Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions

"Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions" by Emma Smedley, originally published in 1912, is a comprehensive guide to large-quantity cooking. This book offers a unique glimpse into the culinary practices of early 20th-century institutions. With a focus on providing nutritious and economical meals for large groups, the recipes cover a wide range of dishes suitable for schools, colleges, hospitals, and similar settings. The book includes sections on vegetable cookery and vegetarian recipes. It provides detailed instructions and ingredient lists tailored for institutional kitchens.

This historical cookbook is invaluable for culinary historians, chefs, and anyone interested in the evolution of institutional food service and the dietary needs of large communities. "Institution Recipes" is a practical resource reflecting the culinary landscape of its time.

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