Part 2 — CHAPTER V. SUGGESTIVE MENUS FOR ACUTE CONVALESCENTS.
Reading edition
Allow the patient to return to simple solid foods gradually. If he tires easily of one thing, as much variety as possible should be introduced into the diet, but as a rule no more than three or four articles should be served at one meal.
1. Breakfast.
A cup of whey with or without lemon, or albumen water.
10 to 11 A. M.
Five to ten ounces of milk, diluted with gruel or tea.
Dinner.
Gelatine prepared from barley, or legumes and zwieback.
3 to 4 P. M.
Cocoa or milk (5 to 10 ounces) with zwieback.
Supper.
Malt Coffee with hot cream and milk-sugar and zwieback.
If food is required at 10 p. m. or during the night, give whey, blackberry juice, broth, apple water, orange juice, tea, coffee or lemonade.
2. Breakfast.
Water gruel prepared from barley, oats, wheat or rice.
10 to 11 A. M.
Broth with the yolk of an egg or fresh milk with crackers.
Dinner.
Gelatine of wheat, or toast with sterilized cream and zwieback.
3 to 4 P. M.
Milk, coffee, cocoa or eggnog with zwieback or crackers.
Supper.
Broth with two tablespoonfuls of cream, ryenuts or zwieback.
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3. Breakfast.
Cereal gruel with one-third milk and one-fifth cream.
10 to 11 A. M.
Water, whey or tea of beans, peas, lentils or bran.
Dinner.
Spinach on toast, eggs, baked potato.
3 to 4 P. M.
Raw bran, oatmeal water, almond milk or hot or cold water.
Supper.
Baked apple with cream. Cream of celery soup with toast.
4. Breakfast.
Gruel of Cook’s flaked rice or shredded wheat with hot cream.
10 to 11 A. M.
Milk or broth with yolk of egg, and crusts or zwieback.
Dinner.
Puree of dried green peas, zwieback with butter, celery.
3 to 4 P. M.
Cold water or malt coffee.
Supper.
Cream of tomato soup or broth with toast and celery.
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DIABETIC FOODS.
Oil, butter, mayonnaise dressing, cream, cottage cheese, Swiss cheese, eggs, almonds, pecans, walnuts, nut-cream, bacon, veal, lamb, pork, potato salad, berries and acid fruits in the form of salads, asparagus, artichokes, raw greens, rye, buttermilk, gluten bread, legumes in moderate amounts with acids and greens, olives, bran, bran and legume gelatines.
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TABLE OF COMMONLY USED FOODS, GIVING CALORIC VALUE.
Almonds, 10 large 100
Apples, 1 medium 92
Broth, 1 cup 100
Bananas, 1 large 100
Barley, 1 tablespoon, raw 90
Beans, dried, ½ cup, raw 300
Bran, 1 cup 220
Butter, 1 tablespoon 105
Carrots, 1 large 50
Celery, 12 stalks 100
Cornmeal, 1 tablespoon 36
Crackers, 1 Uneeda 25
Cheese, 1 pound American 1800
Cream, ½ cup from separator 230
Cucumbers, 1 large 40
Currants, 1 cup (dried) 700
Dates, 10 260
Eggs, 1 whole 60
Eggs, 1 yolk 48
Figs, 10 large white 600
Rice flour, 1 tablespoon 55
Wheat flour, 1 tablespoon 30
Mixed flour, 1 tablespoon 35
Cornstarch, 1 tablespoon 40
Gelatine, 1 tablespoon 80
Greens, 1 cup 40
Grapenuts, 1 tablespoon 30
Honey, 1 tablespoon 100
Kou miss (or) Kumiss, 8 ounces 100
Lemon, 1 whole 16
Lettuce, 1 head 40
Macaroni, 1 cup (raw) 300
Milk, 8 ounces 165
Oats, rolled, 1 cup (raw) 300
Oats, steel cut, 1 cup (raw) 900
Orange, 1 large 100
Oil, 1 tablespoon 100
Peanuts, 15 100
Peaches, 1 50
Peas, one-quarter pound (dried) 350
Peas, green, 1 cup 150
Prunes, 5 (dried) 100
Potatoes, 1 large 100
Raisins, 10 large 100
Raspberries, 1 cup 60
Rice, 1 tablespoon 50
Syrup, 1 tablespoon 50
Sugar, 1 tablespoon 60
Tomatoes, 1 large 50
Walnuts, 8 100
Wheat, rolled, 1 cup (raw) 250
Whey, 1 cup 100
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MEMORANDUM
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