The science and art of nursing the sick / by Aeneas Munro.

  • Munro, Aeneas.
Date:
1873
Catalogue details

Licence: Public Domain Mark

Credit: The science and art of nursing the sick / by Aeneas Munro. Source: Wellcome Collection.

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    Light Refreshing Jelly. /«^r^^iV«/j.—Half-ounce isinglass, half-ounce gum-arabic, half-ounce sugar candy, five tablespoonfuls sherry, one table- spoonful cold water. Mode.—Vwl the above in a jar, closely covered, for twelve hours, in a warm place ; after which, set the jar in a sauce-pan of hot water near the fire (not to boil), till clear; when cold, it is fit for use. A teaspoonful to be taken when the patient feels weak or exhausted. This jelly will not look very clear. As Made at St. Mary's Isle. Ingredients.—One-fourth oz. isinglass, one-eighth oz. gum- arabic, one-fourth oz. candy sugar, small teacupful cream. Mode.—Same as the preceding. Claret Jelly. Ingredients.—Half-ounce isinglass, half bottle of best claret, sugar to taste. Mode.—Pour as much boiling water over the isinglass as will melt it; pass it through muslin ; add it to the claret and sugar. It should be of the consistency of calf's-foot jeUy. Chicken Jelly. Ingredients.—Leg of a fowl, one breakfast-cupful of water, salt to taste. Mode.—Take the leg of a fowl, skin it, scald it, and remove all fat; wash clean in cold water ; put into a sauce-pan with the water and salt; boil gently to rags ; strain through a hair- sieve into a cup ; let stand till jellied. (The pinions make good jelly, not so strong as the legs ; the breast will not do). Fattening Jelly. Ingredients.— Leg of pork, two gallons M'ater, one oz. mace, half-ounce nut-meg (if spice is liked), salt.