250 c.c. (8 oz.) milk1 tbs. of red wine2 egg yolks1 tbs. “Kraftmehl” Health FlourSmall quantity of salt
6 oz. bouillon1 egg yolk4 oz. red wine1 to 2 tsp. dry peptones
250 c.c. (about 8 oz.) milk70 grains starch
Dissolve 1 oz. of malted milk in 8 oz. of hot water1 egg and ½ tsp. salt or ½ oz. saline solution
1 dram sodium chloride (common salt)1 pt. (16 oz.) water, (boiled)
Makes 30 wafers.
2½ quarts washed bran (dry)1½ tsp. salt36 gms. agar-agar2 saccharin tablets (½ gr.)600 c.c. of cold water
Mix agar-agar, saccharin, salt and water. Boil until dissolved. Pour over dry bran. Mix thoroughly and mold into muffin tins while hot. Bake in a slow oven about 20 minutes, or until wafer is dry and will whirl in the tin.
1 tsp. or 7 gms. agar-agar½ gr. saccharin1 cup cold water¼ tsp. flavoring1 tsp. mild citric acidColoring—as desired
Dissolve agar-agar in water. Add citric acid and saccharin. Put over flame and boil. Remove from fire—add flavoring and coloring. Put in cool place to harden. This jelly has no food value.
3 gms. gelatin2 tbs. cold water, melt and swell over hot water.
Add:
6 tbs. cold water50 gms. fresh cooked spinach2 tbs. vinegar1 hard cooked eggSalt as desired
Surround mold with slices of hard cooked egg, placing the spinach in the center. Pour over this the gelatin mixture; allow to mold and serve on lettuce.
2 egg yolks60 c.c. vinegar360 gms. of salad oil8 gms. salt and pepper
Beat egg yolks. Gradually add oil until all has been used (beating the mixture constantly). Then add the remainder of the ingredients. Put in a covered jar and keep in a cool place.
The percentage composition of this dressing is
Fat—83%. Protein—0.9%
½ cupful cellu flour½ teaspoonful salt1 cupful dry, washed bran3 tablespoonfuls mineral oil1 tablespoonful India gum½ grain saccharin1 teaspoonful baking powderHot water
Makes 12 crackers about 4 inches by 4 inches and ⅛ inch thick (resembling Graham crackers).
Mix all dry ingredients. Add mineral oil and saccharin dissolved in a small amount of water. Then add sufficient hot water to make a soft dough. Spread on a baking sheet or in flat baking pans and cut into twelve wafers. Bake in a slow oven until dry.
These crackers have practically no food value.
Soya Manna may be secured from Vitae Health Food Company, 364 Roy Street, Seattle, Washington.
Soya Manna muffins may be substituted for hepco cakes in any of the following recipes:
(Recipe 41)
3 cupfuls bran, washed50 grams lard or crisco, melted2 eggs180 grams water2 egg yolks½ teaspoonful baking powder¼ teaspoonful salt
Mix ingredients in order given and bake in a moderate oven. This recipe makes 18 muffins. Food value of 6 muffins, 1 gram carbohydrate, 5 grams protein, 23 grams fat.
(Recipe 42)
2 eggs20 grams butter60 grams cream—20%½ teaspoonful baking powder140 grams Soya Manna100 grams water
Beat eggs, add cream and then flour, beating all the time. Add water and melted butter. Mold into 12 cakes and bake. Each cake contains 6 grams protein, 6 grams fat: approximately 75 calories.
(Recipe 43)
½ pint broth—clear5 grams butter1 egg noodleFew grains salt and pepper
Beat eggs until stiff and bake in 5 grams of butter as an omelet; let cool, cut into strips as noodles. Heat broth and add noodles. If desired, add vegetables, cut in cubes, using such variety and quantity as give flavor to soup adding their food value to diet. Food value 6 grams protein, 10 grains fat.
(Recipe 44)
50 grams chicken weighed cooked50 grams milk½ egg25 grams celeryFew grains salt and pepper
Beat egg slightly, add chicken, cut in small pieces, milk salt and pepper. Put in mold, set in pan of hot water and bake in moderate oven until firm. Food value 4 grams carbohydrate, 18 grams protein, 13 grams fat.
