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January 14, 1956

Allergy Cooking: A Guide with Menus and Recipes

JAMA. 1956;160(2):150. doi:10.1001/jama.1956.02960370060022

When a physician prescribes changes in a patient's food habits, the patient's troubles have just begun. He needs practical help in carrying out the physician's orders and especially in avoiding the many pitfalls awaiting him. Mrs. Conrad, a home economist experienced in providing suitable food for her own family of food allergy sufferers, offers just this assistance. This book contains over 600 easy-to-prepare recipes and menus suitable for diets that must exclude even such staple foods as milk and milk products, eggs, and wheat and other cereals. In addition she has discussed all kinds of foods, such as meats, fish, poultry, fruits, vegetables, and candies, in relation to the various types of food allergies. The author emphasizes that no one food is indispensable. She has designed the book to supplement, not to supplant, proper medical guidance.

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