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	<id>https://en.bharatpedia.org/w/index.php?action=history&amp;feed=atom&amp;title=Beatrice_A._Vieyra</id>
	<title>Beatrice A. Vieyra - Revision history</title>
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	<updated>2026-11-06T12:18:47Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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		<id>https://en.bharatpedia.org/w/index.php?title=Beatrice_A._Vieyra&amp;diff=276901&amp;oldid=prev</id>
		<title>-&gt;Scorpions13256: Removing from Category:20th-century Indian writers using Cat-a-lot</title>
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		<updated>2021-07-10T04:19:45Z</updated>

		<summary type="html">&lt;p&gt;Removing from &lt;a href=&quot;/wiki/Category:20th-century_Indian_writers&quot; title=&quot;Category:20th-century Indian writers&quot;&gt;Category:20th-century Indian writers&lt;/a&gt; using &lt;a href=&quot;/w/index.php?title=C:Help:Cat-a-lot&amp;amp;action=edit&amp;amp;redlink=1&quot; class=&quot;new&quot; title=&quot;C:Help:Cat-a-lot (page does not exist)&quot;&gt;Cat-a-lot&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;#039;&amp;#039;&amp;#039;Beatrice A. Vieyra&amp;#039;&amp;#039;&amp;#039; wrote a cookbook with [[Anglo-Indian cuisine|Anglo-Indian]] recipes at the start of the twentieth century. She was a female cookbook writer with practical ideas about how to combine [[United Kingdom|British]] tastes and eating habits with local ingredients. Her book &amp;#039;&amp;#039;Culinary art sparklets: a treatise on general household information and practical recipes for cooking in all its branches&amp;#039;&amp;#039; (Madras: Vest, 1915)&amp;lt;ref name=&amp;quot;Vieyra1915&amp;quot;&amp;gt;{{cite book|author=Beatrice A. Vieyra|title=Culinary Art Sparklets: A Treatise on General Household Information and Practical Recipes for Cooking in All Its Branches|url=https://books.google.com/books?id=NucAMwEACAAJ|year=1915|publisher=Vest}}&amp;lt;/ref&amp;gt; has recipes that blend local spices with simple everyday dishes such as hard-boiled eggs. A list of spices in her recipes include [[curry powder]], [[chutney|red pepper, chutneys]] and [[lime (fruit)|lime]] juice, which is used instead of [[lemons]], and local fruits include mangoes. Her book was dedicated to Lady Pentland on the occasion of her visit to [[Travancore|Travancore, a state in India]].&lt;br /&gt;
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[[File:Beatrice A. Vieyra book cover.jpg|thumb|right|Beatrice Vieyra&amp;#039;s book cover]]&lt;br /&gt;
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Her recipes have been cited by historian [[David Burton (historian)|David Burton]] in his study of food habits &amp;#039;&amp;#039;The Raj at table: a culinary history of the British India&amp;#039;&amp;#039; (London: Faber and  Faber, 1993) and by Helen Saberi and David Burnett in their book &amp;#039;&amp;#039;The road to Vindaloo&amp;#039;&amp;#039;.&amp;lt;ref name=&amp;quot;BurnettSaberi2008&amp;quot;&amp;gt;{{cite book|author1=David Burnett|author2=Helen Saberi|title=The Road to Vindaloo: Curry Cooks &amp;amp; Curry Books|url=https://books.google.com/books?id=Xc7gAAAAMAAJ|year=2008|publisher=Prospect Books|isbn=978-1-903018-57-6}}&amp;lt;/ref&amp;gt;&lt;br /&gt;
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== References ==&lt;br /&gt;
{{Reflist}}&lt;br /&gt;
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{{Authority control}}&lt;br /&gt;
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{{DEFAULTSORT:Vieyra, Beatrice A.}}&lt;br /&gt;
[[Category:Women cookbook writers]]&lt;br /&gt;
[[Category:Indian food writers]]&lt;br /&gt;
[[Category:20th-century Indian non-fiction writers]]&lt;br /&gt;
[[Category:20th-century Indian women writers]]&lt;br /&gt;
[[Category:Year of birth missing]]&lt;br /&gt;
[[Category:Year of death missing]]&lt;/div&gt;</summary>
		<author><name>-&gt;Scorpions13256</name></author>
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