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Ticknor and Fields
"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.
Cooking, Cookbooks, Indigestion, Food--Religious aspects
Dobkin Collection of Americana
Mann, Mary, "Christianity in the Kitchen: A Physiological Cook Book" (1857). Historic Cookbook Collection. 5.