Use canned chicken broth or consommé instead of chicken bouillon cubes and water.
1 Serving Equals ½ Vegetable Choice
1 envelope Knox Unflavored Gelatine
2 cups water
2 chicken bouillon cubes
½ teaspoon salt
½ cup cooked, drained peas
½ cup cooked, drained, diced carrots
½ cup diced celery
¼ cup diced green pepper
Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until dissolved. Add salt and softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Stir in vegetables. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
Use canned chicken broth or consommé instead of chicken bouillon cubes and water.
1 Serving Equals ½ Vegetable Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1 cup very hot chicken stock
¼ teaspoon onion salt
⅔ cup chilled evaporated milk, whipped
1 tablespoon lemon juice
1½ cups cooked diced chicken
Sprinkle gelatine on the cold water to soften. Dissolve the softened gelatine in very hot chicken stock to which onion salt has been added. Cool to unbeaten egg white consistency. Beat with rotary beater until fluffy. Fold in whipped evaporated milk and lemon juice. Blend in chicken. Turn into one large mold (6 cup). Chill until firm.
Use 1½ cups cooked diced turkey instead of chicken.
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
2 cups water[10]
2 chicken bouillon cubes
1 cup cooked diced chicken
½ cup cooked or canned peas, well drained
½ cup diced celery
2 tablespoons diced pimiento
1 tablespoon finely chopped parsley
Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until cubes are completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in chicken and vegetables. Turn into one large mold (4 cup). Chill until firm.
Pour a thin layer of gelatine and chicken stock mixture in a loaf pan and chill until almost firm. Meanwhile, chill remaining gelatine mixture to unbeaten egg white consistency. When the gelatine layer is almost firm, arrange 6 slices of chicken on it; add a little more of the gelatine mixture; chill again. Fold vegetables into remaining chilled mixture and carefully place on the jellied chicken slices. Chill again until mold is firm.
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 bouillon cubes
1¼ cups water
1½ tablespoons lemon juice
1 teaspoon grated onion
1 cup finely diced cooked meat
½ cup diced celery
½ cup cooked or canned peas, well drained
Sprinkle gelatine on the cold water to soften. Combine bouillon cubes with the remaining water, lemon juice, and onion, and heat until bouillon cubes are completely dissolved. Add softened gelatine, and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in meat, celery, and peas. Turn into a 4-cup loaf pan. Chill until firm. Cut into slices and serve on crisp lettuce.
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups very hot tomato juice
2 bouillon cubes
1 cup cottage cheese
1 tablespoon grated onion
2 drops Worcestershire sauce
⅛ teaspoon pepper
Sprinkle gelatine on the cold water to soften. Heat tomato juice and bouillon cubes until cubes are completely dissolved. Remove from heat. Add softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Blend in cottage cheese, onion, and seasonings. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ teaspoon salt
¼ cup vinegar or lemon juice
4 to 6 non-caloric sweetening tablets or equivalent[9]
1 cup shredded carrots
½ cup cooked or canned peas, well drained
Sprinkle gelatine on the cold water to soften. Add softened gelatine to the very hot water and stir until thoroughly dissolved. Add the salt, vinegar, and non-caloric sweetener. Stir until thoroughly mixed. Chill to unbeaten egg white consistency. Fold in vegetables. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
Use 1¼ cups very hot consommé instead of very hot water.
1 Serving Equals ½ Vegetable Choice
Use 1¼ cups very hot consommé instead of very hot water. Add 1 cup diced cooked meat instead of carrots. Decrease non-caloric sweetener to 1 tablet or equivalent.
1 Serving Equals 1 Meat Choice plus ½ Vegetable Choice
Use 1½ cups very hot fruit juice instead of very hot water. Add fruit such as 1 cup orange sections, ½ cup grapefruit sections, and ½ cup pineapple cubes instead of vegetables.
1 Serving Equals 1½ Fruit Choice
Use 1 cup shredded cabbage, ½ cup cooked carrots, and ½ cup cooked or canned peas as solids. Use vinegar instead of lemon juice.
1 Serving Equals ½ Vegetable Choice
Use 1 cup diced apple and 1 cup drained grapefruit sections as solids. Use lemon juice instead of vinegar.
1 Serving Equals ½ Fruit Choice
Use 1 cup diced cooked beets and 1 cup shredded raw spinach as solids. Use vinegar instead of lemon juice.
