DIABETIC COOKERY

RECIPES AND MENUS

REBECCA W. OPPENHEIMER

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DIABETIC COOKERY

RECIPES AND MENUS

DIABETIC COOKERY

RECIPES AND MENUS

BY

REBECCA W. OPPENHEIMER

NEW YORK

E. P. BUTTON & COMPANY

681 FIFTH AVENUE

Copyright, 1917

BY

E. P. BUTTON & COMPANY

Printed in the United States of America

LIBRARY (? /V UNIVERSITY OF CAUFOftWA

/ iJ'p iANTA fiABAARA

PREFACE

The author would feel diffidence in publishing a cook book when so many excellent ones already exist, if it were not that she is here treating a special field in which her opportunities for observation and practice have been exceptional.

Because of her own need, the author became interested in diabetic foods given to patients in the highly successful treatments at Carlsbad and Neuenahr, where she spent her summers for eight years. Each year she saw the prepara- tion of special recipes, worked out with scrupulous accuracy of measurement, and with unusual success in making the dietaries attractive to patients whose appetites were un- certain and difficult to satisfy. Little by little she collected and adapted the recipes which appear in this book. Each one has been cooked and tested by the author under the direction of a physician.

The tastes of the normal individual have been, and are being, catered to in a plethora of cook books, but the needs of the diabetic must be met in quite a different fashion. Little has been done for the general public in this country in preparing special recipes for the diabetic, and in working out their food values. Inasmuch as each person's carbohy- drate tolerance is different, it is absolutely essential that the carbohydrate content of each recipe be known ; only then can it be safely used. Furthermore, under some conditions, when the carbohydrate content of the diet is reduced, extra protein and fat are prescribed by the doctor to meet the energy requirement of the individual. Accordingly

vi PREFACE

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

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

Thanks and grateful acknowledgment are due to the late Dr. Richard Stein for his unfailing interest in this undertaking and to Miss Helene M. Pope of Teachers College for her valued help in computation. The author is under special obligation to Mrs. Mary S. Rose whose Laboratory Handbook for Dietetics has been used as the basis of all calculations.

Rebecca W. Oppenheimer.

New York City May I, igi7

I

2

3 4 5 6

7

8 9

lO

BIBLIOGRAPHICAL NOTE

Mrs. Rorer's Cook Book.

The Century Cook Book.

Miss Parloa's Farmers* Bulletin.

Poole : Cookery for the Diabetic.

Rose : A Laboratory Handbook for Dietetics.

Dr. E. P. Joslin: Diet Tables.

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

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

	CONTENTS	1
		PAGB
PREFACE	• ••••••	V
BIBLIOGRAPHY .		vi
PRELIMINARY REMARKS		I
DIET TABLES ....		7
.No. I.	For Free Use .		8
No. 2.	For Moderate Use		II
No. 3.	Special Foods .		12
No. 4.	Forbidden Foods		13
No. 5.	Permitted Drinks		13
No. 6.	Percentages of Carbohydrates	14
	Standard Food Values .	15
No. 7-	Cheese	15
No. 8.	Nuts	16
BREAD, ROLLS, MUFFINS ....	17
Made	WITH Aleuronat ....	18
Made	with Almond Flour .	. 18
Made	with Lyster's Preparations	20
CAKES		22
Large Cakes . . . . .	23
Small Cakes . . .	. 26
CASOID PREPARATIONS ....	31
Breads, Biscuits, etc	32
Desserts	35
NUT FLAVORIxNTGS, SAUCES, DESSERTS .	39
Flavorings .	.	41

VUl

CONTENTS

Sauces

Puddings

Custards

Gelatine Desserts

Plain Creams

Parfaits, Mousses

Ice Creams .

Water Ices, Roman Punch

Miscellaneous Desserts

EGG DISHES

FISH

List, with Food Values Directions for Preparing Shell Fish . Miscellaneous Dishes

MEATS, POULTRY, AND GAME

List, with Food Values General Directions Left-Overs.

