Historic Cookbook Collection
Files
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Publisher
Ticknor and Fields
Publication Date
1857
Abstract
"Mary Mann believed that good digestion was synonymous with virtue, and dyspepsia was equated with sin. So the advice and recipes in her cookbook promote good eating habits… discouraging the consumption of processed and fatty foods labelling them 'death in the pot.' Her cookbook contains several hundred recipes for a wide variety of dishes from soup to nuts (including meat - she was not a vegetarian) that reflect this philosophy.
Keywords
Cooking, Cookbooks, Indigestion, Food--Religious aspects
Extent
219 pages
Physical Collection
Dobkin Collection of Americana
Call Number
Language
English
Digital Date
2023
Media Type
Cookbooks
Identifier
cookbooks_1004
Recommended Citation
Mann, Mary, "Christianity in the Kitchen: A Physiological Cook Book" (1857). Historic Cookbook Collection. 5.
https://digitalcommons.usf.edu/cookbooks/5
Rights Statement