(Recipe 45)
75 grams steak—fat, weighed uncooked25 grams onion, uncookedFew grains salt and pepper
Grind the meat, add seasoning and make into firm balls. Sear in hot mineral oil, then cook at a lower temperature. Food value, 2 grams carbohydrate, 17 grams protein, 22 grams fat.
(Recipe 46)
75 grams meat25 grams chopped celery2 Olmsted brancakes, crumbedFew grains salt and pepper100 grams skim milk
Have meat cut in one thin slice. Use the trimmings chopped fine in dressing of crumbs, celery and seasoning moistened with water. Spread dressing on meat, roll and tie or skewer with toothpicks. Put in casserole and bake in milk until done. Food value, 6 grams carbohydrate, 23 grams protein, 19 grams fat.
(Recipe 47)
100 grams salmon2 tablespoonfuls vinegar1 egg yolkFew grains salt5 grams butter½ teaspoonful gelatin50 grams skim milk1 tablespoonful cold water
Remove the salmon from the can, weigh, separate in flakes. Add beaten yolks, melted butter, milk and vinegar and salt. Cook over boiling water, stirring constantly until mixture thickens. Soak gelatin, strain and add to salmon. Fill individual molds, chill, and serve with cucumber sauce. Food value, 3 grams carbohydrate, 26 grams protein, 23 grams fat.
(Recipe 48)
100 grams cabbage, cooked35 grams sour cream—16%15 grams lean meat, cooked, minced10 grams American cheese1 eggFew grains salt and pepper
Chop cabbage fine, add meat, cream, beaten egg, salt and pepper. Put into mould and sprinkle grated cheeseover top. Bake in a moderate oven until firm and brown. Food value, 5 grams carbohydrate, 15 grams protein, 17 grams fat.
50 grams milk1 egg½ hepco cake5 grams butter25 grams celeryFew grains salt and pepper
Heat milk; add crumbed hepco cake, grated celery and seasonings, let come to a boil, add butter, remove from fire; add beaten egg yolk. Fold into beaten white. Put in ramekin and bake 20 or 30 minutes in slow oven until well browned. Food value, 3 grams carbohydrate, 11 grams protein, 15 grams fat.
50 grams onion, uncooked15 grams whole milk10 grams ground meat, lean cookedFew grains salt and pepper
Parboil the onion, scrape out the inside, leaving only shell. Weigh shell and scrapings to 50 grams. Add meat and return to shell. Put into casserole, add milk and bake until tender. Food value, 4 grams carbohydrate, 4 grams protein, 2 grams fat.
(Recipe 92)
1 egg½ teaspoonful cinnamon150 grams squash cooked¼ teaspoonful nutmeg50 grams cream—16%Few grains salt½ grain saccharin
Beat egg, add mashed squash, cream, spice, salt and saccharin dissolved in 1 teaspoonful of cold water. Bake until firm in center, using cellu flour recipe for pie crust. Food value, 12 grams carbohydrate, 10 grams protein, 14 grams fat.
(Recipe 93)
2 eggs1 teaspoonful spices—cinnamon, cloves, nutmeg½ grain saccharin20 grams ground almonds10 grams cream—16%
Beat the yolks, add saccharin dissolved in cream, then spices and ground almonds. Add to the stiffly beaten whites. Drop from spoon on oiled pan and bake in hot oven. Food value, 4 grams carbohydrate, 16 grams protein, 25 grams fat.
¼ cup cauliflower purée¼ tsp. onion juice (if desired)⅔ cup chicken or beef stock2 tbs. 40% creamSalt and pepper
Add cauliflower to stock, and allow to come to a boil, season and add cream. Serve at once.
1 cup creamed tomatoes3 cloves½ cup water½ tsp. salt1 sprig (1 tbs. chopped) parsley⅛ tsp. soda1½ oz. (3 tbs.) 40% cream
Cook tomatoes with cloves, parsley, and water for 20 minutes. Press through sieve and return to fire. Add soda; when effervescence ceases, add cream, and serve at once.
