The New Hydropathic Cook-Book - With Recipes for Cooking on Hygienic Principles

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Read Books, 2009 - Cooking - 228 pages
Originally published in 1854. Containing also Philosophical exposition of the relations of food to health; The chemical elements and proximate constitution of alimentary principles; The nutritive properties of all kinds of ailments; The relative value of animal and vegetable substances....The leading objects of this work are, to present, in the smallest possible compass, a summary of the principles and facts, in chemistry and physiology, which apply to the philosophy of diet; and to furnish such as are not familiar with the details of cooking on hygienic principles, plain formulas for preparing an ample variety of dishes, with due regard for the laws of life and health.......Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

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About the author (2009)

Born in 1812, Russell Trall grew up on a farm in western New York, then studied medicine and settled in New York City, where he became a hydropathist. In 1843 he opened a water-cure establishment and later expanded it to a medical school, The New York Hydropathic and Physiological School. Trall was recording secretary for the first American Vegetarian Society launched in New York. Although his earliest works included small numbers of recipes for meat and animal products (he did describe them as a "compromise"), by 1863 Trall changed the food at his establishment to consist entirely of plant foods and water, and later wrote "The Hygeian Home Cook-Book" (1874), the first known vegan cookbook.

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