FRUITS SALADS

Dressings . Raw Vegetables . Cooked Vegetables Meat . Fish

SAUCES FOR MEATS AND FISH SOUPS AND BROTHS

Meat Soups .

Meat Broths

Vegetable Cream Soups

Sweet Soups

Fish Broths and Soups

CONTENTS				ix
PAGB
VEGETABLES Il8
List, with Food Values				119
General Rules .				120
Recipes				120
Sauces for Vegetables				140
MISCELLANEOUS RECIPES .				142
Cereals, Cocoa .				. 143
Artificial Milk .				144
TYPICAL DIETARIES .				145
Spring Dietaries .				148
Summer Dietaries				150
Autumn Dietaries				152
Winter Dietaries				154
An Abstinence Day				156

Diabetic Cookery

PRELIMINARY REMARKS

1. Breads, Cakes, etc.

2. Butter

3. Cream

4. Flour

5. Saccharin

6. Crystallose

7. Special Articles

(Where these can be purchased)

8. Table of Measurements

and Equivalents.

Diabetic Cookery

Preliminary Remarks

I. Breads, Cakes, etc.

Vary bread, muffins, rolls, cakes, etc., daily. A small quantity, just sufficient for one or two days' use at most, should be baked at a time, as any bread, etc., baked with Casoid Flour, Aleuronat or Almond Flour grows stale and tasteless very quickly.

2. Butter

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

3. Cream

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

3

4 DIABETIC COOKERY

and answers all purposes, except for making ice creams, mousses, parfaits, etc.

Serve sour cream, 2-3 days old, frequently in place of cheese.

4. Flour

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

5. Saccharin

When saccharin is used for sweetening, dissolve one or

two half-grain tablets in a teaspoonful of warm water,

and add to the mixture. In sweetening cooked fruits, add saccharin just before serving.

6. Crystallose

Dissolve 8-10 crystals in i oz. of hot water, when cool pour into a small bottle, cork well, keep in a dark place; use for sweetening as directed. 6-8 drops are generally sufficient.

7. Special Articles

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

DIABETIC COOKERY ' 5

A riicle Can be purchased at

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

New York City Almond Flour ■ - , •

Casoid Flour Thomas Leeming & Sons,

233 Broadway, New York City Cocoa (Cracked Cocoa or

Cocoa Nibs) Park & Tilford, NewYorkCity

Coffee Essence Crosse & Blackwell, New

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

J^ Or.) York City

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

wich St., New York City

Ho3rt's Sweetina The Pure Gluten Food Co.,

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

tions City

Lyster's Prepared Casein Lyster Brothers, Afidover,

Diabetic Flour Massachusetts

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

preparations

Royal Baking Powder

» Existing conditions may make it difficult at present to obtain Aleu- ronat Flour, or Casoid Flour, as these preparations are manufactured abroad. As a substitute use Lyster's Prepared Casein Diabetic Flour, or Gum Gluten Special Flour, which will give satisfaction.

DIABETIC COOKERY

8. Table of Measurements and Equivalents

3 Teaspoons = i Tablespoon yi Cup = ^ Gill

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

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

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

I Oz. = 28.35 Grams

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

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

30 grams or cubic centi- meters =1 ounce

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

Diet Tables

1. Foods to be Used

Freely

2. Foods to be Used

Moderately

3. Especially Valuable

Foods

4. Foods Strictly For-

bidden

Drinks Permitted

(a) Percentages of Carbohydrates

(b) a few Standard Food Values

Values for Cheese Values for Nuts

DIET TABLES

TABLE I

Foods iinder this Table may be used freely under direction.