30 gm. cooked spinach15 c.c. 40% cream1 egg yolk
Cook spinach until tender and press through a sieve; add the broth; allow to cook about 5 minutes and add the well-beaten yolk and cream. Place the saucepan over hot water and cook 10 minutes. Season and serve at once.
Other Cream Soups, except Tomato Bisque, are made by the same recipe.
The nurse must be governed in the selection of the vegetables by the physician, using those from the 5% group until otherwise ordered. These must be boiled in three separate waters to further reduce their carbohydrate content.
Cream or butter is added to them when diet permits; in the beginning (after starvation) only salt or (in case the vegetable is given in form of a salad) a little lemon juice with a little salt and pepper added.
Grated onion, a small quantity of celery seed, or a tiny bit of chopped green pepper may be added for additional seasoning. When some fats are allowed, butter, olive oil, and cocoanut cream may be used; the latter is prepared as follows:
1 small cocoanut grated; this is washed in cold water slightly acidulated with vinegar to remove the sugar, then washed to remove the vinegar. Over the washed cocoanut pour 1 pint of boiling water; allow to stand until cold enough to squeeze through a cloth; press as much of the water out as possible. Pour the water into a shallow dish and allow to stand until the cream rises; skim off and serve with lemon juice on salad as a dressing.
“A portion containing 50-75 grams meat and 100 grams of each vegetable makes an excellent meal.”
Horseradish (sauce) is recommended by Joslin as a seasoning, and some pickles made from group of 5% vegetables and without sweetening.
Curry powder, tarragon, bay leaves, capers may likewise be used in moderation to vary the monotony of the diet.
5 gm. butter1 tsp. chopped parsleySalt, pepper, and ½ tsp. lemon juice, if desired
Cream butter, add lemon juice, salt, and pepper. Stir in parsley. Serve on meat or fish.
⅓ Neufchâtel cheese1 tbs. cream (40%)¼ green pepper1 tsp. lemon juice
Season with salt and paprika and dress with cream dressing.
Mash cream cheese with fork; add tablespoonful chopped pecan nuts to ⅓ Neufchâtel cheese. Season with salt and pepper and dress with French dressing.
½ cup tuna fish½ cup chopped celery
Dress with French Dressing.
Cook 1 egg hard. Cut into rings; arrange on lettuce leaf; dress with cream dressing.
1 cup canned tomatoes½ cup water½ cup celery (hearts)¼ cup vinegar1 tsp. celery seed3-4 cloves½ small onion½ bay leaf2 tsp. granulated gelatin, soaked in tbs. water
Boil all ingredients (except gelatin and celery hearts) 20 minutes. Measure. Add hot water or tomato juice to make one cup; add gelatin; allow to cool; cut celery fine,place in mold; pour in the tomato aspic and allow to jelly in a cold place.
1 cup washed bran1 tbs. melted butter1 tsp. baking powder2 tbs. cream1 egg¼ tsp. salt
Tie bran in cheesecloth bag and attach to cold water faucet; allow water to pass through bran, removing starch by squeezing the water through; using dry. Beat egg separately; add cream; mix with bran, add melted butter, salt, and baking powder. Grease muffin rings and pour in the mixture. Bake in moderate oven.
(The Equivalent of an Egg)
Recipe for Hepco Cakes, so arranged that one cake is equivalent to an egg:
140 gm. Hepco flourProtein 60Fat 292 eggsProtein 12Fat 1260 c.c. 40% creamProtein 2Fat 2410 gm. butterFat 9
Make twelve cakes; each cake contains 6 grams of protein, 6 grams of fat, and approximately 75 calories.
So arranged that each muffin is equivalent to one egg:
60 gm. Lister flour (one box)Protein 42Fat 01 eggProtein 6Fat 645 c.c. 40% creamProtein 2Fat 1830 gm. butterFat 25
Make 17 muffins; each muffin contains 6 grams protein, 6 grams fat.
