The New Hydropathic Cook Book

The New Hydropathic Cook Book PDF Author: Russell Thacher Trall
Publisher: Andrews McMeel Publishing
ISBN: 1449435025
Category : Cooking
Languages : en
Pages : 238

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Book Description
With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr. Russell Trall’s proliferated. Trall founded the New York Hydropathic and Physiological School in 1854, and his New Hydropathic Cook Book was one of the first to subscribe to the school’s advocacy of the water cure, using baths and drinking pure water to combat disease and maintain health. The diet proposed in the cookbook consists almost entirely of fruits, grains, and vegetables, with a few animal-based recipes thrown in for those who demanded a wider diet. More than just a list of recipes, the cookbook presents the basis of Trall’s diet—the belief that all nutritive material comes from vegetables, and thus animal foods are inferior because they are derivative and likely to be impure. It also includes a discussion of digestion and an exhaustive catalogue of vegetable foods. This edition of The New Hydropathic Cookbook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

The New Hydropathic Cook Book

The New Hydropathic Cook Book PDF Author: Russell Thacher Trall
Publisher: Andrews McMeel Publishing
ISBN: 1449435025
Category : Cooking
Languages : en
Pages : 238

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Book Description
With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr. Russell Trall’s proliferated. Trall founded the New York Hydropathic and Physiological School in 1854, and his New Hydropathic Cook Book was one of the first to subscribe to the school’s advocacy of the water cure, using baths and drinking pure water to combat disease and maintain health. The diet proposed in the cookbook consists almost entirely of fruits, grains, and vegetables, with a few animal-based recipes thrown in for those who demanded a wider diet. More than just a list of recipes, the cookbook presents the basis of Trall’s diet—the belief that all nutritive material comes from vegetables, and thus animal foods are inferior because they are derivative and likely to be impure. It also includes a discussion of digestion and an exhaustive catalogue of vegetable foods. This edition of The New Hydropathic Cookbook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

The New Hydropathic Cook-book

The New Hydropathic Cook-book PDF Author: Russell Thacher Trall
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252

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Book Description


New Hydropathic Cookbook

New Hydropathic Cookbook PDF Author: Russell Thacher Trall
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 252

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Book Description


The New Hydropathic Cook-book

The New Hydropathic Cook-book PDF Author: Russell Thacher Trall
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252

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Book Description


The New Hydropathic Cook-book

The New Hydropathic Cook-book PDF Author: Russell Thacher Trall
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 240

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The New Hydropathic Cook-Book

The New Hydropathic Cook-Book PDF Author: Russell Thacher Trall
Publisher: Forgotten Books
ISBN: 9780266748397
Category : Cooking
Languages : en
Pages : 246

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Book Description
Excerpt from The New Hydropathic Cook-Book: With Recipes for Cooking on Hygienic Principles; Containing Also a Philosophical Exposition of the Relations of Food to Health; The Chemical Elements and Proximate Constitution Alimentary Principles; The Nutritive Properties of All Kinds of Aliments The Principle - That man, as a physical, intellectual, and moral being, can become most completely developed in all his faculties by subsisting upon the direct productions of the vegetable kingdom. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The National Cook Book

The National Cook Book PDF Author: Hannah Bouvier Peterson
Publisher: Andrews McMeel Publishing
ISBN: 1449435033
Category : Cooking
Languages : en
Pages : 309

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Book Description
Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the “most concise and simple manner,” sacrificing “style to minute detail; not even avoiding repetition where it might render directions more explicit.” She noted correctly that in many contemporary cookbooks, the cook was forced to wade through a “formidable amount of reading before she can learn the process of making a pudding,” and others at the opposite extreme “are so brief in their explanations [they] are ever liable to misconception.” Bouvier’s training in mathematics and popular science advanced her goal of making the recipes as easy to use as possible for American women of the day, utilizing only readily available utensils and ingredients and encompassing only “purely American” cooking. She was also deeply concerned about cooking for the sick and convalescent and included a significant section with recipes prepared according to the directions of an eminent local physician. As might be expected of a scientist, the book is thorough and comprehensive, including recipes for soups, fish, meat, vegetables, sauces, pickles, pastry, sweets, tea cakes, cakes, preserves, and miscellaneous dishes, clearly organized with both a detailed table of contents and index, unlike many contemporary cookbooks that lacked both. This edition of The National Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

The New Hydropathic Cook-book

The New Hydropathic Cook-book PDF Author: Russell Thacher Trall
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 0

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Book Description


The Complete Cook

The Complete Cook PDF Author: J.M. Sanderson
Publisher: Andrews McMeel Publishing
ISBN: 1449434959
Category : Cooking
Languages : en
Pages : 198

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Book Description
Published in 1843 in Philadelphia, this volume in the American Antiquarian Cookbook Collection is derived from an earlier English work that author J. M. Sanderson heavily adapted for American usage, creating not only a cookbook that combined the best of American and European cooking of the time, but perhaps one of the first “international” cookbooks. James M. Sanderson’s The Complete Cook contains over 700 recipes, including “directions for the choice of meat and poultry; preparations for cooking, making soups and broths; boiling, roasting, baking and frying meats, fish; seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, and, with general directions for making wines.” According to the title page and his introduction, Sanderson clearly states that the majority of his book was copied heavily from a well-known English work, and he is but the adaptor. We now know the uncredited author was W. G. Lewis. Sanderson’s small contributions throughout create an excellent combination of American and English cooking. For example, he provides an American recipe for Pumpkin Pie alongside the English version, comments on cooking in the excessive heat of the West Indies, and refers to a superior English method for boiling meat without contact with the water. There are quite a few American recipes cited with their English counterparts and referred to as “the American mode,” for example, “The American Mode of Dressing Salt Fish.” This edition of The Complete Cook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

The New Hydropathic Cook-book

The New Hydropathic Cook-book PDF Author: Russel Thacher Trall
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 225

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Book Description