SickRoom2

Cookery for the Sick-Room II – October 1862

During the Civil War years Godey’s Lady’s Book carefully avoided taking a position or even directly mentioning the war from an editorial position.

Many patriotic songs and poems were published during those years. This set of Sick-Room Remedies was published during the height of the war in 1862.

  • LEMON WATER — Cut into an earthen teapot, or a covered jug, two or three slices of lemon, with one lump of sugar, and a spoonful of capillaire. On these pour a pint of boiling water, and cover it closely for two or three hours, when it will form an agreeable beverage for the thirst of a feverish patient.
  • RASPBERRY VINEGAR — A dessert spoonful of which, in a tumbler of cold water, forms a very efficacious gargle.
  • TAMARINDS and hot water, when cool, may in some cases be given; but no acid drinks should be given to patients without the knowledge of their medical attendants.
  • WHITE-WINE WHEY — Dilute half a pint of new milk with an equal quantity of hot water; boil both together, and while boiling pour in at the moment two wineglasses of white-wine. A curd will form, which, after boiling the mixture for two or three minutes longer, will settle at the bottom of the saucepan. The whey must be strained carefully from the curd; it should be perfectly clear. Sugar may be added to please the taste. Warm white-wine whey promotes perspiration, and hence is useful in the commencement of some complaints; but taken cold, it has a different effect, and often, in cases of low fever, it is an excellent beverage; also, in the early stages of convalescence, it is as safe and sufficient a stimulant as can be given.
  • MILK WHEY — Steep in a cup of hot water, for four or five hours, a small piece of rennet, about an inch and a half square. Pour the water, not the skim itself, into two quarts of new milk. When the curd is come, pour it into a sieve or fine earthen colander, and press the whey gently out of it into a jug. This may be given either cool, or made the warmth of new milk, whichever the patient prefers.
  • LEMON AND VINEGAR WHEYS — Instead of wine, pour into the boiling milk and water a tablespoonful of lemon-juice or of vinegar. The whey obtained in this manner, being less stimulating than that of white-wine, is sometimes given to an invalid in preference.
  • GROUND RICE MILK — Rub a spoonful of ground rice, very smooth, in a little cold milk; add to it three half pints of milk, some cinnamon, lemon-peel, and a little nutmeg; boil altogether for a quarter of an hour. Sweeten to the taste.
  • SAGO MILK — Wash in cold milk a tablespoonful of sago, pour off the milk, and add to the sago a quart of new milk. Boil slowly till reduced to a pint. Cinnamon may be added if required; but neither sugar nor spice is usually added to this food.
  • ARROWROOT AND MILK — Mix smooth, with a very little cold milk, one dessert spoonful of arrowroot. Boil half a pint of new milk, and the moment it rises to the boiling point, stir in gently the arrowroot and cold milk. Boil it till it becomes thick.
  • MILK PORRIDGE is sometimes made by adding milk to fine groat gruel. Another way is to mix a tablespoonful of oatmeal in a basin with cold milk, and pour it, when perfectly smooth, into a saucepan containing half a pint of boiling milk. If this does not thicken it sufficiently, it must be boiled a little longer.

Source

Collection: Godey’s Lady’s Book
Publication: Godey’s Lady’s Book
Date: October, 1862
Title: Cookery for the Sick-Room
Location: Philadelphia, Pennsylvania

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