Author : Thomas R. Allinson
Publisher : BoD – Books on Demand
Page : 254 pages
File Size : 12,62 MB
Release : 2010
Category : Cooking
ISBN : 3861951797
Collection of many valuable vegetarian recipes.
Author : Thomas R. Allinson
Publisher : Createspace Independent Publishing Platform
Page : 138 pages
File Size : 25,63 MB
Release : 2017-01-23
Category :
ISBN : 9781542708654
Allinson was born in the Hulme district of Manchester on 19 May 1858. He went to school in Lancaster and Manchester and at age fifteen began work as a chemist's assistant. With money he saved and financial help from his stepfather, he was able to attend the extramural medical school in Edinburgh, which was less expensive than the University medical school. He graduated as a Licenciate of the Royal Colleges of Physicians and Surgeons of Edinburgh (LRCP, LRCS) in 1879 at the age of 21 years. After assistantships in Hull and the East End of London he established his own practice in Marylebone in 1885. During the 1880s Allinson developed his theory of medicine, which he called Hygienic Medicine. In place of orthodox medicine, he promoted health through diet, exercise, fresh air and bathing.
Author : Thomas R. Allinson
Publisher : Createspace Independent Publishing Platform
Page : 288 pages
File Size : 47,7 MB
Release : 2016-07-27
Category :
ISBN : 9781535464703
Today, vegetarian and vegan lifestyles are increasingly popular. As more people begin to turn away from the regular consumption of animal products due to health, environmental, and ethical concerns, vegetarian cookbooks have become a staple in many bookstores. This early edition features dozens of traditional meatless entrees and side dishes that are sure to please even the most finicky eaters.
Author : T. R. Allinson
Publisher : Good Press
Page : 208 pages
File Size : 24,29 MB
Release : 2019-11-25
Category : Cooking
ISBN :
'Dr. Allinson's cookery book' by T.R. Allinson, is a treasure trove of vegetarian recipes that will provide plenty of meal inspiration for everyday cooking. While not featuring the latest cutting-edge meat-free dishes, this extensive cookbook includes recipes that your grandmother may have cooked more than half a century ago. Many of the recipes can be adapted to suit modern tastes and preferences. From savory to sweet, the book features recipes for classic dishes like apple pudding, custard, and cheese omelets, as well as unique recipes like chestnut pie and cocoa pudding. Whether you're a seasoned vegetarian or just looking to eat healthier, this recipe book has something for everyone.
Author : Thomas R. Allinson
Publisher : Createspace Independent Publishing Platform
Page : 254 pages
File Size : 25,54 MB
Release : 2017-09-12
Category :
ISBN : 9781976224607
The Allinson Vegetarian Cookery Book
Author : T. R. Allinson
Publisher : Createspace Independent Publishing Platform
Page : 292 pages
File Size : 42,12 MB
Release : 2016-08-07
Category :
ISBN : 9781536950984
Over 1200 delicious healthy living & weight loss recipes! London vegetarian cookbook republished from 1915 with illustrations. Some of the cooking or ingredient terms are from 100 years ago, as such, they can be interesting, entertaining and challenging at the same time. Partial index: A Dish of Snow, 166A Month's Menu for One Person, 205A Week's Menu, 172Allinson Custard Powder, 245Allinson's Custard, 138Almond Cheesecakes, 127Almond Custard, 136Almond Pudding (1), 97Almond Pudding (2), 97Almond Rice Pudding, 97Almond, Chocolate, Pudding, 102, 103Analysis, 183Apple & Barley (Pearl) Pudding, 98Apple & Orange Compôte, 166Apple Charlotte, 142Apple Cookery, 142Apple Cake, 142Apple Charlotte, 142Apple Dumplings, 143Apple Fool, 144Apple Fritters, 144Apple Jelly, 144Apple Pancakes, 144Apple Pudding, 145Apple Pudding (Nottingham), 145Apple Sago, 145Apple Sauce, 146Apple Tart (open), 146Apples (Rice), 146Apples, Buttered, 142Apples, Drying, 143Eve Pudding, 147Apple Custard, Baked, 136Apple Sauce, 86Apple Soufflé, 61Apricot Cream, 132Apricot Pudding, 98Apricot Sauce, 86Artichoke Salad, 73ARTICHOKE SOUP, 1Artichokes à la Parmesan, 54Artichokes à la Sauce Blanche, 54Artichokes aux Tomato, 18Asparagus, Boiled, 55Baked Apple Custard, 136Baked Custard, 136Baked Custard Pudding, 98Banana, Wholemeal Pudding, 124Barley (Pearl) and Apple Pudding, 98BARLEY SOUP, 1Batter, Celery, 16Batter, Jam Pudding, 99Batter, Potato, 16Batter, Pudding, 99Batter, Sweet, 204Batter, Vegetable, 17Bean Pie, 18Bean, French, Omelet, 48Beans, Butter, with Parsley Sauce, 19Belgian Pudding, 99Bird's Nest Pudding, 100BiscuitsButter, 151Chocolate, 152Cocoanut, 153Blackberry Cream, 132Blancmange, 130Orange Mould (1), 131Orange Mould (2), 131Blancmange, Chocolate, 130Blancmange, Eggs, 131Blancmange, Lemon, 130Blancmange, Semolina, 121Blancmange, Tartlets, 127Blancmanges, 130Boiled Onion Sauce, 87Bread and Cakes, 148Barley