Pint Salt

Pint Salt

Curative uses of Almond and Apple which are low in sodium

Almond soup which is a low sodium recipe is an excellent substitute for beef-tea for convalescents. It is made by simply blanching and pounding a quarter of a pound of sweet almonds with half a pint of milk, or vegetable stock. Another pint of milk or stock is then to be added and the whole warmed. After this add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.

An emulsion of almonds is useful in chest affections. It is made by well macerating the nuts in a nut butter machine, and mixing with orange or lemon juice.

Almonds should always be blanched, that is, skinned by pouring boiling water on the nuts and allowing them to soak for one minute, after which the skins are easily removed. The latter possess irritating properties.

Bitter almonds should not be used as a food. They contain a poison identical with prussic acid.

Apples periodically appear upon the tables of carnivorous feeders in the form of apple sauce. This accompanies bilious dishes like roast pork and roast goose. The cook who set this fashion was evidently acquainted with the action of the fruit upon the liver. All sufferers from sluggish livers should eat apples.

Apples will afford much relief to sufferers from gout. The malic acid contained in them neutralises the chalky matter which causes the gouty patient's sufferings.

Apples, when eaten ripe and without the addition of sugar, diminish acidity in the stomach. Certain vegetable salts are converted into alkaline carbonates, and thus correct the acidity.

An old remedy for weak or inflamed eyes is an apple poultice. I am told that in Lancashire they use rotten apples for this purpose, but personally I should prefer them sound.

A good remedy for a sore or relaxed throat is to take a raw ripe apple and[Pg 19] scrape it to a fine pulp with a silver teaspoon. Eat this pulp by the spoonful, very slowly, holding it against the back of the throat as long as possible before swallowing.

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Pint $68.51 High Quality Content by WIKIPEDIA articles The pint is an English unit of volume or capacity in the imperial system and United States customary units. The imperial version is 20 imperial fluid ounces and is equivalent to about 568 ml, while the U.S. version is 16 U.S. fluid ounces and is equivalent to about 473 ml. Pints are commonly abbreviated as either p or pt. As with other measurement units used in the imperial system and USA, the pint used to be a common measure throughout Europe (differing in exact value from country to country) but was replaced in much of Europe with the metric system during the nineteenth century. Author: Surhone, Lambert M./ Timpledon, Miriam T./ Marseken, Susan F. Binding Type: Paperback Number of Pages: 88 Publication Date: 2010/07/13 Language: English Dimensions: 6.00 x 9.02 x 0.21 inches

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