Functional & organic diseases of the stomach / by Sidney Martin.

  • Martin, Sidney, 1860-
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: Functional & organic diseases of the stomach / by Sidney Martin. Source: Wellcome Collection.

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    4. Food Accessories. (a) Alcoholic drinks.—Strong and acid wines: port and sherry. All white wines : Burgundy. All unmatured wines and spirits. (/3) Tea absolutely, except to flavour milk. Caf^ noir. (7) All hot spices and sauces, except mustard and vinegar in moderation. Food Aeticles allowed. 1. Froteid Food Articles. Beef in certain forms (p. 326). Mutton.—The inside of a loin chop, a cut off the thick end of a roast or boiled leg. Cutlets without hot sauce or seasoning. Chicken, wing or breast; preferably boiled. Pigeon, the breast. Boiled fish: plaice, sole. Eggs, lightly boiled; best eaten ^ VAmericainc. All these articles must be plainly cooked. 2. Carbohydrate Food Articles. Potatoes in some instances, preferably rubbed through a sieve. Spinach, fresh green peas, occasionally caidifiower, sea - kale ; all plainly cooked. Arrowroot, tapioca, sago, ground rice; made into puddings with a large quantity of milk : laked flour with milk. White bread. In some cases plain, unsweetened biscuits. 3. Fatty Food Articles. Butter. Cream in rare instances.