Cassells Vegetarian Cookery A Manual of Cheap and Wholesome Diet

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  1. A blog about British History from 1870 to 1939
  2. Cassell's Vegetarian Cookery by A. G. Payne
  3. Cassell's Vegetarian Cookery by A. G. Payne by ProjectGutenberg | Teaching Resources

Students collectively annotate each reading — asking questions, responding to each other's questions, or sharing other perspectives or knowledge.

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The sauce was thick enough to work as a dip, which is how I served it, with pita chips.

A blog about British History from 1870 to 1939

Modern nutritional science has filled in that blank: Brazil nuts have the highest concentration of selenium of all foods, and that nutrient is an especially powerful antioxidant. Brazil nuts are, by some accounts, a remedy for an array of afflictions. Not many foods are able to improve your sexual performance, protect against cancer, and boost your metabolism, but Brazil nuts can! Vegetarian pioneers knew that more than a century ago. I included four early Brazil nut recipes in Vintage Vegetarian Cuisine : a Brazil nut fritter and an omelet, Brazil nut biscuits and Mrs.

Shell the nuts and pound them in a mortar. Fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. Strain and thicken with half an ounce each of butter and brown flour mixed. One rather small tomato would weigh in at three ounce, and since I still have tomatoes from my end-of-summer garden I diverged from the recipe a bit by using two small ones, chopped up.

I love onions, but since I did not want to overwhelm the nuts, I used three small ones. And since I intended to used the recipe as a dip, not a sauce, I chopped them fine rather than slicing them.

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Cassell's Vegetarian Cookery by A. G. Payne

As for the curry powder, I have an exceptionally spicy batch on hand at the moment, which I purchased at an Indian grocery store in Los Angeles. I diverged from the original recipe in one other respect. Who would want to do that with a lustrous nut-pulpy onion sauce like this. I hope some readers who try out this recipe will come back to this page and post your comments on it below. A New System of Vegetable Cookery , a seminal vegetarian cookbook first published in by Martha Brotherton, included a meatless hotch potch recipe.

Other early vegetarian cookbooks published in England in the nineteenth century followed suit. Martha and her husband Joseph were charter members of a religious sect formed in called Bible Christians. Several dozen members of the sect immigrated from England to Philadelphia in They were instrumental in spreading the gospel of vegetarianism in America. He was ultimately elected to the British Parliament, and chaired a meeting in London in that led to formation of the first Vegetarian Society.

The author, Arthur Gay Payne, a popular sportswriter perhaps best known in his day for a book about how to swim, explicitly aimed to appeal to nonvegetarians. His recipes, as a result, were often loaded with cream and butter or enriched with roux. One of the recipes in his book was an upgraded version of vegetarian hotch potch. Carrots and turnips are a common ingredient in each recipe. Another standard component of hotch potch is green peas added near the end of the cooking process.

The recipes vary in other respects. Here they are:. Grate three large carrots, and two or three turnips; boil them with a pint and a half of green peas, and an onion sliced, with just as much water as will cover them; when tender, rub them through a coarse sieve, return the pulp into a pan with some butter, pepper, and salt; have ready a pint of rather young peas, boiled, some carrot, turnip, and lettuce sliced, and stew till tender; mix all together, and serve it up in a deep vegetable dish or tureen.

Cut up some celery, onion, carrot, turnip, and leeks into small pieces and fry them for a few minutes in about two ounces of butter in a frying-pan, very gently, taking care that they do not in the least degree turn colour. Previous to this, wash and boil about a quarter of a pound of pearl barley for four or five hours.

Cassell's Vegetarian Cookery by A. G. Payne by ProjectGutenberg | Teaching Resources

When the barley is tender, or nearly tender, add the contents of the frying-pan. Let it all boil till the vegetables are tender, and about half an hour before the soup is sent to table throw in, while the soup is boiling, half a pint of fresh green peas—those known as marrowfats are best, —and about five minutes before sending the soup to table throw in a spoonful in the proportion of a dessertspoonful to every quart of chopped, blanched parsley—i. Colour the soup green with a little spinach extract vegetable colouring sold in bottles by all grocers. The thinness of the soup can be removed by the addition of a small quantity of white roux.

Airy neighborhood of Philadelphia. It is, in effect, a gazpacho-like blended soup spiked with rhubarb juice. On the items with options, I went with rhubarb, peanuts and honey.


The sweetener in lieu of olive oil seemed a no-brainer given the bitter kick contributed by the rhubarb juice. I served shot glass-sized servings to everyone. Only one in 10 asked for a small refill. It was not, at least as is, all of the book talk-attendees agreed.

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  • Everyone also agreed the soup was helped with a pinch of salt, which suggested that, perhaps, it is something that might be saved by still other amendments. Rhubarb — or Pineapple juice and 1 oz. Peanuts or Pignolias flaked, then add 2 oz. Cucumber peeled and grated 2 oz. Olive Oil spoonful or Honey teaspoonful. Next turn it about and hold on the gratefl fibre to grate the remainder.

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    Lay the fibre into another dish and when all the sections are grated discard the fibre after the juice is pressed out of it. Now a few fibres will have fallen into the juice and these can be fished out with a fork. John Kellogg, whose family was made famous by cornflakes, had a bizarre obsession with sex. The most abominable sexual practice of all, in his view, was masturbation. That was a major a focus of a best-selling book about child-rearing that he published in Stimulants in the diet — and tight pants — were to blame, he believed.

    Those views were also reflected, to a certain extent, in an encyclopedic cookbook published in by his wife, Ella Ervilla Kellogg, called Science in the Kitchen. Ella was an expert on diet in her own right. She had overseen the kitchens at the Battle Creek sanitarium for more than a decade when she wrote her book. They are therefore, not surprisingly, about as bland as can be. Edited by John Mark Ockerbloom onlinebooks pobox. Vegetarian cooking See also what's at your library , or elsewhere. Broader terms: Cooking Vegetarianism. Sharpe multiple formats at archive. Arthur Pearson, , ed.

    Fulton page images at HathiTrust Modern meatless cook book : five hundred recipes for preparing foods, with special reference to cooking without meat San Jose, Cal. Anderson page images at HathiTrust Modern meatless cook book : five hundred recipes for preparing foods, with special reference to cooking without meat. San Jose, Calif. Sonnenschein, , by A.