Wholesome fare, or, The doctor and the cook : a manual of the laws of food and the practice of cookery, embodying the best receipts in British and continental cookery, with hints and receipts for the sedentary, the sick, and the convalescent / by Edmund S. and Ellen J. Delamere.

  • Delamere, Edmund S., 1809-
Date:
1868
Catalogue details

Licence: Public Domain Mark

Credit: Wholesome fare, or, The doctor and the cook : a manual of the laws of food and the practice of cookery, embodying the best receipts in British and continental cookery, with hints and receipts for the sedentary, the sick, and the convalescent / by Edmund S. and Ellen J. Delamere. Source: Wellcome Collection.

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    Generally considered, purees are preferable as arti- cles of diet to the seeds or vegetables which form their basis, because they retain all the nutritive elements, while the skin, rind, or cortical envelope—which passes undigested through almost every human stomach—is removed. Purees may be freely given to invalids, the raw materials of which can be eaten with impunity only by robust individuals in the habit of daily taking strong exercise: familiar instances are seen in apples, celery, cucumbers. Pease Soup may bo made with either blue or white dried pease, and those either whole or split. The Prus- sian-blue races are excellent for the purpose—so likewise are many of the whites. There is an uncertainty about pease turning out u good boilers something may de- pend on the soil on which they are grown, more on the water in which they are boiled. Soak the peas all night in soft water. Filtered rain- water is the best, as it also is for boiling them. Put them on with the water cold, and icitliout salt. The time of boiling to make them tender will depend on their quality. You may boil some pease in some waters all day long, and they will still remain hard and indissolu- ble. When quite tender and falling to pieces, squeeze them with the back of a wooden spoon through a large- holed cullender into a bowl. The bowl will contain the true puree of the pease; the skins and hard bits will remain in the cullender. Pease Soup should be good of the stock, as well as good of the pease. The Doctor has heard water-made