1. Mix flour, gum and salt.
2. Add oil, mix thoroughly; add hot water to moisten.
DIABETIC FOODS
321
3. Mould in a pie plate; bake in a slow oven until dry.
No food value.
CUSTARD PIE.
milk.
2 eggs.
f.g. salt.
^ gr. saccharin.
Spice or vanilla.✪ Custard Pie
1. Line a pie plate with cellu pastry.
2. Beat eggs, add salt, saccharin and milk.
3. Pour into pastry; sprinkle top with nutmeg or flavor
custard with vanilla.
4. Have oven hot for first ten minutes, then finish in a
slow oven until custard is set.
Protein 20.1 grams. Carbohydrate 18.1 grams.
Fat 20.14 grams.
CREAM PIE.
13^ c. hot milk,
^2 gr. saccharin.
4 eggs.
f.g. salt.
M T. vanilla.✪ Cream Pie
1. Beat one egg and yolks of three; add saccharin,
salt and milk.
2. Cook over hot water as a soft custard; remove from
heat, cool slightly, flavor.
3. Pour into baked pastry shell.
4. Cover with a meringue made from 3 whites of eggs,
flavored with 4 drops saccharin solution.
5. Bake in a slow oven to cook and brown the meringue.
Protein 33.6 grams. Fat 30.8 grams.
Carbohydrate 18.1 grams.
PUMPKIN PIE.
2 eggs.
2 tb. cream.
1 c. cooked pumpkin.
M c. water.
}4 gr. saccharin.
3^ T. salt.
}/2 T. cinnamon.
}/2 T. mixed spice.✪ Pumpkin Pie
1. Beat eggs, add remaining ingredients.
322
CANADIAN COOK BOOK
2. Pour into a pie plate lined with cellu pastry; bake in a
moderate oven until set.
Protein 14.2 grams. Fat 22.4 grams.
Carbohydrate 18.1 grams.
FIRM CUSTARD.
1 egg.
}4 c. milk.
gr. saccharin,
f.g. salt.
6 drops vanilla or
f.g. nutmeg.✪ Firm Custard
1. Beat egg slightly, add other ingredients.
2. Strain, pour into custard cup.
3. Oven-poach until firm.
Fat 7.3 grams. Protein 8.0 grams.
Carbohydrate 4 grams
LEMON JELLY.
1 T. gelatine.
1 tb. cold water.
3^ c. boiling water.
1 tb. lemon juice,
gr. saccharin.✪ Lemon Jelly
1. Soften gelatine in cold water.
2. Add boiling water, stir till gelatine is dissolved; add
lemon juice and saccharin.
3. Strain, pour into moistened mould; chill.
Carbohydrate 1.4 grams. Protein 2.1 grams.
ORANGE JELLY.
1 T. gelatine.
1 tb. cold water.
3^ c. boiling water
}/2 tb. lemon juice.
1 tb. orange juice.
3^ gr. saccharin.✪ Orange Jelly
1. Make as Lemon Jelly.
Protein 2.1 grams. Carbohydrate 2.3 grams.
DIABETIC FOODS
323
LEMON SNOW.
1^ T. gelatine.
1 tb. cold water.
3^ c. boiling water.
1 tb. lemon juice.
34 gr. saccharin.
3^ white of egg.✪ Lemon Snow
1. Soften gelatine with cold water, dissolve in boiling
water; add lemon juice and saccharin.
2. Strain, set aside to chill; stir occasionally.
3. When partly set, beat until very light; add white of
egg beaten stiff and continue beating until mixture begins
to stiffen.
4. Turn into moistened mould, chill.
5. Serve with Lemon Custard Sauce.
Protein 4.8 grams. Carbohydrate 1.4 grams
CUSTARD SAUCE.
1 egg.
% c. milk.
3^ gr. saccharin.
f.g. salt.
6 drops vanilla.✪ Custard Sauce
1. Beat egg slightly, add saccharin, salt and hot milk.
2. Cook over gently boiling water, stirring constantly
until thick.
3. Strain and add vanilla.
Protein 10.7 grams. Fat 10.3 grams.
Carbohydrate 8.1 grams.
ORANGE CREAM.
3^ tb. gelatine.
34 gr. saccharin.
1 tb. cold water.
}/2 c. boiling water.
1 tb. lemon juice.
1 tb. orange juice.
3 tb. cream (whipped).✪ Orange Cream
1. Mix gelatine and saccharin with cold water.
2. Add boiling water, stir till gelatine is dissolved.
3. Add fruit juices, strain, set aside to chill; stir oc-
casionally.
