SOYER’S HOSPITAL DIETS,

No. 1.—Semi-Stewed Mutton and Barley. Soup for 100 Men.[34]

Put in a convenient-sized caldron 130 pints of cold water, 70 lbs. of meat, or about that quantity, 12 lbs. of plain mixed vegetables (the best that can be obtained), 9lbs. 6oz. of barley, 1lb. 7oz. of salt, 1lb. 4oz. of flour, 1lb. 4oz. of sugar, 1oz. of pepper. Put all the ingredients into the pan at once, except the flour; set it on the fire, and when beginning to boil, diminish the heat, and simmer gently for two hours and a half; take the joints of meat out, and keep them warm in the orderly’s pan; add to the soup your flour, which you have mixed with enough water to form a light batter; stir well together with a large spoon; boil another half-hour, skim off the fat, and serve the soup and meat separate. The meat may be put back into the soup for a few minutes to warm again prior to serving. The soup should be stirred now and then while making, to prevent burning or sticking to the bottom of the caldron.

The joints are cooked whole, and afterwards cut up in different messes; being cooked this way, in a rather thick stock, the meat becomes more nutritious.

Note.—The word “about” is applied to the half and full diet, which varies the weight of the meat; but ½lb. of mutton will always make a pint of good soup: 3lbs. of mixed preserved vegetables must be used when fresh are not to be obtained, and put in one hour and a half prior to serving, instead of at first; they will then show better in the soup, and still be well done.

All the following receipts may be increased to large quantities, but by all means closely follow the weight and measure.

No. 2.—Beef Soup.

Proceed the same as for mutton, only leave the meat in till serving, as it will take longer than mutton. The pieces are not to be above 4 or 5lbs. weight; and for a change, half rice may be introduced; the addition of 2lbs. more will make it thicker and more nutritive; ¼lb. of curry powder will make an excellent change also. To vary the same, half a pint of burnt sugar water may be added—it will give the soup a very rich brown colour. (Vide Receipt No. 32.)

No. 3.—Beef Tea. Receipt for six Pints.

Cut 3lbs. of beef into pieces the size of walnuts, and chop up the bones, if any; put it into a convenient-sized kettle, with ½lb. of mixed vegetables, such as onions, leeks, celery, turnips, carrots (or one or two of these, if all are not to be obtained), 1oz. of salt, a little pepper, 1 teaspoonful of sugar, 2oz. of butter, half a pint of water. Set it on a sharp fire for ten minutes or a quarter of an hour, stirring now and then with a spoon, till it forms a rather thick gravy at bottom, but not brown: then add 7 pints of hot or cold water, but hot is preferable; when boiling, let it simmer gently for an hour; skim off all the fat, strain it through a sieve, and serve.

No. 3A.—Essence of Beef Tea.

For camp hospitals.—“Quarter pound tin case of essence.”

If in winter set it near the fire to melt; pour the contents in a stew-pan and twelve times the case full of water over it, hot or cold; add to it two or three slices of onion, a sprig or two of parsley, a leaf or two of celery, if handy, two teaspoonfuls of salt, one of sugar; pass through a colander and serve. If required stronger, eight cases of water will suffice, decreasing the seasoning in proportion. In case you have no vegetables, sugar, or pepper, salt alone will do, but the broth will not be so succulent.

No. 4.—Thick Beef Tea.

Dissolve a good teaspoonful of arrowroot in a gill of water, and pour it into the beef tea twenty minutes before passing through the sieve—it is then ready.

No. 5.—Strengthening Beef Tea, with Calves-foot Jelly or Isinglass.

Add ¼oz. calves-foot gelatine to the above quantity of beef tea previous to serving, when cooking.

No. 6.—Mutton and Veal Tea.

Mutton and veal will make good tea by proceeding precisely the same as above. The addition of a little aromatic herbs is always desirable. If no fresh vegetables are at hand, use 2oz. of mixed preserved vegetables to any of the above receipts.