			Internal	External
	Fresh Meats		Parts		Parts
I.	Beef	I.	Brain		I.	Feet
2.	Lamb	2.	Heart		2.	Ears
3-	Mutton	3-	Kidneys		3-	Tail
4-	Pork	4-	Marrow		4.	Mouth (used
5-	Veal	5-	Sweetbreads		for salad in
		6.	Tongue			Germany)
	Poultry			Game
I.	Capon			I.	Canvasback Duck
2.	Chicken			2.	Grouse
3-	Duck			3-	Prairie Chicken
4-	Goose			4-	Plover
5-	Guinea Chicken		5-	Quail
6.	Pigeon			6.	Redhead Duck
7-	Squab			7-	Venison
8.	Turkey			8. 9-	Wild Duck Wild Turkey

DIABETIC COOKERY

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

2. Beef

Fresh Fish

1. All Fresh Fish

2. Shad Roe

3. Frogs' Legs

4. Sausage (home made) 5. Tongue

Smoked, Dried, and Cured Fish

Anchovies 6. Sardelles

Cod Eels Herring Mackerel

Sardines

Sprats

Sturgeon

1. Clams

2. Lobsters

Shell Fish

3. Oysters

4. Scallops 7. Turtle

Animal and Vegetable Fats

10. Caviar

5. Shrimps

6. Terrapin

Milk Preparations

1. Butter

2. Drippings

3. Lard

4. Crisco

5. Olive Oil

6. Wesson Oil

1. Sweet and Sour

Cream

2. Cream Cheeses

(See Table III)

3. Parmesan Cheese

Vegetables

Jerusalem Artichokes Asparagus vString Beans Beet Tops Brussels Sprouts Cuctmibers

7 8

9

ID II 12

Kohlrabi

Young Onions

Sauerkraut

Sorrel

Spinach

Squash

13. Swiss Chard

lO

DIABETIC COOKERY Vegetable Salads

1 . Lettuce

2. Endive

3. Romaine

4. Cress

5. Dandelion

6. Field

7. Cucumber

8. Chicory

Flour

1. Aleuronat

2. Casoid

3. Lyster's Prepared Casein

Diabetic Flour

4. Glutosac Gluten Flour

Nuts

All nuts (except Chestnuts, Peanuts, and Cocoanuts; these to be used under doctor's direction only).

Relishes

1. Capers

2. Dill Pickles

3. Horseradish

4. Mustard 7. Radishes

5. Olives 8. Pickled Wal-

6. Mixed Pickles nuts

Catsups and Sauces in limited quantities.

Condiments

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

2. Cinnamon 5. Nutmeg black, and red)

3. Dill 7. Salt

DIABETIC COOKERY TABLE II

II

Foods under this Table may be used moderately and occasionally.

Fruits

I.	Apples (i small one)	7-	Lemons
2	Apricots (i small one)	8.	Oranges (sour)
3	Currants (i tablespf.)	9-	Peaches (i small
4	Cranberries		one, ripe)
5	Grape Fruit	lO.	Pears (i small one)
6	Green Gooseberries	II.	Rhubarb

12. Strawberries (8-io)

Vegetables

I.	Artichokes	lO.	Cooked lettuce
2.	Broccoli	II.	Mushrooms
3-	Savoy Cabbage	12.	Okra
4-	Celeriac (Knob Celery)	13-	Oyster Plant
5-	Celery (table)	14.	Potatoes (one)
6.	Egg Plant	15-	Pimipkin
7-	Kale	16.	Sweet Peppers
8.	Carrots	17-	Tomatoes (one)
9-	Cauliflower	18.	Turnips

