Dr. Allinson's Cookery Book Comprising many valuable Vegetarian Recipes (1915) (THE CLASSIC COOK'S HISTORIC RECIPES)

by Thomas R. Allinson

Overview

From the Author: "This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it."
The book, from the start of the previous century, includes a wide range of vegetarian recipes (which here include some with eggs), many healthy, a fair number possibly less so (the book includes many recipes for cakes, fritters, custards, etc.) Can you wait to try vegetarian haggis or a tomato soufflé?

A number of delightful period ads (with illustrations) appear at the end of this edition.

--Search for "The Classic Cook's Historic Recipes" (in quotes) to find other classic collections of period recipes and cookery from across various periods.--

Product Details

BN ID:	2940012630551
Publisher:	Revenant
Publication date:	02/03/2011
Sold by:	Barnes & Noble
Format:	eBook
File size:	664 KB

About the Author

Dr Thomas Allinson was born in the Hulme district of Manchester in 1858. He trained as a doctor in Edinburgh, graduating in 1879. He founded the first Allinson mill in 1892 in Bethnal Green as Dr Allinson's Natural Food Company. It was the first to produce wholemeal/wholegrain flour. His slogan was Health without Medicine. Allinson was viewed as an eccentric because of his advocacy of vegetarianism (in particular of wholegrain bread) and opposition to many medical practices of the time. Two more mills were bought in Castleford and Newport in Wales.