Conventional wisdom has it that the fattest of folks are getting that way at fast-food joints and casual dining establishments, with an extra-large side of fries to accompany every triple bacon cheeseburger. But as a report published in the most recent edition of the Annals of Internal Medicine found, those who cook at home with the classic cookbook Joy of Cooking are packing in more calories of late.
Researchers from Cornell University’s Food and Brand Lab and New Mexico State University in Las Cruces looked at 18 recipes that appeared in editions of the book published from 1936 to 2006 and found that calorie counts for 17 of the recipes averaged 63 percent higher than they used to.
What happened? Ahhh, the cookbook’s authors know we’re a bunch of indulgent fat-asses and revised the recipes accordingly. As the Los Angeles Times reports, “Take beef stroganoff: In the 1997 edition, the recipe called for three tablespoons of sour cream. The 2006 edition calls for one cup. Then there’s waffles: In 1997, the basic recipe made 12 six-inch waffles; in 2006, the same ingredients made about six waffles.”
The new recipes have larger serving sizes and call for more meat and more add-ins, like nuts and raisins. So what’s for dessert? Looks like cellulite!