FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

HomeFood Articles'P' to 'Z' Food History >  Salisbury Steak

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

 SALISBURY STEAK

 

One of the earliest of the 'health food fadists', Dr. James H. Salisbury, a 19th century English/American physician (1823-1905), wrote 'The Relation of Alimentation and Disease'. Salisbury believed that diet was the main factor governing our health, so he created a special food and diet for his patients suffering from anemia, colitis, gout, rheumatism, arteriosclerosis, tuberculosis, and asthma.

Salisbury also believed that vegetables and starchy foods could produce substances in the digestive system which poison and paralyze the tissues and can cause heart disease, tumors, mental illness and tuberculosis. He claimed our teeth are "meat teeth" and our digestive systems designed to digest lean meat, and that vegetables, fats, starches and fruit should only be 1/3 of our diet. Starch was digested slowly, so it would ferment in the stomach and produce vinegar, acid, alcohol and yeast, all of which were poisonous to our systems. His cure for this was his special diet, including Salisbury Steak, which should be eaten 3 times a day, together with lots of hot water to rinse out the digestive system

Here is Dr. Salisbury’s 'recipe':
"Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage.....The pulp should not be pressed too firmly together before broiling, or it will taste livery.  Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick.  Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired."
 

TOP 

RELATED ARTICLES

Turkey and Ancient Maya       Spices & Spoiled Meat       Pace, The Original Picante Sauce       Parker Ranch History       Peanut Butter Origins       Pizza History       Pomegranate History       Potato: Their Early History       Potato: Origin of the Modern Potato       Potatoes, The Idaho Potato       Potato: Growth of the Idaho Potato Industry       Pretzels: History & Development       Puttanesca Pasta Sauce       Quiche Origins       Reuben Sandwich Origins       Rice: History of Rice       Roast Pig, A Dessertation       Salisbury Steak       Salt: A Precious Commodity       Sandwiches, Origin       Sandwiches, A History       Scones, A Short History       Squash, The History of a Squash       Steak Diane, Legacy of the Huntress       Stew, A History       Strawberries, A History (Sci4kids)       Stuffing       Tomatoes, Taxonomy       Tomato Origins: The Love Apple       Turkey, History & Facts       TV Dinners: Who was First?       Vegetables & Fruits Of The New World       Walkerswood Caribbean Foods      Walnuts, Up Against the Wall       Waring Blender's Unusual History       Whipped Cream       Worcestershire Sauce History

 

   Home        About Us & Contact Us        Cooking Contests        Free Magazines        Food Links  
Copyright notice

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals