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A handbook of invalid cooking

By Mary A. Boland
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Cooking & DrinkingHealth & MedicineHow To ...Nutrition

About This Book

A practical manual for nurses and caregivers combining explanatory lessons on the chemistry and physiology of food — including air, water, proteins, fats, carbohydrates, milk, digestion, and nutrition — with detailed, small-quantity recipes and menus for liquid, light, and convalescent diets. It provides instructions for preparing broths, gruels, custards, breads, and other easily digestible dishes; guidance on sterilizing and handling milk, feeding infants, tray presentation, and district nursing tasks; and lists of apparatus, charts, and sample weekly bills of fare to support teaching and bedside practice.

About the Author

Boland, Mary A. portrait

Mary A. Boland

Mary A. Boland is an author known for her contributions to culinary literature, particularly in the realm of specialized cooking for those with dietary restrictions. Her notable work, "A Handbook of Invalid Cooking," provides practical guidance and recipes tailored for individuals who require specific dietary considerations due to health issues. Boland's writing reflects a compassionate approach to cooking, emphasizing the importance of nutrition and taste for those who may be unwell. Through her work, she has contributed to the understanding of how food can be adapted to meet the needs of various health conditions.

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