Originally published in 1934, this is a clear and practical guide to preparing food for ill and convalescing people. The book is full of useful recipes and practical advice. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include Weights and Measures Various Methods of Cooking Suitable for Invalids Foods for the Sick Room and other Little Matters Beverages Salt Dishes Gruel, Porridge and Such-like Oatmeal gruel Vegetable Dishes Sweet Dishes Jellies Fruit Dishes

"From comforting hypocras to a genuine 'liquid diet', this book traces the history of nourishing beverages from prehistoric times to the present day. Using original research on their preparation and consumption, the chapters focus on drinks and liquid foods which have all but disappeared in their original form, and place them in their social context." "Amongst the subjects examined are: prehistoric pottages and their strange ingredients, exotic sherbets, the last domestic brewhouse, the emergence of modern cider, the rituals accompanied by hot spiced ale, and surprising new evidence on the date wine distillation began. With early recipes, and a host of stimulating and not so stimulating beverages, Liquid Nourishment makes an important contribution to the history of food."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

"Collection of incunabula and early medical prints in the library of the Surgeon-general's office, U.S. Army": Ser. 3, v. 10, p. 1415-1436.