1 Serving Equals ½ Vegetable Choice
Use 1½ cups drained grapefruit sections and ¼ cup coarsely chopped nutmeats as solids. Use lemon juice instead of vinegar.
1 Serving Equals ½ Fruit Choice plus ½ Fat Choice
Use 1¼ cups diced apple, ½ cup diced celery, and ¼ cup coarsely chopped nutmeats as solids. Use lemon juice instead of vinegar.
1 Serving Equals ½ Fruit Choice plus ½ Fat Choice
Use 1½ cups diced cucumber, ½ cup diced celery, and 1 tablespoon grated onion as solids. Use vinegar instead of lemon juice.
1 Serving Equals Free Choice
Use 1 cup peas, 1 scant cup diced cooked carrots, and 1 tablespoon diced pimiento as solids. Use vinegar instead of lemon juice.
1 Serving Equals ½ Vegetable Choice
Use 1 cup peas, ½ cup diced celery, and ½ cup diced green pepper as solids. Use vinegar instead of lemon juice.
1 Serving Equals ½ Vegetable Choice
1 envelope Knox Unflavored Gelatine
2 cups water
2 bouillon cubes
2 tablespoons lemon juice
Seasonings such as salt, pepper, parsley, thyme, savory, cloves, or bay leaf, as desired
Sprinkle gelatine on ½ cup cold water to soften. Boil remaining water with bouillon cubes and seasonings until bouillon cubes are completely dissolved. Strain. Add lemon juice and enough hot water to make 1½ cups of liquid. Stir in softened gelatine until thoroughly dissolved. Pour into flat pan, one large mold (2 cup), or 4 individual molds. This aspic may be used as a garnish or as a base for jelling meat, fish, or vegetables.
Use canned bouillon or consommé instead of water and bouillon cubes. Season to taste.
1 Serving Equals Free Choice
Use beef bouillon cubes and add as solids—1 cup diced leftover meat, ½ cup diced celery, and 2 tablespoons chopped green pepper. Pour into one large mold (3-4 cup).
Makes 6 servings
1 Serving Equals 1 Meat Choice
Use chicken bouillon cubes and add as solids—1 cup diced cooked chicken and ½ cup diced celery. Pour into one large mold (3-4 cup).
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 bouillon cubes
1½ cups tomato juice
1 tablespoon grated onion
2 drops Kitchen Bouquet
¼ teaspoon Worcestershire sauce
⅛ teaspoon pepper
Sprinkle gelatine on the cold water to soften. Heat bouillon cubes in tomato juice until completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Add seasonings. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm.
Pour into a flat pan to ½ inch depth. Chill until firm. Cut into fancy shapes to use as a garnish for cold meats. Will make approximately 16 such servings.
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
2 cups tomato juice
1 tablespoon lemon juice
½ teaspoon salt
⅛ teaspoon pepper
Sprinkle gelatine on ½ cup cold tomato juice to soften. Heat remaining tomato juice until very hot. Remove from heat. Add softened gelatine, lemon juice, and seasonings. Stir until thoroughly dissolved. Pour into one large mold (2 cup) or 4 individual molds. Chill until firm.
Use above recipe, but before molding, chill to unbeaten egg white consistency. Stir in 2 cups crisp shredded cabbage. Turn into one large mold (3-4 cup) and chill until firm.
Makes 6 servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ cup vinegar
1 tablespoon lemon juice
6 non-caloric sweetening tablets or equivalent[9]
¾ cup finely shredded cabbage
½ teaspoon salt
1 cup diced celery
1 pimiento, chopped
Sprinkle gelatine on the cold water to soften. Dissolve the softened gelatine thoroughly in the very hot water. Add vinegar, lemon juice, and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in remaining ingredients and turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
¼ cup lemon juice
1 cup undiluted evaporated milk
½ teaspoon salt
Combine lemon juice, evaporated milk, and salt in screw-top jar. Shake well to blend.
1 envelope Knox Unflavored Gelatine
½ cup cold orange juice
1 cup very hot water
¼ teaspoon salt
3 tablespoons lemon juice or vinegar
9 non-caloric sweetening tablets or equivalent[9]
½ cup shredded raw carrot
¼ cup well drained, canned, crushed pineapple[11]
½ cup well drained, cubed orange sections
Sprinkle gelatine on cold orange juice to soften. Combine very hot water, salt, lemon juice or vinegar, and non-caloric sweetener. Add the softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in carrots, pineapple, and orange. Turn into one large mold (3 cup) or 6 individual molds. Chill and serve.
