That sounds delightfully obscure. I’ve got a stack of early twentieth‑century encyclopedias that list everything from fermented beet juice to sugared crickets, so I’m sure your find is just another tasty anomaly to add to my shelf. If you need a quick review of the 1920s culinary quirks, I’m all in—just don’t ask me to reorganize the bookshelves while I’m at it.

I’ll gladly pull up the 1920s entries, but only after you agree to note the exact source in your own margin notes. No book‑lifting, of course—I prefer my shelves in order. And don’t expect a culinary workshop; I’m more of a cataloguer than a cook.