“The Champagne Diet” was originally published in the October 1963 issue of Vogue.
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Any diet that cuts calories for a while is a good diet. Any diet you don’t have to fight to stay on is a good diet—plus. What we’re all for, therefore, is a calorie-cutting régime that offers a little joie de diet as well. Which is how we got to champagne. Classic light strengthener of convalescents, respected digestif of victims of mal de mer, champagne has long had its certificate to practice medicine—and its other credentials hardly need a plug from us. In Vogue‘s new Champagne Diet, you diet for seven days, but with every meal during those seven days, breakfast included, goes a glass of champagne. How well the diet works we’re quite able to say: a young mother of three still-underfoot children went on the diet for us under what we consider fairly trying conditions—indoors much of the day with food at every hand. First week on the diet she lost three pounds but gained a friend—namely, a diet so satisfying and unhorror-making she went back to it in another week’s time, losing four pounds this time around. Here then, meal by meal, day by day, is the Champagne Diet. Please note all servings are half-cupfuls unless indicated. Salads are without dressing but a dash of lemon juice or vinegar has been okayed. Servings of meat should be lean. Bread or toast, butterless. As for champagne: a champagne-glassful is the amount.
Champagne goes with every meal. Monday breakfastscant half-cup orange juice. One egg, scrambled in a double boiler. One slice whole wheat toast. One glass of champagne. Monday lunchmixed green salad. Slice of cold salmon. Bran muffin. Half cantaloupe. Champagne. Monday dinnerfillet of beef—four-ounce serving, broiled. Cooked carrots. Celery sticks. Two-thirds cupful fresh strawberries. Champagne. . . . Tuesday breakfasthalf grapefruit. One egg, poached. One small cinnamon bun. One glass of champagne. Tuesday lunchone-third cupful fruit cocktail. Three-quarters cupful crabmeat on a lettuce leaf. Small French roll. Glass of champagne. Tuesday dinnerhalf pear with cottage cheese. Two medium slices roast tenderloin of beef. Cooked asparagus. Carrot sticks. Champagne. . . . Wednesday breakfast, one half cupful of apple juice. One soft-boiled egg. One slice whole wheat toast. One glass of champagne. Wednesday lunchsliced tomato and cucumber salad. One slice of breast of turkey. Whole wheat muffin. Small bunch of grapes. Glass of champagne. Wednesday dinnerone slice baked ham. Mixed green salad. Baking powder biscuit. One slice of pineapple (no juice if tinned). One glass of champagne. . . . Thursday breakfastscant half cupful of orange juice. Three slices lean bacon. One poached egg. One slice whole wheat toast. Glass of champagne. Thursday lunchground beef pattie. Asparagus tips on lettuce. One slice whole wheat bread. One fresh peach. Champagne. Thursday dinnertwo rib lamb chops. Lime gelatine salad. Green peas. Bran muffin. Three apricot halves. Champagne. . . .
Champagne continues to flow: Friday breakfasthalf-cupful tomato juice. One egg sautéed in half teaspoonful butter. One slice whole wheat toast. Champagne. Friday lunchcup of consomme. Small salmon steak. Cole slaw. Half small squash, boiled. One small slice French bread. Champagne. Friday dinnerhalf of broiled chicken. Carrot and celery sticks; radishes. String beans. Two whole wheat crackers. Pear half. Champagne. . . . Saturday breakfastgrapefruit slices. One poached egg on whole wheat toast. One glass of champagne. Saturday lunchtwo-thirds cupful cooked mushroom- served on one cupful of steamed rice. One sliced tomato on lettuce leaf. Blueberries. Glass of champagne. Saturday dinnerfour small slices of roast leg of lamb. Mixed green salad. Spinach. Orange sherbet. Champagne. . . . Sunday breakfasthalf cupful orange juice. One egg scrambled in double boiler. One slice whole wheat toast. One glass champagne. Sunday lunchbreast of chicken, two small slices. Two tablespoonsful cottage cheese with chopped celery. Brussels sprouts. One slice whole wheat toast. Fresh blackberries. Champagne. Sunday dinnerbroiled lobster, one cupful. Two tablespoonsful cottage cheese served with sliced beets on a lettuce leaf. One small slice French bread. Raspberries. Glass of champagne.
