish, cheese, and nuts, with the addition of simple salads of lettuce, celery, romaine, or endive, for example, in which the amount of digestible carbo- hydrates is small. The second bill of fare in each group gives an ar- rangement suitable for Sunday, when all the meals may be eaten at home. The dietaries represent differ- ent possibilities in serving, with good combinations of foods in which the total carbohydrates for the day are kept close to 40 grams as a maximum allowance. Those interested in making the best possible use of this book, will be able to make excellent bills of fare for their own particular needs. 148 DIABETIC COOKERY I (A). TYPICAL DIABETIC DIETARY SUITABLE FOR SPRING (Week Day) J? 8 .5 53 Food 1 .3 zms. 1 gms. gms. 2 Breakfast Orange Juice 2 tbsps. I oz. 3.06 12 Eggs, Poached 2 Average 48 gms. 12.86 10.08 142 Cold Ham 2 thin slices 2 OZ. 11.46 12.70 160 Lyster Roll I 6.00 6.00 78 Butter for Bread and 2 small Eggs balls (iK tbsps.) 20 gms. 0.20 16.58 150 Cream with Coffee 5 tsps. 26 gms. 0.58 10.47 0.78 TOO . Totals for Meal 31.10 55-83 3-84 642 Luncheon Bouillon I cup 5.56 0.68 28 with Raw Egg I 6.43 5-04 71 Lamb Chops (broiled) 2 3 oz- 18.45 25-44 302 Lettuce 3-4 leaves i}4 oz. 0.51 0.14 ^■^i 7 with French Dress 'g 4 tbsps. 22.22 200 Brie Cheese Ordinary serving I oz. 4-51 5-95 0.40 n Lyster Roll I 6.00 6.00 78 Totals for Meal 41.46 65-47 1-63 759 Dinner Vegetable Soup, Cream Foundation X recipe 4-85 29-33 9.02 319 Broiled sirloin Steak, 2)4 oz. 13.40 13.10 172 Parsley and Butter >^ tbsp. 0.07 5-53 50 Spinach with Egg l4 recipe 6.19 4.20 '2.38 78 Stewed Rhubarb 2 tbsps. 0.40 0.40 2.20 14 Coffee, clear Totals for Meal 24-91 52-56 13.60 633 Totals for the Day 97-47 173-86 19.07 2034 DIABETIC COOKERY I (5). TYPICAL DIABETIC DIETARY 149 SUITABLE FOR SPRING (Sunday) 2J :§ •S 4I -S Food 1 gms. 1 gms. It gms. ^ 3 Breakfast Orange Juice 2 tbsps. I oz. 3.06 12 Eggs 2 96 gms. 12!86 10.08 142 Broiled Smelts 30Z. 14-79 I-51 73 Butter for Seasoning I tbsp. 13 gms. 0.13 11.05 100 Almond Bread 2 slices 40 gms. 6.88 8.05 0.04 100 Butter for Bread and I tbsp. 13 gms. 0.13 11.05 100 Eggs (I ball) Cream with Coffee 5 tsps. 0.58 10.47 0.78 100 Totals for Meal 35-37 52.21 3.88 627 Dinner Oysters on Half-Shell 6 6.13 1.33 3.38 50 Clear Chicken Soup I cup 7.09 0.35 32 Celery 3 oz. 0.94 0.09 2.81 16 Roast Turkey 68.8gms. 14-52 15-76 200 Cranberry Sauce 2 tbsps. 0.19 0.29 4-75 22 Cauliflower with Melt- ed Butter Small head 6.17 23-74 15-41 300 Asparagus Salad 2 oz. with French Dress'g 4 tbsps. 1.37 22.42 2.81 217 Almond Mocha Tart }4 recipe 8.80 21.34 2.30 236 Clear Coffee Totals for Meal 45-21 «5-32 31.46 1073 Supper Endive Salad 3 stalks 0.51 22.36 1.23 207 French Dressing 4 tbsps. Cold Turkey 34.4gms. 7.26 7.88 100 Plain Omelet Regular 13.24 26.37 0.39 292 Lyster Roll I 6.00 6.00 78 Butter I tbsp. 0.13 11.05 100 Tea with Lemon Totals for Meal 27.14 73.66 1.62 777 Totals for the Day 107.72 2X1. 