Vegetable Salads

1 . Asparagus

2. Celeriac (Knob Celery)

3. Celery

4. Cabbage

5. Cauliflower

6. Tomato

12

DIABETIC COOKERY Cheeses

1. Chester

2. Edam

3. Roquefort

4. Swiss

TABLE III

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

1. Butter

2. Olive Oil

3. Cream

4. Devonshire Cream

Cream Cheeses

1. Gervais

2. Neufch^tel

3. Stilton

4-

Cheddar

5. Brie

6. Camembert

7. Pot-cheese

8. Philadelphia Cream Cheese

Meat and Poultry

1 . Bacon

2. Ham

3. Pork

4. Tongue

5. Beef

6. Mutton

7. Goose

8. Duck

Fish and Eggs

1. Mackerel

2. Salmon

3. Caviar 4- Eggs

DIABETIC COOKERY

13

	TABLE IV
	Foods Strictly Forbidden
I.	Sugars	15.	Beets (on doctor's
2.	All Farinaceous Foods		order)
	and Starches	16.	Large Onions
3-	Pies	17-	All Sweet and Dried
4-	Puddings		Fruits
5-	Flour	18.	Honey
6.	Bread	19.	Levulose
7-	Biscuits	20.	All Sweet Wines
8.	Rice (by permission only)	21.	Liqueurs
9-	Sago	22.	Cordials
10.	Arrowroot	23.	Syrups
II.	Barley	24.	Beer
12.	Oatmeal (by permission	25-	Ale
	only)	26.	Stout
13-	Tapioca	27.	Porter
14.	Macaroni	28.	Chocolate
	29. Condensed Milk
	TABLE V

Drinks Permitted Sweetened with Saccharin only

I.	Natural and Carbonated	8.	Clabber
	Waters	9-	Cognac
2.	Lemonade	10.	Rtmi
3-	Tea	II.	Whiskey
4-	Coffee	12.	Moselle and Rhine
5-	Van Houten's Cocoa		Wines
6.	Cracked Cocoa or Cocoa	13-	Bordeaux, Burgundy,
	Nibs		and other sugarless
7-	Sweet and Sour Cream		wines

14

DIABETIC COOKERY

TABLE VI*

(A) FOODS ARRANGED APPROXIMATELY ACCORDING TO PERCENTAGE OF CARBOHYDRATES

5%	10%	15%	20%
Lettuce Cauliflower Spinach Tomatoes Sauerkraut Rhubarb String Beans Egg Plant H Celery Leeks rf Asparagus Beet Greens 5 Cucumbers Water Cress H Brussels Cabbage g Sprouts Radishes > Sorrel Pumpkin Endive Kohlrabi Dandelions Broccoli Swiss Chard Vegetable Sea Kale Marrow	Onions Squash Turnips Carrots Okra Mushrooms Beets	Green Peas Artichokes Parsnips Canned Lima Beans	Potatoes Shell Beans Baked Beans Green Corn Boiled Rice Boiled Macaroni
f Ripe Olives (20% fat) Grape Fruit	Lemons Oranges Cranberries Strawberries Blackberries Gooseberries Peaches Pineapple Watermelon	Apples Pears Apricots Blueberries Cherries Currants Raspberries Huckleberries	Plums Bananas
Butternuts to Pignolias	Brazil Nuts Bk. Walnuts Hickory Pecans Filberts	Almonds Walnuts (Eng.) Beechnuts Pistachios Pine Nuts	Peanuts
H 65	40% Chestnuts
y Unsweetened & Unspiced £2 Pickles, Clams, Oysters, S Scallops, Liver, Fish Roe	Reckon available carbohydrates in vegetables of 5% group as 3%, of 10% group as 6%.

'This table is inserted by the kind permission of Dr. E. P. Joslin, through Lea & Febiger, Philadelphia, Pa., the publishers of his book, Treatment of Diabetes Mellitus.

DIABETIC COOKERY

(B) A FEW STANDARD FOOD VALUES

15

(30 grams i oz.) Protein Fat Carbohydrates

Contain Approximately Grams

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

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

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

Broth 0.7 o 0....

Calories

Potato I..

Bacon (cooked) . . . 5. .

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

" 20% . . . . I...

Milk I...

Bread 3...

Butter 0.. .

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

Brazil Nuts . . . . 5 . .

Orange (one) . . . . o. .

Grape Fruit (one) . . . o. .

Vegetables. 5-10 % groups 0.5.

. o.

•15- .12. . 6. . I. o.

•25-

• 5- .20. . o. . o. , o.

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

. 2. 18. . O.

. o.

. 2.

. ID.

10.

. I.