(By F. M. Allen)
60 gm. bran6 gm. powdered agar-agar¼ tsp. salt100 c.c. (½ glass) cold water
Tie bran in cheesecloth and wash under tap until water is clear. Bring agar-agar and water (100 c.c.) to boiling point. Add washed bran and salt and agar-agar solution (hot). Mold into ten cakes; place on oiled paper and let stand ½ hour, then when firm and cool, bake in moderate oven 30 to 40 minutes. The bran muffins are more palatable if butter and eggs are added. This may be done, provided the patient allows for them in the diet.
1 oz. (30 gm.) casoid flour1 egg white (whole egg may besubstituted for 1 egg white)1 level tbs. (15 gm.) butter1 oz. (30 c.c.) 40% cream1½ tsp. baking powder¼ tsp. salt1 cup washed bran
Total food value: protein, 18 grams; fat, 24 grams; carbohydrates, 1 gram; calories, 300.
One muffin: protein, 3 grams; fat, 4 grams; carbohydrates, trace; and calories, 50.
The flours and meals used in this recipe are prepared by Cutlard, Stewart & Walt, Ltd., London (casoid flour). Theo. Metcalf & Co., Boston (soya bean meal). Lister Brothers, Andover, Mass. (Lister diabetic flour).
1 cup washed bran1 tbs. butter30 gm. Lister flour1 egg1 tsp. baking powder½ tsp. salt2 tbs. 40% creamSufficient water to make a drop batter (about ¼ cup)
Squeeze all the water from the bran, then add flour and melted butter, salt, well-beaten egg yolk and cream. Whip egg white stiff and fold into mixture. Add baking powder and enough water to make thick batter. Use less water if biscuits instead of muffins are desired, and knead into a dough. Roll out into a sheet one-half inch thick and cut with biscuit cutter.
After making muffin batter, grease muffin ring with melted lard, and pour half full of above mixture. Bake in moderate oven about 20 or 30 minutes.
1 oz. (30 gm.) soya meal1 cup washed bran1 level tbs. (15 gm.) butter1 egg white (one whole egg may besubstituted for one egg white)1 oz. (30 c.c.) 40% cream¼ tsp. salt1½ tsp. baking powder
Mix soya meal, salt, and baking powder. Add to washed bran; add melted butter and cream. Beat egg white and fold into mixture; add enough water to make thick drop batter. Bake in six well-greased muffin tins until golden brown from 15 to 25 minutes.
Total food value: protein, 11 grams; fat, 27 grams; carbohydrates, 2 grams; calories, 304; one muffin, protein, 2 grams; fat, 4.5 grams; carbohydrates, trace; calories, 50.
1 cup almond meal1 grain (or less) saccharin, dissolvedin 1 tsp. of water1 oz. cream1 egg1½ tsp. baking powder3-4 drops vanilla
Beat egg yolk until light, add cream and saccharin; stir this into almond meal. Fold in the stiffly beaten white.Drop on a greased paper and bake until golden brown in a moderate oven.
Almond meal or flour is prepared as follows:
Blanch 1 pound of almonds; dry and pass through grinder, or pound in mortar until powdered. Place in a muslin bag and immerse in a pan of water acidulated with vinegar to remove sugar; allow to stand 15 minutes. Squeeze dry and place in a warm (not hot) oven to remove all moisture. Grind or pound once more. Almond flour does not keep well; it must be made in small quantities and kept in a glass jar in a cool place.
Grate cocoanut and treat as almonds to remove sugar; dry thoroughly and grind or pound to fine meal.
1 cup cocoanut1½ tsp. baking powder1 egg white (or whole egg if desired)½ grain saccharin
(A biscuit may be made without saccharin for bread substitute.)
5 tbs. coffee, or1 tbs. cold waterInfusion of cocoa nibs30 c.c. (1 oz.) 40% cream1 tsp. gelatin1 eggSaccharin to sweeten
Pour coffee, or cocoa infusion, into a double boiler, beat egg yolk and saccharin dissolved in 1 tsp. of water, and stir into hot coffee. Cook gently until mixture coats the spoon (raw flavor of egg has disappeared); add gelatin and mix thoroughly. Whip cream and egg white. Place on ice to set.
This is made by pouring 30 grams of soft custard (diabetic) over 1 Lister biscuit.
