This section is from the book "Mrs. Rorer's Diet For The Sick", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Diet For The Sick.
Milk and cream
Matzoon
Buttermilk
Junket with cream
Broiled and roasted beef
Chicken
Sweetbreads
Baked potato
Boiled rice
Macaroni
Whole wheat bread
Rye bread
Corn bread
Brown bread
Tender topground vegetables
Peas
Very young beets and turnips
Asparagus tips
Cauliflower
Butter
Olive oil
Cream
Cup custards
Soft custards
Chestnuts with cream
Wheatlet
Wheatena
Oatmeal, occasionally
Milk soups
Eggs, poached or coddled
Beauregard eggs
Racahout
Rice desserts
Milk desserts
Light green, salads, with French dressing Prunes, figs and dates, without sugar
Pork
Veal
Salt fish
Pink-fleshed and oily fish
Lobsters
Crabs
Shrimps
Clams
Oysters
Goose
All made-over dishes
Warmed-over meats
Rich made dishes
Hot breads
Fresh white bread
Skimmed milk
Strong tea
Coffee, except in the morning
All coarse vegetables, as boiled cabbage, turnips, parsnips Mashed potatoes Fried foods Sweets, as pies, cakes, puddings and candies Iced foods Iced water Rhubarb Lemons Limes
Pickles of all kinds Highly-spiced dishes
 
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