In the early stages of convalescence, when the food is to be strictly light, the diet may consist of fish, egga (lightly cooked), or puddings, rnilk, milk puddings, simple soups and broths, jellies, fruit juices and certain fruits, such as cooked apples, but in all cases the ailment of the patient must be the guide, and the doctors instructions should be obtained and strictly adhered to.
Later, meat and vegetables are gradually introduced.
Of meats, beef is the most easily digested, lamb and mutton being about equal to it in nutritive value. Ham is wholesome, and is most easily digested when boiled and served cold.
Small pieces of meat, such as lamb chops or cutlets, are frequently steamed. Cooked in this way they are light, and the juices and salts of the meat are preserved. Grilling is another method which retains all the nutriment in the meat. It also dissolves the fat, is quick, and renders the meat more palatable than steaming or boiling.
Boiling is more suited to mutton, chicken, etc. These should cook rapidly for about ten minutes, then only be allowed to simmer until done.
Stewing, or cooking very slowly in a covered pan with a small quantity of liquid, is the most economical way of cooking meat. It is usually cut into small pieces and mixed with cut vegetables, the juice being served as gravy.
When making broths, cut the meat into small pieces, removing all skin, fat and bone; put into a saucepan with cold water and salt, bring to the boil, skim well, then add any vegetables (prepared and cut up) or barley, and simmer gently for 2-3 hours, with the saucepan covered. Strain and remove any fat with kitchen paper. A little of the meat finely chopped or passed through a sieve, also some of the vegetables (if allowed), may be served with the broth, and the addition of a little chopped parsley is an improvement.
For mutton broth it is usual to allowlb. Of scrag end of neck of mutton to one pint of water, a small onion, carrot, turnip, and about two teaspoonfuls of pearl barley.
For chicken broth the carrot and turnip are omitted, the chicken being cut up into small pieces, with about two pints of water, an onion and barley being added.
For veal broth I lb. Of knuckle of veal is allowed to a pint of cold water. A dessertspoonful of sago, previously soaked, is added half an hour before the broth is done. After straining, the yolk of an egg beaten up in half a cupful of milk may be added, and the broth stirred over a low heat until the egg thickens. This makes it very nourishing, but may be too rich for any but convalescents.
An excellent broth is made with half a pound each of gravy beef, knuckle of veal, and scrag of mutton to a quart of water, with a teaspoonful of salt added. This should be allowed to cook slowly for four hours.
Average diet for a healthy person
1G oz. Of bread, 1 oz. Of butter, 12 oz. Of meat, i.e.. red or white meat, fish or liver, and bacon, 12 oz. Of root vegetables, potatoes, carrots, turnip, parsnip, etc. (lentils are also very nutritious), 4 oz. Of green vegetables, 1 oz. Of sugar, 1 gill of cows milk, 1 oz. Of cheese, 4 oz. Of fresh fruit, 4 teacupfuls of tea or coffee. Liquids between meals according to re-quirements.
When a milk diet is ordered, allow 3 to 5 pints of milk per day If a full diet, tea and sugar may be given morning and evening.
Mixed fluid diet
I pints of milk, and 2 pints of other liquids, which consist of broth, beef tea, barley water, tea, coffee, etc.
2 pints of milk, one egg, milk puddings, jelly, bread and milk, farinaceous foods, tea and thin bread and butter.
Fish and chicken diet
Two pints of milk, one egg, fish or chicken, milk puddings, custard, jelly, bread and butter and tea.
Full invalid diet
Meat 4 to 6 oz., vegetables 4 to 6 oz. Of root and green vegetables, fresh fruit, or stewed fruit, one egg eaten separately or in other cookery, bacon and cooked ham, milk puddings, pastry made with butter only, light cakes, biscuits, tea, coffee, cocoa, malted milk drinks, lemonade, orangeade, etc.
Diet for persons suffering from various complaints: Bronchitis
No solid food, but milk and beef tea, also nourishing jellies.
Brights Disease, and other affections of the kidney: no meat, but milk, cheese, bread, etc.
Fat foods, such as butter, fat bacon, marrow, milk and cream, fish in oil, olive oil, honey , fruits preserved in syrup, grapes, and other good food.
Meat, milk and eggs. No sugar or starch food such as white bread, oatmeal, rice, etc.
Poultry, fish, but not fried, meat except veal and pork. No stringy vegetables, such as cabbage, turnip, and beans, no now bread or pastry. Weak China tea.
Generally a mixed fluid diet, omitting those made from meats. No tea or coffee later than G oclock. Toast water, Imperial drink, barley water, milk, lemonade, orangeade, pure cold water, p-l.buminated milk (or cold milk with white of one egg beaten up in it). Milk can also be flavoured with vanilla, nutmeg, lemon peel, etc., to make it more appetizing.
Gout and Rheumatism
No meat, except when ordered. Vegetables (except spinach and cauliflower), and milk, later on, fish diet. Lentils are recommended. No acid fruits. Tomatoes, rhubarb and plums are forbidden.
Liver Affections, Jaundice
Give mi Ik, nourishing simple soups, stewed fruit. No eggs or fats. Light solids if allowed by the doctor.
Obesity (strict diet)
Allow lean meat, fish, green vegetables, not root vegetables or peas; cooked and raw fruit. No eggs, cheese, or milk. Hot or cold water in moderation, also tea and coffee without milk or sugar. Toast cut thinly and very crisp. No butter. Three meals only in 24 hours.