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 teaspoons dry mustard
2 teaspoons salt
¼ teaspoon paprika
1⅓ cups boiling water
2 tablespoons butter or fortified margarine
2 eggs, well beaten
4 non-caloric sweetening tablets or equivalent[9]
½ cup vinegar
Sprinkle gelatine on the cold water to soften in top of double boiler. Mix together mustard, salt, and paprika and gradually add the boiling water. Add this hot mixture and butter or margarine to softened gelatine. Stir until softened gelatine is thoroughly dissolved and butter or margarine is melted. Add gradually to the beaten eggs and return to top of double boiler. Cook over hot, but not boiling, water, until the mixture begins to thicken, stirring constantly. Remove from heat. Add non-caloric sweetener and very slowly stir in vinegar. Chill until slightly thickened. Beat with rotary beater until well blended. Store, covered, in refrigerator. To serve, beat lightly with a fork.
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups non-caloric carbonated beverage
Sprinkle gelatine on the cold water in top of double boiler. Stir over hot water until gelatine is thoroughly dissolved. Remove from heat. Add beverage and blend. Turn into one large mold (2 cup) or 4 individual molds. Chill until firm.
1 envelope Knox Unflavored Gelatine
½ cup cold skim milk[7]
1½ cups very hot skim milk[7]
⅛ teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla extract
8 non-caloric sweetening tablets or equivalent[9]
2 egg whites, stiffly beaten
Soften gelatine by stirring it into the cold skim milk in top of double boiler. Add the very hot skim milk and salt. Place over boiling water; stir until softened gelatine is thoroughly dissolved. Pour slowly into egg yolks, stirring constantly. Return to top of double boiler; cook over hot, but not boiling, water, stirring constantly, until mixture coats a spoon. Remove from heat. Add vanilla and non-caloric sweetener. Stir to dissolve completely. Chill until slightly thicker than unbeaten egg white consistency. Fold into beaten egg whites. Turn into one large mold (4 cup) or 8 individual molds. Chill until firm.
1 envelope Knox Unflavored Gelatine
½ cup cold water
1 one-pound can water packed sour pitted cherries
1 tablespoon lemon juice
8 non-caloric sweetening tablets or equivalent[9]
1 egg white, stiffly beaten
Sprinkle gelatine on the cold water to soften. Empty cherries into a saucepan and boil for 5 minutes. Turn into bowl and beat with rotary beater until broken up in fine pieces. Measure and if necessary, add very hot water to make 1¼ cups. Add softened gelatine, lemon juice, and non-caloric sweetener; stir until softened gelatine is thoroughly dissolved. Chill to unbeaten egg white consistency. Whip with rotary beater until fluffy. Fold in beaten egg white until smooth. Turn into one large mold (2 cup) or 4 individual molds. Chill.
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups very hot water
¼ teaspoon salt
1 tablespoon vinegar
3 non-caloric sweetening tablets or equivalent[9]
1 cup diced, drained grapefruit sections
1 cup diced, drained cucumber
Sprinkle gelatine on the cold water to soften. Stir softened gelatine into the very hot water with salt until it is thoroughly dissolved. Add vinegar and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in grapefruit and cucumber. Pour into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ cup lemon juice
6 non-caloric sweetening tablets or equivalent[9]
Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm.
6 Servings
1 Serving Equals ½ Meat Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
½ cup sieved apricot pulp
1 tablespoon grated lemon rind
1 tablespoon lemon juice
4 non-caloric sweetening tablets or equivalent[9]
3 egg whites, stiffly beaten but not dry
Sprinkle gelatine on the cold water to soften in top of double boiler. Dissolve softened gelatine thoroughly over hot water. Stir in apricot pulp, lemon rind, lemon juice, and non-caloric sweetener. Chill until thickened but not firmly set. Whip with rotary beater until fluffy. Fold in beaten egg whites. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
Use ½ cup sieved prune pulp instead of apricot pulp.
1 Serving Equals ½ Meat Choice plus ½ Fruit Choice
4 Servings
1 Serving Equals ½ Milk Choice
1 envelope Knox Unflavored Gelatine
½ cup cold skim milk[7]
1½ cups very hot skim milk[7]
¼ teaspoon salt
½ teaspoon vanilla extract
8 non-caloric sweetening tablets or equivalent[9]
Few drops of food coloring (optional)
Soften gelatine by stirring it into the cold skim milk. Stir softened gelatine into the very hot skim milk with salt until thoroughly dissolved. Add vanilla and non-caloric sweetener. Tint with food coloring, if desired. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm.
