Victorian-style vegan – Vegan Ate What Victoria and Victorian Recipes for a Dinner Party vegan!
Ever wondered what life was like before tofu? WOT, no ham or bacon plant Cheatin '? What are these people? Well, hard as it was, even in Victorian times there were brave souls by Hence they did not eat animal products and they had to work very hard with limited ingredients.
Although 'vegan' word was not used Until 1944, the word "vegetarian" was coined a hundred years ago and within that movement, always had to avoid milk and eggs. Not only There are recipes that avoid all animal products, but in 1900 a selection of branded products is also vegan.
In 1908 his book "Vegetarian Cooking Manual, George Black describes the vegetarian menu at the weekend party at the home of Devon (see, even then vegetables knew how to have a good time!) And lists of 'Protose and tomatoes – a plate of Fried breakfast
(Organized by six people)
1 pound can of Protose
And half a dozen tomatoes
Salt and pepper to taste
Dip tomatoes in boiling water, peel, cut and fry in Nutter or albène. Protose cut and fried in the same way. Season, garnish with parsley and serve.
Protose was one of a series of nut meats "available (the others included minutes and Meatose), similar to things in cans available in health food stores today usually made of peanut flour or wheat gluten. Nutter and albène were butter substitutes. Albena was a vegetable fat, while Nutter was made from coconut butter and Nutter could buy as a kitchen, a white fat, and tallow Nutter baking.
George Florence written in 1908 also recognized the avoidance of eggs and dairy products as one of the three types of vegetarian diet, and the list of menu suggestions for a week, Thursday's dinner sounds pretty vegan: Green Soup peas, butter beans chops, mushrooms circular (No. 2), vegetable marrow, fruit salad.
You have to admire the ingenuity and strenuous efforts quick recipe writers, even when the results might not match today's tastes, as in this recipe from the 1866 book "Vegetarian Cooking for a lady "Omelette without eggs or butter
One pound of bread crumbs, half a kilo of onions, quarter of a kilo of macaroni, three ounces of chopped parsley a tablespoon of tapioca, two tablespoons of salad oil and a teaspoon of baking-powder.
Boil macaroni in water, adding a little salt, or cook in the oven with water, covered with a plate, until tender, soft but not, drain the water from it, and when cool, cut into small pieces Boil the tapioca in a quart of water five or six minutes and mix with onion, cooked and a little chopped, bread crumbs, parsley, and baking powder;. season with salt and pepper Heat oil in a dish, then a layer of macaroni mixture and, alternatively, which has three layers and two of macaroni mixture, bake in moderately hot oven, and turn around on a hot plate, flat.
However, it is possible to impress your friends with a vegan Victorian Dinner Party, and there are plenty of good recipes. Here are a few to start (most recipes can be found in Vegetarian Recipes by Anne O "> Early Vegetarian Recipes)
Hotch Work for Caudwell 1865 Potch
A lovely simple recipe that is especially good if cooked in a broth made from the skins of vegetables.
4 turnips, carrots 1 pound, 1 onion, lettuce, parsley.
Put 4 gallons of water in a saucepan, set it on fire and put in carrots and turnips, some of which should be shredded, and the rest cut into square pieces with the other vegetables, small cut. Part Season with salt and pepper, and boil all well together slowly. young green peas can be added, came around with the other vegetables, and the rest one hour before the soup is ready.
Lentils Chops Carlos Walter Forward, 1891
Since I discovered this recipe, has become one of my letters of credit. I can cook rice and red lentils in action.
1 pint shelled lentils
2 tablespoons rice
1 onion
1 carrot
A quart of water
Boil all ingredients together in a hard cover, season with pepper, salt, chopped parsley, and oregano, Off to a meeting, are divided in the form of chop with a large knife, cover the bottom a pan with oil, and after rolling in bread crumbs hot oil and fry on both sides until golden. Serve with any green vegetable.
Raspberry Sauce by John Smith, 1866
You can get potato flour in natural foods stores, or replace it here with arrowroot, or even cornmeal. This goes well with lentils over chops.
Stew some raspberries with a little water until quite soft, mix one teaspoon potato flour with a little water, add fruit, strain mixture and when it all through a sieve, add a little sugar, cinnamon, and a glass of water, vinegar or wine, and boil the mixture until it is clear.
Winter salad by John Smith, 1866
A simple salad filling, which is really good any time of year, and works well with the potatoes in the summer.
Potatoes, onions and beetroot, should be boiled until tender, and cold, cut into sliced, and eaten with vinegar and oil, or any other salad sauce. A little pepper, salt, or other seasoning can be added.
Applesauce a la Gloire by Mrs. Bowdich, 1892
If you are hosting a dinner, it is worth making some effort for the stunning sensation in the final. These look as good as they know and are very popular!
Cook 10 or 12 blocks
1 ½ liters of water
½ pound of sugar in bread
A dozen cherries
2 bananas
1 strip lemon peel
12 teeth
1 cinnamon stick tied in muslin
Place water, sugar and flavorings in a large glazed pot, and stand over low heat until sugar dissolves Peel the apples, carefully remove the core, leaving apples whole.; place in the syrup, and simmer until perfectly tender, but not broken. When finished, to get them in a glass dish (which should have been previously heated to prevent cracking), press lightly with a spoon to make a smooth and slightly higher in the center, and place on one side to get cold. When apples are cool, drain the syrup into a small saucepan and reduce over medium heat for fifteen or twenty minutes. Cut the bananas into ¼ inch slices, eliminate seeds, and arrange the apple rings, placing a cherry in the center of each ring. Pour the syrup over the top, where if is small enough, immediately established, and form a very ornamental and delicious dish.
About the Author
Anne is a food and travel writer, author of Early Vegetarian Recipes and the website offmotorway.co.uk. She also runs Hollyfoods, a small food company selling locally at fairs around London.
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