Nettles Sausage

Did you know that the first vegetarian recipe book was published in 1690? Or the 19th century saw not only a growth in the vegetarian movement, but also the publication of a growing number of vegetarian cookbooks?

The recipe for turnip greens and nettles on Toast published in a book called "vegetarian cuisine with a" Madam, published by Fred Pitman London in 1866. Fans of the current fashion for "wild" food may wish to give this recipe a try, but the less adventurous can still find much to tempt them in the book, such as onion and vegetable fritters baked Sage or marrow.

Those were difficult times for vegetarians though, facing contempt, and a general population with an aversion to vegetables! There were very few choices available ingredients and some recipes contain methods impossible to imagine today. Many recipes, but seems surprisingly modern and can offer a simple, relaxed to enjoy the taste of vegetarian food.

"An honest, respectful, Food exciting"

In 1690, Thomas Tryon wrote "Dictates wisdoms, including the Bill of Fare 75 dishes," a tract calling for a vegetarian diet as the only sensible way to live healthily. His approach is essentially to avoid foods that are difficult to digest and several of its 75 recipes do not much stimulate the imagination, number one in the list, for example, is a recipe for bread and water! It may also be somewhat puritanical, even though tasty survey suggests revenue, as in Currans (sic) and oats: "You can add butter that most good housewives do, but I tell them that it makes it heavy on the stomach, and able send vapors in the head ".

However, a good insight through his Bill of Fare reveals an intriguing list of vegetables and herbs, which are well worth looking for: smallage, Charwell sweet balm and colworts example. Regarding revenue, you can try "an egg broke into a pint of beer brewed and well", but I have reservations to serve Spinnage (sic), endive and parsley youth who "purify the passages and relaxes the stomach"!

"Provides a square loaf Nice ..."

Although revenues may seem too simplistic for modern readers, such as toasted bread recipe "vegetarian by a lady", which is one of the longest in the book. They also offer more creative combinations, as she Onion Pie, which is filled with a tasty mixture of onions, apples and sage.

Many recipes seem rich in carbohydrates to those of us more accustomed to a Mediterranean-style vegetarian cuisine, but there are surprises such as the Italian influence in revenue from 1893 to Mary Pope scallops with polenta and rice Polpetta .

As for cookbooks today, many statements in the chapters themselves can be illuminating - it would be quite impossible today to imagine an entire chapter of 29 recipes devoted to "porridge, Gruel" etc! Remember, recipes themselves are often laced with sugar, dried fruits, molasses, nutmeg and lemon juice, so they offer ideas more appealing than it might first appear.

The more limited range of ingredients available are encouraging invention alive. How about beetroot and curry fricassee beet and cucumber for example, and Ms. Bowditch wrote in "New Vegetarian" in 1892, Fried suggests beet as a breakfast dish! The Queen also has a limited few surprises for the modern palette, with dishes like stewed watercress, mushroom tea, fried crisp cucumbers and parsley.

In their choice of ingredients, the writers show a spirit of using what is available in the world around them and not let anything go.