BLANC MANGE WHIP
6 Servings
1 Serving Equals ½ Milk Choice
Add ⅛ teaspoon nutmeg to Blanc Mange recipe. Reduce sweetening and food coloring, if desired. Chill to unbeaten egg white consistency. Beat until fluffy and fine textured. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 teaspoons finely grated lemon rind
¼ cup lemon juice
1¼ cups very hot water
16 non-caloric sweetening tablets or equivalent[9]
1 egg white
Sprinkle gelatine on the cold water to soften. Add lemon rind and lemon juice to the very hot water. Bring to a boil. Remove from heat. Add softened gelatine and non-caloric sweetener; stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Add unbeaten egg white; beat with a rotary beater until fluffy. Place container in bowl of ice or iced water. Beat until mixture begins to hold its shape. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
1 envelope Knox Unflavored Gelatine
½ cup cold water
4 eggs, separated
¼ teaspoon salt
1¼ cups very hot water
10 non-caloric sweetening tablets or equivalent[9]
1½ teaspoons imitation rum flavoring
½ teaspoon grated nutmeg
Sprinkle gelatine on the cold water to soften. Beat egg yolks, adding salt, until light and fluffy. Add the very hot water to egg yolks gradually and cook over simmering water, stirring constantly, until mixture coats spoon. Remove from heat. Stir in softened gelatine, non-caloric sweetener, flavoring, and nutmeg until gelatine is thoroughly dissolved. Chill to unbeaten egg white consistency. Beat egg whites until stiff but not dry. Fold into mixture carefully, blending well. Pile into 4 sherbet glasses. Sprinkle lightly with nutmeg and chill until firm.
1 envelope Knox Unflavored Gelatine
½ cup cold water
½ cup very hot water
2 tablespoons lemon juice
5 non-caloric sweetening tablets or equivalent[9]
2 cups cold, unsweetened applesauce
Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Blend in cold applesauce. Chill thoroughly until thickened but not jellied. Whip with rotary beater until light. Chill again. Heap into serving dishes.
1 envelope Knox Unflavored Gelatine
2 cups skim milk[7]
1 pound butter
Few drops yellow food coloring
Soften gelatine by stirring it into ½ cup cold skim milk in top of double boiler. Place over hot water. Stir to dissolve softened gelatine thoroughly. Soften butter. Gradually whip dissolved gelatine and remaining 1½ cups skim milk into butter with rotary beater. Blend in a few drops of yellow food coloring and additional salt, if desired. Pack into 2 one-pound butter cartons or in deep, oblong pan. Cover. Chill until firm.
6 Servings
1 Serving Equals ½ Milk Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
½ cup scalded skim milk[7]
1 egg yolk, well beaten
1 tablespoon grated orange rind
⅔ cup orange juice
4 non-caloric sweetening tablets or equivalent[9]
1 tablespoon lemon juice
1 egg white, beaten stiff but not dry
¼ cup chilled evaporated milk, whipped
Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the scalded skim milk until thoroughly dissolved. Slowly beat into egg yolk. Add orange rind; cook over hot water, stirring constantly, until mixture coats spoon. Remove from heat. Add orange juice, non-caloric sweetener and lemon juice. Chill to unbeaten egg white consistency. Fold in beaten egg white and whipped evaporated milk. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
Use ¼ cup heavy cream, whipped, instead of ¼ cup chilled evaporated milk, whipped.
1 Serving Equals ½ Milk Choice plus ½ Fat Choice
The Protein Drink referred to in this book is good for you and your entire family. It is made with Knox Gelatine ... pure, finest quality gelatine that is all protein—no sugar ... unlike factory-flavored jell desserts, which are about ⅞ sugar and ⅛ gelatine.
LITHO IN U. S. A.
DOCTORS OFTEN RECOMMEND KNOX FOR OTHER SPECIAL DIETS SUCH AS diabetic, peptic ulcer, convalescent, low-salt and others. In every package of Knox Gelatine there is a list of special diet booklets, FREE for the asking.