19 36.96 2477 I50 DIABETIC COOKERY 2 {A). TYPICAL DIABETIC DIETARY SUITABLE FOK SUMMEK (Week Day) Pood 1 1 1 gms. 1 gms. .1 gms. 3 1 Breakfast Strawberries 8-IO 4 oz. 1. 12 0.28 8.40 44 Bacon 3 slices I^OZ. 3-32 20.74 200 Eggs, Poached 2 12.86 10.08 142 Butter for Eggs I ball 13 gms. 0.13 11.05 100 Lyster Roll I 6.00 6.00 78 Butter ibaU 20 gms. 0.20 16.58 150 Cream with Cofifee 5 tsps. 26 gms. 0.58 10.47 0.78 100 Totals for Meal 24.29 75.20 9.18 814 Luncheon Clam Broth I cup 1.37 16.17 0.24 152 (with Butter added) Round Steak 2 oz. 11.51 7.71 "5 with Egg and Capers I egg 48 gms. 6.43 5-04 71 Lettuce 4-5 leaves iK oz. 0.51 0.14 1-23 7 with French Dress 'g 4 tbsps. 22.22 200 Iced Tea Totals for Meal 19.82 56.28 1.47 645 Dinner Clear Soup (cold or hot) I cup 5-56 0.68 28 Broiled Bluefish 4 oz. 21-95 1.36 100 Butter 2 tbsps. 0.26 22.10 200 Swiss Chard y4 recipe 5-21 0.68 7-03 55 Cucumber Salad J^ cucum- 1.29 0.58 4.10 24 French Dressing ber 4 tbsps. 22.22 200 Lemon Jelly Recipe 2.77 9.88 50 Spiced Cookies }4 recipe 7-99 7.83 2.12 III Totals for Meal 45-03 55-45 23.13 868 Totals for the Day 89.14 181.93 33.78 2127 DIABETIC COOKERY 2 (B). TYPICAL DIABETIC DIETARY SUITABLE FOR SUMMER (Sunday) iSi S c to 2 •?» Pood 1 1 2 gms. 1 gms. gms. i Breakfast Peach I small 48 gms. 0.34 0.05 4-55 30 Shad, Broiled 3 oz- 15-99 8.09 137 Eggs, Poached 2 96 gms. 12.86 10.08 142 Bacon 2 thin slices Koz. I -.49 9.18 89 Almond Muffin I 7.60 7-58 0.03 99 Butter for Muffin and Eggs 2 tbsps. 0.26 22.10 200 Cream with Coffee 5 tsps. 0.58 10.47 0.78 100 Totals for Meal 39.12 67-55 5-36 787 Dinner Clam Cocktail 6 clams 8.37 0.97 1.95 50 Chicken Soup with Noodles I cup 8,91 10.03 O.IO 127 Roast Beef 30Z. 20.07 23-55 292 Onions, Creamed }^ recipe 570 21.39 15.02 280 Romaine Salad with 0.51 0.14 1.23 7 French Dressing 4 tbsps. 22,22 200 Orange Ice Individual recipe 3-97 16 Almond Sponge Cake }4 recipe (2 cakes) 5-43 6.36 0.95 83 Totals for Meal 48.99 84.66 23.22 1055 Supper Tomato Salad, I tomato 1.83 0.72 6.93 42 French Dressing 4 tbsps. 22.22 200 Lyster Roll I 6.00 6.00 78 Cheese Souffle ^ recipe 13.18 22.87 0.07 259 Coffee Jelly Recipe 4-15 16 Cream 5 tsps. 0.58 10.47 0.78 100 Totals for Meal 25-74 62.28 7.78 695 Totals for the Day 113-85 214.49 36.36 2537 152 DIABETIC COOKERY 2 (A). TYPICAL DIABETIC DIETARY SUITABLE FOR AUTUMN (Week Day) Food 1 5 1 R 2 ft. gms. 1 gms. ■ii gms. 3 1 Breakfast Grape Fruit Plain Omelet Broiled Ham Almond Bread, Toasted Butter Cream with Coffee 2 eggs 2 thin slices 2 tbsps. 5 tsps. 70 gms. 0.78 12.91 14.30 6.88 0.26 0.58 0.20 17.44 15.86 8.05 22.10 10.47 11.28 0.04 0.78 50 209 200 100 200 100 Totals for Meal 3571 74.12 12.10 859 Luncheon Broiled Steak (Porterhouse) Endive Salad with French Dressing Cream Cheese Pecans 3-4 stalks 4 tbsps. 