Victorian Tea
Vegan Victorian style – What Victorians Ate Vegan and vegan recipes for a Victorian Dinner Party!
Ever wondered what life was like before tofu? Wot, no veggie bacon or ham cheat? What did these people do well?, Tough as it was, even in Victorian times there were brave souls out there who ate no animal products and they had to work very hard with limited ingredients.
Although the word "vegan" was not used until 1944, the word 'vegetarian' had devised for one hundred years and with that movement, there were always those avoiding milk and eggs. Not only were there recipes that avoid all animal products, but in 1900 a selection brand of vegan too.
In his 1908 book "Handbook for Vegetarian Cookery ', George Black describes the menu of vegetarian weekend house party in Devon (see, it still knew how to make vegetables a good time!), And lists a breakfast dish 'Protoss and tomato – Fried'
(Suitable for six people)
1 pound tin of Protos
½ dozen Tomatoes
Salt and pepper to taste
Put the tomatoes in boiling water, peel, slice and bake or Albene Nutter. Cut the Protoss and cook the same way. Season, garnish with parsley and serve.
Protos was one of a number of "nut meats" available (the others included Nutose and Meatose), similar to the stuff in cans available in health food stores today usually made of peanuts and flour or wheat gluten. Nutter and Albene were both butter substitutes. Albene was a vegetable fat, while Nutter was made of coconut butter and cooking can be purchased as a nutter, a white fat, and Nutter Suet for baking.
Florence George writes in 1908, recognizes avoiding eggs and dairy products as one of the three types of vegetarian diets, and in its list of suggested menus one week, Thursday's Dinner sounds vegan: Green Pea, Butter Bean Cutlets, Mushroom Pie (No 2), Vegetable marrow, fruit salad.
You have the ingenuity and hard work Recipe of the early writers to admire, even when the results would not correspond to today's tastes, as in this recipe from the 1866 book "Vegetarian Cookery by a lady ' for omelet without eggs or butter
A pound of bread crumbs, onion half pounds, quarter of a pound of macaroni, three grams of chopped parsley, one table spoon tapioca, two table-spoons of cooking oil, and a tea spoon of baking powder.
Cook the macaroni in water, adding a little salt, or cooking in the oven with lots water, covered with a sheet, until soft but not soft, drain the water and, when cool, cut into small pieces and cooking tapioca in the quarter of a pint of water five or six minutes, mix with onions, boiled a little and mince, breadcrumbs, parsley and baking powder;. season with salt and pepper Heat oil in a dish, then a layer of and the macaroni mixture alternately with three and two layers of the mixture of macaroni, bake in a moderately hot oven and turn it on a hot, flat dish.
Yet it is possible to impress your friends with a Victorian Vegan Dinner Party, and There are plenty of good recipes. Here's a few to start with (more can be found in vegetarian recipes recipes by Anne O '> Early Vegetarian recipes):
Hotch Potch by Job Caudwell 1865
A delicious simple recipe that is particularly good if cooked in a broth of the skins of vegetables.
4 turnips, 1 pound carrots, 1 onion, lettuce, parsley.
Set 4 liters of water in a saucepan, set it on the fire and put in the carrots and turnips, some of which should be grated, and the rest cut in small square pieces with the vegetables, cut small. Season to taste with salt and salt and let boil all well together slowly. Young green peas may be added, some of them to enter with the other vegetables, and the rest one hour before the soup is ready.
Lentils Chops by Charles Walter Forward, 1891
Since discovering this recipe has become one of my standbys. I cook the rice and red lentils In stock.
1 pint shelled lentils
2 tablespoons rice
1 onion
1 carrot
A fourth water
Boil all ingredients together in a stiff paste, season with salt and pepper, chopped parsley, and powdered marjoram, turn out onto a plate, divide it into cutlet shape with a large knife, cover the bottom of a skillet with oil, and after rolling in bread crumbs to the hot oil and fry until brown on both sides. Serve with any kind of green vegetables.
Raspberry Sauce by John Smith, 1866
You can get potato flour in health food stores, or substitute this with arrowroot, or cornstarch. This goes really well with the lentils chops above.
Stew some raspberries with a little water until they are quite soft and mix a teaspoon of potato flour with a little water, add to fruit, and when well mixed strain throughout through a sieve and add a little sugar, cinnamon, and a glass of water, vinegar or wine, and cook until the mixture is clear.
John Winter salad Smith, 1866
A simple salad filling, which is actually good anytime of the year, and works well with new potatoes in the summer.
Potatoes, onions and red beets must be cooked until tender and when cold, sliced and eaten with oil and vinegar, or other salad dressing. A little salt, pepper or other herbs may be added.
Stewed apples a la Gloire by Mrs. Bowdich, 1892
If you're hosting a dinner party, is worth a little effort the impressive splash on the end. These look as good as they taste and are very popular!
Simmer for 10 or 12 apples
1 pint of water
½ pound loaf sugar
1 dozen cherry crystallized
2 bananas
1 strip of lemon peel
12 cloves
1 small cinnamon stick tied in muslin
Place water, sugar and flavorings in a large enamel stewpan, and are on a low heat until the sugar is dissolved Peel the apples, carefully remove the cores, which apples whole., placed in the syrup and simmer until perfectly tender, but not broken. When finished, lift them out in a glass bowl (which previously had to be heated to prevent cracking) is somewhat hit them with a spoon to create a smooth surface slightly raised in the center to make, and they are on one side to cool. When the apples cold, the syrup strain into a small stewpan, and reduce over medium heat for fifteen or twenty minutes. Cut the bananas into quarter-inch disks, stamp out the seeds, and place the rings on the apple, placing of a cherry in the center of each ring. Pour the syrup over the top, where if it can be sufficiently reduced the delay, and a very decorative and delicious dish to form.
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.
What are some kinds of flowers used in Victorian schemes?
I was asked to make centerpieces and some messys Tessy for a Victorian Christmas tea our local library is seen. I have researched a lot about Victorian flowers, but im trying to think of creative things to put in the system. I have a few ideas, such as holly, pine cones sprayed gold and twigs. Evergreen My colors are red, gold and silver. So if you have any suggestions what I could put in the scheme or something Victorian I could take? Thanks so much for your help!
* And * roses would be appropriate for the (Tussie-Mussies. .. the way I learned the spelling) you could use a few small carnations in different colors with some small white flowers and vegetables here is something to watch in case it might inspire you VideoJug http://www.videojug.com and particularly how to order a Christmas centerpiece http://www.videojug.com/film/how-to-make-a-christmas-centrepiece http://www.videojug.com/film/how-to and How To Make a Christmas wreath – make-a-christmas-wreath edit] Net [found Tussie-Mussies "Talking Bouquets" http://www.emmitsburg.net/gardens/articles/adams/2002/tussie_mussies.htm>>> III <<<
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