Protein, 18 grams. Fat, 25 grams.
Carbohydrate, 1 gram. Calories, 310.
One muffin = Protein, 3 grams. Fat, 4 grams.
Carbohydrate, trace. Calories, 50.
In order to guard against a monotonous diet, some recipes for special dishes suitable for diabetics are given, most of which can be used in the diets of moderate caloric value. They are taken from "Food and Cookery for the Sick and Convalescent" by Fannie Merritt Farmer.
[6] Lyster's Diabetic Flour prepared by Lyster Brothers. Andover, Mass. Barker's Gluten Flour, Herman Barker, Somerville, Mass.
Note.—In the three preceding recipes one whole egg may be substituted for one egg white. The food value will be slightly increased but the texture of the finished article is improved.
RECIPES.
BUTTERED EGG.
Put one teaspoon butter into a small omelet pan. As soon as the butter is melted break one egg into a cup and slip into the pan. Sprinkle with salt and pepper and cook until white is firm, turning once during the cooking. Care must be taken not to break the yolk.
EGGS AU BEURRE NOIR.
Put one teaspoon butter into a small omelet pan. As soon as butter is melted, break one egg into a cup and slip into the pan. Sprinkle with salt and pepper and cook until white is firm, turning once during the cooking. Care must be taken not to break the yolk. Remove to hot serving dish. In same pan melt one-half tablespoon butter and cook until brown, then add one-fourth teaspoon vinegar. Pour over egg.
EGG À LA SUISSE.