Not talking about comfort food but proper restorative meals for the ill - "chicken soup good, congee better". Her main point is that cookery books today make no mention of it and I must agree. No beef tea, coddled egg, barley water or peach foam - stuff that's genuinely good for sick people and can be consumed without too much difficulty. Not sure about the savoury liver custard, but hadn't heard of milk jelly since I was seriously busted up as a lad. What think others?