No. 7.—Chicken Broth.

Put in a stewpan a fowl, 3 pints of water, 2 teaspoonfuls of rice, 1 teaspoonful of salt, a middle-sized onion, or 2oz. of mixed vegetables; boil the whole gently for three quarters of an hour: if an old fowl, simmer from one hour and a half to two hours, adding 1 pint more water; skim off the fat, and serve. A small fowl will do.

Note.—A light mutton broth may be made precisely the same, by using a pound and a half of scrag of mutton instead of fowl.

For thick mutton broth proceed as for thick beef tea, omitting the rice; a tablespoonful of burnt sugar water will give a rich colour to the broth.

No. 8.—Plain boiled Rice.

Put 2 quarts of water in a stewpan, with a teaspoonful of salt; when boiling, add to it ½lb. of rice, well washed; boil for ten minutes, or till each grain becomes rather soft; drain it into a colander, slightly grease the pot with butter, and put the rice back into it; let it swell slowly for about twenty minutes near the fire, or in a slow oven; each grain will then swell up, and be well separated; it is then ready for use.

No. 9.—Sweet Rice.

Add to the plain boiled rice 1 oz. of butter, 2 tablespoonfuls of sugar, a little cinnamon, a quarter of a pint of milk; stir it with a fork, and serve; a little currant jelly or jam maybe added to the rice.

No. 10.—Rice with Gravy.

Add to the rice 4 tablespoonfuls of the essence of beef, a little butter, if fresh, half a teaspoonful of salt; stir together with a fork, and serve.

A teaspoonful of Soyer’s Sultana Sauce, or relish, will make it very wholesome and palatable, as well as invigorating to a fatigued stomach.[35]

No. 11.—Plain Oatmeal.

Put in a pan ¼lb. of oatmeal, 1½oz. of sugar, half a teaspoonful of salt, and 3 pints of water; boil slowly for twenty minutes, “stirring continually,” and serve. A quarter of a pint of boiled milk, an ounce of butter, and a little pounded cinnamon or spice added previous to serving is a good variation.

This receipt has been found most useful at the commencement of dysentery by the medical authorities.

No. 12.—Calves-foot Jelly.

Put in a proper sized stewpan 2¼oz. of calves-foot gelatine, 4oz. of white sugar, 4 whites of eggs and shells, the peel of a lemon, the juice of three middle-sized lemons, half a pint of Marsala wine; beat all well together with the egg-beater for a few minutes, then add 4½ pints of cold water; set it on a slow fire, and keep whipping it till boiling. Set it on the corner of the stove, partly covered with the lid, upon which you place a few pieces of burning charcoal; let it simmer gently for ten minutes, and strain it through a jelly-bag. It is then ready to put in the ice or some cool place. Sherry will do if Marsala is not at hand.

For orange jelly use only 1 lemon and 2 oranges. Any delicate flavour may be introduced.

Note.—I find that the preparation now manufactured by Messrs. Crosse and Blackwell, of Soho-square, London, is preferable to any other, being also cheaper than boiling calves’ feet on purpose, which takes a very long time, and is more difficult to make. This preparation will keep as long as isinglass, to prove which I am induced at the same time to give the following receipt, when the other cannot be procured. Ox-feet or cow-heel may be used instead of calves-feet, only requiring an hour more simmering. In summer ice must be used to set the jelly.

Jelly Stock,

Made from calf’s feet, requires to be made the day previous to being used, requiring to be very hard to extract the fat. Take two calf’s feet, cut them up, and boil in three quarts of water; as soon as it boils remove it to the corner of the fire, and simmer for five hours, keeping it skimmed, pass through a hair sieve into a basin, and let it remain until quite hard, then remove the oil and fat, and wipe the top dry. Place in a stew-pan half a pint of water, one of sherry, half a pound of lump sugar, the juice of four lemons, the rinds of two, and the whites and shells of five eggs; whisk until the sugar is melted, then add the jelly, place it on the fire, and whisk until boiling, pass it through a jelly-bag, pouring that back again which comes through first until quite clear; it is then ready for use, by putting it in moulds or glasses. Vary the flavour according to fancy.

