Some Dietetic Recipes from 1883 Ladies Guide in Health and Disease
RUSK – Bread and crackers may be made into granola by first drying till brown, and then grinding in a coffee or hand mill. This is a very serviceable article for thickening puddings; soups, etc. May be eaten with hot milk.
GRAHAM CRISPS – Mix graham flour and cold water into a very stiff dough. Knead, roll very thin; and bake quickly in a hot oven. Excellent food for dyspeptics.
RICE WAFFLES – Take one part of boiled rice to three parts of water, and stir in sufficient graham or whole-wheat flour to make a batter a little thicker than when the flour is used alone. Bake in cast-iron gem-pans; in a very hot oven; though the heat should not be sufficient to brown them in less than fifteen minutes; a longer time toughens the crust. They should be baked on the top first, to prevent the escape of air and steam. The pans should be heated very hot before dripping the batter in. To prevent sticking; smear with sweet-oil or fresh butter, and when thoroughly heated, carefully wipe away as much as possible of the oil.
More interesting and sometimes humorous solutions and old recipes can be found in the book VINEGAR OF THE FOUR THIEVES: Recipes & curious tips from the past