½ cup cream1 egg¼ grain saccharin3-4 drops vanilla or almond extract
Beat egg until it is well broken up, but not light; stir into the cream; dissolve saccharin in teaspoonful of water and add to mixture. If custard is to be baked, pour into molds and place upon a rack, or on a folded cloth in a pan half filled with hot water; bake in moderate oven until firm in center.
If soft custard is desired, pour mixture into double boiler and cook gently until mixture coats the spoon and the raw egg flavor has disappeared.
Make ½ cup gelatin, as directed below.
Whip in 1 egg white.
When gelatin is half congealed, mold and set on ice.
When ready to serve, unmold and serve with custard, or 1 tbs. whipped cream.
1 tbs. cold water to 2 tsp. granulated gelatin is used in making the following jellies:
16.6 calories
½ cup boiling water½ lemon or 2 tbs. juice and ½ rind sliced thin¼ to ½ saccharin tablet dissolved in 1 tbs. water
Carefully pick over and wash through several waters 1 tbs. Irish moss. Place in double boiler with ⅓ cup of water and 3 tbs. 40% cream and ¼ grain saccharin. Cook until mixture thickens when dropped upon a cold saucer. Pour over 1 stiffly beaten egg white; add 3-4 drops of vanilla extract. Mold and set on ice.
Irish moss may be used as a substitute for gelatin. The carbohydrates in this substance are not believed to be utilized for the manufacture of glucose in the human body.
54 calories
¼ cup boiling water¼ to ½ saccharin tabletdissolved in 1 tbs. water½ tbs. lemon juice½ cup orange juice2 drops orange extract
40.8 calories
½ cup boiling water1-inch piece of cinnamon3 tbs. sherry wine¼ to ½ saccharin tablet dissolved in 1 tbs. water1 tsp. lemon juice and the yellow rind from ¼ lemon
Soak gelatin in cold water about 2 or 3 minutes, then pour over it the boiling liquid; add saccharin and fruit juice, strain through cloth into wet molds. Set in cold place to stiffen; when firm, unmold. Serve with whipped cream, or pour liquid into baskets made from orange or grapefruit, hollowed out and the edges scalloped, or pour into shallow pans, and cut in ½-inch blocks when firm and serve on a bed of whipped cream.
Put water, wine, lemon juice and peel, cinnamon, and saccharin into a saucepan, allow to boil 5 minutes, pour over gelatin (which has been soaked in cold water). If the jelly looks cloudy, return to saucepan, and add ½ egg white beaten stiff; allow to boil 1 minute, stirring constantly, and strain into mold. Serve with whipped cream.
30 calories
⅓ cup water¼ to ½ saccharin tabletFruit juice, 1 lemon1 egg white
75.5 calories
½ cup water½ lemon1 large or 2 small oranges¼ to ½ saccharin tablet1 egg white
Sweeten fruit juice with saccharin instead of sugar. Clip egg white with scissors, or beat with Dover egg beater, add mixture and freeze.
(1) Use recipe for soft custard, freezing after the custard has become thoroughly cold.
(2) ⅓ cup cream¼ grain saccharin or enough to sweeten,dissolved in 1 tsp. water1 tbs. chopped nuts3-4 drops vanilla, orange, or almond extract
Whip cream, add saccharin and nuts. Pour into a small ¼-pound baking powder can, seal the edges of mold or canwith a thin strip of buttered muslin. Pack in equal parts of salt and ice for two hours.
Sugar-free Milk.—A sugar-free milk has been advised by Williamson. It is made from washed cream as follows: 3 tablespoonfuls of cream are shaken in a pint of water and set aside until the cream rises, it is then skimmed off and mixed with the white of one egg and diluted with pure water. This furnishes a beverage not unlike milk in appearance and flavor.
60 c.c. (2 oz.) 40% creamSaccharin to sweeten30 gm. chopped walnuts3-4 drops vanilla
Whip cream stiff; add saccharin, nuts, and vanilla.
1 tbs. sherry wine and 1 tsp. gelatin soaked in 1 tbs. cold water and melted over hot water may be substituted for vanilla to vary the above recipe.
