Invalid Cookery

[Nancy]

Invalid Cookery

From "The Institute Cook Book by Helen Cramp (I kid you not, that's her name) published in 1913

Cooking for an invalid is by no means a difficult task; but care is necessary in order that the product may be as appetizing and as digestible as possible. The serving too, is important; only the daintiest china and glass should be used in the sick room; for the patient is seldom hungry and needs to be "tempted" in every possible way (Hmm-m-m, wonder what Helen Cramp meant by that)

Beef Tea

1 pound ground lean beef
1 pint cold water
salt and pepper

Choose beef from the underside of the round, as that contains the greatest strength, and have it ground. Put it in a closely covered saucepan, and let it stand on the range, without boiling, for twenty minutes; then boil for 6 minutes; strain and season.

Cracker Gruel

2 Tab powdered cracker
1/2 C boiling water
1/2 C milk
1/4 teaspoon salt

Pour water over the cracker; add milk and salt; bring to a boil and serve.

Toast Water

2 slices bread
3 pints boiling water
2 Tab currant jelly

Cut bread half an inch thick; toast very brown on both sides, but do not scorch. Break them into pieces; pour the boiling water over them; add the currant jelly and stir until thoroughly dissolved. When cold strain and serve, adding cracked ice if desired.

Albumenized water

1 C cold water
White of one egg
1 teas. lemon juice
1 teas. sugar

Put the water, egg, lemon juice and sugar in a covered jar and shake until all ingredients are thoroughly blended. Stand on the ice (you or the stuff, not sure) and shake again just before serving.

Lemon Whey

1 C milk 1 small lemon
1 teas sugar

Heat the milk; add the lemon and let stand over the fire until the curd separates; strain; add the sugar and serve hot or cold.

Beef Pats

Scrape clean, uncooked beef until you have the desired quantity of paste; make it into tiny pats; put each oat on a square of bread; toast quickly in a hot oven and serve with a little salt and butter.

Calf's Foot Jelly

4 calves feet
3 quarts water
1/2 pound powdered sugar
2 lemons
whites of two eggs

Clean feet thoroughly and boil them slowly until the three quarts of water are reduced to one. Strain and set away until cold; remove the grease, and place the jelly in a saucepan, being careful to avoid the settlings. Add the sugar, lemon juice and whites of eggs, let all boil together for a few minutes, pour into bowls or glasses and set away to cool. This is much more nourishing than the commercial gelatine.

I'm going to "tempt" Joe with a few of these beauties. Now where's my dainty china, I mean the daintiest one?

 

[Karlynn]

Looks like my quest for a dinner idea is finished. Calf's Foot Jelly it is!

 

[Joel]

Mmmm Tasty!

 

[Mary]

Looks like my quest for a dinner idea is finished. Calf's Foot Jelly it is!

The cow inside me does protest!

 

[Mary]

Pam,
Seriously after having this cow valve implanted, I can hardly stand the sight of beef. I never was much for eating it before (actually I had to get iron shots as a kid because I wouldn't eat red meat) but the surgery has really cinched it.

I do like pork; maybe subconsciously I didn't go porcine because I didn't want to give pork chops and bacon up!

 

[Harpoon]

Seems like there's a running theme with all of those recipes though.


Boil a lot of water, add some small portion of meat or grains, maybe a little sugar, and serve in dainty dishes....


Dainty? Does that mean in the small sense or the delicately decorated sense???


I had chicken barbeque for lunch. Went to cover a corvette rally for the paper and they insisted I have something to eat before I left.

Had a thigh and drumstick, a stuffed pasta shell with sauce, corn, peas, antipasta with shrimp (very good) and a pumpernickel roll.

And unsweetened iced tea.


I passed on dessert and a ride in a 'vette, had to get back to work darnit....