Bran Biscuits for Constipation
(By F. M. Allen)
| 60 gm. bran | 6 gm. powdered agar-agar |
| ¼ tsp. salt | 100 c.c. (½ glass) cold water |
Tie bran in cheesecloth and wash under tap until water is clear. Bring agar-agar and water (100 c.c.) to boiling point. Add washed bran and salt and agar-agar solution (hot). Mold into ten cakes; place on oiled paper and let stand ½ hour, then when firm and cool, bake in moderate oven 30 to 40 minutes. The bran muffins are more palatable if butter and eggs are added. This may be done, provided the patient allows for them in the diet.
Casoid Flour and Bran Muffins
| 1 oz. (30 gm.) casoid flour | 1 egg white (whole egg may be substituted for 1 egg white) |
| 1 level tbs. (15 gm.) butter | |
| 1 oz. (30 c.c.) 40% cream | 1½ tsp. baking powder |
| ¼ tsp. salt | 1 cup washed bran |
Total food value: protein, 18 grams; fat, 24 grams; carbohydrates, 1 gram; calories, 300.
One muffin: protein, 3 grams; fat, 4 grams; carbohydrates, trace; and calories, 50.
The flours and meals used in this recipe are prepared by Cutlard, Stewart & Walt, Ltd., London (casoid flour). Theo. Metcalf & Co., Boston (soya bean meal). Lister Brothers, Andover, Mass. (Lister diabetic flour).