Food and Cookery for the Sick and Convalescent

by Farmer, Fannie Merritt

• ISBN13: 9781589633759
• ISBN10: 158963375X
• Format: Paperback
• Copyright: 2001-06-01
• Publisher: Lightning Source Inc

Summary

Food and Cookery for the Sick and Convalescent was originally published in 1904 to meet the demands of the numberless classes of trained nurses in cookery school.

Author Biography

Fannie Merritt Farmer (1857-1915) was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmer's School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers.

Table of Contents

Food and its Relation to the Body	1	(6)
Estimates of Food Values	7	(5)
Digestion	12	(6)
Food and Health vs. Drugs and Disease	18	(3)
Infant Feeding	21	(9)
Child Feeding	30	(6)
Food for the Sick	36	(5)
Cookery for the Sick	41	(5)
Water	46	(4)
Milk	50	(8)
Alcohol	58	(4)
Beverages	62	(20)
Gruels, Beef Extracts, and Beef Teas	82	(6)
Bread	88	(12)
Breakfast Cereals	100	(6)
Eggs	106	(12)
Soups, Broths, and Stews	118	(7)
Fish	125	(9)
Meat	134	(17)
Vegetables	151	(8)
Potatoes	159	(4)
Salads and Sandwiches	163	(9)
Hot Puddings and Pudding Sauces	172	(7)
Jellies	179	(8)
Cold Desserts	187	(9)
Frozen Desserts	196	(7)
Fruits and how to Serve them	203	(8)
Wafers and Cakes	211	(6)
Diabetes	217	(29)
Diet in Special Diseases	246
Indexes:
Technical and Descriptive	265
Recipes	277