.110

40

. 60

3

30 •155 . 120 . 60 . 20

90 .240

75 .210

■ 40

40

, 6

TABLE VII CHEESE

Kinds	Weight	Protein	Fat	Carbo- hydrates	Total Calories
		Cms.	Cms.	Cms.
American, pale	I lb.	130.64	162.84	1-35	1994
Brie	"	72.12	95.25	6-35	1171
Cheddar	"	125.64	166.90	18.60	2079
Cottage	"	94.80	4-54	19-51	498
Cream		117.48	152.84	10.88	1888
Neufchatel	"	84.82	124.30	6.80	1485
Pineapple	"	135-60	176.44	11.79	2178
Roquefort	"	102.50	133-80	8.16	1647
Swiss		125.18	158.30	5-90	1949

i6

^DIABETIC COOKERY

TABLE VIII

NUTS

Kinds	Weight	Protein	Fat	Carbo- hydrates	Total Calories
		Cms.	Cms.	Cms.
Almonds	I lb.	95-25	249.03	78.47	2936
Brazil nuts			77.11	303.10	31-75	3162
Butter nuts			126.55	277.60	15-86	3068
Filberts			70.76	296.20	58.97	3185
Hickory nuts			69.86	305-72	51-70	3238
Pecans			43-55	319-79	69.40	3330
Pine nuts			153-77	224.93	73-94	2905
Walnuts (California)			83.46	292.10	58-97	3199
Walnuts (black)			125.19	255-38	53-06	3012
Pistachios		101.14	244-93	73-94	2905

Bread, Rolls, Muffins

ALEURONAT PREPARATIONS Aleuronat Bread, Rolls, Muffins

ALMOND FLOUR PREPARATIONS

Almond Bread 2. Almond Muffins

3. Almond Bread Muffins

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

17

BREAD, ROLLS, AND MUFFINS

MADE WITH ALEURONAT

I. Aleuronat Bread, Rolls, and Muffins

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

Carb. 0.08 " 2 Eggs

Total Cal. 260 \i teaspf. Salt

^ teaspf. Baking Powder

20% Cream, or Top Milk

Mix and sift flour, salt, and baking powder; stir in eggs and top milk enough to make a soft dough, beat % hr. with a spoon; drop into well-buttered small round bread pan, and bake ^ hr. in a moderate oven.

This same quantity will make from 5-6 small rolls.

By adding 2 saccharin tablets, a sweet muffin can be made.

MADE WITH ALMOND FLOUR

I. Almond Bread

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

Fat 33.65 " 2 Eggs (separated)

Carb. 0.15 " \yi tablespf. Butter

Total Cal. 418 A pinch of Salt

^ teaspf. Baking Powder 18

DIABETIC COOKERY

19

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

2. Almond Muffins

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

5 tablespf . ground Almond Flour

or 1)4 oz. 4 Eggs

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

Melt butter; cream it when cool; add 2 eggs, and half the Almond Flour; stir 10 minutes; separate remaining eggs; beat whites to a stiff froth. Dissolve saccharin in X teaspf. water; add to the 2 egg yolks; beat lightly, stir into other mixture; now add the rest of the flour, stir thoroughly; fold in the stiffly beaten egg whites, and bake in well-buttered muffin rings in a moderate oven, from 20-30 minutes.

3. Almond Bread Muffins

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

}4 lb. blanched

Almonds 3 Eggs Pinch of Salt

and ground

Beat whites very stiff; beat yolks lightly; add salt; beat into whites gradually, alternating with the Almonds. Bake in greased pan 20-30 minutes.

20 DIABETIC COOKERY

MADE WITH LYSTER'S PREPARATIONS

I. Diabetic Muffins

(Used by Dr. E. P. Joslin)

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

1 Egg

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

2 tablespf. of melted Butter

Same quantity of drippings, bacon fat, melted lard, or Crisco may be used in place of butter.

This will make six to eight mviffins. Each muffin has food value equivalent to one egg.

Beat white of egg very stiff; beat yolk separately from white; to the beaten yolk add the cream and melted Crisco, (Crisco to be measured after it is melted); then add the beaten white of egg; lastly the flour, beating the mixture all the while the flour is slowly added. Put in buttered, hot muffln irons, and bake for 10 to 20 minutes. If a gas range is used, bake 10 minutes; if coal range is used, have the oven hot and bake for 15 minutes. Oven door should not be opened for ten minutes.

