Moll-Stransky Pudding

MOLL-STRANSKY PUDDING (Moll, Stransky), a type of infant food proposed by Moll and Stransky (Vienna) in 1922 for cases where a child must receive food that does not contain milk. The need for such food arises in certain chronic forms of nutritional disorders, mainly in cases of acute dyspepsia (see) in an artificially fed child, when, contrary to the usual state of affairs, protein not only does not have a beneficial effect but even worsens the child's condition. Finally, this food finds application in cases of spasmophilia, rickets, and exudative diathesis, when it is required to eliminate milk for some time without simultaneously lowering the caloric value of the food. The pudding is thus prescribed in all those cases where there is "damage from milk." In dyspepsia, the pudding is prescribed in the same doses as milk is given in these cases, and in the same dilutions in which it is prescribed. In case of a relapse from too hasty a transition to milk, one returns to the pudding. In spasmophilia, it replaces 1-3 feedings, and in severe cases, it is prescribed as the sole food. It is given diluted with water, tea, or milk whey, and upon improvement, it is used for diluting ¹/₂ milk (in severe cases, human milk). The caloric value of the food is 2,000 per 1 kg. Preparation method: 80 g of (fine) flour is mixed with 1 g (mandatory) of salt and ¹/₂ g of soda and dissolved in 200 cm³ of water. To the mixture, add the yolk of one egg, rubbed with 40 g of sugar, and the whipped white. The entire mass is placed in a mold (the walls must be greased from the inside) and cooked for ¹/₂ hour in a water bath. Modification-rice pudding: 70 g of boiled and pureed rice is dissolved in 250 cm³ of water. To this is added a mixture of the yolk of one egg, 20 g of butter, 50 g of sugar, 1 g of salt, and ¹/₂ g of soda. Mix with whipped whites and cook as indicated above. Modification-pudding with vegetables: dissolve 80 g of flour in 200 cm³ of water, let the water boil vigorously, add 1 tablespoon of pureed boiled vegetables (spinach, carrots, cauliflower, rutabaga), 1 yolk, 1 g of salt, ¹/₂ g of soda, whipped white, 40 g of sugar, and steam for 1 hour. Before consumption, all puddings are passed through a sieve.