Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

About the Book

1918Published
Maria McIlvaine GillmoreAuthor
701Recipes

Meatless Cookery (1918) came out of the American home front, when meat was going to the armies in France and households were asked to do without it. Maria McIlvaine Gillmore's answer was not a book of substitutes-by-apology but a full cuisine: nut roasts and rissoles, cheese soufflés and fondues, soups of dasheen, okra and chestnut, and vegetable gelatine standing in for calf's-foot jelly.

The chapters are the book's own — twenty-one of them, down to a short one on what to do with the whites of eggs left over from the custards.

This digital edition presents the complete keyed text of the 1918 edition, one recipe to a page, arranged in the book's own chapters.

This site reproduces the complete text of the original 1918 edition, digitized page by page from the original printing. The book is in the public domain.

Rights & ReuseThe complete text of Meatless Cookery (1918) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.