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Restricted diet made palatable by Mathilde Tillie Caro
More than 200 Recipes!
Recipes
for cooking appetizing dishes in complete accordance with the dietary
restrictions of physicians for diabetes or obesity,
and such other conditions as forbid the use of sugars, starches and other carbohydrates
Book scanned from the originals into pdf format ~136 PDF Pages
Original Release Date: 1911
ENTERED INTO PUBLIC DOMAIN: Copyrighted before 1923 Books
copyrighted in the US before 1923 are now in the public domain; their
copyrights have expired and it is legal to copy such works.
"PREFACE
The recipes here in given are in the main the
results of actual experience gained by the compiler
in ministering to the wants of a dear Motlier who
for many years was a sufferer from that dread
malady Diabetes.
Only those familiar with such conditions realize
the necessity of a strict diet, and the care that
must be exercised in selecting foods that will not
prove injurious to the patient. A long list of
otherwise wholesome foods are almost like poison
in their effect in diabetes and the necessity of
continuous watchfulness and abstinence from the
most tempting foods hangs like a dark shadow
over the lives of the poor sufferers, marring nmch
of pleasure in life.
To ameliorate this condition and to remove
this ever pressing pang of fear the author has
given years of her life to the study and preparation of foods at once nutritious, wholesome, and
palatable, yet in every respect in accordance with
the requirements of physicians and free from any
deleterious effects. By strictly observing the
recipes in this little book one may prepare sump-
tuous meals of which diabetics may partake
without fear of any evil consequences, and thus
enjoy a degree of happiness and mental repose
which more than anything else, tends towards
prolonging life.
I may add that I am publishing these recipes
in response to many requests of physicians who
have recommended them to their patients and in
the hope that their wider dissemination may give
a larger number of sufferers encouragement and
material aid in their struggle against their
malady.
The Author.
NOTES ON DIABETES
Diabetes is a disease characterized by the
passage of a large quantity of urine containing
sugar, excessive thirst, excessive appetite, muscular weakness and languor. It is much more
frequent among the wealthy than the poor,
because of their sedentary habits, and over-
indulgence in eating.
Scientific investigation shows that normally
blood contains a small but constant percentage
of sugar. When this amount is exceeded, there
is an overflow into the urine. This is nature's
method of restoring the blood to its normal
composition.
There is a direct relation between obesity and
diabetes. A great medical authority holds that
certain obese individuals, though they may have
no sugar in their urine are still diabetics. There
is an excess of sugar in the blood, but instead of
passing out through the kidneys as waste, this
sugar is converted into and deposited as fat.
This then is a diabetic habit, which antedates
the diabetes. Diabetes in corpulent persons
rarely appears before the fortieth year.
Emaciation may subsequently occur but usually fat and
diabetes persist together.
Patients live for many years in comparative
comfort, with mild form of diabetes, now better,
now worse, the condition varying under indis-
cretion in diet, fatigue, shock, nervous excitement or worry.
It is doubtful whether diabetes can be prevented.
If there be a family history of diabetes, obesity
or gout, such predisposed individuals should be
cautioned at an early age against over-indulgence
in starchy and saccharine foods. Such a pre-
disposition can always be expected in gouty and
obese subjects, and they should therefore avoid
excess in eating and drinking in connection with
sedentary living.
The regulation of the diet is the most important
part of the treatment of diabetes. As a rule the
intensity of the disease corresponds with the
amount of sugar or sugar-forming substances in
the food. All diet tables have as their basis the
selection of foods which contain the least possible
amount of starch or none at all, and the elimina-
tion of sweets. This is not always the case,
however. In the emaciated the quality and
quantity of food must be regulated without
regard to the intensity of the diabetes so that
there be no further loss of bodily weight, but
rather, if possible, an increase of flesh. In the
obese a rigid diet may be instituted with safety
and positive benefit. Here loss of flesh is desirable.
Patients rebel naturally against the exclusion
of starchy food, particularly bread. The natural
craving for bread is intensified by the disease
itself.
There have been many substitutes offered for
bread. That made from gluten flour is the
principal one. Few gluten flours are reliable.
