Buttermilk, With Bread or Without
It is most wholesome when sour, as being less likely to be heavy, but most agreeable when made of sweet cream.
Dr. Boerhaave’s Sweet Buttermilk
Take the milk from the cow into a small churn, of about six shillings price; in about ten minutes begin churning, and continue till the flakes of butter swim about pretty thick, and the milk is discharged of all the greasy particles, and appears thin and blue. Strain it through a sieve, and drink it as frequently as possible.
It should form the whole of the patient’s drink, and the food should be biscuit and rusks, in every way and sort; ripe and dried fruits of various kinds, when a decline is apprehended.
Baked and dried fruits, raisins in particular, make excellent suppers for invalids, with biscuit or common cake.