Mrs. Rorer's vegetable cookery and meat substitutes : vegetables with meat value, vegetables to take the place of meat, how to cook three meals a day without meat, the best ways of blending eggs, milk and vegetables / by Sarah Tyson Rorer.

  • Rorer, S. T., 1849-1937.
Date:
1902
Catalogue details

Licence: In copyright

Credit: Mrs. Rorer's vegetable cookery and meat substitutes : vegetables with meat value, vegetables to take the place of meat, how to cook three meals a day without meat, the best ways of blending eggs, milk and vegetables / by Sarah Tyson Rorer. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    13/341
    FOREWORD Vegetables are divided into four groups. The first group is the muscle-making, or nitrogenous. These have meat value and take the place of meat. Old peas, beans, lentils and nuts are the chief in this group. Mushrooms contain nitrogen but in no way take the place of meat. Such manufactured foods as macaroni, spaghetti and the cereals also contain nitrogen mixed with a goodly quantity of starch, for which reason they are placed in the carbohydrate group. In this book eggs, milk and cheese are added to the nitrogenous group to give variety to the meat substitute dishes. The second group—the carbohydrate—are heat- and energ>'-producers, hence must be used in larger quantites than the muscle-building foods—meat sub- stitutes. In this second group we have rice, sweet and white potatoes, white bread, chestnuts, macaroni and spaghetti and the cereals. In the third or fatty group we have only certain nuts and olives. The last group, by far the largest of the four, con- tains the green, succulent vegetables, largely water, some mineral matter, and a great deal of flavoring material. They are important as cleansers. They keep up the peristaltic action of the intestines. These foods are also called waste or bulk foods and are to my mind just as necessary to the balanced ration as the first three groups. Olive oil and nut fats take the place of cream and butter and may be substituted in all the following recipes for butter without change of quantity.