2 oz. I oz. Koz. 12.42 0.51 7-34 I-3I 11.56 22.36 9-55 9.62 1.23 0.68 2.08 154 208 118 100 Totals for Meal 21.58 53.09 3.99 580 Dinner Oyster Cocktail and Oysters Clear Soup with Mar- row Balls Veal Cutlet Celery Radishes Stewed Tomato Butter Floating Island Clear Coffee 6 oysters I cup 14 recipe I tbsp. X recipe 4M0Z. 3 oz. 2 oz. 6.14 10.68 27.00 0.94 0.74 2.15 0.13 6.17 1-33 7.36 22.19 0.09 0.06 4-31 11.05 13-86 3.38 0.31 2.81 3.28 7.41 2.45 50 109 309 16 17 77 100 159 Totals for Meal 53-95 60.25 19.64 837 Totals for the Day 111.24 187.46 35-73 2276 DIABETIC COOKERY 3 (B). TYPICAL DIABETIC DIETARY SUITABLE FOR AUTUMN (Sunday) 153 ^ ;i 2 2 Food 1 1 1 ft. gms. gms. gms. Breakfast yi Grape Fruit 0.78 0.20 11.28 50 Cold Lamb 2 oz. II. 17 7.21 no Shirred Eggs 2 12.89 15-61 192 Almond Muffin I 7.60 7.S8 0.03 99 Butter for Muffin and Eggs I yi tbsps. 0.20 16.58 150 Cream with Coffee 5 tsps. 0.58 10.47 0.78 100 Totals for Meal 33-22 57.65 12.09 701 Dinner Vegetable Soup, Cream Foundation yi recipe 4.«5 29-33 9.02 319 Roast Chicken 2>^OZ. 19-74 13.06 197 Creamed Cauliflower }i recipe 6.98 22.34 12.04 278 Stuffed Tomato and Recipe 3-07 28.87 8.82 307 Lettuce Salad with Mayonnaise 2 tbsps. Wine Jelly Recipe 2.79 0.50 13 Totals for Meal 37-43 93-60 30.38 1114 Supper Plain Filled Omelet 2 eggs 15.12 20.23 0,10 243 (with Swiss Cheese) I tbsp. Chicory with lyi oz. 0.51 22.36 1.23 207 French Dressing 4 tbsps. Hazelnut Cake Recipe 14-39 21.13 1.87 255 Tea Totals for Meal 30.02 63.72 3.20 705 Totals for the Day 100.67 214.97 45-67 2520 154 DIABETIC COOKERY 4 (A). TYPICAL DIABETIC DIETARY SUITABLE FOR WINTEE (Week Day) S 5 •S J .S Pood JS 2 gms. 1 gms. •^1 gms. Breakfast Grape Fruit K 0.78 0.20 11.28 50 Omelet with Spinach Recipe 13-23 18.06 0.39 217 Bacon 3 slices 35 gms. 3-32 20.74 200 Almond Muffin I 3.80 3-79 0.02 50 Butter for Muffin and Omelet 2 balls 26 gms. 0.26 22.10 200 Cream with CofJee 5 tsps. 26 gms. 0.58 10.47 0.78 100 Totals for Meal 21.97 7536 12.47 817 Luncheon Clear Bouillon I cup 5.56 0.68 28 Sausage iK 66 gms. 8.58 29.19 0.72 300 Sauerkraut Xcup 1-93 0.57 4-31 30 Cream Cheese I oz. 7-34 9-55 0.68 118 Rye Bread I thin slice 1.77 0.12 10.47 50 Butter for Bread I small ball 13 gms. 0.13 11.05 100 Cream with Coflfee 3 tsps. 13 gms. 0.29 5-24 0.39 16.57 50 Totals for Meal 25.60 56.40 676 Dinner Beef Broth with Egg Yolk I cup 8.23 6.34 «... 90 Broiled Smelts 3 oz. 14.97 1-53 74 with Butter I tbsp. 0.13 11.05 100 Roast Lamb 2)4 oz. 16.50 10.81 163 Fried Tomato Recipe 1.44 11.63 5-71 133 Waldorf Salad Recipe 3-91 9-37 9.17 137 with French Dress'g 2 tbsp. II. II 100 Poppy Seed Noodles Recipe 12.93 15.61 192 Totals for Meal 58.11 77.45 14.88 989 Totals for the Day 105.68 209.21 43-92 2482 DIABETIC COOKERY 4 (B). TYPICAL DIABETIC DIETARY SUITABLE FOR WINTER (Sunday) 155 Food 5 1 1 gms. 1 gms. a- gms. .2 3 Breakfast Orange Juice 2 tbsps. I oz. 3-o6 12 Creamed Codfish 6 tbsps. 