No. 13.—Sago Jelly.

Put into a pan, 3oz. of sago, 1½oz. of sugar, half a lemon-peel cut very thin, ¼ teaspoonful of ground cinnamon, or a small stick of the same; put to it 3 pints of water and a little salt; boil ten minutes, or rather longer, stirring continually, until rather thick, then add a little port, sherry, or Marsala wine; mix well, and serve hot or cold.

No. 14.—Arrowroot Milk.

Put into a pan 4oz. of arrowroot, 3oz. of sugar, the peel of half a lemon, ¼ teaspoonful of salt, 2½ pints of milk; set it on the fire, stir round gently, boil for ten minutes, and serve. If no lemons at hand, a little essence of any kind will do.

When short of milk, use half water; half an ounce of fresh butter is an improvement before serving. If required thicker, put a little milk.

No. 15.—Thick Arrowroot Panada.

Put in a pan 5oz. of arrowroot, 2½oz. of white sugar, the peel of half a lemon, a quarter of a teaspoonful of salt, 4 pints of water; mix all well, set on the fire, boil for ten minutes; it is then ready. The juice of a lemon is an improvement; a gill of wine may also be introduced, and ½oz. of calf’s-foot gelatine previously dissolved in water will be strengthening. Milk, however, is preferable, if at hand.

No. 16.—Arrowroot Water.

Put into a pan 3oz. of arrowroot, 2oz. of white sugar, the peel of a lemon, ¼ teaspoonful of salt, 4 pints of water; mix well, set on the fire, boil for ten minutes. It is then ready to serve either hot or cold.

No. 17.—Rice Water.

Put 7 pints of water to boil, add to it 2 ounces of rice washed, 2oz. of sugar, the peel of two-thirds of a lemon; boil gently for three-quarters of an hour; it will reduce to 5 pints; strain through a colander; it is then ready.

The rice may be left in the beverage or made into a pudding, or by the addition of a little sugar or jam, will be found very good for either children or invalids.

No. 18.—Barley Water.

Put in a saucepan 7 pints of water, 2oz. of barley, which stir now and then while boiling; add 2oz. of white sugar, the rind of half a lemon, thinly peeled; let it boil gently for about two hours, without covering it; pass it through a sieve or colander; it is then ready. The barley and lemon may be left in it.

No. 19.—Soyer’s Plain Lemonade.

Thinly peel the third part of a lemon, which put into a basin with 2 tablespoonfuls of sugar; roll the lemon with your hand upon the table to soften it; cut it into two, lengthwise, squeeze the juice over the peel, &c., stir round for a minute with a spoon to form a sort of syrup; pour over a pint of water, mix well, and remove the pips; it is then ready for use. If a very large lemon, and full of juice, and very fresh, you may make a pint and a half to a quart, adding sugar and peel in proportion to the increase of water. The juice only of the lemon and sugar will make lemonade, but will then be deprived of the aroma which the rind contains, the said rind being generally thrown away.

No. 20.—Semi-Citric Lemonade. Receipt for Fifty Pints.

Put 1oz. of citric acid to dissolve in a pint of water; peel 20 lemons thinly, and put the peel in a large vessel, with 3lbs. 2oz. of white sugar well broken; roll each lemon on the table to soften it, which will facilitate the extraction of the juice; cut them into two, and press out the juice into a colander or sieve, over the peel and sugar, then pour half a pint of water through the colander, so as to leave no juice remaining; triturate the sugar, juice and peel together for a minute or two with a spoon, so as to form a sort of syrup, and extract the aroma from the peel and the dissolved citric acid; mix all well together, pour on 50 pints of cold water, stir well together; it is then ready. A little ice in summer is a great addition.

