The art of feeding the invalid : a series of chapters on the nature of certain prevalent diseases and maladies together with carefully selected recipes for the preparation of food for invalids / by a medical practitioner and a lady professor of cookery.

Date:
[1892]
Catalogue details

Licence: Public Domain Mark

Credit: The art of feeding the invalid : a series of chapters on the nature of certain prevalent diseases and maladies together with carefully selected recipes for the preparation of food for invalids / by a medical practitioner and a lady professor of cookery. Source: Wellcome Collection.

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    such as a burnt pudding, milk that has gone sour or got smoked, or fish that is stale; for such will certainly spoil his appetite for that meal, if not for many others after. Those who have to wait on the sick should be more than mere carriers of food to and from the patient: they should think and act intelligently. For instance, if a patient refuse one meal altogether, something lighter, or some liquid nourishment, should be given instead, and the next meal should be given earlier. The same rule of neatness applies to his drinks as to his food, especially in the case of milk. Milk always looks more appetising in a glass than in a cup, if it is given neatly; but if it is allowed to be shaken up and soil the sides above its level, or to run down outside, it forms any- thing but an inviting beverage. If food is ordered to be given hot, it should be hot, not cold or lukewarm. Liquid food may be kept warm at night by the use of some such an arrangement as Clarke’s Pyramid Nursery Lamp, which keeps the food hot, without causing it to boil over. As a general rule, invalids suffer more from an excess of food than from a lack of it. Every- one has some dish which he or she specially advocates, and the poor invalid has one recipe after another brought to him, until he is either so heartily sick of the sight of food that he can be induced to take nothing at all, or his stomach becomes filled with a larger amount of food than
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