The principles and practice of vegetarian cookery : founded on chemical analysis, and embracing the most approved methods of the art / by the author of "Fruits and farinacea the proper food of man" [i.e. John Smith].

  • Smith, John (Writer on vegetarianism)
Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: The principles and practice of vegetarian cookery : founded on chemical analysis, and embracing the most approved methods of the art / by the author of "Fruits and farinacea the proper food of man" [i.e. John Smith]. Source: Wellcome Collection.

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    no. Sauce, to thicken ' 524 Savnv9 tn hnil ±o\j (JXCtlLl • 090 Seakale, to boil 243 Seasouiug 55 44 Seeds 20 105 Seed loaf 140 Spmrtli nft 22 Shallots 41 Simmering' 59 Siberian crabs 83 Siberian crab jelly 100 Skirret 39 Snnlf i n0* 58 RnH mm 2 Souipp 22 Soups 477 Smi n hrnwii ■h/UUL/^ U 1 U VT U • 492 clear 490 493 thickened 492 494 Spice loaf 141 OpiUaUllj bU UUll 248 SnnTicp /^nlfp 177 Starch 6 Steenin^* 68 Steaming 62 Stewing . 61 Stewed fruit . 68 loCiraUUUI/ 202 SfrflwhprriPR nrpsprvpd 87 Sugar 5, 134 Sulphur 2 Syrup for preserviug fruit 69 Tapioca . 31 „ sauce 509 Tarts . . 413 135, Tartlets . Tea cakes . 129 Tea Tea, properties of Toasting Tourtes Tous-les-mois Treacle Tubers . to boil. to stew to steam to fry to mash to serve Turnips „ to boil Turnip hash Turnovers Varieties of bread Vegetable marrow, to cook ,, preserved Vegetables preserved with salt Vegetarian Dietary Venetian cakes Vermicelli ,, to boil Vinegars, flavoured fruit Vinegar of mixed herbs . ,, to make No. 414 154 546 547 65 414 33 5 39 215 223 229 231 233 234 39 218 228 410 131 70 90 104 554 161 22 109 501 503 502 545 Water 4 Walnuts, pickled 536 Water cresses, to stew . 256 Wheat . 22 Wheat, to cree . 106 Whey . 50, 266 White sauce . . 522 Wine sours, preserved 84 Yeast . . 125 „ to make 132 1. M. BURTON AND CO., PillXTERS, IPSWICH. UBRARY