Almeda Lambert | |
|---|---|
 Title page ofGuide for Nut Cookery, 1899 | |
| Born | Almeda Maria West (1863-09-09)September 9, 1863 |
| Died | March 13, 1921(1921-03-13) (aged 57) |
| Resting place | Mount Hope Cemetery, San Diego, U.S. |
| Occupation(s) | Cookbook writer, businessperson |
| Notable work | Guide for Nut Cookery (1899) |
| Spouse | |
| Children | 1 |
Almeda Lambert[note 1] (bornAlmeda Maria West; September 9, 1863 – March 13, 1921) was an American cookbook writer and businessperson. ASeventh-day Adventist, she authored aGuide for Nut Cookery (1899), avegetarian cookbook with around 1,000 nut-based recipes, featuring the first recorded recipes fordairy-free ice cream,eggnog, andboiled peanuts. Alongside her husband Joseph, she co-founded two companies that played a key role in establishing the commercial production ofpeanut butter in the United States.
Almeda Maria West[3] was born inMarquette County, Wisconsin,[4] on September 9, 1863.[5] In 1890, she married Joseph Lambert ofBattle Creek, Michigan, a former machinist who, by the mid-1890s, had invented a grinder for makingpeanut butter.[6] The couple had one daughter[4] and later separated or divorced.[7]
Lambert, aSeventh-day Adventist, published aGuide for Nut Cookery: Together with a Brief History of Nuts and Their Food Values in 1899.[8] Described as the first book in America focused exclusively on cooking with nuts,[9] it contains around 1,000 nut-based recipes, many of which had not been previously published.[10] Lambert states:[11]
It is the object of the author to place before the public a book treating upon the use of nuts as shortening, seasoning, etc., to be used in every way in which milk, cream, butter or lard can be used, and fully take their place.
The recipes included pecan butter, milk, rolls, sausages, gravy, pea-and-pecan puree, pie crust, and mince pie. Lambert also provided detailed instructions for creating homemade meat substitutes, such as "Nutora" and "Nutmeato", which were made from nut butters and cornstarch. These substitutes were used to create "mock" entrées, like turkey legs, roast turkey, lobster, goose, cutlets, and trout. For example, sticks of macaroni were used as turkey leg bones, and potato slices served as the fins and tail of the trout. The book featured these instructions alongside dim black-and-white photographs.[12]
AGuide for Nut Cookery introduced the first known recipes fordairy-free ice creams, substituting cow's milk and cream with nut milks and butters.[13] It also contains the first recorded recipe for non-dairyeggnog,[14] as well as forboiled peanuts.[15]
The book documented the development of nut-based cuisine among vegetarians in the late 19th century. It also contributed to the broader acceptance of nut cookery in American food culture and influenced subsequent cookbooks and culinary publications to include more nut-based recipes. Later vegetarian cookbooks, such as the second edition ofElla E. Kellogg'sScience in the Kitchen andE. G. Fulton'sVegetarian Cook Book: Substitutes for Flesh Foods, continued to promote nut-based dishes to both vegetarians and non-vegetarians.[10]
An 1899 review inFood, Home and Garden describes the book as a detailed and well-illustrated work on vegetarian cooking, with a focus on using nuts as a substitute for meat and dairy. It notes the book's comprehensive collection of recipes and its exploration of combining nuts, grains, fruits, and vegetables. The review notes its presentation and originality while mentioning its price of $1.25 as a potential drawback.[16]
Almeda Lambert, alongside her husband Joseph, played a key role in the development of the commercial peanut butter industry in the United States. She co-founded two companies. The first, the Lambert Nut Food Co., was incorporated in 1900 and produced peanut butter crackers, nut products, and machinery for nut processing. In 1901, the company was renamed the Lambert Good Food Co. Another entity, The Lambert Good Food Co., was incorporated in 1901, offering similar products. The company moved its factory toMarshall, Michigan, in 1902 and was dissolved in 1930.[17]
Lambert, aged 57,[18] died on March 13, 1921, atParadise Valley Sanitarium inNational City, California, where she had been receiving treatment for an operation. The procedure revealed she hadtubercular issues in her intestines, and it was not completed. Lambert had resided inEscondido for around 20 years and was well-known among the local community. The funeral was held on March 15 inSan Diego[19] and she was buried atMount Hope Cemetery.[5]
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