During 1918, while studying the respiratory quotient of scorbutic infants, we decided for definite reasons to feed these infants with Keller's malt soup, a mixture containing 100 gm. of the so-called malt soup extract, which has made for itself a record of producing and never of curing scurvy. Hess,1 for instance, reports that in his experience the malt soup preparation is the diet which has been associated with scurvy most frequently. September 6, 1918, a patient who had developed a scurvy in another institution on Keller's malt soup was given the same kind of a mixture in pursuance of the above stated aim, but on the fourth day orange juice was added to the diet, and so the surprise which we were to have later in the case of another patient was inadvertently postponed. September 26, 1918, another scorbutic patient, 11 months of age, was brought to the hospital
GERSTENBERGER HJ. MALT SOUP EXTRACT AS AN ANTISCORBUTIC. Am J Dis Child. 1921;21(4):315–326. doi:10.1001/archpedi.1921.01910340002001
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