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Turnip greens and nettles on Toast – A taste of Victoria Vegetarian

Did you know that the first vegetarian cookery book was published in 1690? Or that The 19th century saw not only a growth in vegetarianism, but also publication of a growing number of vegetarian cookbooks?

The recipe for turnip greens and nettles in Toast appeared in a book called "Vegetarian Cooking for a Lady", published by Fred Pitman, London in 1866. Fans current fashion for "wild" food may wish to give this recipe a try, but the less adventurous can find plenty of things to tempt in The book, like sage and onion fritters or vegetables baked bone marrow.

These were difficult times for vegetarians, however, faces contempt, and a general population with a dislike of vegetables choice! Also there was very little of the ingredients the recipes available and some of the recipes contain ways unimaginable today. Many however, seem surprisingly modern, and can offer a simple, relaxed approach to appreciate the taste of vegetarian food.

"A brave, friendly, stimulating food"

In 1690, Thomas Tryon wrote "wisdom dictates, including list 75 plates plates, "a device called a vegetarian diet as the only reasonable way to live healthily. His approach is difficult to avoid foods digest and several of its 75 recipes not to stretch the imagination much, number one in the list, for example, is a recipe for bread and water! also can be a bit Puritan, even suggesting resonance tasty recipes, as in Currans (sic) and Oats: "You can add the butter as housewives more well done, but I must say that makes heavy on the stomach, and tend to send smoke to the head. "

However, a good look through your list plate reveals an intriguing list of vegetables and herbs that is worth pursuing: smallage, charwell sweet balm and colworts for example. As for your prescriptions, you may want prove "an egg was broken in a pint of good and well prepared", but I would have reservations about serving spinach (sic), escarole and young Parsley, to "clean the passages and loosens the belly!

"Strive for a pleasant square bar …"

Although the recipes may be overly simplistic to modern readers, such as toasted bread recipe in "Vegetarian Cooking for a woman" which is one of the longer in his book. They do also offer more creative combinations, such as onions Pie, which is filled with a tasty mixture of onions, apples and sage.

Many of the recipes seem rich in carbohydrates for those of us more accustomed to a Mediterranean-style vegetarian cuisine, but there are surprises pleasant, as the Italian influence in the recipes in 1893 by Mary Pope Chops and Rice Polenta Polpetti.

As with today's recipe books, many set in the chapters, and these in themselves can be enlightening – would be quite difficult now to imagine an entire chapter of 29 recipes devoted to "porridge, porridge, etc. "! That yes, the recipes themselves are often mixed with sugar, dried fruits, honey, nutmeg and lemon juice, and so offer more ideas tempting as it might initially seem.

The more limited range of ingredients available live encouraged invention. What about Sugar Fricassee and curry beet and cucumber, for example, and Mrs. Bowdich written in "New Vegetarian Dishes" in 1892, suggests Fried Beet as a breakfast dish! The anonymous Lady also has some surprises for the modern palette, with dishes like braised watercress, mushroom tea, fried cucumbers and Crispy Parsley.

The choice of ingredients, the writers show a spirit of using what is available in the soil around them and not let anything go to waste. Therefore, the turnip greens and nettles, which appear as ingredients in several books, and also makes an appearance are tops hop and sorrel, a fenced grass often ignored by modern retailers.

Our notions of sweet and savory can be surprisingly overturned. Savory grits never appeared in dinner menu from school, and lentils-design of the anonymous "Penny Vegetarian Cooking", 1885, is indeed a sweet dish! flour lentils are cooked with water, lemon flavor and sugar is poured into a mold and when cold, served with fruit compote or canned.

"Form the extent possible, like a chicken "

We can see how a modern tendency to create vegetarian versions of products such as bacon and meat style roast turkey for Christmas, but in fact this seemed to be some sort of trend in the late 19th century. Florence, George, a cooking teacher in Birmingham, United Kingdom published "Vegetarian Cooking" in 1908, and includes recipes for a roast chicken stuffed from butter beans and roast goose from lentils. A woman without a doubt far ahead of his time!

