Amazing 104 year old diet book

[Subtle_badger]

Diabetic Cookery by Rebecca Oppenheimer

5 years before insulin, she already knew what we are just relearning now!

Lots of almond flour (well, blanched and pounded almonds) and aleuronat flour, which seems to be vital wheat gluten.

archive.org/details/diabeti...

[TheAwfulToad Ambassador]

It's actually a really good cookbook, although it seems to waste a lot of pages on desserts and bread substitutes.

I wonder what NHS dieticians would make of this? They'd probably blast it as dangerous pseudoscience and insist that everyone needs carbs to survive.

I'm thinking of adding 'pignolias' to my diet, just because they're called pignolias. 'Pine nuts' is a boring name.

[springersrule in reply to TheAwfulToad]

I'm sure it would make their toes curl lol x

[Subtle_badger in reply to TheAwfulToad]

I don't think it's a waste. An early 20th century housekeeper would know how to roast, bake and stew. She just needs basic directions on which techniques to use, and which cuts are suitable. It's the dishes that can completely fail if you get the ratios wrong that require more detail.

I know what you mean about pignoli. I would have grapefruit every day if I called it pamplemousse.

[TheAwfulToad Ambassador in reply to Subtle_badger]

I just meant that it seems odd to put so much attention on desserts and dessert-like items, right at the front of the book, given that it's intended for diabetics. Perhaps the author was attempting to reassure the reader that they wouldn't have to give these things up completely?

[Subtle_badger in reply to TheAwfulToad]

It's the same now. Diet doctor not included, most keto cooking on YouTube is all fake version of baked goods.

It's what the people want, I guess 🤪

[Sheperdess]

What a fascinating find 😊Are the recipes good too? 🥘

[Subtle_badger in reply to Sheperdess]

Only one way to find out!

[springersrule]

Wow, what an amazing find, i've enjoyed a bit of a scroll through that 😍

Do you fancy attempting any of the recipes? x

[Professor-Yaffle]

Fascinating book Subtle_badger.

The cucumber salad recipe made me laugh..... the ingredients are cucumber and a sprig of parsley.

What is casoid flour? the internet doesn't seem to have a conclusive answer.

I think the sardelles are anchovies?

I'm going to try making her oxtail soup in a couple of weeks. 🍲

[TheMoaningViolet]

Thank you for sharing this. I am puzzled by no. 16 on the list? The link didn't work for me, but I found a kindle copy instead. Looks fascinating.

[Subtle_badger in reply to TheMoaningViolet]

Onions are relatively high in carbs, so maybe big onion == lots of onion. I don't think large onions are higher in carbs per gram than smaller ones.

[SewMore in reply to Subtle_badger]

Very interesting book SB. I was thinking maybe large onion is her term for regular onions compared to spring onions (or scallions…)