Diet for the sick : a treatise on the values of foods, their application to special conditions of health and disease, and on the best methods of their preparation / by Mary F. Henderson.

  • Henderson, Mary F. (Mary Foote), 1842-1931.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: Diet for the sick : a treatise on the values of foods, their application to special conditions of health and disease, and on the best methods of their preparation / by Mary F. Henderson. Source: Wellcome Collection.

    118/262 (page 100)
    BEEF TEAS AND BROTHS. Beef Tea. The old mode of making beef tea by boiling meat and water several hours, or even boiling it at all, was a mistaken one. An extract was thus obtained devoid of its chief nutritive element, albumen, and containing little more than stimulating qualities. Dr. Holland, in his admirable little work on Diet for the Sick, says: . . ■, r . The albuminoid or flesh-forming principle ot meats is coao-ulated by hot water, and either remains in the meat or is skimmed o£E the extract (as scum). The water has taken up the mineral salts and the flavormg principle, but is devoid of the nutriment commonly sup- posed to be dissolved by it. Soups and beef tea are stimulating in their effect. One of our army surgeons prepared a receipt winch was issued for the use of the army by a Circular Order. The receipt is as follows: Beef Extract (see next receipt). Put a third of a pound of fresh beef, finely minced, in fourteen onnces of cold, soft water, to which four or five drops of muriatic acid and a little salt (from ten to eio-hteen grains) have been added. ^After digesting for an hour to an hour and a quarter, strain it through a sieve, and wash the residue with five ounces of cold water, pressing it, to remove all soluble