Cookery for invalids and the convalescent.

Date:
1909
Catalogue details

Licence: In copyright

Credit: Cookery for invalids and the convalescent. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    €gg DisDes, etc* THE DIETETIC VALUE OF EGGS. It is claimed by several eminent medical authorities that eggs, as a food, are richer by far in fat than fat beef or other fat meat, and are among the most perfect food for mankind, containing all the needful nourish- ment for life. Eggs are, further, exceed- ingly nourishing, as they contain at least 14 per cent, of albumen, and are, conse- quently, extremely valuable for strengthen- ing the body, and, owing to the large percentage of phosphorous they contain, many regard them as an excellent brain food. Persons of delicate digestion will find that eggs, consumed raw or in a partially cooked state, i.e. slightly poached or boiled or scrambled, are a satisfactory article of diet. Hard-boiled, or fully-cooked eggs, take at least 30 minutes longer to digest than lightly or partly-cooked eggs, or egg preparations. A soft-boiled egg, for instance, takes but three hours to digest. RAW EGGS. A raw egg beaten up and mixed with a cup of milk, tea or coffee, makes an excellent and nourishing drink. Stir the egg well in a cup and pour on the hot coffee or tea. This will prevent curdling. Cream or milk and sugar should then be added, unless one or the other is objected to by the patient. When raw eggs are ordered for an invalid to whom they are objectionable, make as palatable as possible by having