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A Handbook of Invalid Cooking; For the Use of Nurses in Training-Schools, Nurses in Private Practice, and Others Who Care for the Sick

A Handbook of Invalid Cooking; For the Use of Nurses in Training-Schools, Nurses in Private Practice, and Others Who Care for the Sick


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1893. Excerpt: ... MUSH AND PORRIDGE Mush is meal or grain cooked in water to the consistency of rather thin pudding. Porridge is like mush, only thinner. The most important point connected with the preparation of these is thoroughness in the cooking. Made as they generally are of coarsely ground or of rolled grains, they need long boiling to soften the cellulose and to cook the starch properly. Oatmeal. Oatmeal should be cooked for at least three hours in a double boiler. It is at its best prepared the day before it is needed, and then reheated as it is wanted. If it is done in this way, the flavor is fine, and there is no danger that the grains will be hard. When taken from the kettle, the oatm eal should be of the consistency to pour, and on cooling it ought to form into a tender, jelly-like pudding. Sometimes oatmeal is cooked so that the grains are whole and separate, but it is not easily digested so, and lacks the delicious flavor which long cooking gives. Oatmeal for those for whom there is no objection to its use is a valuable nutrient1, furnishing more for the money than almost any other food.1 i Composition of oatmeal: Nitrogenous matter 12.6% Carbohydrates, starch, etc 63.8% Fatty matter 5.6% Mineral matter 3.0% Water 15.0% Total 100.00% Letherby. From Prof. Mott's Chart of the Composition, Digestibility, and Nutritive Value of Food. go Indian Heal. Indian meal also requires many hours' cooking. Even if it be in a single vessel and actually boiled, not less than an hour and a half of exposure to heat is safe. Farina. Farina having been already subjected to a high degree of heat in its preparation, is thereby partially cooked, and does not require as long a time as the raw grains. Mushes and porridges made from oatmeal, cracked wheat, or any grain on which the tou...


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Product Details
  • ISBN-13: 9781153896382
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 84
  • Spine Width: 4 mm
  • Width: 189 mm
  • ISBN-10: 1153896389
  • Publisher Date: 02 Feb 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 218 gr


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