This section is from the book "Food And Feeding In Health And Disease", by Chalmers Watson. Also available from Amazon: Food and Feeding in Health and Disease.
The manufacture of this food was originally suggested by Licbig, but the process has since been much improved. The flour is specially prepared and then partially malted. On mixing in the manner described on the label of directions, the diastase converts the carbohydrates into soluble forms. It is very digestible, and may be given in all cases in which a milk diet is indicated. Its pleasant malty flavour makes it a favourite food.
Savore is another nutrient food prepared by Savory & Moore. The carbohydrates are partially malted and contain active diastase, assisting enfeebled digestive function. The milk and cereal proteins are not peptonised, so that the digestive apparatus has little work to perform.
Allenbury's malted food, No. 3, like the above, is a farinaceous food which requires the addition of cow's milk. It is a partially digested food composed chiefly of carefully cooked wheaten flour; to this is added malt in a soluble form. This food, though intended primarily for the use of infants after the fifth or sixth month, is of great value for invalids and convalescent patients who require a light and easily digested diet.
Carnrick's soluble food is another preparation in this class: -
Protein. | Fat. | Carbohydrates. | Ash. | ||
Soluble. | Starch. | ||||
5.17 | 16.6 | 5.5 | 28.1 | 4I.5 | 3.0 |
It consists of desiccated milk, malted wheat flour, and milk sugar. In the preparation the starch granules are partially digested, but much starch remains unchanged. This preparation is not so valuable as those mentioned above, as the latter have the advantage of being made with fresh milk.
By the use of the above-mentioned foods in combination with milk, a variety of dishes can be made. The special directions for each food are detailed on the tins, but the following notes will be found useful: -
1 ounce of invalid food.
4 tablespoonfuls of cold milk.
1/2 pint boiling milk.
Mix the food into a paste with 4 tablespoonfuls of cold milk. Add this gradually to the 1/2 pint of milk, which should be almost boiling; keep stirring all the time. Set aside in a warm place for twenty minutes; then boil the whole for a minute, stirring all the time, and strain if necessary. This can now be taken as an invalid food, or used in the making of various dishes. The following are useful recipes.
1/2 pint of invalid food made with milk.
2 eggs.
2 teaspoonfuls of sugar.
Prepare the food according to direction on the tin; after it has cooled, add to it the sugar and the eggs well beaten. Pour into a greased pie-dish and bake in a moderate oven from ten to fifteen minutes. Flavouring, such as nutmeg, cinnamon, or grated lemon rind, may be added. It can be served hot or cold.
1/2 pint of invalid food made with milk.
2 eggs.
A pinch of salt.
Take the prepared food and let it boil up. Allow to cool, add the salt and eggs, well beaten. Pour the mixture into a well-greased basin, cover with greased paper, and steam slowly for half an hour. Do not fill the basin too full, as the pudding will rise. When ready it will be firm to the touch. It can be served with sugar, preserves, or meat gravy.
1/2 pint of invalid food with milk.
1/2 ounce French leaf gelatine.
2 teaspoonfuls of castor sugar, and flavouring.
Make the invalid food. Add while hot the gelatine, and stir over the fire until dissolved. Add the sugar and any suitable port, sherry wine, lemon, vanilla. Pour into a wetted mould until set. Turn out and serve cold.
Take 1 tablespoonful of the food (3/4 ounce) and 1 or 2 teaspoonfuls of cocoa (any good brand). Mix together in a basin and add gradually 8 tablespoonfuls of cold water. Then add slowly a pint of boiling milk and water (say half and half). Set aside to digest for ten or fifteen minutes, then pour into a clean saucepan and bring to the boil. When cool it is ready. Sweeten to taste. Take half the above quantities for a breakfast cup.
The natural digestive principles contained in the Benger's food digest the cocoa as well as the milk with which it is mixed. The Benger's food is also partially digested.
Prepare the food in the usual way according to the directions on every tin, then add your chocolate grated. Those who are not fond of chocolate may relish the food better if it is flavoured with cinnamon, and for this an inch or so of cinnamon stick will be sufficient for a breakfast-cup of invalid food. Others again prefer the flavour of lemon, and in this case a small piece of lemon rind, pared off very thinly, is better than essence of lemon.
In these ways one is able to vary the taste of the food to please even the most fastidious invalid.
Beat up a fresh egg to a froth, then add the prepared food, gradually stirring the while. Brandy, sugar, or other flavouring may be added if desired.
N.B. - The prepared food should not be hotter than can be sipped comfortably, when the egg is added.
1 tablespoonful arrowroot.
2 teaspoonfuls sugar.
A sprinkling of nutmeg. 1 egg.
1/2 pint prepared invalid food.
Mix the arrowroot with a little cold water, add the prepared food to the mixture whilst stirring; return the whole to a saucepan and boil three or four minutes, add the sugar and nutmeg, beat up the egg and add to the mixture. Pour into a buttered dish and bake in a slow oven.
1/2 pint prepared food.
1 ounce butter.
2 eggs.
1 tablespoonful jam.
2 tablespoonfuls castor sugar. 1/3 pint of white breadcrumbs.
Mix the breadcrumbs, 1 tablespoonful sugar and butter, together in a basin, pour over these the prepared food, stir in the yolks of the eggs, previously well beaten, and the flavouring; pour the whole into a buttered dish, and bake twenty or thirty minutes, or until set. Then spread the jam on the top, beat up the whites of eggs to a stiff froth, add to them the remainder of the sugar, pile this on the top of the pudding, and return to the oven until set. Serve hot or cold.
1 ounce of sago.
1 ounce of castor sugar.
1/2 ounce butter.
A little grated lemon rind. A pinch of salt. 1/2 pint of water.
1/2 pint prepared food.
Put the sago into a saucepan with the water and salt, and slowly simmer for twenty minutes to half an hour. Then add the prepared food, sugar, lemon rind, and the egg, previously well beaten. Pour into a buttered dish and bake in a slow oven for about half an hour. Semolina may be used instead of sago if preferred.
 
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