Good Food for Bad Stomachs
500 Delicious and Nutritious Recipes for Sufferers from Ulcers and Other Digestive Disturbances
by Sara M Jordan, MD
Published 1951
Original price unknown
Purchased at a Goodwill in Seattle - $1.99
Quite possibly the best passage ever is this relevation of the peptic ulcer-suffering forward-writer's newfound gastronomical joy and cultural mind expansion:
"One night I had dinner with Dr. Jordan and, in the process of demonstrating how a model patient goes about eating properly, mentioned that I was considering compote of fruit for dessert, a dish that I had pretty much settled on as a standard order, if, in my gustatory listlessness, I bothered with dessert at all. To my astonishment, Dr. Jordan suggested that i have a Meringue Glacee. Now meringue glacee has a French name, which is bad, and it is an ornamental concoction, which is bad. It sounds and looks evil."
Ooooh shudder! I guess the anti-cheese-eating surrender monkeyFrench sentiment has been a pastime of ours since the get-go. Anyway, the forward-writer continues:
"The meringue constituents of it look, in fact, almost as evil as a couple of macaroons, which are made of almonds, which are oily, and hence evil. Dr. Jordan revealed that meringue is made from the whites of eggs and sugar - no harm in the barrel of it. I had meringue glacee that evening, and although I regard it as essentially a sissy proposition and nothing for a full-grown man to lose his head over, I have it now and then when I'm in the ulcer victim's nearest approach to a devil-may-care mood."
OK then. So, a good ulcer patient only eats the boringest of borings, the French are evil, and desserts that look nice are only for girly-men. And with that, all ulcer-sufferers must eat nothing but cream cheese, cream of wheat, and cardboard.
Oh! Wait! They don't! Dr. Jordan will lead the willing through the "dietetic wilderness" and deliver them unto vast Table Of [pureed, non-fried, non-raw, non-spiced, non-acidic] Plenty. Those suffering from ulcers and other gastromic ills can indulge in and enjoy Calves Brains Au Beurre, Poached Eggs in Aspic, Fillet of Flounder with Creamed Shad Roe, and Rich Junket with Strawberry Syrup. And who wouldn't want to eat all that? Good Food for Bad Stomachs also dresses up the happy-tummy classics, with newfangled recipes for drip coffee, cream of wheat souflee, and butter noodles.
Calves' Liver in Sour Cream
1 pound calves' liver
butter
1 onion, sliced
2 sprigs parsley, chopped
1 1/2 cups stock,
1 tbsp butter
1/2 teaspoon soy sauce
3/4 cup sour cream
salt
Wipe liver with damp cloth, tie in presentable shape, then rub with salt. Put in a deep pan with onion, parsley, and stock. Cover closely and bake in moderate oven (350) 1 1/2 hours. Uncover, spread with butter, and continue baking 30 minutes, basting several times. At the end of this time, all but 2 or 3 tablespoons of the cooking liquid should be absorbed. Mix soy sauce and 1/4 teaspoon of salt with the sour cream and pour over the liver. Stir well, scraping up and mixing with the sauce any bits of solidified juices that may adhere to the pan. Put pan over direct heat and let cream bubble up for a minute or two. Place liver on hot serving platter, remove strings, and strain the sauce over all. Serves 4.
There, now doesn't that make you feel better?
500 Delicious and Nutritious Recipes for Sufferers from Ulcers and Other Digestive Disturbances
by Sara M Jordan, MD
Published 1951
Original price unknown
Purchased at a Goodwill in Seattle - $1.99
Quite possibly the best passage ever is this relevation of the peptic ulcer-suffering forward-writer's newfound gastronomical joy and cultural mind expansion:
"One night I had dinner with Dr. Jordan and, in the process of demonstrating how a model patient goes about eating properly, mentioned that I was considering compote of fruit for dessert, a dish that I had pretty much settled on as a standard order, if, in my gustatory listlessness, I bothered with dessert at all. To my astonishment, Dr. Jordan suggested that i have a Meringue Glacee. Now meringue glacee has a French name, which is bad, and it is an ornamental concoction, which is bad. It sounds and looks evil."
Ooooh shudder! I guess the anti-
"The meringue constituents of it look, in fact, almost as evil as a couple of macaroons, which are made of almonds, which are oily, and hence evil. Dr. Jordan revealed that meringue is made from the whites of eggs and sugar - no harm in the barrel of it. I had meringue glacee that evening, and although I regard it as essentially a sissy proposition and nothing for a full-grown man to lose his head over, I have it now and then when I'm in the ulcer victim's nearest approach to a devil-may-care mood."
OK then. So, a good ulcer patient only eats the boringest of borings, the French are evil, and desserts that look nice are only for girly-men. And with that, all ulcer-sufferers must eat nothing but cream cheese, cream of wheat, and cardboard.
Oh! Wait! They don't! Dr. Jordan will lead the willing through the "dietetic wilderness" and deliver them unto vast Table Of [pureed, non-fried, non-raw, non-spiced, non-acidic] Plenty. Those suffering from ulcers and other gastromic ills can indulge in and enjoy Calves Brains Au Beurre, Poached Eggs in Aspic, Fillet of Flounder with Creamed Shad Roe, and Rich Junket with Strawberry Syrup. And who wouldn't want to eat all that? Good Food for Bad Stomachs also dresses up the happy-tummy classics, with newfangled recipes for drip coffee, cream of wheat souflee, and butter noodles.
Calves' Liver in Sour Cream
1 pound calves' liver
butter
1 onion, sliced
2 sprigs parsley, chopped
1 1/2 cups stock,
1 tbsp butter
1/2 teaspoon soy sauce
3/4 cup sour cream
salt
Wipe liver with damp cloth, tie in presentable shape, then rub with salt. Put in a deep pan with onion, parsley, and stock. Cover closely and bake in moderate oven (350) 1 1/2 hours. Uncover, spread with butter, and continue baking 30 minutes, basting several times. At the end of this time, all but 2 or 3 tablespoons of the cooking liquid should be absorbed. Mix soy sauce and 1/4 teaspoon of salt with the sour cream and pour over the liver. Stir well, scraping up and mixing with the sauce any bits of solidified juices that may adhere to the pan. Put pan over direct heat and let cream bubble up for a minute or two. Place liver on hot serving platter, remove strings, and strain the sauce over all. Serves 4.
There, now doesn't that make you feel better?
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