A Handbook of Invalid Cooking, authored by Mary A. Boland and first published in 1893, is a comprehensive guide dedicated to the preparation of nourishing and easily digestible meals for the sick and convalescent. Drawing from her experience as a nurse at the Massachusetts General Hospital, Boland offers practical advice and detailed recipes tailored to the unique dietary needs of invalids. The book covers a wide range of topics, including the importance of careful food selection, the significance of proper presentation, and the necessity of maintaining cleanliness and order in the sickroom. Recipes are organized by type—broths, gruels, beverages, eggs, meats, vegetables, and desserts—each accompanied by clear instructions and suggestions for serving. Boland emphasizes the role of the caregiver, providing tips on how to encourage appetite and comfort the patient through thoughtful meal preparation. In addition to recipes, the handbook includes guidance on the use of feeding cups, the preparation of special diets, and the management of common ailments through diet. With its blend of medical insight and culinary expertise, A Handbook of Invalid Cooking remains a valuable historical resource, reflecting the practices and attitudes of late 19th-century home nursing and nutrition.