This section is from the book "Diet And Food Considered In Relation To Strength And Power Of Endurance, Training And Athletics", by Alexander Haig. Also available from Amazon: Diet and Food, Considered in Relation to Strength and Power of Endurance, Training and Athletics.
Similar sandwiches to be eaten with these, may be made with various vegetables, such as mustard and cress, lettuce, beetroot, cucumber or tomatoes.
In this way the chief ingredients of the lunch can be carried, and some milk, aerated waters and fruit will complete it.
A similar lunch, which is quickly provided and easily carried, may consist entirely of some biscuits with more or less butter, some cheese and some fruit.
The milk, cheese, potatoes and fruit diet which, as before mentioned, has many and great advantages, would work out into meals as follows:-
1 pint of milk.
Plate of potatoes,
eaten with it to any extent for which there is appetite.
Plums, fresh, dried, or cooked,
Any other fresh fruit,
Vegetable soup made with milk.
Plate of potatoes (with butter, oil or milk).
2 ozs. cheese, eaten with potatoes and any other vegetables in season.
Stewed fruit or tart.
1 pint of milk drunk during the meal.
Much as lunch. 1 pint of milk. 1/2 oz. cheese.
Any variety in vegetables and fruits in season; and of course if potatoes and fruit are liked and taken in larger quantity than is given in Table III., somewhat less milk and cheese will be required.
If it is desired to reduce the amount of fluid in this diet, Protene biscuits eaten before the meals may be substituted for part of the milk.
No extra drink of any sort is required, as the fresh fruit and the milk generally supply quite enough liquid. When away from home cheese can be carried in place of milk in the proportion of 2 ozs. cheese to 1 pint of milk.
What I shall have to say about stimulants, presently, of course applies to all alcoholic beverages; and milk, water, aerated waters and fruit juices are the best drinks; but cider, when made from the pure juice of fruit, has but little in it that need be objected to, and many nice drinks for hot weather can be made from lemons, apples, raspberries, etc.
Another point is, and this applies to drinks, fruit, vegetables, and all kinds of additional foods, that nothing must be taken that interferes with digestion or upsets the stomach; otherwise digestion altogether may come to a standstill and there will be no rise of urea as in fig. 1 at 3 p.m., and no increased power of working and force production, no matter how nourishing and rich in albumens the foods previously taken may be.
Now very acid fruits, very tough or sour vegetables, a glass of raw spirits, or a strong pipe or cigar, or an ice after food, in those not accustomed to them, may act in this way, and either cause nausea and the entire loss of the meal by vomiting, or at least suspend digestion, the absorption of albumens, and the production of force for some hours, more or less.
Thus, a boy of 13, out with a shooting party and having lunch with them, was given some whisky after it, with the result that he presently brought up his whole meal. By accident the wine had been forgotten, and as it was thought that the boy must have something other than pure water with his lunch (crime that such should ever be thought), he was given some whisky, to which he was not accustomed, in its place, and the whisky acting as an irritant to the stomach, as shown to a minor degree in "Uric Acid," fig. 67, first stopped digestion, and then produced the above result.
This is, of course, not intended to be a work on cookery, and what I have said above has been with the intention of indicating a few directions in which others may exercise their own knowledge and ingenuity, and of removing perhaps some of the worst difficulties from the paths of those whose knowledge lies in other directions.
The gluten in Table II. may be made into very palatable biscuits by mixing with half its weight of butter and a quarter of its weight of sugar, though if the gluten is very pure some flour may have to be added or the biscuits will be too hard; or gluten may be mixed in with the porridge or any milk pudding, etc., without its presence being noted.
Protene may be used in much the same way as gluten, and Protene, Limited, make many forms of biscuit which are very palatable, as well as Protene gingerbread and other cakes.
With regard to the convenience of these diets when away from home, it is only necessary to ask friends to provide a pint of milk and the offer of some cheese twice a day; for, given 2 pints of milk and 2 ozs. of cheese, there is practically certain to be enough bread, cereals, vegetables, and fruit in any ordinary diet to make up all the rest.
Indeed, it often seems absurd, looking to the very small amount of their day's nourishment that really comes from animal flesh, and how much is on all diets already obtained from cereals, vegetables, milk, nuts, and fruit, that people should suffer from so much fear of failure of strength and nutrition in giving up the former source of nourishment altogether; if this fear is justified at all, it can only be so by the dense ignorance of the value of foods that prevails so widely.
As regards cost in London, the diet in Tables I. and II. is the cheaper, and that in Table III. the dearer, and this latter is quite as expensive as an ordinary flesh diet, and may easily be made more expensive still by using fruits and vegetables with a free hand, without regard to season and cost; but for those who can afford it this diet has probably some advantage over the others, in having less tendency to produce rheumatism or gout as above explained: it can be cheapened also by substituting potatoes for fruit to some extent; and it requires, or can easily be modified so as to require very little cooking.
On the other hand, the diet in Tables I. and II. is cheaper than ordinary flesh diet and may be made cheaper still if breadstuffs and potatoes are used to replace some of the milk and cheese, and if cheap fruits only are taken, and then probably 7d. or 8d. a day would cover everything.