Some contain as high as 60 to 70% of starch.
At the best, the bread made from gluten flour is
tough, doughy, and difficult of digestion. It
would be best if patients would be brought as
little as possible in contact with the selection and
preparation of their own food, because of the
aversion that is likely to arise, and because of the
mental dej^ression that such constant attention
to diet will produce.
..NOTE
In making up these recipes, when sucre edulcore
is specified, if desired saccharine can be used in its
place. This sugar (sucre edulcore), which is a
preparation expecially made for diabetic people,
is imported but the saccharine can be purchased
from any drug store. I have found that the
Sucre edulcore gives very much better results
than the saccharine and also that the patients
prefer the sucre edulcore for coffee or in anything
where it is not cooked long. In preparing these
foods if they are found too sweet or not sweet
enough, more or less of these tablets can be used
according to taste. One of these small tablets
is equal in sweetness to one cube of ordinary
sugar. They must always be dissolved in a liquid.
In regard to the flour, when flour is used as
thickening or in any other case, gluten flour must
always be used."
CONTENTS /Page
Introduction by Albert Abrams, M. D ix
Notes on Diabetes xi
Recipes
Soups 7
Fish and other Sea Food 17
Entrees 33
Vegetables 48
Cake, Puddings and other Desserts 57
Breads, Pancakes, etc. 89
Eggs 100
Sauces and salads 103
~Preview of this eBook:
Sugar Free Cookbook
This ebook contains 100's of recipes from main dishes to desserts designed especially for the diabetic.
This ebook would also be useful to those that are interested in losing weight since each recipe is low in sugar!
Contents
Introduction.........................................................................................................................................................1
Personalized Cooking Aprons ............................................................................................................................2
APPLE PIE..........................................................................................................................................................3
BROWNIES .........................................................................................................................................................4
CHERRY PIE ......................................................................................................................................................5
COLORFUL CHICKEN STEW.......................................................................................................................6
CHICKEN TACOS.............................................................................................................................................7
CHOCOLATE KAHLUA CAKE.....................................................................................................................8
CHOCOLATE MOUSSE WITH STRAWBERRIES.....................................................................................9
COCONUT SWEETS .......................................................................................................................................10
CROCKPOT SHREDDED BEEF SANDWICHES......................................................................................11
CURRIED PINEAPPLE RICE.......................................................................................................................12
FESTIVE PORK...............................................................................................................................................13
FRUITY SWEET POTATOES.......................................................................................................................14
FUDGE POPS...................................................................................................................................................15
GARLIC−CAULIFLOWER STIR−FRY.......................................................................................................16
HEARTY MACARONI SALAD.....................................................................................................................17
ITALIAN CHICKEN .....................................................................................................................................18
LEMON CHICKEN AND RICE ..................................................................................................................19
OATMEAL CHOCOLATE CHIP COOKIES..............................................................................................20
ONE−POT DINNER ......................................................................................................................................21
ORANGE−TOPPED CHOPS..........................................................................................................................22
OVEN−FRIED CHICKEN OR PORK CHOPS............................................................................................23
PEANUT BUTTER COOKIES......................................................................................................................24
PINEAPPLE UPSIDE−DOWN CAKE ...........................................................................................................25
SUGAR−FREE RAISIN BARS.......................................................................................................................26
ROASTED CHICKEN WITH SAGE DRESSING.......................................................................................27
ROASTED VEGETABLES.............................................................................................................................28
SAGE POT ROAST..........................................................................................................................................29
SHRIMP SCAMPI .........................................................................................................................................30
SUGARLESS APPLE COOKIES...................................................................................................................32
OVEN SWISS STEAK.....................................................................................................................................33
TERIYAKI KABOBS ....................................................................................................................................34
TEXAS BEAN DIP...........................................................................................................................................35
TORTELLINI SOUP .....................................................................................................................................36
TURKEY BOW TIE SKILLET ....................................................................................................................37
TURKEY BURGERS .....................................................................................................................................38
VEGGIE DILL DIP ........................................................................................................................................39
ZUCCHINI BREAD .......................................................................................................................................40
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