Robin Bellinger consults Fannie Farmer's Food and Cookery for the Sick and Convalescent from 1904:
A few suggestions raise our eyebrows—frozen clam water, milk with a wee drop of diluted hydrocholoric acid as a treatment for typhoid—but most do not. Shirred egg, broiled fish with a garnish of piped mashed potatoes, egg salad—none of these, I think, would confuse today’s diner. The general principal is to keep the patient well hydrated and unburdened by anything difficult of digestion, such as pork. One little surprise is that our cherished chicken soup comes at the end of "Soups, Broths, and Stews," almost an afterthought. In those days it was no match for beef extract and beef tea, which share a prominent chapter with gruels.
(Image: A private ward dinner tray by Vancouver Coastal Health)
The Dish 