Vincent M. Holt, Why Not Eat Insects?, Oxford: Thorton's, 1995 (Originally printed 1885).
A Victorian cookery brochure, first published 1885, to convert curious cooks and fellow countrymen to entomophaphy, the eating of insects. In an era of high prudishness, which no doubt served to amplify public prejudice against insect consumption, Holt put together a cookery pamphlet arguing the case for eating insects as a veritable source of protein — an alternative meat economy that could stave rural hunger. Perhaps to juice up the recipes a bit, Holt also includes other creatures such as small mollusks and crustaceans in his insect cookery booklet. Recipes include Moth toast, Potages aux Limaces (Slug soup) or Sauce aux Cloportes (Woodlice sauce).
Bugs and Beasts have digitally reproduced the pamphlet’s content online (though not the recipes): Why Not Eat Insects?
From chemical analysis it appears that the flesh of insects is composed of the same substances as are found in that of the higher animals. (excerpt, Why Not Eat Insects?)