THE COMPLETE COOKERY BOOK FOR DIABETICS

First published in 1956, Iris Holland – Rogers and The British Diabetic Association brought out this second edition in 1959, with more recipes.

The introduction likens the human body to an engine, which must be fed with fuel. The reader was told, by the end of page one, ‘ Carbohydrate foods are the most important items on your diet sheet’.

On page two, readers learn that if they aren’t on insulin, they should be eating 100g of carbohydrates per day. This would, according to American dietary guidelines, make Iris Holland-Rogers’ eating plan, low carb, but not keto.

Readers are told that they can have variety in their diet by spending 10g of their daily allowance , for example on 4 ozs apple, half an ounce of toast, 2oz potato or 8oz of carrot.

8oz of cooked carrots is just over 14g carbs, according to Fatsecret. With more accurate testing and measurement, it may well be that the carb contents of foods given in this book are inaccurate.

The soup dishes are fairly basic and uninteresting. They also feature a lot of potatoes !

The fish dishes are similarly uninspiring. Low carb main dishes include stuffed marrow with cheese. and the savouries section has quite a few low carb options. Country pate, eggs in Indian sauce, stuffed celery and stuffed aubergine with bacon to name but a few.

From the salads, only Andalusian salad raised any interest. In the vegetables section, boiled onions, baked mushrooms, Italian mixed vegetables and cabbage with horseradish sauce looked worth exploring.

Chocolate mousse, cold chocolate souffle, baked custard, milk jelly and a simpler version of Floating Islands weren’t horribly carby.

Nothing at all in the cake and scone section as it relied on huge quantities of sweeteners. Ditto for jams and preserves The sole recipe from the sundries, Bonnes Bouches, is segments of tangerine dipped in chocolate, using tweezers

All in all, the recipes were mostly DULL.

It’s a NO from us.

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