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.
Whole raw eggs are very popular in dietetics at present, and they are often prescribed when a nutritious, highly concentrated diet is desired, and in cases of tuberculosis, some forms of anaemia, and various wasting diseases; sometimes from eight to ten or twelve are given daily if they can be digested. They may be advantageously combined for such purposes with milk and salt or cod-liver oil, meat broths, soups, and purees. Beaten white of egg may be added to coffee, cocoa, wine, cream, or sweetened water.
Eggnog is very nutritious, and is extensively prescribed in some non-febrile diseases, especially for the forced alimentation of phthisis and melancholia, and there are occasional cases of bilious habit in which eggs can only be digested when beaten in wine, but the combination of egg, milk, and sugar with alcohol, which constitutes eggnog, may produce nausea and vomiting in a feeble stomach, particularly in fever. For this reason whole eggs are unfit for fever patients, and if eggs are employed at all for them, the whites only should be used, prepared in the manner described in the following section:
Egg Albumin, when eaten raw or almost raw and properly diluted with milk or water, is well absorbed. It may also be predigested, and it should be flavoured with lemon juice, or sherry or other wine, coffee, cocoa, or cream, and sweetened water; otherwise it is tasteless and disagreeable, and but few can continue to eat it in any considerable quantity. (See Receipts, Preparations of Eggs.) When the fresh white egg albumin is beaten it incloses bubbles of air which expand by heat when the albumin is mixed with dough, making it porous, as in the case of sponge-cake. Old eggs lose this quality of frothiness.
Egg albumin is used by Ewald to prepare fresh albuminate of iron. He adds two tablespoonfuls of a solution of one part of white of egg in two of water, to a teaspoonful of a 2- or 3-per-cent solution of ferric chloride. To be taken through a tube.
Protogen is an uncoagulable form of egg albumin prepared by action of formalin. It may be given either by mouth or in nutrient enema.