Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Zwieback | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pints of water
- a tablespoon of cocoanut butter
- two ladies have become quite pluiup
- 5 zwiebacks
- 1 wide
- parsley
Directions
The Journal of Hygiene states that Dr. Brewer has a new idea concerning food for consumptives. His treatment consists of in- haling the fumes of vinegar and the eating of peanuts. He gives bis patients as many peanuts as they can eat without injuring their digestive oi^ns. Dr. Brewer say; " I now recommend feeding (do not laugh) peanuts. One would think this a very indigestible diet, but they crave them, and it has always been my policy to find what my patients desire to 107
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eat, and unless it is too nnreasonable I hnmor tbem. Two ladies have become quite pluiup, and after a year's inhalations have ceased coughing and I pronounced them well. The peanut was long known as an excellent fat producer, and much more agreeable than rancid shark oil that oftentimes is sold for cod liver oil. While not all can digest pea- nuts, agreat many even with feeble digestion eat them without discomfort. It beats the Koch lymph and is the most satisfactory treatment I have ever tried for these diseases."
The Sanitas Food Co. of Battle Creek are furnishing various preparations of nuts such as Bromose, Nuttose, Lac Vegetal or Nut Cream, Almond Butter, Pure Nut Meal, Al- mond Meal ftc. made from the choicest nuts intended to supersede the nse of the products of the cow from which tuberculosis or con- sumption is so often produced in the haman system, while these articles are excellent for those who can afford them, those who are obliged to economise, can, by using the Veg- etarian Society Mill, prepare nuts in various digestible forms at very little cost.
We believe with the use of these wholesome foods from nuts, consumption, the great scourge of humanity, may be largely eradi- cated,
Truilated rn>m Ei<t/acA a Schmackhall. y/gilatck/i JCochbMrA von Id> Winter, by Chu. P. KoCDlg.
Strawberry Soup. — 3 pints of water, i pt. strawberries, 5 zwiebacks or dried bread, some lemon juice. Cook in covered dish. Add ^ lb. sugar and yolks of eggs.
Chestnut Pudding. — Put hot water on the chestnuts and take the skins off. Boil soft in milk. Put through a sieve some yolks of eggs, mix white of egg with salt and sugar. Bake '^ hour, serve with vanilla or some other sauce.
Doughnuts. — Put into a pan flour and eggs, a little sugar, butter, salt and some milk, beat with a wooden spoon until air bubbles are produced, work dry to size of an egg, put in an earthern dish with boiling milk, do not lay too close until milk is absorbed or boiled
dry. Doughnuts should have a yellont tint. Tobe eaten with fruit sauce. Use earthen pan for cooking.
From the Fat if Ihc Land and Hon It Live m il.
Shredded Carrots. — Cut the carrots in strips about 2 in. long X '1 wide and % thick. Put in kettle with water enough to show, but not to cover, being always careful not to let the water boil entirely away. Just before it is taken up, add a tablespoon of cocoanut butter or butter oil, rubbed into a teaspoon offiouror cornstarch, together with a table- spoon of chopped parsley. Serve with a border of parsley.
I'o Cook Dandelions. — The cultivated dan- delion is a great favorite being more delicate than the wild variety. Look over carefnlly and wash in several waters. If very old, pour boiling water over and let them stand on the stove ten minutes, drain and steam like spin- ach, or boil in as little water as possible two hours or until done. A large handful of cultivated sorrel is said to give an excellent flavor to dandelion or any other greens when cooked with them. When done, drain them in a colander, cut with a knife, season and serve the same as spinach. Beet tops, mus- tard leaves, dock, milkweed, cowslips or any- thing used for "greens" should be fresh, very carefully looked over, and washed in several waters.