Free Historic Diabetic Cookbook: A Treasure Trove of Low-Carb Recipes from 1917
Today, I’m excited to share a fascinating piece of culinary history with you – a complete diabetic cookbook from 1917 by Rebecca Oppenheimer.
As someone passionate about healthy cooking and dietary management, I find this cookbook absolutely fascinating.
What makes this historical cookbook particularly interesting is its innovative approach to sugar-free cooking in an era before artificial sweeteners were widely available.
Many recipes use Saccharin tablets and focus on controlling carbohydrate intake while maintaining flavor and variety – concepts that remain relevant for ketogenic and low-carb diets today.
The cookbook features a remarkable collection of recipes, from bread puddings and custards to creative vegetable dishes like stuffed kohlrabi.
Each recipe meticulously lists protein, fat, carbohydrate content, and total calories – an surprisingly modern approach for 1917!
The dessert section particularly impresses me, offering sugar-free alternatives for ice creams, mousses, and baked treats.
CLICK HERE TO DOWNLOAD THE COOKBOOK!
Some of my favorite recipes include:
- Vanilla Ice Cream (only 6.54g carbs per serving)
- Multiple variations of Casoid Bread Pudding
- Diabetic-friendly tarts with various fruit fillings
- Sugar-free cream puffs and cinnamon cakes
Whether you’re following a diabetic diet, exploring low-carb options, or simply interested in historical cooking methods, this cookbook offers valuable insights into early therapeutic nutrition.
It’s remarkable how many of these century-old principles align with modern diabetes management and ketogenic dietary approaches.