Observation.—The two following Lemonades, which have been submitted to eminent Doctors at Scutari, have been approved of, and can be made for either the Hospitals or the Camp, and will be found to answer equally for domestic consumption, if lemons are not to be obtained.

No. 21.—Soyer’s Cheap Crimean Lemonade.

Put into a basin 2 tablespoonfuls of white or brown sugar, ½ a tablespoonful of lime juice, mix well together for one minute, add 1 pint of water, and the beverage is ready. A drop of rum will make a good variation, as lime juice and rum are daily issued to the soldiers.

No. 22.—Tartaric Lemonade.

Dissolve 1oz. of crystallized tartaric acid in a pint of cold water, which put in a large vessel; when dissolved, add 1lb. 9oz. of white or brown sugar—the former is preferable; mix well to form a thick syrup; add to it 24 pints of cold water, slowly mixing well; it is then ready.

It may be strained through either a colander or a jelly-bag; if required very light, add 5 pints more water, and sugar in proportion; if citric acid be used, put only 20 pints of water to each ounce.

No. 23.—Cheap Plain Rice Pudding, for Campaigning,

In which no eggs or milk are required: important in the Crimea or the field.

Put on the fire, in a moderate-sized saucepan, 12 pints of water; when boiling, add to it 1lb. of rice or 16 tablespoonsful, 4oz. of brown sugar or 4 tablespoonsful, 1 large teaspoonful of salt, and the rind of a lemon thinly pealed; boil gently for half an hour, then strain all the water from the rice, keeping it as dry as possible.

The rice-water is then ready for drinking, either warm or cold. The juice of a lemon may be introduced, which will make it more palatable and refreshing.

THE PUDDING.

Add to the rice 3oz. of sugar, 4 tablespoonsful of flour, half a teaspoonful of pounded cinnamon; stir it on the fire carefully for five or ten minutes; put it in a tin or a pie-dish, and bake. By boiling the rice a quarter of an hour longer, it will be very good to eat without baking. Cinnamon may be omitted.

No. 23A.—Batter Pudding.

Break two fresh eggs in a basin, beat them well, add one tablespoonful and a half of flour, which beat up with your eggs with a fork until no lumps remain; add a gill of milk, a teaspoonful of salt, butter a teacup or a basin, pour in your mixture, put some water in a stew-pan, enough to immerge half way up the cup or basin in water; when boiling put in your cup or basin and boil twenty minutes, or till your pudding is well set; pass a knife to loosen it, turn out on a plate, pour pounded sugar and a pat of fresh butter over, and serve. A little lemon, cinnamon, or a drop of any essence may be introduced. A little light melted butter, sherry, and sugar, may be poured over. If required more delicate, add a little less flour. It may be served plain.

No. 24.—Bread and Butter Pudding.

Butter a tart-dish well, and sprinkle some currants all round it, then lay in a few slices of bread and butter; boil one pint of milk, pour it on two eggs well whipped, and then on the bread and butter; bake it in a hot oven for half an hour. Currants may be omitted.

No. 25.—Bread Pudding.

Boil one pint of milk, with a piece of cinnamon and lemon-peel; pour it on two ounces of bread-crumbs; then add two eggs, half an ounce of currants, and a little sugar: steam it in a buttered mould for one hour.

No. 26.—Custard Pudding.

Boil one pint of milk, with a small piece of lemon-peel and half a bay-leaf, for three minutes; then pour these on to three eggs, mix it with one ounce of sugar well together, and pour it into a buttered mould: steam it twenty-five minutes in a stew-pan with some water (see No. 115), turn out on a plate and serve.

No. 27.—Rich Rice Pudding.

Put in ½lb. of rice in a stew-pan, washed, 3 pints of milk, 1 pint of water, 3oz. of sugar, 1 lemon peel, 1oz. of fresh butter; boil gently half an hour, or until the rice is tender; add 4 eggs, well beaten, mix well, and bake quickly for half an hour, and serve: it may be steamed if preferred.

No. 28—Stewed Macaroni.

