A handbook of invalid cooking : $b for the use of nurses in training, nurses in private practice, and others who care for the sick

"A Handbook of Invalid Cooking" by Mary A. Boland is a guide from the 1800s for nurses and caregivers, offering insights into how food can help sick people get better. The handbook explains the science behind healthy eating, describing the different types of foods and how they affect the body, while also providing recipes specifically designed for patients needing special care. It highlights how cleanliness and understanding chemistry are important and teaches the basics of proteins, fats, and carbs, giving a solid foundation for nurses to understand the connection between food, health, and attentive care.