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An Enumeration of the Principal Vegetables, and Vegetable Productions, …, 1796
This short text expounds upon little known ways of preparing nutritive vegetables that are underutilized, such as Jerusalem artichokes, turnips, buckwheat, and skirrets. Such foods and their byproducts are extremely useful, according to the author, when foodstuffs like wheat and bread are limited or unavailable.
Courtesy National Library of Medicine