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

2. Flour and Bran Muffins

I level tablespoon Lard

1 Egg

2 tablespf. heavy Cream I cup washed Bran

I package Lyster's Flour }4 cup Water, or less

Tie dry bran in cheesecloth and soak i hour. Wash

DIABETIC COOKERY 21

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

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

Cakes

MADE WITH NUTS OR ALEURONAT Large Cakes

1. Almond Sponge

2. Almond Mocha

3. Hazelnut or Filbert 7

4. English Walnut 8

9. Crumb Cake

Small Cakes

5. Chocolate Layer

6. Cheese Coffee Cinnamon

1. Cookies No. i

2. Cookies No. 2

3. Ginger Cookies (Poole)

4. Spice Cookies (Von

Winkler)

5. Chocolate (Cocoa) Cookies

6. Cinnamon Bars

7. Anise Zwieback

8. Anise Drops

9. Almond Macaroons

10. Hazelnut or Filbert

Macaroons

1 1 . English Walnut Ma-

caroons

12. Zwieback (Von Winkler)

23

CAKES

MADE WITH NUTS OR ALEURONAT

Large Cakes

I. Almond Sponge Cake (Individual)

Protein 16.30 Cms. 2 tablespf. blanched and grated

Fat 19.08 " Almonds

Carb. 2.84 " 2 Eggs beaten separately-

Total Cal. 248 Pinch of Salt

2-3 Saccharin tablets

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

2. Almond Mocha Cake (Individual)

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

Protein 17.60 Cms. For the Coffee Cream use:

Fat 42.68 " 14 pt. Cream

Carb. 4.61 " Saccharin to taste

Total Cal. 473 i tablespf. Coffee Extract

(Crosse & Blackwell's) 23

24

DIABETIC COOKERY

3. Hazelnut or Filbert Cake (Individual)

Protein

Fat

Carb.

14.39 Gms.

21.13 "

1.87 "

Total Cal. 255

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

4. English Walnut Cake (Individual)

Protein

Fat

Carb.

16.32 Gms. 22.19 " 2.44 "

Total Cal. 275

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

5. Chocolate Layer Cake (Individual)

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

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

I Egg

I tablespf. Cream 6 drops Vanilla Extract Saccharin to taste

Stir the egg to foam, add ahnonds and the cocoa which has been dissolved in the cream, then add vanilla extract and the saccharin. Bake in two layers on well-buttered tins in a moderate oven ; when cold, spread whipped cream between the layers, and on the top layer.

6. Cheese Cake (Individual)

Protein 49.18 Gms. Fat 18.23 " Carb. 12.77 " Total Cal. 412

2 tablespf. Aleuronat 2 Eggs

1 teaspf. Butter

2 tablespf. Almond Flour

DIABETIC COOKERY 25

}4 teaspf. Royal Baking Powder

2 Saccharin tablets

5 tablespf. Pot-cheese

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

Cream butter, stir in one well-beaten egg in which the saccharin has been dissolved, sift in Aleuronat, almonds, and baking powder; then beat, making a dough soft enough to roll out; cover the dough and let it stand for >^ hour; during this time strain pot-cheese through a puree sieve, stir into this i egg yolk, 2-3 saccharin tablets, cream, and the egg white beaten very stiff; now roll out dough; butter a small spring form, put the dough into it, spread the cheese mixture on this, and bake }4-H hr. in a moderate oven.

7. Coffee Cake (Individual)

Protein 32.10 Gms. 4 tablespf. Butter

Fat 72.48 " 2 Eggs separated

Carb. 5.78 " 2 tablespf. Aleuronat

Total Cal. 803 4 tablespf. Almonds

}4 teaspf. Royal Baking Powder

}4 teaspf. Vanilla Extract

3 Saccharin tablets

Cream butter, add egg yolks, Aleuronat, etc.

