Apologies for the lack of posts on this blog recently – I’m writing up my PhD thesis, and in the last three months have not only completed (most of) three chapters, but also two articles, one published and one forthcoming, and a one-hour public lecture. Doesn’t leave much time for anything else!
This post is a little later than my normal timeframe, but hopefully of interest nonetheless. Inside a late 18th/early 19th century recipe book in the Herefordshire Record Office (G2/1030) I found a leaflet advertising the Vegetarian Society, which was founded in 1847. It carries the following rather earnest declaration:
No ambition there, then! Unfortunately the recipes themselves are rather stodgy – no low carb here – and miles away from the varied and enticing vegetarian food we are used to today. Take a look and see if you fancy any of them:
1. Bread-crumb omelet.—One pint of bread-crumbs, a large handful of chopped parsley, with a large slice of onion minced fine, and a teaspoonful of dried marjoram. Beat up two eggs, add a teaspoonful of milk, some nutmeg, pepper, and salt, and a piece of butter the size of an egg. Mix altogether, and bake in a slow oven till of a light brown colour. Turn out of dish and send to table immediately.
2. Yorkshire pudding.—Flavour your batter with pot marjoram, lemon thyme, and sweet balm powdered, a little chopped parsley, and an onion minced fine. Bake in moderate oven; serve hot with gravy.
3. Macaroni pudding.—Two ounces of macaroni; boil till tender, drain the water from it, and add half-a-pint of new milk, and half-an-ounce of parsley chopped fine. A teaspoonful of lemon thyme powdered, some lemon peel, pepper, salt, and dash of nutmeg. Put it in a well buttered dish, and bake twenty minutes. If wanted richer, beat up an egg in the milk.
4. Buttered onions.—Take enough (rather small) onions to make a dish; let them all be of like size; peel them and throw them into a stew-pan of boiling water with some salt. Boil for five minutes; drain them, put them into a saucepan with a good thick piece of butter, a sprinkling of nutmeg, pepper, and salt; toss them about over a clear fire until they begin to brown; add a tablespoonful of mushroom ketchup, and a dessert-spoonful of sage, and marjoram and parsley. Do them gently for a quarter of an hour, and serve upon toast moistened in lemon-juice.
5. Mushroom pudding.—One pint of mushrooms, half a pound of bread crumbs, and two ounces of butter. Put the butter in the bread crumbs, adding pepper and salt, and as much water as will moisten the bread; add the mushrooms cut in pieces; line a basin with paste, put in the mixture, cover with paste, tie a cloth over, and boil an hour and a-half. It is equally good baked.
6. Buttered eggs, or rumbled eggs.—Break three eggs into a small stew pan, put a table-spoonful of milk and an ounce of fresh butter, add a salt-spoonful of salt and a little pepper. Set the stew pan over a moderate fire, and stir the eggs with a spoon, being careful to keep every particle in motion until it is set. Have ready a crisp piece of toast, pour the eggs upon it, and serve immediately. [This mode of dressing eggs secures that the white and the yolk shall be perfectly mixed. The white, which is so very nutritious, is insipid and unpalatable when the egg is simply boiled, fried, or poached.]
7. Potted lentils or haricots.—Stew a teacupful of lentils in water with a morsel of butter, and some mushroom powder. Beat up to a smooth paste. When cold, add an equal quantity of fine brown bread crumbs, with seasoning of salt, mace and cayenne, and the size of a walnut of old cheese. Beat all together with two ounces of butter. Press firmly into pots. (Haricot beans may be used instead of lentils.} If it is to be kept long, hot butter must be poured on the top.
8. Baked potatoes with sage and onion.—Peel as many potatoes as you require; put them in a pie dish, and a good sized onion, with half a teaspoonful of dried sage, two ounces of butter, and enough water to cover the bottom of the dish. Season with salt and pepper.
9. Barley soup.—Soak four table-spoonful of Scotch barley in cold water for an hour. Put it in stewpan with about a pint of cold water. Set it on a moderate fire; let it stew gently, and add three good-sized onions, two small turnips, a carrot, and head of celery. Season to taste with salt and pepper. When quite soft, add a table-spoonful of mushroom ketchup.
10. Groat pudding.—Pick and wash a half-pint of groats, and put them in a dish with a pint of water, a large onion chopped small, a little sage or marjoram, a good lump of butter, pepper and salt. The groats may be steeped thus for some hours before baking. Apples may be added, or substituted, for the onions and herbs. If substituted, use sugar instead of the seasoning. Bake in a moderate oven till the groats are tender.
11. Savoury pie.—Pare several potatoes and two or three onions. Slice them, if large. Place these in a buttered pie-dish, in layers, with a little well steeped tapioca, pepper, salt, and powdered sage upon each, also mushroom powder, or fresh mushrooms if liked. Slices of cold bread omelet, or a few Brussells sprouts, may be inserted. Cover with a plain crust; one made of ordinary bread dough, with a very little butter, is preferable to anything heavy. Keep the bottom of the pie supplied with hot water while baking, or it will be without gravy.
12. Vegetarian gravy.—This may be flavoured either with mushroom powder or browned onion, and coloured with a little chicory, the basis being made as plain melted butter, with less flour or thickening, and seasoned with pepper, salt, and mace, if approved.
There are some interesting seasonings there – the herby Yorkshire pudding looks worth trying, and trendy chefs have rediscovered mushroom powder – but the potato pie with tapioca, bread pudding and a bread dough crust? You’d put on half a stone just looking at it.