Bread Jelly. — (Sir Henry Halford , Bart., M.D. 1830.) —
Cut off the top of a twopenny roll, cut the remaining part into
thin shoes, and toast them of a pale brown, very hard. Put the
toasted slices of bread into three pints of water✪ Bread Jelly, let it boil very
gently until you find it congeal (which you will soon know by
. BREAD JELLY
439
holding a little of the water in a spoon), then strain it very care-
fully, without breaking the toast, or the jelly will be thick.
Sweeten it a little. (One spoonful of this jelly was said by Sir
Henry Halford to be equal to three of any other.)
Tapioca jelly. — Soak three ounces of tapioca in a quart of
cold water for three hours. Then add a strip of thin lemon-peel✪ Tapioca Jelly
and simmer gently till the tapioca turns to a jelly. Take out the
lemon-peel before serving, and sweeten a little if liked.
Rice Jelly. — Well wash half a pound of Carolina Rice, and
boil it with either a strip of lemon-peel or a little piece of
cinnamon (as liked), in two quarts of water for one hour. Pass
it through a sieve, and when cold it will be a firm jelly. Add
one pint of milk✪ Rice Jelly and boil all together for a short time, stirring
constantly with a wooden spoon. Strain it, sweeten a little and
serve warm. It will resemble thick milk.
Rice Pudding: fop an Invalid. — Take half an ounce of
well-washed rice, and soak it for an hour in a quarter of a pint of
milk✪ Rice Pudding for an Invalid. Bake in a slow oven for an hour or more till the rice is
thoroughly cooked. Bake it in a little fire-proof ramakin case,
and serve in this, with a teaspoonful of strawberry or apricot jam
on the top.
Oatmeal Gruel. — Use only the best fine Oatmeal, for the
coarser kind would disagree. Keep Oatmeal in a very dry place,
for if it gets the least damp it will have a disagreeable bitter
taste. Groats are the grain or kernel of the oat, freed from the
husk. Emden Groats, prepared at Emden, in Friesland, are con-
sidered to be the best. Oatmeal Gruel if properly made is as
nutritious as it is digestible.
Gruel. — Mix two dessertspoonfuls of Oatmeal very smoothly
in a little cold water. Put it into a pint of fast boiling water,
and stir well with a wooden spoon till it thickens, which will be
in about ten minutes. If the Gruel is liked quite thin serve at
once ; if liked rather thick set the saucepan by the side of the
fire, and let the Oatmeal cook for half an hour, giving it a good
stir from time to time.
Or, boil a quarter of a pint of Groats in a quart of water for
two hours, and strain it through a sieve, and add half a pint of
milk✪ Oatmeal Gruel. Serve with salt.
Or, put half a pint of fine Oatmeal into a large basin, stir into
44°
FOOD AND DRINK FOR INVALIDS
it one pint of cold water, then strain it through a fine strainer
into a saucepan. Stir in half a pint of boiling water, and boil it
for ten minutes, stirring well all the time with a wooden spoon.
Add a pinch of salt, and stir in a tablespoonful or more of cream,
just before taking it from the fire. (Butter is sometimes put into
gruel, but it generally spoils it. Of course sugar can be added in-
stead of salt, and wine or brandy can, if ordered, be added instead
of the cream.)
Egg Gruel. — Boil half a pint of new milk, beat a fresh egg
to a light froth, and stir it into the milk, off the fire. Add a
little salt✪ Egg Gruel, and serve as soon as the Gruel is cool enough to
drink.
Page 303 · 6 recipe records on this page
Presented as published in 1898. 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
Bread Jelly. — (Sir Henry Halford , Bart., M.D. 1830.) — Cut off the top of a twopenny roll, cut the remaining part into thin shoes, and toast them of a pale brown, very hard. Put the toasted slices of bread into three pints of water, let it boil very gently until you find it congeal (which you will soon know by
. BREAD JELLY
holding a little of the water in a spoon), then strain it very carefully, without breaking the toast, or the jelly will be thick. Sweeten it a little. (One spoonful of this jelly was said by Sir Henry Halford to be equal to three of any other.)
Tapioca jelly. — Soak three ounces of tapioca in a quart of cold water for three hours. Then add a strip of thin lemon-peel and simmer gently till the tapioca turns to a jelly. Take out the lemon-peel before serving, and sweeten a little if liked.
Rice Jelly. — Well wash half a pound of Carolina Rice, and boil it with either a strip of lemon-peel or a little piece of cinnamon (as liked), in two quarts of water for one hour. Pass it through a sieve, and when cold it will be a firm jelly. Add one pint of milk and boil all together for a short time, stirring constantly with a wooden spoon. Strain it, sweeten a little and serve warm. It will resemble thick milk.
Rice Pudding: fop an Invalid. — Take half an ounce of well-washed rice, and soak it for an hour in a quarter of a pint of milk. Bake in a slow oven for an hour or more till the rice is thoroughly cooked. Bake it in a little fire-proof ramakin case, and serve in this, with a teaspoonful of strawberry or apricot jam on the top.
Oatmeal Gruel. — Use only the best fine Oatmeal, for the coarser kind would disagree. Keep Oatmeal in a very dry place, for if it gets the least damp it will have a disagreeable bitter taste. Groats are the grain or kernel of the oat, freed from the husk. Emden Groats, prepared at Emden, in Friesland, are considered to be the best. Oatmeal Gruel if properly made is as nutritious as it is digestible.
Gruel. — Mix two dessertspoonfuls of Oatmeal very smoothly in a little cold water. Put it into a pint of fast boiling water, and stir well with a wooden spoon till it thickens, which will be in about ten minutes. If the Gruel is liked quite thin serve at once ; if liked rather thick set the saucepan by the side of the fire, and let the Oatmeal cook for half an hour, giving it a good stir from time to time.
Or, boil a quarter of a pint of Groats in a quart of water for two hours, and strain it through a sieve, and add half a pint of milk. Serve with salt.
Or, put half a pint of fine Oatmeal into a large basin, stir into
44°
it one pint of cold water, then strain it through a fine strainer into a saucepan. Stir in half a pint of boiling water, and boil it for ten minutes, stirring well all the time with a wooden spoon. Add a pinch of salt, and stir in a tablespoonful or more of cream, just before taking it from the fire. (Butter is sometimes put into gruel, but it generally spoils it. Of course sugar can be added instead of salt, and wine or brandy can, if ordered, be added instead of the cream.)
Egg Gruel. — Boil half a pint of new milk, beat a fresh egg to a light froth, and stir it into the milk, off the fire. Add a little salt, and serve as soon as the Gruel is cool enough to drink.
Records on this page
Bread JellyTapioca JellyRice JellyRice Pudding for an InvalidOatmeal GruelEgg Gruel