Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

MENUS FOR CIRRHOSIS OF THE LIVER

CIRRHOSIS OF THE LIVER

Cirrhosis is a word derived from the Greek meaning yellow. It was originally intended to convey the idea of over-growth or enlargement of this much-abused organ, but inasmuch as atrophic conditions often show yellow or tawny, there are now two kinds of cirrhosis, namely, atrophic cirrhosis, meaning a shrinkage, and hypertrophic cirrhosis, meaning enlargement of the liver.

Atrophic cirrhosis is caused by alcoholism, often augmented by milder stimulants such as tea and coffee.

Hypertrophic cirrhosis is caused by overeating, especially of meat, sweets, and starchy foods.

The causes of the former should be removed by ceasing the use of tea, coffee, and all alcoholic stimulants, and of the latter by omitting sweets, and limiting the diet in quantity to, or in severe cases below, the actual needs of the body.

The following menus are laid out for the treatment of severe cases. They are designed both as a counteractive and as a remedial measure.

In mild cases, or as the patient recovers, the diet may be increased in quantity, but it should be confined very rigidly to the articles named in the list below, and in the menus which follow.

Foods to be used in the treatment of cirrhosis of the liver:

SPRING MENU

CIRRHOSIS OF THE LIVER

BREAKFAST

• Soaked apricots; neither sugar nor cream
• Very ripe bananas
• Nuts

Note: If bananas are not "dead ripe" they should be baked.

LUNCHEON

• Peas in the pod
• Bran meal gems
• Buttermilk

DINNER

• Peas or asparagus
• Lettuce, spinach, or turnip-greens
• Carrots or turnips
• A potato

SUMMER MENU

CIRRHOSIS OF THE LIVER

BREAKFAST

• Peaches, cherries, apricots, or cantaloup
• Three or four egg whites whipped with a spoonful of cream
• Flaked rye, well cooked

LUNCHEON

• Beans, Brussels sprouts, or cauliflower
• Lettuce and tomato
• A potato
• A glass of buttermilk

DINNER

• Vegetable soup—very little fat
• Any fresh vegetable in above list
• Fish or chicken—very little
• A potato or tender corn

FALL MENU

CIRRHOSIS OF THE LIVER

BREAKFAST

• Grapes, peaches, or plums
• Two baked bananas
• Whole wheat

LUNCHEON

• Boiled onions
• Squash
• Lima beans or bran gems

DINNER

• Celery or spinach
• Any fresh vegetable in above list
• A potato or corn bread
• Two tablespoonfuls of wheat bran

WINTER MENU

CIRRHOSIS OF THE LIVER

BREAKFAST

• A baked banana or a baked apple
• A baked potato—eat skins and all

LUNCHEON

• Celery soup
• Corn bread
• Winter squash

DINNER

• Parsnips or turnips
• A potato or baked beans
• Celery, with nuts
• Fish or buttermilk

If the breakfast is late, and the labor is light, the noon meal should be omitted.

SPRING MENU

CIRRHOSIS OF THE LIVER

BREAKFAST

• Baked apples or very ripe berries without sugar
• A very ripe banana with cream
• Flaked wheat, thoroughly cooked with one-half bran

LUNCHEON

• Peas in the pod—en casserole
• A baked potato

DINNER

• Peas, asparagus, or onions
• A baked potato
• Nuts with cream
• Cheese with water-cracker

From one to three glasses of water should be drunk at each of these meals. Mastication should be very thorough.

For cooking "en casserole," see p. 671.