Mrs. Bowdich also got into the act and his book contains seven different recipes for sausages, with ingredients ranging from lentils with cabbage, sausages in batter and sausages with curry, for example. There are also meatballs salty lentil burgers style pies, from lentils, vegetables, flour, baking powder and butter, then rolled and sealed with a pastry cutter before frying.

"Noble plates of excellent food …"

While the intensive use is made in most of the recipes for eggs, cheese and milk, vegans are not completely excluded. The case for excluding all animal products appears to be recognized only in terms of easy digestion, but certainly in 1908, Florence George ready for this exclusion as a form of vegetarianism. Many recipes are made with only vegetables like spinach and peas and tomatoes, served with bread or vegetables in bread crumbs, toasted or as Herb soup thickened with bread crumbs. Special efforts are made, such as an omelette without eggs or butter a mold made with macaroni, and by the turn of the vegan butter substitutes appear in 20th century recipes, as several brands make 'nut meat.

"… Paying a food good and clean "

The inspiration for these early writers is as varied as the reasons to turn vegetarian today. Just as those seeking a healthier, kinder diet, other evidence points to a prophetic awareness that vegetarianism offers better, cheaper nutrition for a greater number of people, books and Eleanor E. Orlebar 's "food for the people" and "Employment Caudwell Vegetarian Cooking for millions" for example.

But whatever their individual reasons, is difficult to imagine today's explosion in vegetarian ingredients, prepared dishes and restaurant options, without these writers for inspiration. And with our increased awareness of issues such as "food miles" and the need for increased local production freshly prepared food, maybe now is a good time to reconsider those "traditional" cuisine and ensure we keep as part of our repertoire.

Rice Polpetti – Mary Pope, "Novel vegetarian dishes for Households"

6 oz rice

Flour 3 oz breadcrumbs

1 clove garlic, minced

1 handful chopped parsley

1 tablespoon lemon juice tblsp

1 teaspoon finely rubbed basil and thyme

Pepper and salt to taste

1 pt water

3 oz butter

Wash the rice and bring to the boil with all ingredients except butter. When the rice begins to swell, add the butter and cook until all water is absorbed and the rice very soft. Turn cake in a shallow dish to get cold and rigid. Cut into slices no more than half an inch thick and cut the slices into triangles. These egg and crumbs and fry in hot fat. Serve with a sauce thick brown and shredded cheese in a separate dish.

Zwiebel Sauce – Mary Pope

Cut a large onion very fine and an apple pie, fry in oil or butter very brown, dredge in the flour until it forms a thick paste and allow flour to brown, thin down with water, add salt and pepper to taste and one tablespoon of lemon juice.

Brussels sprouts Sausages – Mrs. Bowdich, "New Vegetarian Dishes"

4 oz cooked cabbage

2 oz of mashed potatoes

2 oz breadcrumbs

1 oz butter

1 teaspoon sage

½ teaspoon salt

½ teaspoon pepper

1 egg and breadcrumbs

Mix vegetables, bread crumbs and flavorings together, moisten with half the egg, like sausages, roll in the other half of egg and breadcrumbs, and fry in butter or one ounces of boiling oil.

Thomas Tryon, "bill of fare of 75 plates,"

Take Raisins, Currans (sic) and a few Pruans (sic), boil them in water of good quality when nearly done, thicken with white bread, adding spices, sugar, butter and salt, which is a rich dish, which offer a great food, and therefore should be eaten more sparingly.

Plum Pudding – Anon "The Vegetarian Penny"

Half a pound of flour, half a pound of currants, half pound of grated carrots, half a kilo of grated potatoes, quarter pound of butter and two ounces of sugar, mix all together, adding a little salt, spices and other approved. Boil in a buttered source, an hour and a half, and serve with sweet sauce. a spoonful of treacle is a nice addition.

Most of these recipes can be found in 'Early Vegetarian Recipes "by Anne http://www.offmotorway.co.uk O'Connell

About the Author

Anne is a food and travel writer whose book ‘Early Vegetarian Recipes’ came out in 2008. She also runs Hollyfoods, a small food company selling locally at fairs around London.

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