The Anglo-American tendency to see food as medicine (rather than a vehicule for pleasure) runs deep. Reading eighteenth and early nineteenth century cookbooks and dietary advice manuals, all of a summer’s day (like you do), I came across this advice that made me laugh out loud (funniest part in bold):
By being too rich, is improper for weak stomachs, liable to turn rancid, and difficult of digestion. Upon strong stomachs, which can digest it, it is very nourishing.
It is an unwholesome custom to eat cream or milk with apple-pies, strawberries, &c. &c. directly after dinner, if you mean to drink wine; for the wine ferments, coagulates the cream, and makes the whole mass hard of digestion: and upon weak stomachs, such a mixture will promote sickness, vomiting, &c. This I myself have experienced more than once.
–from Thomas J. Hayes, Concise Observations on the Nature of our Common Food, So Far as it Tends to Promote or Injure Health (New York, Swordses for Barry & Rogers, 1790), 22.