SUMMER MENU

CIRRHOSIS OF THE LIVER

BREAKFAST

• Cantaloup, peaches, plums, or berries
• Two tablespoonfuls of plain boiled wheat
• A pint of rich milk; buttermilk preferred

LUNCHEON

• Young onions, lettuce, romaine, or any fresh salad with either nuts or oil
• Carrots, squash, or tender corn
• A baked potato—sweet or white

DINNER

• Vegetable soup
• A Spanish onion, en casserole
• Squash, carrots, parsnips, okra, cauliflower—any two of these
• A baked potato
• Tender corn or lima beans
• Cheese, with nuts and raisins

FALL MENU

CIRRHOSIS OF THE LIVER

BREAKFAST

• Cantaloup, peaches, or grapes
• One egg, prepared choice
• Bran meal gems or a potato
• A glass of milk

LUNCHEON

• Squash
• Okra, or an onion, en casserole
• A corn muffin or a baked potato
• Celery, or lettuce, with nuts

DINNER

• Vegetable or cream soup
• Celery, or slaw, with nuts—no vinegar
• Winter squash, stewed pumpkin, or a baked sweet potato
• Bran meal gems
• A morsel of cheese, with either raisins or nuts

WINTER MENU

CIRRHOSIS OF THE LIVER

BREAKFAST

• A baked apple or soaked prunes
• A pint of milk
• Plain boiled wheat or corn hominy. (If hominy is chosen, a heaping tablespoonful of wheat bran should be taken)

LUNCHEON

• Two or three glasses of buttermilk
• Two tablespoonfuls of wheat bran

DINNER

• Cream of tomato soup
• Turnips, cabbage, carrots, cauliflower—any two of these
• A potato or a bran meal gem
• (A small portion of tender fish may be added if much desired)

If there is a tendency toward constipation, two or three tablespoonfuls of wheat bran should be taken, and an abundance of water drunk both at meals and between meals.

MENUS FOR DIARRHEA

SPRING MENU

DIARRHEA

BREAKFAST

• Two egg yolks, hard boiled
• Zweibach or boiled rice
• A glass of lukewarm milk

LUNCHEON

• A sweet potato or corn hominy
• Two glasses of milk

DINNER

• Cream of rice soup
• Boiled rice or spaghetti
• A glass of hot milk

(If the milk should prove disagreeable, it may be boiled or heated to 200° Fahrenheit.)

SUMMER MENU

DIARRHEA

BREAKFAST

• Blackberries, sugar, cream
• A sweet potato broiled in butter
• One glass of clabbered milk

LUNCHEON

• Two egg yolks, hard boiled, eaten with rice and cream

DINNER

• Cream of rice soup
• A baked sweet potato
• A water-cracker with cheese and raisins

FALL MENU

DIARRHEA

BREAKFAST

• Cantaloup
• Two egg yolks, hard boiled
• Toast or zweibach
• Baked chestnuts—cream

LUNCHEON

• Two glasses of milk
• A baked sweet potato

DINNER

• Cream of rice soup
• A sweet potato or baked beans
• Rice or chestnuts
• Cheese, with a water-cracker and almonds

WINTER MENU

DIARRHEA

BREAKFAST

• Fish balls or two egg yolks, hard boiled
• Chestnuts, rice or a potato
• Chocolate

LUNCHEON

• Two glasses of milk or two cups of chocolate
• Corn hominy or rice

DINNER

• Soup—cream of rice or of corn
• Fish or turkey—white meat, omit cranberry sauce
• Chestnuts, rice, or a sweet potato

Omit water at meals.

Mastication should be very thorough. The principle involved in treating diarrhea is to eliminate from the diet all coarse and fibrous foods, and to limit water, watery foods, and fats to the minimum.

SPRING MENU

DIARRHEA—DYSENTERY

First Day: Immediately on rising, drink a cup of hot water and devote from five to ten minutes to vigorous, deep breathing exercises, giving special preference to Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.)

BREAKFAST

• Two eggs, whipped. See recipe, p. 678
• A baked sweet potato, eaten with butter
• A cup of chocolate—very little sugar

LUNCHEON

• Boiled rice
• A glass or two of milk or a cup or two of chocolate

DINNER

• Cream of rice soup or boiled rice
• Peas or asparagus
• Baked beans or a baked sweet potato
• Milk or chocolate

Note: Omit coffee and tea.

