Essentials of diet, or, Hints on food, in health and disease / by the late E. Harris Ruddock.

  • Ruddock, E. H. (Edward Harris), 1822-1875.
Date:
1879
Catalogue details

Licence: Public Domain Mark

Credit: Essentials of diet, or, Hints on food, in health and disease / by the late E. Harris Ruddock. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    ARHOWJiOOT—SAGO. coJd milk may be taken with it. Butter may also be added to taste, if not contra-indicated. Most Scotch people sprinkle the meal into boiling water. Arrowroot.—Moisten two tea-spoonfuls of arrow- root with two table-spoonfuls of cold milk. When it is quite smooth pour in half a pint of boiling milk; then place it in a bright saucepan, and stir over the fire for three or four minutes. Two or three tea- spoonfuls of powdered loaf sugar may be added to sweeten it. Wine or brandy will frequently be pre- scribed with arrowroot; it must of course be added in the proportions ordered. Sago.—Put a dessert-spoonful of sago into three- quarters of a pint of cold milk, and simmer gently, stirring frequently for an hour and a quarter; skim as it approaches boiling, and sweeten with a dessert- spoonful of powdered loaf sugar. Tapioca and Cod-Liver.—Boil a quarter of a pound of tapioca till tender in two quarts of water; drain it in a colander, then put it back in the pan; season with a little salt and pepper, add half a pint of milk, one pound of fresh cod-liver cut in eight pieces. Set the pan near the fire to simmer slowly for half an hour, or a little more, till the liver is quite cooked. Press on it with a spoon, so as to get as much oil into the tapioca as possible. After taking away the liver, mix the tapioca. If too thick add a little milk, then boil a few minutes, stir round; salt and pepper to taste.—Alexis Soyer. Tapioca thus cooked is notirish- ing and easily digested.