75 c.c. (5 tbs.) orange juice1 tsp. gelatin45 c.c. (3 tbs.) 40% cream1 tbs. cold water½ egg whiteSaccharin to sweeten
Soak gelatin in cold water; dissolve over hot water, add to orange juice; add saccharin; set aside until it begins to jelly. Whip cream and add to partially jellied orange juice; fold in the stiffly beaten egg white; mold. Serve 30 grams.
FOOTNOTES:[43]When a 1.50% decoction is desired, use 2 rounded teaspoonfuls to the pint of water. “Diseases of Nutrition and Infant Feeding,” p. 222, by Morse and Talbot.[44]“Beef juice is not the same as ‘dish gravy,’ since the latter contains a large amount of cooked fat and is often highly indigestible.” Morse and Talbot’s “Diseases of Nutrition and Infant Feeding.”[45]Formula suggested by Finkelstein and Meyer.[46]“Diet in Disease,” by Freidenwald and Ruhräh and other sources.[47]Formulas marked with one star are those used in the Presbyterian Hospital, Chicago, Ill. Courtesy of Miss R. Straka, Dietitian. Formulas marked with two stars are used in the Olmsted Hospital, Mayo Clinic, Rochester, Minn. Courtesy of Misses Foley and Ellithorpe, Dietitians. Formulas unmarked are used by the author in Memphis General and St. Joseph’s Hospitals, Memphis, Tenn.[48]“Treatment of Diabetes,” p. 538, by Joslin.[49]“The Treatment of Diabetes Mellitus,” p. 531, by Joslin.[50]“Starvation Treatment of Diabetes,” p. 43, by Hill and Eckman.
[43]When a 1.50% decoction is desired, use 2 rounded teaspoonfuls to the pint of water. “Diseases of Nutrition and Infant Feeding,” p. 222, by Morse and Talbot.
[43]When a 1.50% decoction is desired, use 2 rounded teaspoonfuls to the pint of water. “Diseases of Nutrition and Infant Feeding,” p. 222, by Morse and Talbot.
[44]“Beef juice is not the same as ‘dish gravy,’ since the latter contains a large amount of cooked fat and is often highly indigestible.” Morse and Talbot’s “Diseases of Nutrition and Infant Feeding.”
[44]“Beef juice is not the same as ‘dish gravy,’ since the latter contains a large amount of cooked fat and is often highly indigestible.” Morse and Talbot’s “Diseases of Nutrition and Infant Feeding.”
[45]Formula suggested by Finkelstein and Meyer.
[45]Formula suggested by Finkelstein and Meyer.
[46]“Diet in Disease,” by Freidenwald and Ruhräh and other sources.
[46]“Diet in Disease,” by Freidenwald and Ruhräh and other sources.
[47]Formulas marked with one star are those used in the Presbyterian Hospital, Chicago, Ill. Courtesy of Miss R. Straka, Dietitian. Formulas marked with two stars are used in the Olmsted Hospital, Mayo Clinic, Rochester, Minn. Courtesy of Misses Foley and Ellithorpe, Dietitians. Formulas unmarked are used by the author in Memphis General and St. Joseph’s Hospitals, Memphis, Tenn.
[47]Formulas marked with one star are those used in the Presbyterian Hospital, Chicago, Ill. Courtesy of Miss R. Straka, Dietitian. Formulas marked with two stars are used in the Olmsted Hospital, Mayo Clinic, Rochester, Minn. Courtesy of Misses Foley and Ellithorpe, Dietitians. Formulas unmarked are used by the author in Memphis General and St. Joseph’s Hospitals, Memphis, Tenn.
[48]“Treatment of Diabetes,” p. 538, by Joslin.
[48]“Treatment of Diabetes,” p. 538, by Joslin.
[49]“The Treatment of Diabetes Mellitus,” p. 531, by Joslin.
[49]“The Treatment of Diabetes Mellitus,” p. 531, by Joslin.
[50]“Starvation Treatment of Diabetes,” p. 43, by Hill and Eckman.
[50]“Starvation Treatment of Diabetes,” p. 43, by Hill and Eckman.
Chemical Composition of the Body.—It has been estimated by various writers that the human body has an approximate average chemical composition[51]of—