Just before retiring, take vigorous exercise and deep breathing as prescribed for the morning.

Second Day: Same as the first, increasing the quantity of food if weak or faint.

Third Day: Same as the second.

Fourth Day:

BREAKFAST

• Hot milk or a cup of malted milk
• Sweet potatoes, broiled in very little butter
• A large banana, either broiled in butter, or baked
• (See recipe, p. 677)

LUNCHEON

• A baked sweet potato, boiled rice, or baked beans
• (Make the entire meal of either of these, adding a little cream or milk to the rice, if that is chosen)

DINNER

• Soup—cream of rice or pea
• A very small lettuce salad with oil
• Baked beans or lentils
• Rice or corn hominy
• A cup of junket or a whipped egg prepared as prescribed for the first day

Fifth Day: Same as the fourth, adding a whipped egg to the morning meal, and one or two whipped eggs to the evening meal, if faint or weak, omitting other foods in the same proportion.

Sixth Day: Same as the first, repeating the diet herein given, for a period of from twenty to thirty days, with variations confined to the things prescribed.

If there be no improvement by the third day, the quantity of food should be materially reduced.

SUMMER MENU

DIARRHEA—DYSENTERY

On rising, drink a glass or two of cool water.

BREAKFAST

• Cantaloup, watermelon, or blackberry juice
• A liberal portion of boiled rice, with cream
• A cup of chocolate or cocoa, with very little sugar
• Half a glass of cool water

LUNCHEON

• A liberal portion of baked sweet potato, with butter
• A glass of water

DINNER

• Cream of rice soup
• Lima beans or a baked potato
• A glass of milk or a cup of junket
• Cantaloup

FALL MENU

DIARRHEA—DYSENTERY

BREAKFAST

• One egg, boiled three minutes
• Rice, boiled plain, or baked chestnuts, served with cream and salt
• A cup of hot cocoa

LUNCHEON

• A baked sweet potato
• Boiled onions
• Baked chestnuts, eaten with cream

DINNER

• One egg or a glass of buttermilk
• A baked potato or baked chestnuts
• Turnips, string beans, or carrots
• Rice purée made with milk

Drink a cup of hot water at the close of each of these meals.

WINTER MENU

DIARRHEA—DYSENTERY

First Day: Immediately on rising, devote about five minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345) before an open window, or in a thoroughly ventilated room. Drink two glasses of water.

BREAKFAST

• A cup of hot chocolate
• One egg, whipped
• A glass of clabbered milk
• A small portion of boiled rice, with cream.
• The rice should be allowed to simmer over night in a double boiler

LUNCHEON

(This meal should be very light)

• A portion of boiled onions, carrots, parsnips, turnips, or squash—any one or two of these
• A baked sweet potato
• Half a glass of milk
• A cup of hot water

DINNER

• Three eggs, whipped. See recipe, p. 678.

Second Day: The same as the first.

Third Day: The same as the second, slightly increasing the quantity of food.

Fourth Day:

BREAKFAST

• One exceedingly ripe banana (must be black spotted), with cream and either nut butter or nuts
• One egg, cooked three minutes
• Rice or whole wheat, boiled
• Thin cocoa or a cup of hot water

LUNCHEON

• One fresh vegetable
• A baked sweet potato
• A cup of hot cocoa or chocolate

DINNER

• One fresh vegetable, such as onions, carrots, parsnips, turnips
• Choice of rice, baked potato, or baked beans
• A very small portion of fish, or white meat of chicken, if there is a craving for meat; if not omit, and take one egg
• A cup of hot water with cream and sugar

Exercise and deep breathing, and a glass of water just before retiring.

Fifth Day: The same as the fourth.

Sixth Day: The same as the first, repeating the diet herein given, day by day, for a week or ten days.

MENUS FOR EMACIATION

SPRING MENU

EMACIATION—UNDERWEIGHT—RATHER ANEMIC

Immediately on rising, devote from twenty to thirty minutes to vigorous exercise and deep breathing.

