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The 1918 Fanny Farmer Cookbook
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Tomatoes
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Turnips
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W.O. Atwaler, Ph. D.
Vegetables include, commonly though not botanically speaking, all plants used for food
except
peas,
grains and fruits. With exception of beans, peas, and lentils, which contain a large amount of
proteid, they are chiefly valuable for their potash salts, and should form a part of each day’s
dietary. Many contain much cellulose, which gives needed bulk to the food. The legumes,
beans, and lentils may be used in place of flesh food.
1
For the various vegetables different parts of the plant are used. Some are eaten in the
state, others are cooked.
natural
2
Tubers
White potatoes and Jerusalem
artichokes
Roots
Beets, carrots, parsnips,
radishes, sweet potatoes, salsify
or oyster plant, and turnips
Bulbs
Garlic, onions, and shallots
Stems
Asparagus, celery, and chives
Leaves
Brussels sprouts, beet greens,
cabbages, dandelions, lettuce,
sorrel, spinach, and watercress
Flowers
Cauliflower
Chapter XIX − VEGETABLES
329
Page
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