Peptonized Foods
Peptonized foods are most valuable for those who suffer from severe indigestion, also in cases of dyspepsia and gastritis, or when the patient is unable to take milk in its natural form.
The chief peptonizing agents are pepsine and liquor pancreaticus, and the food when acted upon becomes partially predigested and consequently more readily absorbed. When the natural digestive juices are deficient, and the stomach is unable to properly perform its office, those who suffer from this cause may, by employing one of these valuable agents, be supplied with more varied food than they would otherwise be able to digest. During the process of peptonization a slightly bitter taste is developed, but this may be arrested before it becomes too pronounced by bringing whatever is being acted upon quickly to boiling point. The following simple recipes will sufficiently illustrate the principles of peptonization.
3285.—PEPTONIZED BEEF TEA.
Ingredients.—½ a lb. of finely-shredded lean beef, 1 teaspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda, ½ a pint of water, a pinch of salt.
Method.—Put the water, beef and bi-carbonate of soda into a stewpan, heat slowly to 140° F., stirring gently meanwhile, and keep at this temperature for about ½ an hour. Remove from the fire, and when it has cooled down to a lukewarm temperature, add the liquor pancreaticus, and allow the vessel to remain covered in a warm place for about 1 hour. Then strain, bring to the boil season to taste, and serve.
Time.—1¾ hours. Average Cost, 1s.
3286.—PEPTONIZED BEEF TEA JELLY.
Ingredients.—½ a pint of peptonized beef tea, ½ an oz. of sheet gelatine.
Method.—Make the beef tea as directed in the preceding recipe, then strain and bring to boiling point. Soften the gelatine in a little cold water, add it to the beef tea, and stir until dissolved. Strain into a mould previously rinsed with cold water, and keep in a cold place until set.
Time.—2 hours. Average Cost, 1s. 1d.
3287.—PEPTONIZED MILK.
Ingredients.—½ a pint of milk, ¼ of a pint of water, 1 dessertspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda.
Method.—Put the milk and water into an enamelled stewpan, heat it to 140° F., then pour it into a jug containing the liquor pancreaticus
