The book contains amazing recipes:
Acorns peeled off, cut into 4-5 pieces and pour water. Soak for two days, changing water 3 times a day. Then pour the acorns with twice the amount of pure water and put on fire. At the first signs of boiling, drain the water, pass the acorns through the meat grinder.
The resulting mass is sprinkled with a thin layer to dry in the air, and then in the oven. The dried mass is ground on a coffee mill. When installing the mill for coarse grinding, cereal for cereal is obtained, and for a finer installation, flour for flat cakes. Roots of burdock boil, cut into small pieces.
Serve with some sauce. Icelandic lichene soak in a solution of drinking soda for a day, drain the solution, and pour lichen for a day with clean water. Drain the water, chop the lichen and boil it for 1.5-2 hours to get a gelatinous mass. Add salt, add bay leaf, pepper, onions. Cool, add the vinegar, pour into plates. The resulting jelly has a mushroom smell. "Many similar recipes, with illustrated illustrations, are listed here: here is a link to a book in PDF format, anyone interested can get acquainted with its contents in detail.
My task is only to point out some interesting circumstances of the appearance of this work and a brief excursion into history of the use of wild plants for food.
