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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    8g In addition to oatmeal and arrowroot, gruel can be made from various other farinaceous articles ; such as tapioca, sago, wheat flour, barley, etc., providing the ingredients used be thoroughly cooked and then cooled to the required temperature, before the peptonizing extract is incor- porated. Almost every kind of jelly, cream, custard, blanc-mange, and light pudding can be peptonized by adding the fluid liquor pancreaticus and bicarbonate of soda in the manner and in proportionate quantities described in the foregoing recipes. DIET FOR CORPULENCY. In all cases where a special diet table is ordered by the doctor it is essential that the rules laid down be carefully followed. Persons suffering from corpulency who are desirous to reduce their weight and become better in health are recommended to strictly adhere to the following advice, which has proved successful in very many cases :— 1. That plenty of exercise be taken daily. 2. That only three meals a day be consumed. 3. That the food shall consist mostly of “albuminoids,” i.e., fish, meat, and eggs. Starch containing foods, inclu- ding farinaceous foods, must not be taken. 4. The quantity eaten at each meal must be restricted according to the doctor’s orders. Foods to be avoided as much as possible. Bread, pastry, sugar, beer, potatoes, but- ter, cream, wines, milk puddings, fat