BREAKFAST

• A whole wheat muffin
• One two-minute egg
• Two exceedingly ripe bananas, baked; serve with thin cream
• A cup or two of milk
• Half a cup of bran, cooked; serve with cream

LUNCHEON

• Two or three whipped eggs, with two glasses of milk and two teaspoonfuls of sugar
• Half a cup of bran

DINNER

• A cup of hot water
• Green peas, asparagus, spinach, turnips, carrots, or creamed onions or creamed onions
• A baked potato or whole wheat gems
• Half a glass of buttermilk, or whipped eggs, prepared as for luncheon
• A cup of chocolate

Drink from one to three glasses of either water or milk at each of these meals.

Take sufficient wheat bran to keep the bowels in normal condition.

For recipe for baked bananas, whipped and coddled eggs, see pp. 677 and 678.

SUMMER MENU

EMACIATION—UNDERWEIGHT—RATHER ANEMIC

On rising, drink two glasses of water and take vigorous exercises and deep breathing.

BREAKFAST

• A small quantity of very ripe fruit, such as peaches, plums, or cantaloup
• Two fresh eggs, whipped seven or eight minutes; sweeten to taste, adding half a glass of milk to each egg; drink slowly
• A spoonful or two of wheat bran and crushed wheat (half of each), thoroughly cooked, eaten with butter and cream

LUNCHEON

• Three eggs, prepared as for breakfast
• A spoonful of wheat bran

DINNER

• A cantaloup or one or two very ripe peaches
• A morsel of salt fish or chicken
• A baked potato
• Two or three eggs, prepared as for breakfast
• Two or three exceedingly ripe peaches and a small portion of bran

Just before retiring, eat a few peaches or plums, and take a spoonful of bran.

FALL MENU

EMACIATION—UNDERWEIGHT—RATHER ANEMIC

BREAKFAST

• A cup of hot water
• A small bunch of grapes
• Two or three egg whites and one yolk, whipped from four to five minutes. While whipping, add slowly one tablespoonful of sugar and one of lemon juice
• One very ripe banana with thin cream, raisins, and either nuts or nut butter

LUNCHEON

• Two or three eggs, prepared as for breakfast
• Two medium-sized baked sweet potatoes, with butter
• A small portion of rice, or corn hominy, with butter and cream

DINNER

• Cooked spinach, or anything green, as a salad
• Carrots, parsnips, turnips, squash—any one or two of these or two of these
• A small portion of fish or half a glass of butter milk
• A baked white potato
• A cup of hot water

Sufficient coarse wheat bran or bran gems should be taken to keep the bowels in natural or normal condition. Unless elimination of waste is normal, it is difficult to gain weight.

WINTER MENU

EMACIATION—UNDERWEIGHT—RATHER ANEMIC

BREAKFAST

• A cup of hot water, with a very little sugar and cream
• Just a bite of fruit—preferably grapes
• Whole wheat, thoroughly cooked, eaten with cream
• Two eggs prepared any way they are most agreeable; preferably (uncooked) whipped

Emergency Luncheon III

• A baked sweet potato, eaten with butter
• A liberal portion of gelatin
• Two cups of cocoa or chocolate

For cooking "Vegetables," see p. 670.

SPRING MENU

RUN-DOWN CONDITION FLATULENCY—UNDERWEIGHT

First Day: On rising, drink copiously of cool water, and devote from five to eight minutes to deep breathing exercises.

BREAKFAST

• The juice of a sweet orange (Florida Russet preferred)
• A cup of water
• Two glasses of fresh milk
• Two or three corn-meal muffins, with fresh butter

LUNCHEON

• From one to three glasses of buttermilk, according to hunger
• One egg, whipped as for breakfast

DINNER

• One glass of water
• Fresh string beans, peas, or asparagus, cooked
• preferably in a casserole dish
• Two medium-sized baked white potatoes (new);
• eat skins and all
• An egg or a cup of junket
• A cup of hot water
• A tablespoonful of wheat bran

Just before retiring, take a glass of water and the juice of half an orange, and devote from three to five minutes to deep breathing exercises.

