Vintage Nymphomaniac's Cookbook Could Increase Your Sexual Appetite

"Perhaps no one but the nymphomaniac really understands the energy and the stamina required in the pursuit of sexual gratification," says author H. Straubing in the introduction to The Nymphomaniac's Cookbook. "The sex act is an exercise that becomes more strenuous as the participators become more imaginative. But nothing can dampen the fires of love more effectively than hunger."

It might sound crude, but a grumbly tummy can indeed be a distraction from more than your work day. And sex can be a physically strenuous activity, so eating heavy isn't exactly what will get your libido pumped up.

Straubing's cookbook, which was printed in 1980 by the Gold Penny Press in Canoga Park, was meant to be the definitive guide to foods that encourage a healthy sexual appetite. All of the dishes are relatively quick to compose so as not to distract from the activities at hand. After all, the cook is more interested in the heat of her partners than the oven.

Some make sense, like oysters and light salads. But others, like the "bedside spread" of diced pimento cheese, boiled eggs, sweet cream, mayonnaise, and sliced green pepper, seem a bit weighty. But it was the 80s, and the kale craze hadn't quite hit yet.

Photo by Krista Simmons/LAist
The illustrations drawn by Joe Calcagno and narrative throughout is definitely a a bit derogatory towards women, but it's nonetheless an interesting time capsule, as all vintage cookbooks and menus are.

Chapters in the book include a salads section entitled Nobody Loves a Fat Nymphomaniac, Condiments That Whet the Appetite, a chapter on eggs called What to do With the Good Lays, and our personal favorite, the Dipsomaniac Nymphomaniac.

Naturally the best section of the book, in our opinion at least, is the part on cocktails. "The romantic's bar should be stocked intelligently," says Straubing. And fellas take note: that fact still rings true.

Photo by Krista Simmons/LAist
The author breaks down how to craft a good bar, how many cocktails a bottle will yield, and then goes into which cocktails make the best thirst quenchers, apertifs, pick-ups, after dinner drinks, or are to be consumed "just for fun."

Thirst quenchers include rickeys, fixes, highballs, punches, and one of our go-to refreshing classic cocktails, the Tom Collins. Here's how it's made according to the Nympho Cookbook.

Tom Collins

Juice of one lemon
1 teaspoon sugar
2 ounces of gin
carbonated water

Combine lemon juice and sugar in a Collins glass, then stir to dissolve sugar. Add gin and ice, then fill with soda water. Garnish with a cherry if desired.

We're surprised they didn't suggest teasing your partner by tying the cherry stem with your tongue.