Cookery for the diabetic / by W.H. & Mrs Poole.

  • Poole, W. H
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Cookery for the diabetic / by W.H. & Mrs Poole. Source: Wellcome Collection.

    15/80 (page 3)
    the third class, but these occur in very varying proportions, being generally more abundant in roots and seeds than in leaves. The following list in- cludes most of the vegetables in common use which may not be eaten : potato, carrot, parsnip, Jerusalem artichoke, beet-root, salsify, peas (either green or in the form of pea flour for soup), beans (broad beans and haricots). Others may be eaten occasionally and in small quantity, such as turnip, globe arti- choke, and tomato. Fruit, with few exceptions, is injurious. A list will be given later of vegetables which may be eaten. To the list of things not to be eaten must be added certain articles of food not generally likely to be thought of as harmful, such as sausages and stuffing, both containing bread. Thickened gravies which contain flour, sugar, and all ordinary sweet things, in whatever form, must not be eaten. The Patient may eat butcher’s meat, fish and shell fish, fowl, game, &c. always providing that no flour or bread is used in the cooking. Fish may be fried in egg, but not in egg and bread crumbs. The stuffing, when bread or potato is used in it, must not be eaten. Cheese, cream, and butter. Gluten bread, bran biscuits, or biscuits made from almond flour. All kinds of nuts except chestnuts. Of these, almonds, Brazil nuts, and cocoanuts are of great use in cooking. Well-made almond flour can, to a great extent, take the place of ordinary flour ; in fact, any of these nuts reduced to a state of flour can be used ; but with the exception of almonds,