Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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
- one spoonful of arrow-root
- one pint of boiling water
- three spoonfuls of this may be grated
- five pints of water
- one ounce of candied eringo-root
- one ounce of sago
- one ounce of pearl-barley
- one ounce of rice
- four quarts of water
- one quart of water
- a quart of milk
- an ounce of isinglass
- a handful of hartshorn shavings
- a slice of toasted bread
- a pint of new milk
- a pound of rice-flour
- a pound of loaf-sugar
- a quart of water
- a pint of boiling water
- a large handful of raisins to boil
- one table-spoonful
- two table-spoonfuls of sago
- one pound
- one turnip
- one potato
- one onion
- two new-laid eggs to a light froth
- one glutinous mass
- three large spoonfuls of finely-sifted oat-meal
- salt
- parsley
- nutmeg
Directions
896. A few rules, the reasons for which may be found in the Introductory Remarks of "Mrs. Hale's New Cook Book," will be of some advantage here:--
First. Select those substances that are the most soluble--that are readily converted into chyle by the _gastric juice_.
Second. Those that experience has shown to be the most nutritious.
Third. Those that contain the least amount of stimulus.
Fourth. These to be given in quantity and frequency proportioned to the general strength or debility of the patient.
By careful observation, the feelings of the invalid will be found to furnish the most unequivocal evidence of the truth of the foregoing principles--any deviation from which will soon be attended with symptoms more or less unpleasant.
897. _Arrow-root_--Contains, in small bulk, a greater proportion of nourishment than any other farinaceous substance yet known.
Take of arrow-root, one table-spoonful; sweet milk, half a pint; boiling-water, half a pint: boil these together for a few moments.
898. _Arrow-root Jelly._--Take one spoonful of arrow-root, and cold water sufficient to form a paste; add one pint of boiling water: stir it briskly, and boil it a few minutes, when it will become a smooth, clear jelly. A little sugar and sherry wine may be added, for debilitated patients; but for infants, a drop or two of the essence of caraway-seed or cinnamon is preferable, wine being very apt to become acid in the stomach of infants, and thus disagree with the bowels.
899. _Sago._--Take two table-spoonfuls of sago, and one pint of boiling water; stir together, and boil gently, until it thickens. Wine, sugar, and nutmeg may be added, according to circumstances.
900. _Boiled Flour._--Take of fine flour, one pound; tie it up in a linen cloth as tight as possible, and, after frequently dipping it in cold water, dredge the outside with flour, till a crust is formed round it, which will prevent the water soaking into it while boiling. It is then to be boiled until it becomes a hard, dry mass.
Two or three spoonfuls of this may be grated, and prepared in the same manner as arrow-root, for which it forms an excellent substitute, and can be obtained in the country, where, perhaps, the other cannot.
901. _A nourishing Jelly for a Sick Person._--Put into a stone jar or jug, a set of calf's-feet, cut in pieces, a quart of milk, five pints of water, a little mace, half an ounce of isinglass, and a handful of hartshorn shavings. Tie some brown paper over the jug, and put it into the oven with household bread. When done, strain it through a sieve; and when cold, take off the fat. Some of it may occasionally be warmed up with wine and sugar. It is good taken as broth, with herbs.
902. _Restorative._--One ounce of candied eringo-root, one ounce of sago, one ounce of pearl-barley, and one ounce of rice. Boil them in four quarts of water, till reduced to half that quantity. Take a dessert-spoonful either in milk or wine.
903. _Vegetable Soup._--Take one turnip, one potato, and one onion; let them be sliced, and boiled in one quart of water for an hour; add as much salt and parsley as is agreeable, and pour the whole on a slice of toasted bread.
904. _Egg Gruel._--Boil a pint of new milk; beat two new-laid eggs to a light froth, and pour in while the milk boils: stir them together thoroughly, but do not let them boil, sweeten it with the best of loaf-sugar, and grate in a whole nutmeg; add a little salt, if you like it. Drink half of it while it is warm, and the other half in two hours. It is said to be good for the dysentery, as well as nourishing.
905. _Rice Jelly._--Boil a quarter of a pound of rice-flour with half a pound of loaf-sugar, in a quart of water, till the whole becomes one glutinous mass; then strain off the jelly, and let it stand to cool. This food is very nourishing and beneficial to invalids.
906. _Gruels._--Have ready a pint of boiling water, and mix three large spoonfuls of finely-sifted oat-meal, rye, or Indian, in cold water; pour it into the skillet while the water boils; let it boil eight or ten minutes. Throw in a large handful of raisins to boil, if the patient is well enough to bear them. When put in a bowl, add a little salt, white sugar, and nutmeg.
907. _Stewed Prunes._--Stew them very gently in a small quantity of water, till the stones slip out. Physicians consider them safe nourishment in fevers.