Valere Aude eBook

This eBook from the Gutenberg Project consists of approximately 346 pages of information about Valere Aude.

Form II.  Purely liquid nourishment, “soup diet."

Consomme of pigeon, chicken, veal, mutton, beef, beef tea, meat jelly (which becomes liquid under the influence of the heat of the body,) strained soups or such as are prepared of the finest flour with water or bouillon, of barley, oats, rice (thick soup), green corn, rye flour, malted milk.  All of these soups, with or without any additions, such as raw eggs, either whole or the yolk only, if well mixed and not coagulated, are easily digested.

Form III.  Nourishment which is not purely liquid, but partly glutinous.

Milk and milk preparations (belonging to this group on account of their coagulation in the stomach): 

(a) Cow’s milk, diluted and without cream, dilution with 1-2 to 2-3 barley water, rice water, lime water, vichy water, weak tea, or pure water.

(b) Milk without cream, not diluted.

(c) Unskimmed milk.

(d) Cream, either diluted or undiluted.

(e) All of these milk combinations with an addition of yolk of egg, well-mixed, whole egg, cocoa, also a combination of egg and cocoa.

Milk mush made of flour for children, arrowroot, mondanin, cereal flour of every kind, especially oats, groat soups with tapioca or sago and potato soup.

Egg,-raw, stirred, or sucked from the shell; or slightly warmed in a cup; any of these, either with or without the addition of a little sugar or salt.

Biscuit and crackers, softened or well masticated and salivated, taken with milk, mush, etc.

Form IV.  Diet of the lightest kind, containing meat, but still mainly glutinous.

Noodle soup, rice soup.

Mashed boiled brains or sweetbread, or puree of white or red roasted meat, in soup.

Brains and sweetbread boiled.

Raw scraped meat (beef, ham, etc.)

Lean veal sausages, boiled.

Mashed potatoes prepared with milk.

Rice with bouillon or with milk.

Toasted rolls and toast.

Form V. Light diet, containing meat in more solid form

Pigeon, Chicken boiled.

Small fish with little fat, such as brook or lake trout, boiled.

Scraped beefsteak, raw ham, boiled tongue.

As delicacies:  Small quantities of caviar, frogs’ legs, oysters, sardelles softened in milk.

Salted potatoes crushed, spinach, young peas mashed, cauliflower, asparagus-tips, mashed chestnuts, mashed turnips, fruit sauces.

Groat or sago puddings.

Rolls, white bread.

Form VI.  Somewhat heavier meat diet. (Gradually returning to ordinary food).

Pigeon, chicken, young deer, hare, everything roasted.

Beef tenderloin, tender roast beef, roast veal.

Boiled pike or carp.

Young turnips.

All dishes to be prepared with very little fat, butter to be used exclusively.  All strong spices to be avoided.

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Valere Aude from Project Gutenberg. Public domain.
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