Every-Day Dishes and Every-Day Work (1896)

AUTHOR: Kellogg, Ella Ervilla

https://babel.hathitrust.org/cgi/pt?id=hvd.rsl5xb&view=1up&seq=1

The second link is to a 1897 edition that includes interesting advertisements for Battle Creek Sanitarium “health foods,” such as almond butter, granola, and nuttose.

KEYWORDS: food, health, recipes

Trall, Russell Thacher. The New Hydropathic Cook-Book

SUMMARY (Ridvan Askin, edited Deborah Madsen):

The stated aim of the book is “to present a selection of well-tested recipes for the healthful preparation of substantial dishes suited for use upon the 'every-day' bill of fare in the average home” (3). The Preface notes that all recipes in the volume have been thoroughly tested in “the Experimental Kitchen of the Battle Creek Sanitarium Cooking-School” (3). The short introduction emphasizes the importance of being acquainted with the “nutritive values” of different kinds of food and their “digestability and proper preparation” (4). It also emphasizes the importance of both “variety” and “simplicity” and warns of the “temptation to overeat” (4).

The book is divided into sections on, for example, bread, vegetables, eggs, pastry, macaroni, and fruit. Each section begin with general instructions on how best to select, prepare and, if necessary, preserve the respective foods, before providing suitable recipes. The first section deals with cereals because Kellogg considers cereals to be the “most important foods” (18). Many recipes in the book are fully vegan, and all are suitable for vegetarians. The book includes an entire section devoted to recipes that use “The Battle Creek Sanitarium Health Food Company's Products” (139), including granola and granose, nut butter and nut meal which are presented as “substitutes for butter and cream” (147), and nuttose, which Kellogg describes as follows:

This is a pure product of nuts. It is intended as a substitute for meat, which it completely replaces dietetically, having nearly twice the nutritive value, while it furnishes the same elements and in a form much more digestible, and wholly free from the objectionable features of meat. Nuttose may be prepared and served in the same manner as the various forms of flesh food. It so perfectly resembles meat in appearance and flavor, as well as nutritive properties, that many persons find it difficult to distinguish the difference (149).

The book ends with a section on housekeeping, with a particular focus on “hygienic and sanitary measures” (153).