Label
All
0
Clear all filters

A Tray for the Sickroom

Appears in
How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

  • About

Alexis Soyer summed up the Victorian ideal for sickroom cookery, together, unfortunately, with its reality, when he wrote, ‘nothing is more painful than to see any food ill-prepared for sick people, whose sense of taste is partially gone; everything ordered by the doctors should be cooked in the greatest perfection, especially as all they require is so very simple, and easily done, it is unpardonable to do it badly’. He was among many writers to suggest that the best foods for the sick were easily digestible, often easily chewed, and should be well-presented, so the eye excited the appetite. Speedy removal after eating was advised, so leftovers did not nauseate the patient.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title