Fast-Day Cookery; Or, Meals Without Meat, written by Grace Johnson and first published in 1893, is a culinary guide focused on meatless recipes suitable for fasting days in Anglican and Roman Catholic traditions. The book features over a hundred recipes, including soups, sauces, fish dishes, and egg-based meals, emphasizing the use of vegetables and fish to create nutritious and appetizing meals. Johnson highlights the importance of preparation and presentation, making vegetarian cooking accessible and satisfying for those observing dietary restrictions.
