Victorian Vegan – Vegan ate what Victoria and vegetarian recipes for dinner Victorian!
Ever wondered what life was like before the tofu? WOT, Veggie bacon or ham no cheatin '? What these people? Well, if difficult, even in Victorian times, there are brave out there who eat no animal products and had to work very hard with limited ingredients.
Well that "vegans" word was not used until 1944, "vegetarian", the word invented a hundred years ago and in this movement, there is always the milk and eggs to avoid. Not only were revenues that has kept all the products of animal, but in 1900 a selection of brand vegan too.
In 1908 his book "Vegetarian Cooking Manual" Black George described the menu house party weekend in Devon vegetarian (see, even then, I knew that vegetables have a good time!), and lists of 'Protos and tomatoes – Fried breakfast dish
(Arranged for six people)
1 pound can of Protos
½ dozen tomatoes
Salt and pepper to taste
Plunge the tomatoes in water, Boil the peel, cut and fry in Nutter and Albena. Protos Cut and fry in the same way. Season, garnish with parsley and serve.
Protos was one of a series of "nut meats" available (including minutes and other Meatose), similar to the substance in the boxes available in grocery stores today is so general and peanut flour or wheat gluten. Albena and Nutter were butter substitutes. Albena is a vegetable fat, while Nutter was made from cocoa butter and can be purchased Nutter as kitchen, white fat, and tallow to cook Nutter.
George also wrote Florence in 1908, recognizes the avoidance of eggs and dairy products as one of the three types of vegetarian diets, and its list of suggested menus for a week, dinner on Thursday looks pretty vegetarian soup of green peas, white beans, ribs, mushroom pie (No. 2), spinal vegetables, fruit salad.
You have to admire the ingenuity and efforts of writers eager to counter Initially, though the results may not match the tastes of today, as in this recipe from "Vegetarian Cooking for a lady" from 1866 to book omelette without eggs or butter
One pound of bread crumbs, half a pound of onion, a quarter pound of pasta, three ounces chopped parsley, a tablespoon of tapioca, two tablespoons salad oil and a teaspoon of baking powder.
Boil macaroni in water, adding a little salt and bake in the oven with water, covered with a plate, until tender but not mushy, drain the water from it and, once cooled, cut into small pieces and boiled cassava in a liter of water or five or six minutes, mixed with onions, cooked and chopped some crumbs, bread, parsley and baking powder, season with salt and pepper. Heat oil in a dish, then a layer of the mixture Macaroni and alternating with three layers of mixture and two of the macaroni and bake in a moderately hot oven, turn on a hot plate, flat.
However, you can impress your friends with a vegan dinner and Victorian there are many good recipes. Here are some to start (more can be found in recipes Recipes vegetarian by> Vegetarian Recipes Anne O 'boot):
Hotch Potch work Caudwell 1865
A delicious recipe simple is especially good if cooked in a broth from vegetable peelings.
4 turnips, 1 pounds of carrots, 1 onion, lettuce, parsley.
Put 4 liters of water in a saucepan, bring the heat and put in carrots and turnips, some of which should be grated and cut into small square pieces even with the other vegetables small cut. Season with salt and pepper and cook very well together slowly. Small peas can be added, some are made with other vegetables, and the rest one hour before the soup is ready.
Lenses teddy Carlos Walter Forward, 1891
Since the discovery of this recipe, it became one of my hopes. I cook rice and red lentils in stock.
One pint of shelled lentils
2 tablespoons rice
1 onion
1 carrot
1 liter of water
Boil all ingredients together to a firm dough, season with pepper, salt, chopped parsley, oregano, and results in a table, split the slice as a large knife, cover bottom of skillet with oil, and after having rolled in bread crumbs are the hot oil and fry on both sides until golden. Serve with any vegetables.
Raspberry Sauce by John Smith, 1866
You can get flour potato health food stores, or substitute here with arrowroot, or cornstarch. This goes very well with the lens over chops.
Stew some raspberries with a little water until tender, stir with a spoon cafe potato flour with a little water, add fruit, and when well mixed whole blood through a sieve, add a little sugar, cinnamon and a glass of water, vinegar or wine and boil until the mixture is clear.
Salad John Winter Smith, 1866
A simple salad filling, which is really good at any time of year, and works well with potatoes in the summer.
Pope, onion and beet should be boiled until tender and cold weather, sliced and eaten with oil and vinegar salad dressing or other. A little pepper salt or other seasonings can be added.
Applesauce by a lady from La Gloire Bowdich, 1892
If you get a dinner, is useful to make some impressive effort to touch the end. These look as good as they taste and are very popular!
10 or 12 blocks stew
1 ½ liters water
Sugarloaf ½ pounds
A dozen cherries
2 bananas
A strip of lemon peel
12 teeth
A small cinnamon tied in muslin
Put water, sugar and flavorings in a large enameled pot, simmer and wants until the sugar dissolves. Peel apples, carefully remove the carrots, apples, leaving everything, place the syrup and let simmer until perfectly tender but not broken. When finished, take them out of a glass container (which must have been preheated to prevent cracking), and press lightly with a spoon to make a surface smooth and slightly higher in the center, and standing aside to cool. When apples are cool, strain the syrup in a small saucepan and reduce over medium heat fifteen or twenty minutes. Cut the bananas into quarter inch slices, crush the seeds and arrange the apple rings, placing a cherry in the center of each ring. Pour the syrup on top, when, if small enough, be immediately and form a very decorative 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.
Victorian Style