8. Cinnamon Cake (Individual)

Protein 32.38 Gms. 2 tablespf. Aleuronat

Fat 13.78 " 2 tablespf. Almond Flour

Carb. 2.72 " 2 Eggs

Total Cal. 264 3 Saccharin tablets

}4 teaspf. Baking Powder

^ teaspf. ground Cinnamon

Cream to make a soft batter

26 DIABETIC COOKERY

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

9. Crumb Cake (Individual)

Protein 34.36 Gms. 2 tablespf. grated Almonds

Fat 1979 " 2 Eggs

Carb. 5.25 " }4 teaspf. Cinnamon

Total Cal. 336 >^ teaspf. Lemon Juice

}4 teaspf. grated Lemon rind

)4 teaspf. Baking Powder

Saccharin to taste

Beat eggs foamy with the saccharin dissolved in }4 teaspf. of hot water; add other ingredients, baking powder last. Have the cake mold well buttered, and bake from 20-30 minutes in a moderate oven.

CAKES

MADE WITH NUTS OR ALEURONAT

Small Cakes

I. Cookies, No. i

Protein 32.36 Gms. 8 tablespf. Butter

Fat 165.04 " 12 tablespf. grated, blanched

Carb. 1704 " Almonds

Total Cal. 1682 i Egg yolk, raw

Saccharin, 5-6 tablets

8-10 drops Vanilla Extract

3 hard-boiled yolks of Eggs mashed through a strainer

I teaspf. grated Lemon rind

DIABETIC COOKERY 27

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

2. Cookies, No. 2

Protein 25.99 Gms. 2 tablespf. Aleuronat

Fat 30.19 " 2 tablespf. ground Almonds

Carb. 9.07 " I tablespf. Butter

Total Cal. 412 ^2 teaspf . ground Cinnamon

}4 teaspf. Royal Baking Powder

I Egg

2-3 Saccharin tablets

Cream, or top Milk

Cream the butter; mix and sift Aleuronat, almonds, and baking powder; dissolve saccharin in a few drops of warm water. Blend butter with the sifted flour; add cinnamon and saccharin, next the whole egg, and lastly cream enough to make a dough stiff enough to roll out.

Roll out yi inch thick, cut out with a cake cutter, and bake in a moderate oven.

3. Ginger Cookies

Protein 28.51 Gms. 4 tablespf. Almond Flour

Fat 22.31 " 2 Eggs separated

Carb. 5.63 " 4 Saccharin tablets

Total Cal. 340 i tablespf. Cream

}4 teaspf. ground Ginger

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

28 DIABETIC COOKERY

4. Spice Cookies

Protein 31.95 Gms. 4 tablespf. Almond Flour

Fat 31.32 " 2 Eggs, separated

Carb. 8.47 " 3-4 Saccharin tablets

Total Cal. 445 i tablespf. Cream

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

Proceed as above, sprinkling a few coarsely chopped blanched almonds on top of the cakes.

5. Chocolate (Cocoa) Cookies

Protein 26.04 Gms. 3 tablespf. Almond Flour

Fat 17-56 " 2 Eggs, separated

Carb. 6.83 " 4 Saccharin tablets

Total Cal. 289 i tablespf. Van Houten's Cocoa

}4 teaspf. grated Lemon rind

}4 teaspf. ground Cinnamon

6-8 drops Vanilla Extract

Proceed as for Ginger Cookies.

6. Cinnamon Bars

Protein 43.58 Gms. 8 tablespf. Almond Flour

Fat 24.08 " 2 Eggs separated

Carb. 10.48 " }4 tablespf. ground Cinnamon

Total Cal. 433 3-4 Saccharin tablets

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

DIABETIC COOKERY 29

7. Anise Zwieback

Protein 51.90 Gms. 2 Eggs

Fat 1748 " 4 tablespf, Alenronat

Carb. 5.44 " 4 tablespf. Almond Flour

Total Cal. 387 ^2 teaspf. Baking Powder

I teaspf. Anise Seed

3-4 Saccharin tablets

Beat the whole eggs with the saccharin; add dry in- gredients ; be sure that the anise seed is carefully cleaned ; bake in shallow bread pan in a slow oven; when baked cut out into two-inch slices with a sharp knife, and toast a light brown in oven.

8. Anise Drops

Protein 51.90 Gms. Fat 17.48 "

Carb. 5.44 " Total Cal. 387

Same ingredients as above. Drop with a teaspoon on a shallow tin; bake in a slow oven; do not toast.

