A Handbook of Invalid Cooking

A Handbook of Invalid Cooking by Mary A. Boland is a practical guide focused on preparing nutritious and easily digestible meals for those who are ill or recovering from surgery. The book provides recipes that are designed to be gentle on the stomach while still offering enough flavor and variety to make mealtimes enjoyable for the patient. Boland emphasizes the importance of preparing food that is both nourishing and palatable with attention to the specific dietary needs of those with reduced appetites or compromised health. In addition to recipes for soups broths light entrees and desserts the book offers advice on food presentation and the best methods of cooking for patients with different conditions. Boland’s work is rooted in the belief that proper nutrition plays a key role in recovery and she provides caregivers and home cooks with a valuable resource to support the health and well-being of those in need of special diets. A Handbook of Invalid Cooking was one of the early texts aimed at improving the quality of care for the sick through better meal preparation.