Sickroom cookery and hospital diet : with special recipes for convalescent and diabetic patients / by Maude Earle ; with notes on the feeding of infants / by F.C. Madden.

  • Earle, Maude.
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: Sickroom cookery and hospital diet : with special recipes for convalescent and diabetic patients / by Maude Earle ; with notes on the feeding of infants / by F.C. Madden. Source: Wellcome Collection.

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    spoonful of water. Chop the almonds and put them into a basin, add the almond flour, then the -white of egg by- degrees, and the saccharine and water. Only add suffi- cient white of egg to bind the mixture stiffly together. Bake in tiny rough pyramids on a lightly-buttered tin for twelve minutes. PISTACHIO PYRAMIDS. Make as above, using chopped pistachios instead of almonds. COCOANUT PYRAMIDS. (diabetic.) 3 oz. of unsweetened cocoanut. 1 small dessertspoonful of almond flour. 2 (^-grain) tabloids of saccharine. 1 dessertspoonful of water. 1 white of egg, stiffly whipped. Put the two tabloids of saccharine to soak in the water. Put the cocoanut into a basin, add the almond flour, and mix. Stir in the whipped white of egg, and pour the saccharine and water over. Mix until the mixture is just sufficiently moistened to stick together. Place in small rough pyramids on a lightly-buttered baking tin. Bake for twelve minutes until crisp and a pale fawn colour. N.B.—The white of egg should be added by degrees, only using sufficient to bind the mixture together. GLUTEN BREAD. (diabetic.) As the gluten flour sold often contains a considerable proportion of starch, owing to its insufficient preparation, it is better not to attempt home-made gluten bread, but to obtain gluten bread from the best authorised makers.