Second Day: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger.

Third Day:

BREAKFAST

• Very ripe berries or a baked apple with a spoonful of cream
• A cup of hot water with a very little sugar and cream, or taken clear if desired
• Two extremely ripe bananas (must be black spotted), eaten with cream and either nuts or nut butter
• One or two eggs whipped or taken whole in orange juice

LUNCHEON

• A cup or two of chocolate, with thin cream
• A whole wheat gem or a corn-meal gem
• A tablespoonful of wheat bran

DINNER

• A salad of lettuce or endive, with nuts
• A large, boiled Spanish onion
• Two medium-sized baked sweet or white potatoes
• Fish or chicken
• One glass of water

Fourth Day: Same as the third.

Fifth Day: Same as the first, repeating these menus for a week or ten days as here given. The menus may be varied according to vegetables, fruits, and berries that may come into market as the season advances.

SUMMER MENU

RUN-DOWN CONDITION FLATULENCY—UNDERWEIGHT

The above menus are composed of the fewest number of articles that will supply the nutritive elements required. They may be increased according to normal hunger, but the combinations should be observed.

FALL MENU

RUN-DOWN CONDITION FLATULENCY—UNDERWEIGHT

First Day: On rising, drink two cups of hot water. Also eat half a pound of grapes, and devote from three to five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.)

BREAKFAST

• Corn bread or a baked white potato
• One extremely ripe banana, eaten with thin cream, nut butter, and a few raisins
• Cocoa or milk

LUNCHEON

• Choice of carrots, parsnips, squash, or any fresh vegetable
• A baked sweet potato

DINNER

• A salad of anything green
• Any two of the following:
• [C] Boiled onions, string beans, carrots, squash, parsnips, turnips, or pumpkin
• A baked potato
• A very small portion of fish or white meat of chicken. (If neither of these are convenient, an egg cooked two minutes may be substituted.)

Eggs, buttermilk, or cheese are preferable to fish or chicken, but the latter may be used to bring up the proteid balance, when the former articles cannot be procured.

[C] Some one of these vegetables should be made very hot with red pepper for the purpose of exciting stomach and intestinal peristalsis.

A glass of water should be drunk at each of these meals.

Second Day: The same as the first, increasing or decreasing the quantity of food according to normal hunger. Do not overeat.

Third Day: The same as the second.

No doubt the symptoms the first two or three days will be that of weakness and emptiness. This will pass away during the week. There is ample nourishment in the articles prescribed to sustain the body even under strenuous physical labor, but these combinations of food may not be well assimilated the first few days.

FOURTH DAY:

BREAKFAST

• A cup of hot water
• One whole egg cooked two minutes
• Whole wheat muffins
• A cup of chocolate

LUNCHEON

• A salad
• A portion of tender fish or two glasses of milk
• A baked potato or a whole wheat gem
• A cup of hot water

DINNER

• A bit of green salad
• Choice of fish, eggs, or buttermilk
• One fresh vegetable—preferably string beans made very hot with red pepper
• A baked white potato
• (A liberal portion of spinach could be eaten at this meal)
• A cup of hot water

Wheat bran or a few Concord grapes just before retiring.

Fifth Day: The same as the fourth.

Sixth Day: The same as the first.

Seventh Day: The same as the second and so on, for a period of about fifteen days.

WINTER MENU

RUN-DOWN CONDITION

FLATULENCY—UNDERWEIGHT

It is well to remember that the best nourished person is the one who subsists upon the fewest number of things that will give to the body the required amount and character of nutrition.

Two glasses of cool water on rising, and the juice of a sweet orange. Devote as much time as possible to vigorous deep breathing exercises before an open window.