KNOX, THE REAL GELATINE
ALL PROTEIN—NO SUGAR
KNOX HIGH-PROTEIN GELATINE DRINK
★ It’s a wonderfully filling, refreshing drink
★ It’ll curb your appetite, so you’ll be satisfied with less food
★ It’ll give you additional Protein ... a must in reducing and weight-watching diets
★ SEE DIRECTIONS FOR MAKING KNOX DRINK—INSIDE FOLDER ... UNDER “BETWEEN-MEAL” SNACK LIST
Follow it and see how easy it is to lose those extra pounds ⇒
IMPORTANT! To achieve your weight goal ... your daily diet must include foods from each of the lists shown ... in the exact amounts indicated for your particular calorie pattern. Your calorie pattern requirements are indicated in the same color in each list. 1200 calories (red), 1600 calories (blue), 1800 calories (green).
You may eat these foods any time of the day you wish ... however, it’s advisable to divide them into 3 equal meals.
MEASURE CAREFULLY ... USE STANDARD MEASURING CUPS AND SPOONS
Each of the following food choices contains little carbohydrate, protein or calories.
1200 CALORIE DIET · Choice of any number
1600 CALORIE DIET · Choice of any number
1800 CALORIE DIET · Choice of any number
In Raw Form, Size of Serving Unlimited; Cooked, Size Serving ½ to 1 cup.
Asparagus
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Celery
Chicory
Cucumber
Escarole
Eggplant
Lettuce
Mushrooms
Okra
Pepper
Radishes
Greens:
Beet greens
Chard
Collards
Dandelion
Kale
Mustard
Spinach
Turnip greens
Sauerkraut
String beans
Summer squash
Tomatoes
Watercress
OR You may choose from this vegetable list. Each of the following foods contains 7 grams carbohydrate, 2 grams protein, 35 calories.
1200 CALORIE DIET · Choice of any 2
1600 CALORIE DIET · Choice of any 4
1800 CALORIE DIET · Choice of any 4
One Serving Equals ½ cup.
Beets
Carrots
Onions
Peas, green
Pumpkin
Rutabagas
Squash, winter
Turnips
Each of the following food choices contains 15 grams carbohydrate, 2 grams protein, 70 calories.
1200 CALORIE DIET · Choice of any 3
1600 CALORIE DIET · Choice of any 4
1800 CALORIE DIET · Choice of any 3
| Amount to Use | |
| Bread | 1 slice |
| Biscuit, roll (2″ diameter) | 1 |
| Muffin (2″ diameter) | 1 |
| Cornbread (1½″ cube) | 1 |
| Cereals, cooked | ½ cup |
| Dry, flake and puff types | ¾ cup |
| Rice, grits, cooked | ½ cup |
| Spaghetti, noodles, cooked | ½ cup |
| Macaroni, cooked | ½ cup |
| Crackers, graham (2½″ sq.) | 2 |
| Oysterettes (½ cup) | 20 |
| Saltines (2″ sq.) | 5 |
| Soda (2½″ sq.) | 3 |
| Round, thin | 6 |
| Flour | 2½ tablespoons |
| Vegetables | |
| Beans and peas, dried, cooked (lima, navy, split peas, cowpea, etc.) | ½ cup |
| Baked beans, no pork | ¼ cup |
| Corn | ⅓ cup |
| Popcorn | 1 cup |
| Parsnips | ⅔ cup |
| Potatoes, white | 1 small |
| Potatoes, white, mashed | ½ cup |
| Potatoes, sweet, or yams | ¼ cup |
| Sponge cake, plain (1½″ cube) | 1 |
| Ice cream (omit two fat choices) | ½ cup |
Each of the following food choices contains 12 grams carbohydrate, 8 grams protein, 10 grams fat and 170 calories.
1200 CALORIE DIET · Choice of any 2
1600 CALORIE DIET · Choice of any 2
1800 CALORIE DIET · Choice of any 3
| Amount to Use | |
| Whole milk (plain or homogenized) | 1 cup |
| [12]Skim milk | 1 cup |
| Evaporated milk | ½ cup |
| Powdered whole milk | ¼ cup |
| [12]Non-fat dry milk solids | ¼ cup |
| Buttermilk (made from whole milk) | 1 cup |
| [12]Buttermilk (made from skim milk) | 1 cup |
You can use the milk on your meal plan to drink in coffee, on cereal, or with other foods.
Each of the following food choices contains 5 grams fat, 45 calories.
