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March 16, 1912


Author Affiliations

Assistant Professor of Diseases of Children, St. Louis University ST. LOUIS

JAMA. 1912;LVIII(11):751-753. doi:10.1001/jama.1912.04260030149006

Malt soup has been highly lauded in Germany for years as a remedy for babies with gastro-intestinal disturbances. Its use in this country has extended quite rapidly during the past few years among pediatricians. Koplik1 has had very gratifying results with Liebig's formula as modified by Keller. I believe that his writings have been responsible for popularizing in America the use of this food for sick babies.

METHOD OF PREPARATION  Keller's2 malt soup is prepared as follow: Two ounces of wheat flour are mixed with 11 ounces of whole milk and then passed through a sieve. In a second vessel 3 ounces of extract of malt are mixed with 20 ounces of warm water. The two mixtures are then poured into a porcelain vessel, 2½ drams of 11 per cent, carbonate of potassium added, and the whole cooked with constant stirring for twenty minutes and then brought to