History of Food

SALISBURY STEAK HISTORY

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'. He 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.

He 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 his '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."

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Cans, Extreme Shelf Life
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Cherries History
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Food History from ‘F’ to ‘Z’

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Salisbury Steak History
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