Bannocks, 149Bun Loaf, 150Buns, 150Buns, Plain, 151Chocolate (1), 152Chocolate (2), 152Chocolate Macaroons, 152Cinnamon Madeira Cake, 153Cocoanut Biscuits, 153Cocoanut Drops, 153Crackers, 154Doughnuts, 155Dyspeptics', 154Oatmeal Bannocks, 157Sally Luns, 160Unfermented, 163Victoria Sandwiches, 163Wholemeal Gems, 164Wholemeal Rock Cakes, 164Bread and Cheese Savoury, 18Bread and Jam Pudding, 100Bread Pudding (steamed), 100Bread Puddings, substantial, 203Bread Soufflé, 100BREAD SOUP, 2Bread, Wheat & Rice, 159Bread, Wholemeal Fermented, 163Brown Curry Sauce, 89Brown Gravy, 87Brown Gravy Sauce, 87Brown Sauce & Stuffed Spanish Onions, 37Brown Sauce (1), 87Brown Sauce (2), 87Brunak, 190Buckingham Pudding, 101Bun Pudding, 101Butter Beans with Parsley Sauce, 19Butter Biscuits, 151Buttered Apples, 142Buttermilk Cake, 151Cabbage, 55Cabbage and Eggs, 65CABBAGE SOUP, 2Cabbage Soup (French), 2Cabinet Pudding (1), 101Cabinet Pudding (2), 101Cabinet Pudding (3), 102Cake, Lunch, 156CakesApple (German), 142Cocoanut Rock, 153Cornflower, 154Crisp Oatmeal, 154Ginger Sponge, 155Lemon, 156Light, 156Madeira, 157Orange, 158Plain, 158Potato, 77Potato Flour, 158Queen's Sponge, 159Rice (1), 159Rice (2), 159Rock Seed, 160Seed (1), 160Seed (2), 160Seed (3), 161Seed (4), 161Seed (5), 161Seed (6), 161Sly, 161Sponge (1), 162Sponge (2), 162Sponge, Roly-poly, 162Tipsy, 171Wholemeal, 164Wholemeal Rock, 164Canadian Pudding, 102Caper Sauce, 88Caper Soup, 3Caramel Cup Custard, 137Caramel Custard, 137Carrot Pudding, 102Carrot Soup (1), 3Carrot Soup (2), 3Carrots and Potatoes, 82Carrots and Rice, 19Carrots with Parsley Sauce, 55Cauliflower and Potato Pie, 19Cauliflower au Gratin, 166Cauliflower Pie, 20Cauliflower Salad, 73Cauliflower Soup, 4Cauliflower with White Sauce, 56Celery à la Parmesan, 20Celery Batter, 16Celery Croquettes, 20Celery, Italian, 56Celery, Steamed, with White Cheese Sauce, 56
Author : Thomas Richard Allinson
Publisher :
Page : 0 pages
File Size : 31,66 MB
Release : 2023-04-07
Category :
ISBN : 9781805474012
This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. Thoroughly soaked sago should be used in all dishes, savouries or sweets, in which a substitute for suet is required to lighten the mixture; that is, in boiled savouries or sweets which are largely made of wholemeal, as, for instance, in vegetable haggis, roly-poly pudding, and all fruit or vegetable puddings which are boiled in a paste. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or, at any rate, baking powder had been used. Baking powder, tartaric acid, soda and bicarbonate of soda, are all most injurious to the system, and these chemicals have been left out of this book entirely. In breads and cakes I have used a small quantity of yeast for the rising of the dough; those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals, namely, soda, bicarbonate of soda, baking powder, tartaric acid, and citric acid. Not only do they delay the digestion of the foods in which they are used, and give rise to various stomach troubles, but also cause rheumatism and gout, and often are the primary cause of stone in the kidney and bladder. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public, which always demands cheap goods, and the result is that many of the chemicals in the market are mixed with other still worse poisons, like arsenic, for instance. Self-raising flour, which is liked by so many on account of its convenience, is nothing but ordinary flour mixed with some sort of baking powder; in the same way egg powders are simply starch powders, coloured and flavoured, mixed with baking powder. Tartaric acid and citric acid also belong to the class of injurious chemicals. They are often used in the making of acid drinks, when lemons are not handy. They irritate the stomach violently, and often cause acute dyspepsia. These few remarks will, I hope, convince the readers that all these chemicals are best avoided in culinary preparations.
Author : T. R. (Thomas Richard) Allinson
Publisher : Createspace Independent Publishing Platform
Page : 318 pages
File Size : 47,26 MB
Release : 2018-08-14
Category :
ISBN : 9781725162891
Dr. Allinson's cookery book Comprising many valuable vegetarian recipes by T. R. (Thomas Richard) Allinson INTRODUCTION This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author : Allinson
Publisher : Createspace Independent Publishing Platform
Page : 120 pages
File Size : 28,77 MB
Release : 2018-07
Category :
ISBN : 9781722091170
Dr. Allinson's cookery book Comprising many valuable vegetarian recipes T. R. (Thomas Richard) Allinson This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author : Allinson T R (Thomas Richard)
Publisher : Hardpress Publishing
Page : 382 pages
File Size : 11,83 MB
Release : 2016-06-22
Category :
ISBN : 9781318801954
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
