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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    water for an hour or more ; three pints of boiling water should then be added with a pound and a half of sugar, the juice and grated rind of three or four oranges ] the whole should be stirred together until the gelatine is dissolved and intermixed, strained through a clean cloth (jellybag), and allowed to cool. If wine jelly be preferred, it may be made in the same manner, adding sherry, madeira, or other pure wine instead of oranges, and proportionately lessening the quantity of water. Invalid’s Jelly.—Soak twelve shanks of mutton in plenty of water for some hours, clean well, put them into a saucepan with one pound of lean beef, a bunch of sweet herbs, pepper and salt to taste, one onion and a crust of bread toasted brown 3 add three quarts of water and let them simmer gently for five hours. Strain the broth, when cold take off all the fat. Tapioca Jelly.—The tapioca should be soaked in cold water for several hours, and then cooked until perfectly clear, adding more water if necessary. When done sweeten to taste, and flavour with vanilla, lemon, or wine. When cold serve plain or with cream. Chicken Jelly.—Half a raw chicken, pounded with a mallet, bones and all together; cold water to cover it well 3 heat slowly in a covered vessel, and let it simmer until the meat is in white rags and the liquid reduced one-half 3 strain and press through a coarse cloth 3 season to taste, return to the fire, and simmer five minutes longer 3 skim when cool. Give to the patient cold, with unleavened wafers.