Those three constituents which ought to enter into
the daily food of all, are to be found in plain ordinary
materials, and, as will be seen by the foregoing table, in
vegetable as well as in animal food.
Animal food is by no means an absolute necessity,
and may, with advantage to health in many cases, be
entirely dispensed with. The nitrogenous principle in
vegetable food is not so concentrated as in animal food,
and consequently a larger bulk is required to procure
the same amount of strength. Persons who have plenty
of work or exercise in the open air, can easily consume
sufficient vegetable food for all purposes of life and
health ; whereas for persons who lead sedentary lives, a
smaller bulk of more concentrated food will probably be
found more beneficial.
The combination of eggs, milk, butter, and cheese, with
vegetables, makes a dietary that is quite sufficient for
life and health ; and it is questionable whether it is not
really the best sort of food for all.
COOKERY.
SOUPS.
Soup may be made of meat, vegetables, bones, milk,
fish, etc., and is liquid food of a warming and very
nourishing kind. Our bodies require a certain amount
of liquid, and soup supplies that want in an excellent
and healthful manner. Warm food is much more
nourishing than cold. As the stomach requires quantity
as well as quality to assist digestion, and as it can
contain a great deal more than is necessary, it is
desirable to decrease the appetite for solid food.
The French use the liquid in which fish, vegetables,
and meat of all kinds have been boiled to make light,
nourishing soups. It is advisable to make soup a
daily article of food; and for that purpose, meat is
not always necessary. Vegetables, beans, peas, lentils,
tomatoes, etc., make excellent soups, in which the
want of meat is difficult to discover.
Warm light soup is excellent for invalids or persons
afflicted with sleeplessness, as the warm liquid enters
the blood quickly and draws it away from the head
in order to assist the stomach to perform its functions,
thereby causing drowsiness.
Beans, peas, and lentils are all nitrogenous vegetable
foods; and when used in the composition of soup,
supply almost entirely the want of meat.
12
COOKERY.
Tomatoes are much used and highly prized, especially
in soups; they are powerful purifiers of the blood and
highly nutritious. A celebrated medical man describes
the tomato “ as an invaluable article of diet/’ and
ascribes to it various important medical properties.
“ It is an almost sovereign remedy for dyspepsia and
indigestion, and is the most healthy article of diet
now in use.”
Tinned tomatoes can be procured at a cheap rate
and very good; they can be used where fresh tomatoes
are not procurable.
HARICOT BEAN SOUP.
1 lb. Beans.
2 oz. of Fat Bacon, or 1 small
table-spoonful of Butter or
Dripping.
2 Onions.
\ Turnip.
Small piece of Celery.
2 breakfast cups Milk.
Salt and Pepper✪ Haricot Bean Soup.
Page 2 · 2 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Those three constituents which ought to enter into the daily food of all, are to be found in plain ordinary materials, and, as will be seen by the foregoing table, in vegetable as well as in animal food.
Animal food is by no means an absolute necessity, and may, with advantage to health in many cases, be entirely dispensed with. The nitrogenous principle in vegetable food is not so concentrated as in animal food, and consequently a larger bulk is required to procure the same amount of strength. Persons who have plenty of work or exercise in the open air, can easily consume sufficient vegetable food for all purposes of life and health ; whereas for persons who lead sedentary lives, a smaller bulk of more concentrated food will probably be found more beneficial.
The combination of eggs, milk, butter, and cheese, with vegetables, makes a dietary that is quite sufficient for life and health ; and it is questionable whether it is not really the best sort of food for all.
Soup may be made of meat, vegetables, bones, milk, fish, etc., and is liquid food of a warming and very nourishing kind. Our bodies require a certain amount of liquid, and soup supplies that want in an excellent and healthful manner. Warm food is much more nourishing than cold. As the stomach requires quantity as well as quality to assist digestion, and as it can contain a great deal more than is necessary, it is desirable to decrease the appetite for solid food. The French use the liquid in which fish, vegetables, and meat of all kinds have been boiled to make light, nourishing soups. It is advisable to make soup a daily article of food; and for that purpose, meat is not always necessary. Vegetables, beans, peas, lentils, tomatoes, etc., make excellent soups, in which the want of meat is difficult to discover.
Warm light soup is excellent for invalids or persons afflicted with sleeplessness, as the warm liquid enters the blood quickly and draws it away from the head in order to assist the stomach to perform its functions, thereby causing drowsiness.
Beans, peas, and lentils are all nitrogenous vegetable foods; and when used in the composition of soup, supply almost entirely the want of meat.
Tomatoes are much used and highly prized, especially in soups; they are powerful purifiers of the blood and highly nutritious. A celebrated medical man describes the tomato “ as an invaluable article of diet," and ascribes to it various important medical properties. “ It is an almost sovereign remedy for dyspepsia and indigestion, and is the most healthy article of diet now in use.”
Tinned tomatoes can be procured at a cheap rate and very good; they can be used where fresh tomatoes are not procurable.
HARICOT BEAN SOUP.
1 lb. Beans.
2 oz. of Fat Bacon, or 1 small table-spoonful of Butter or Dripping.
2 Onions.
\ Turnip.
Small piece of Celery. 2 breakfast cups Milk. Salt and Pepper.
Records on this page
Haricot Bean SoupLentil Soup