Excerpt from Cookery for Common Ailments: A Fellow of the Royal College of Physicians
This book is intended to serve as a practical dietetic guide to the invalid, and in its pages, it is hoped, the reader will find the food problem stated, not merely in terms of carbon, hydrogen, and nitrogen, etc., etc., nor, advancing a step, in terms of hydrocarbons, carbohydrates, and proteids, etc., but in the form of actual dishes which will prove both digestible and palatable.
The term "invalid" will be found to receive a very comprehensive definition, which, if it does not actually include health, will not exclude it. This is necessary, for it must be clear that no hard and fast line can be drawn between health and unhealth.
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