Beef, broiled, boiled, baked or roasted Mutton, broiled, boiled, baked or roasted Chicken, broiled, boiled, baked or roasted Birds Venison White-fleshed fish, broiled or boiled Eggs, soft - boiled, steamed, poached; yolks and hard-boiled, pressed through a sieve on milk toast Sweetbreads, creamed or broiled Olive oil, a little Butter, a little

Whole wheat bread, well baked Bread sticks; mush bread Boiled rice Rice pudding Cup custard; junket Soft custards Koumys

Modified milk Orange juice

Prunes, dates or figs, stewed without sugar Lettuce Celery Cream soups, as spinach, celery, or lettuce Carefully-cooked cauliflower Roquefort or other ripe cheese in small quantities The early spring mushrooms New turnips, cooked below boiling point in unsalted water, served with cream sauce Stewed cucumbers Stewed squash Baked bananas, cream, horseradish sauce Very young peas, pressed through a sieve Cress, chicory, endive, lettuce A cup of coffee, alone, once a day Very weak tea

Avoid

Boiled coffee Boiled tea All sweets Fried foods White bread Crackers Cakes

Small acid fruits Pork in all forms Veal Turkey Duck

Cooked cabbage

Starchy foods and sweets in general

Beets

Corn, green

Potatoes

Pickles

Spiced foods

Gelatin desserts

Red or dark fish

Salt foods

All the Crustacea

Clams

Oysters

Iced water

Acid drinks

Flavored soda water