Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons of juice to the white of 1 egg
- one meal
- 1 egg
- 1 orange
- 1 scant tablespoon sherry
Directions
"Simple diet is best, for many dishes bring many diseases."
It is of especial importance that the greatest pains should be taken in the preparation of the invalid's food. It should be served in the most attractive way, never sending more than an amount sufficient for one meal. There may be a lack of desire for food, due merely to defective cooking, to the patient's dislike for a cer- tain food or to a meal presented at an inopportune moment.
While it is unwise to ask the patient what he would like to eat, since the unexpected often pleases, yet it is desirable that there be frequent changes in order to tempt the appetite.
Particular care should be exercised that the food selected be suitable to the patient's condition, as in the case of the very weak or fever patients when liquid food is more easily digested.
Albuminized Orange.
White of 1 egg; juice of 1 orange; sugar. Add the orange juice to the unbeaten white, sweeten and mix well. Strain and serve cold.
Albuminized Sherry. White of 1 egg; 1 scant tablespoon Sherry; sugar. Beat the white to a stiff froth and while beating, add slowly the Sherry and sugar. Serve cold.
Albuminized Grape Juice.
Prepared the same as Sherry, using 2 tablespoons of juice to the white of 1 egg.
324 THK MENDELSSOHN CLUB COOK BOOK.