This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Convalescents who have long subsisted solely upon fluids must be careful in resuming solid diet, for the rapidity of recuperation of the digestive organs varies in different persons, and taking meats or other solid foods too soon may cause rise in temperature, rapid heart action, and possibly visceral congestion. The first meat given, therefore, should be in a finely subdivided state, such as scraped beef or minced chicken.
During convalescence from protracted fevers the more easily digested forms of starchy foods are found to be very useful, especially if there has been much loss of weight. Sago and tapioca thoroughly cooked and served with cream are highly nutritious, and dried bread crumbs rolled through a fine sieve may be added to thicken clear meat broths. Crackers and zwieback are useful.
Other ingredients which may be added to thicken soups during convalescence are panada, semolina, tapioca, and macaroni. Custard puddings, cooked fruit, wine and beef jellies, blancmange, or baked custard may be allowed. " Mush," fine hominy, cornstarch, farina, and boiled rice, with beef juice, can be ordered.
The following dietary will serve as a general guide for feeding convalescents from fevers of ordinary severity in which special lesions of the alimentary canal are not present. It is taken from a Handbook of Invalid Cooking:
Raw oysters. Cream crackers. Light wine if desired.
One cup of hot beef broth.
Milk toast. Wine jelly. Tea.
One cup of soft custard.
Cream-of-celery soup. Sippets of toast. A little barley pudding, with cream. Sherry wine if desired.
Water toast, buttered. Wine jelly. Tea.
Scrambled egg. Cream toast. Cocoa.
One cup of hot chicken broth.
Chicken panada. Bread. Light wine if desired. A little tapioca cream.
Buttered dry toast. Baked sweet apples and cream. Tea.
An orange. Oatmeal (H. O.), with cream and sugar. Poached egg on toast. Baked potato. Cocoa.
One cup of hot soft custard.
Potato soup. Croutons. A small piece of beefsteak. Creamed potatoes. Baked custard. Coffee.
One cup of chicken broth, with rice.
Raw oysters. Banquet crackers. Graham bread, toasted. Wine jelly. Tea.
An orange. Coffee. Oatmeal, with cream and sugar. Broiled mutton crop. Toast.
One cup of mulled wine.
Chicken soup. Bread. Creamed sweetbreads. Duchess potato. Snow pudding. Cocoa.
Siphon soda, with coffee sirup and cream.
Buttered dry toast. Orange jelly. Sponge cake and cream. Tea".
A further discussion of this topic will be found in the section upon Convalescence in Typhoid Fever.
While brandy and whisky constitute the best form in which to give alcohol in the acute stage of fevers, in convalescence it is often advisable to use some other alcoholic drink, and an occasional change from one variety to another renders the patient somewhat less liable to the danger of acquiring a permanent alcoholic habit. For convalescence, if the patient's purse can afford it, champagne, port wine, sherry, Madeira, or a good claret or Burgundy, may be taken with advantage in the class of cases above mentioned.