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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    sherry, and skim again for a few minutes, till the whey is clear j sweeten with loaf sugar if required. Tamarind Whey.—Stir two table-spoonfuls of tamarinds in a pint of milk whilst boiling ; when the curds are formed, strain off. It is a cooling and slightly laxative drink. Whey may also be made by heating milk till it almost boils ; then adding the juice of an orange or lemon, or a couple of juicy apples cut in slices, or a large table-spoonful of vinegar, or treacle, or honey; or sufficient powdered alum or cream of tartar, or tartaric or citric acid, to cause curdling; finally straining and sweetening to taste. Iceland Moss and Milk.—Soak an ounce of Iceland moss in half a pint of hot water for a quarter of an hour, strain, then boil the moss in a quart of water till it is reduced to a pint; strain again, and boil the liquor (without the moss) down to a third of a pint. Mix this with half a pint of hot milk, sweeten and flavour to taste. Rice Milk.—If milk be plentiful the rice may be boiled in milk ; if not, boil it in water to plump and soften it, and when the water is wasted put in the milk, taking care that the rice in thickening does not stick to the saucepan. Season with sugar and a piece of cinnamon. A bit of lemon or orange peel will give a pleasant flavour. Sago Milk.—Soak the grains in water for an hour before boiling, or boil first in water for two or three minutes, which water pour off. Boil a large spoonful