Put in a stewpan 2 quarts of water, half a tablespoonful of salt, 2oz. of butter; set on the fire; when boiling, add 1lb. of macaroni, broken up rather small; when boiled very soft, throw off the water; mix well into the macaroni a tablespoonful of flour, add enough milk to make it of the consistency of thin melted butter; boil gently twenty minutes; add in a tablespoonful of either brown or white sugar, or honey, and serve.

A little cinnamon, nutmeg, lemon-peel, or orange-flower water may be introduced to impart a flavour; stir quick. A gill of milk or cream may now be thrown in three minutes before serving. Nothing can be more light and nutritious than macaroni done this way. If no milk, use water.

No. 29.—Macaroni Pudding.

Put 2 pints of water to boil, add to it 2oz. of macaroni, broken in small pieces; boil till tender, drain off the water and add half a tablespoonful of flour, 2oz. of white sugar, a quarter of a pint of milk, and boil together for ten minutes; beat an egg up, pour it to the other ingredients, a nut of butter; mix well and bake, or steam. It can be served plain, and may be flavoured with either cinnamon, lemon, or other essences, as orange flower-water, vanilla, &c.

No. 30.—Sago Pudding.

Put in a pan 4oz. of sago, 2oz. of sugar, half a lemon peel or a little cinnamon, a small pat of fresh butter, if handy, half a pint of milk; boil for a few minutes, or until rather thick, stirring all the while; beat up 2 eggs and mix quickly with the same; it is then ready for either baking or steaming, or may be served plain.

No. 31.—Tapioca Pudding.

Put in a pan 2oz. of tapioca, 1½ pint of milk, 1oz. of white or brown sugar, a little salt, set on the fire, boil gently for fifteen minutes, or until the tapioca is tender, stirring now and then to prevent its sticking to the bottom, or burning; then add two eggs well beaten; steam or bake, and serve. It will take about twenty minutes steaming, or a quarter of an hour baking slightly. Flavour with either lemon, cinnamon, or any other essence.

No. 32.—Boiled Rice semi-curried, for the premonitory symptoms of Diarrhoea.

Put 1 quart of water in a pot or saucepan; when boiling, wash ½lb. of rice and throw it into the water; boil fast for ten minutes; drain your rice in a colander, put it back in the saucepan, which you have slightly greased with butter; let it swell slowly near the fire, or in a slow oven till tender; each grain will then be light and well separated.

Add to the above a small tablespoonful of aromatic sauce, called “Soyer’s Relish or Sultana Sauce,” with a quarter of a teaspoonful of curry powder; mix together with a fork lightly, and serve. This quantity will be sufficient for two or three people, according to the prescriptions of the attending physician.

No. 33.—Figs and Apple Beverage.

Have 2 quarts of water boiling, into which throw 6 dry figs previously opened, and 2 apples, cut into six or eight slices each; let the whole boil together twenty minutes, then pour them into a basin to cool; pass through a sieve; drain the figs, which will be good to eat with a little sugar or jam.

No. 34.—Stewed French Plums.

Put 12 large or 18 small-size French plums, soak them for half an hour, put in a stew-pan with a spoonful of brown sugar, a gill of water, a little cinnamon, and some thin rind of lemon; let them stew gently twenty minutes, then put them in a basin till cold with a little of the juice. A small glass of either port, sherry, or claret is a very good addition. The syrup is excellent.

No. 35.—French Herb Broth.

This is a very favourite beverage in France, as well with people in health as with invalids, especially in spring, when the herbs are young and green.

Put a quart of water to boil, having previously prepared about 40 leaves of sorrel, a cabbage lettuce, and 10 sprigs of chervil, the whole well washed; when the water is boiling, throw in the herbs, with the addition of a teaspoonful of salt, and ½oz. of fresh butter; cover the saucepan close, and let simmer a few minutes, then strain it through, a sieve or colander.

This is to be drunk cold, especially in the spring of the year, after the change from winter. I generally drink about a quart per day for a week at that time; but if for sick people it must be made less strong of herbs, and taken a little warm.