9. Almond Macaroons

Protein 14.50 Gms. 4 tablespf. blanched and grated

Fat 18.12 " Almonds

Carb. 5.68 " 2 Egg whites

Total Cal. 244 2-3 Saccharin tablets.

Dissolve saccharin in a few drops of hot water; beat the egg whites to a very stiff froth; stir in the almonds and saccharin; bake in a very moderate oven, on well- buttered wax paper.

30 DIABETIC COOKERY

lo. Hazelnut or Filbert Macaroons

Protein 12.68 Gms. 4 tablespf. grated, unblanched

Fat 22.22 " Hazelnuts

Carb. 3.74 " 2-3 Saccharin tablets

Total Cal. 266 2 Egg whites

Proceed as for Macaroons.

II. English Walnut Macaroons

Protein 14.54 Gms.	4 tablespf. coarsely chopped nuts
Fat 24.34 "	2-3 Saccharin tablets
Carb. 4.88 "	2 Egg whites

Total Cal. 298

Proceed as for Macaroons.

12. Zwieback (Von Winkler)

Protein 32.38 Gms. 2 Eggs, separated

Fat 1378 " 2 tablespf. Aleuronat

Garb. 2.72 " 2 tablespf. Almond Flour

Total Cal. 265 2 Saccharin tablets

6 drops Vanilla Extract

}4 teaspf . Lemon rind

^ teaspf. Baking Powder

Beat egg yolks, saccharin, vanilla, and lemon rind, stirring y^ hour; add dry ingredients, stir perfectly smooth; add stiffly beaten egg whites, and bake in a well-buttered shallow pan, in a moderate oven; remove from pan; cool and cut into two-inch strips, using a very sharp hot knife. Toast these strips, in a very moderate oven.

These Zwieback will keep 2-3 days.

Casoid Preparations

REMARKS

BREADS, BISCUITS, CRACKERS, MUFFINS, etc.

MADE WITH CASOID FLOUR

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

2. Biscuits 5- Pancakes

3. Muffins 6. Egg Toast

DESSERTS MADE WITH CASOID FLOUR

1. Bread Fritters 3- Tarts, Filling for

2. Bread Pudding {A), Tarts

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

5. Cream Puffs

31

CASOID PREPARATIONS

REMARKS

Casoid takes the first rank as a flour for diabetics, and therefore a special chapter is devoted to its use in the preparation of Bread, Muffins, Desserts, etc.

Casoid, to a great extent, has solved the problem which confronts the cook as to a substitute for wheat bread, and, as a diabetic naturally craves bread, the sub- stitute must come as near to the real article as possible.

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

BREADS, BISCUITS, CRACKERS, MUFFINS,

ETC.

MADE WITH CASOID FLOUR

I. Casoid Bread, Casoid Rolls

Protein 38.04 Gms. 4 tablespf. Casoid Flour

Fat 12.30 " ^ teaspf. Baking Powder

Carb. 2.49 " 3^ teaspf. Salt

Total Cal. 273

2 Eggs, separated

2-3 tablespf. Cream 32

DIABETIC COOKERY 33

Beat yolks creamy; add salt and cream; fold in stiffly beaten egg whites; mix and sift flour and baking powder, and stir into the eggs, etc. Beat lightly, until dough is smooth.

Butter a small round bread pan very well; put dough in pan with a spoon; bake in moderate oven 30-45 min- utes. This quantity makes one small round loaf of bread, enough for one day's use, or makes from 5-6 small rolls.

2. Casoid Biscuits (2-3)

Protein 31.37 Gms. 4 tablespf. Casoid Flour

Fat 28.75 " 2 teaspf. Butter

Carb. 1.73 " 1-2 tablespf. Top Milk

Total Cal. 391 i Egg

A pinch of Salt

^ teaspf. Baking Powder

Sift dry ingredients; rub in the butter, add egg, and lastly the milk. Make a dough stiff enough to roll; roll out, cut with biscuit cutter; prick with a fork, and bake on a floured tin in a moderate