14.21 10.87 2.17 163 Soft Boiled Eggs 2 12.86 10.08 142 Almond Bread,Toasted I thin slice 3.44 4-03 0.02 50 Butter for Toast and Eggs 2 balls 26 gms. 0.26 22.10 200 Cream with Coffee 5 tsps. 0.58 10.47 100 Totals for Meal 31-35 57-55 5-25 667 Dinner Oysters on Half-Shell 6 99.2gms. 6.15 1. 19 3.67 50 Clear Soup with Mar- row Dumplings l4 recipe 10.68 7.36 109 Roast Capon 2y2 oz. 19.14 8.15 150 String Beans l4 recipe 2.71 0.39 8-93 50 Romaine Salad 0.51 22.36 1.23 207 with French Dress'g 4 tbsps. Proto Puff Pudding }4 recipe 16.61 10.18 1.50 164 Whipped Cream y^ pint 1. 21 22.00 1.65 213 Clear Coffee Totals for Meal 57-OI 71-63 16.98 943 Supper Eggs Stuffed with Sar- dines Recipe 21.40 21.08 275 Celery Salad 4 stalks 0.82 22.39 2.17 212 French Dressing 4 tbsps. Lyster Roll I 6.00 6.00 78 English Walnut Maca- roons Tea Recipe 14-54 24-34 4.88 298 Totals for Meal 42.76 73-81 7-05 863 Totals for the Day 131. 12 202.99 29.28 2473 156 DIABETIC COOKERY 5. AN ABSTINENCE DAY i ;s .1 Food 1 1 1 ft, gms. 1 gms. gms. 1 Breakfast Boiled Eggs 2 96 gms. 12.86 10.08 142 Almond Muffin I 7.60 7-5« 0.03 99 Butter 1 ball 13 gms. 0.13 11.05 100 Spinach K cup 2.93 0.42 4.46 33 cooked with Butter 0.13 11.05 100 Cream with Coffee 5 tsps. 26 gms. 0.58 10.47 0.78 100 Totals for Meal 24.23 50-65 5-27 574 Luncheon Clear Bouillon (Beef) I cup 5-56 0.68 28 Asparagus with Butter Sauce 3-50 22.46 5-94 240 Lettuce with French 4-5 leaves 0.51 22.36 1.23 207 Dressing 4 tbsps Cream Cheese I oz. 7-34 9-55 0.68 ri8 Tea Totals for Meal 16.91 55-05 7-85 593 Dinner Clear Soup with Egg Dice 1 cup 18.99 8.41 152 Broiled Shad 3 oz- 15-99 8.07 136 Butter for Fish 0.13 11.05 100 Romaine Salad with French Dress 'g 4 tbsps. 0.51 22.36 1-23 207 String Beans with But- ter Sauce H recipe 1.89 7-63 5-94 100 Coffee Jelly 4-15 16 Totals for Meal 41.66 57-52 7-17 711 Totals for the Day 82.80 163.22 20.29 1878 An ideal "Abstinence Day" would be one, of course, in which all carbohydrate food is eliminated. For those in business who must lunch away from home, such a dietary is difficult to follow; accordingly one typical day's rations have been planned in detail in which the carbohydrates are reduced to 20 grams, just half of the allowance in the typical dietaries for the four seasons. In this dietary some of the carbohydrates are in the form of cellulose and will not, therefore, be converted into sugar in the organism. AC r6 University of Caiifbrnia SOUTHERN REGiONAL LIBRARY FACILiTY 405 Hiigard Avenue, Los Angeles, CA 90024-1388 Return tills material to the library from whicii It was borrowed. REGIONAL LIBRARY FACILITY A 000 560 822 9 Univei Sou Li