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

  • Poole, W. H.
Date:
1891
Catalogue details

Licence: Public Domain Mark

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

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    Eggs and Tomatoes. Three eggs, some tomatoes, one ounce of butter, a dessertspoonful of chopped onion, pepper and salt. Bake and skin the tomatoes, pass them through a sieve, put the butter into a stewpan, and when hot put in the tomatoes and onions, beat up the eggs and add them with pepper and salt. Keep stirring till nearly dry. Serve, piled high on a dish. Spinach Fritters. To some cooked spinach add as much cream or beaten egg as will make the preparation of the consistency of batter, season with nutmeg and saccharin. Drop the batter into a frying-pan of boiling lard ; when the fritters rise, take them out and serve.
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