Published in Scotland for the health-food movement of the early 1900s, this collection gives vegetarian savouries, nut foods, vegetables, salads, sauces, soups, puddings and baking. Recipes are brisk and practical, from fried artichokes to nut roasts, and the book opens with a list of Edinburgh and Glasgow shops stocking the special foods.
A lively record of early vegetarian cooking in Britain for food historians and home cooks. Download the free EPUB.