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CANADIAN COOK BOOK
Page 98 · 9 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. Mix flour, gum and salt.
2. Add oil, mix thoroughly; add hot water to moisten.
3. Mould in a pie plate; bake in a slow oven until dry. No food value.
CUSTARD PIE.
milk.
2 eggs.
f.g. salt.
^ gr. saccharin.
Spice or vanilla.
1. Line a pie plate with cellu pastry.
2. Beat eggs, add salt, saccharin and milk.
3. Pour into pastry; sprinkle top with nutmeg or flavor custard with vanilla.
4. Have oven hot for first ten minutes, then finish in a slow oven until custard is set.
Protein 20.1 grams. Carbohydrate 18.1 grams.
Fat 20.14 grams.
CREAM PIE.
13^ c. hot milk,
^2 gr. saccharin.
4 eggs.
f.g. salt.
M T. vanilla.
1. Beat one egg and yolks of three; add saccharin, salt and milk.
2. Cook over hot water as a soft custard; remove from heat, cool slightly, flavor.
3. Pour into baked pastry shell.
4. Cover with a meringue made from 3 whites of eggs, flavored with 4 drops saccharin solution.
5. Bake in a slow oven to cook and brown the meringue. Protein 33.6 grams. Fat 30.8 grams.
Carbohydrate 18.1 grams.
PUMPKIN PIE.
2 eggs. 2 tb. cream. 1 c. cooked pumpkin. M c. water. }4 gr. saccharin. 3^ T. salt. }/2 T. cinnamon. }/2 T. mixed spice. 1. Beat eggs, add remaining ingredients.
2. Pour into a pie plate lined with cellu pastry; bake in a moderate oven until set.
Protein 14.2 grams. Fat 22.4 grams.
Carbohydrate 18.1 grams.
FIRM CUSTARD.
1 egg.
}4 c. milk.
gr. saccharin, f.g. salt.
6 drops vanilla or f.g. nutmeg.
1. Beat egg slightly, add other ingredients.
2. Strain, pour into custard cup.
3. Oven-poach until firm.
Fat 7.3 grams. Protein 8.0 grams.
Carbohydrate 4 grams
LEMON JELLY.
1 T. gelatine. 1 tb. cold water. 3^ c. boiling water. 1 tb. lemon juice, gr. saccharin.
1. Soften gelatine in cold water.
2. Add boiling water, stir till gelatine is dissolved; add lemon juice and saccharin.
3. Strain, pour into moistened mould; chill. Carbohydrate 1.4 grams. Protein 2.1 grams.
ORANGE JELLY.
1 T. gelatine. 1 tb. cold water. 3^ c. boiling water }/2 tb. lemon juice. 1 tb. orange juice. 3^ gr. saccharin.
1. Make as Lemon Jelly.
Protein 2.1 grams. Carbohydrate 2.3 grams.
LEMON SNOW.
1^ T. gelatine. 1 tb. cold water. 3^ c. boiling water. 1 tb. lemon juice. 34 gr. saccharin. 3^ white of egg.
1. Soften gelatine with cold water, dissolve in boiling water; add lemon juice and saccharin.
2. Strain, set aside to chill; stir occasionally.
3. When partly set, beat until very light; add white of egg beaten stiff and continue beating until mixture begins to stiffen.
4. Turn into moistened mould, chill.
5. Serve with Lemon Custard Sauce.
Protein 4.8 grams. Carbohydrate 1.4 grams
CUSTARD SAUCE.
1 egg.
% c. milk.
3^ gr. saccharin.
f.g. salt.
6 drops vanilla.
1. Beat egg slightly, add saccharin, salt and hot milk.
2. Cook over gently boiling water, stirring constantly until thick.
3. Strain and add vanilla.
Protein 10.7 grams. Fat 10.3 grams.
Carbohydrate 8.1 grams.
ORANGE CREAM.
3^ tb. gelatine.
34 gr. saccharin.
1 tb. cold water.
}/2 c. boiling water.
1 tb. lemon juice.
1 tb. orange juice.
3 tb. cream (whipped).
1. Mix gelatine and saccharin with cold water.
2. Add boiling water, stir till gelatine is dissolved.
3. Add fruit juices, strain, set aside to chill; stir occasionally.
C,R— 32
Records on this page
Custard PieCream PiePumpkin PieFirm CustardLemon JellyOrange JellyLemon SnowCustard SauceOrange Cream