This collection includes works related to vegetarianism and meatless cooking published in the United States between 1790 and 1809.
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Guide for nut cookery; together with a brief history of nuts and their food values
Almeda Lambert
Digitized copy of Guide for nut cookery; together with a brief history of nuts and their food values by Almeda Lambert. This work was digitized by New York Public Library and published on the Internet Archive. Additional information about the digitization process can be found on the Internet Archive.
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Sense in the Kitchen: a Manual of the Art and Science of Cooking
Abby Merrill Adams
689 tried recipes containing the philosophy and chemistry of cooking all kinds of vegetable and animal food, and their effects upon the system.
