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This is a guide for those who wish to avoid the use of meat and other substances containing uric acid or its precursors and yet secure palatable dishes somewhat resembling those cooked with heat. Little space is occupied with argument to sustain the peculiar practices of the followers of Haig, but the practical recipes are at once set before the reader. Much use is made of vegetables and nuts, and the directions are very explicit and seem calculated to secure good results. Some, of the terms used will not be readily understood by American readers, being provincial English. Reference may be made to "coker" butter, which, however, appears to be a proprietary article although "coker" is used in England as equivalent to coco.
The Aspley Cookery Book. Containing 503 Recipes for the Uric-Acid-Free Diet.. JAMA. 1914;LXIII(16):1413. doi:10.1001/jama.1914.02570160079040