To prove that it is wholesome, we have only to refer to the instinct which teaches dogs to eat grass at that season of the year. I do not pretend to say that it would suit persons in every malady, because the doctors are to decide upon the food and beverage of their patients, and study its changes as well as change their medicines; but I repeat that this is most useful and refreshing for the blood.

No. 36.—Browning for Soups, etc.

Put ½lb. of moist sugar into an iron pan and melt it over a moderate fire till quite black, stirring it continually, which will take about twenty-five minutes: it must colour by degrees, as too sudden a heat will make it bitter; then add 2 quarts of water, and in ten minutes the sugar will be dissolved. You may then bottle it for use. It will keep good for a month, and will always be found very useful.

No. 37.—Toast-and-Water.

Cut a piece of crusty bread, about a ¼lb. in weight, place it upon a toasting-fork, and hold it about six inches from the fire; turn it often, and keep moving it gently until of a light-yellow colour, then place it nearer the fire, and when of a good brown chocolate colour, put it in a jug and pour over 3 pints of boiling water; cover the jug until cold, then strain it into a clean jug, and it is ready for use. Never leave the toast in it, for in summer it would cause fermentation in a short time. I would almost venture to say that such toast-and-water as I have described, though so very simple, is the only way toast-water should be made, and that it would keep good a considerable time in bottles.

Baked Apple Toast-and-Water.—A piece of apple, slowly toasted till it gets quite black, and added to the above, makes a very nice and refreshing drink for invalids.

Apple Rice Water.—Half a pound of rice, boiled in the above until in pulp, passed through a colander, and drunk when cold.
All kinds of fruit may be done the same way.
Figs and French plums are excellent; also raisins.
A little ginger, if approved of, may be used.

Apple Barley Water.—A quarter of a pound of pearl barley instead of toast added to the above, and boil for one hour, is also a very nice drink.

Citronade.—Put a gallon of water on to boil, cut up one pound of apples, each one into quarters, two lemons in thin slices, put them in the water, and boil them until they can be pulped, pass the liquor through a colander, boil it up again with half a pound of brown sugar, skim, and bottle for use, taking care not to cork the bottle, and keep it in a cool place.

For Spring Drink.—Rhubarb, in the same quantities, and done in the same way as apples, adding more sugar, is very cooling.

Also green gooseberries.

For Summer Drink.—One pound of red currants, bruised with some raspberry, half a pound of sugar added to a gallon of cold water, well stirred, and allowed to settle. The juice of a lemon.

Mulberry.—The same, adding a little lemon-peel.

A little cream of tartar or citric acid added to these renders them more cooling in summer and spring.

Plain Lemonade.—Cut in very thin slices three lemons, put them in a basin, add half a pound of sugar, either white or brown; bruise all together, add a gallon of water, and stir well. It is then ready.

French Plum Water.—Boil 3 pints of water; add in 6 or 8 dried plums previously split, 2 or 3 slices of lemon, a spoonful of honey or sugar; boil half an hour and serve.

For Fig, Date, and Raisin Water, proceed as above, adding the juice of half a lemon to any of the above. If for fig water, use 6 figs.

Any quantity of the above fruits may be used with advantage in rice, barley, or arrowroot water.

Effervescent Beverages.

Raspberry Water.—Put 2 tablespoonfuls of vinegar into a large glass, pour in half a pint of water; mix well.

Pine-apple Syrup.—Three tablespoonfuls to a pint.

Currant Syrup.—Proceed the same.

Syrup of Orgeat.—The same.

Orange-Flower Water.—The same, adding an ounce of lump sugar, is a most soothing drink, and is to be procured at Verrey’s, in Regent Street, or Kuntz’s, opposite Verrey’s. Put two tablespoonfuls to a glass of water. It is also extremely good with either Soda, Seltzer, or Vichy Water, the last of which is to be obtained at the depÔt, Margaret-street, Cavendish-square.