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.
The writer has had considerable experience in the feeding of scarlet fever, and has found that the best results come from a non-meat diet, and she fully believes that a strict milk and barley water diet is best until the fever subsides. During convalescence give alternate feedings of farinaceous gruels, arrowroot, rice flour, farina, Cream of Wheat. Meiggs' food, lentil milk gruel, and "ye perfect food." If the appetite increases and the patient seems to want solid food, give Cream of Wheat and farina, served 10 with milk. If milk becomes tiresome, give buttermilk, koumys, leban or matzoon, or any of the milk preparations. If it becomes distasteful, change its flavor according to directions given in the Second Part of this book. Orangeade, orange juice and lemonade may be used to allay thirst. In an ordinary case, the patient may be given the juice of four oranges a day.
Milk and milk preparations
Milk toast
Cup custard
Farina
Cream of Wheat
Old-fashioned rice pudding
Stale bread and milk
Tapioca pudding
Orange juice
White of egg and orange juice
White of egg and apple juice
Fresh-made grape juice
Lemonade
Carbonated waters alone, or with milk or orange juice Lime squash
Orange water ice, unsweetened Frozen grape juice, unsweetened
Poached eggs Soft-boiled eggs Hard toast
Whole wheat bread
Soy bean or lentil soup
The return to a meat diet must be postponed as long as possible, the writer believes forever, but if the patient belongs to a meat-eating family, meats will be added. Begin with the white meat of chicken, and a small quantity of boiled lamb or mutton. Do not add beef for some time to come, and avoid all sea foods.
Avoid during the height of the disease and throughout convalescence:
All meats, meat soups and meat extracts Highly-seasoned foods of all kinds Sweets
Sour foods Vegetables Hot breads Desserts
 
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