Vegetarian Cook Book: Substitutes for Flesh Foods E. G. Fulton Author

Originally published in 1904, this cookbook provides a fascinating insight into the huge variety of wholesome vegetarian dishes that were available a century ago. Fulton has treated the subject from the commonly accepted definition of the term vegetarianism, which means to abstain from flesh foods, but allows the use of eggs, milk, and its products. After studying the vegetarian restaurants and the food questions for many years, Fulton has placed before you a book containing instruction in the preparation of wholesome dishes that will build up in place of tearing down the body.