Compiled for home cooks suddenly faced, as the author was, with feeding a household without meat, this 1915 collection gives recipes for unfermented bread, soups, savoury dishes, casseroles, curries, vegetables, gravies and puddings. Brand-name health foods of the day, from patent groats to nut preparations, appear throughout.
A window on early twentieth-century vegetarian cooking for food historians and adventurous cooks. Download the free EPUB.