1200 CALORIE DIET · Choice of any 3
1600 CALORIE DIET · Choice of any 3
1800 CALORIE DIET · Choice of any 6
| Amount to Use | |
| Butter or margarine (1 small pat) | 1 teaspoon |
| Bacon, crisp | 1 slice |
| Cream, light | 2 tablespoons |
| Cream, heavy | 1 tablespoon |
| Cream cheese | 1 tablespoon |
| Avocado (4″ diameter) | ⅛ |
| French dressing | 1 tablespoon |
| Mayonnaise | 1 teaspoon |
| Oil or cooking fat | 1 teaspoon |
| Nuts | 6 small |
| Olives | 5 small |
Each of the following food choices contains 10 grams carbohydrate and 40 calories.
1200 CALORIE DIET · Choice of any 5
1600 CALORIE DIET · Choice of any 5
1800 CALORIE DIET · Choice of any 5
| Amount to Use | |
| Apple (2″ diameter) | 1 small |
| Applesauce | ½ cup |
| Apricots, fresh | 2 medium |
| Apricots, dried | 4 halves |
| Banana | ½ small |
| Blackberries | 1 cup |
| Raspberries | 1 cup |
| Strawberries | 1 cup |
| Blueberries | ⅔ cup |
| Cantaloupe (6″ diameter) | ¼ |
| Cherries | 10 large |
| Dates | 2 |
| Figs, fresh | 2 large |
| Figs, dried | 1 small |
| Grapefruit | ½ small |
| Grapefruit juice | ½ cup |
| Grapes | 12 |
| Grape juice | ¼ cup |
| Honeydew melon, medium | ⅛ |
| Mango | ½ small |
| Orange | 1 small |
| Orange juice | ½ cup |
| Papaya | ⅓ medium |
| Peach | 1 medium |
| Pear | 1 small |
| Pineapple | ½ cup |
| Pineapple juice | ⅓ cup |
| Plums | 2 medium |
| Prunes, dried | 2 medium |
| Raisins | 2 tablespoons |
| Tangerine | 1 large |
| Watermelon | 1 cup |
You may use your fruit fresh, dried, cooked, canned or frozen as long as no sugar has been added.
Each of the following food choices contains 7 grams protein, 5 grams fat, 75 calories.
1200 CALORIE DIET · Choice of any 4
1600 CALORIE DIET · Choice of any 6
1800 CALORIE DIET · Choice of any 6
| Amount to Use | |
| Meat and Poultry (medium fat) 3-4 Oz. Average Serving (Beef, lamb, pork, liver, chicken, etc.) | 1 ounce[13] |
| Cold cuts (4½″ x ⅛″) Salami, Minced Ham, Bologna, Liverwurst, Luncheon Loaf | 1 slice |
| Frankfurter (8-9 per lb.) | 1 |
| Egg | 1 |
| Fish: haddock, flounder, bass, 3-4 Oz. Average Serving | 1 ounce[13] |
| Serving | |
| Salmon, tuna, crab, lobster | ¼ cup |
| Shrimp, clams, oysters, etc. | 5 small |
| Sardines | 3 medium |
| Cheese, Cheddar type | 1 ounce |
| Cottage | ¼ cup |
| Peanut butter | 2 tablespoons |
Each of the following “Between-Meal” snacks is made with Knox—the real unflavored gelatine. There are only 28 calories in each envelope of High-Protein Knox.
1200 CALORIE DIET · Take Knox Drink 3 times daily
1600 CALORIE DIET · Take Knox Drink 3 times daily
1800 CALORIE DIET · Take Knox Drink 3 times daily
Take the Knox High-Protein Drink ½ hour before meals as a cold drink (with Fruit Juices). Empty 1 envelope Knox Gelatine in ¾ glass of orange juice, other fruit juices or water, not iced. Let liquid absorb the gelatine. Then stir briskly. Drink quickly. If it thickens, add more liquid, stir again.
OR
As a hot drink (with Bouillon). Sprinkle 1 envelope Knox Gelatine on ¼ cup cold water to soften. Add 1 bouillon cube and ¾ cup boiling water. Stir until gelatine and bouillon cube are thoroughly dissolved. ¾ cup of any very hot broth may be used in place of bouillon.
After you have reached your weight goal ... take Knox “Booster” Drink (with milk) to maintain weight and to supply additional protein. 1 (8 oz.) glass contains 15 grams protein, 130 calories. In an 8 or 10 oz. dry glass, thoroughly mix 1 envelope Knox Gelatine with 3 to 6 tablespoons instant non-fat dry milk (varies with brand). Fill with cold water. Stir briskly until milk thoroughly dissolves. Drink quickly.