Today our vegetarian diet recipes is :
pease brose.
this is made by the scottish peasant in this way. he puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. when mixed he adds a little salt, pepper, and butter, and eats it with or without
oatcake.
Tuesday, April 21, 2009
pea soup
Today our vegetarian diet recipes is :
pea soup.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, pick and wash the peas, and set them to boil in 2 quarts of water. add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. when all the ingredients are soft, rub them through a sieve and return them to the saucepan. if the soup is too thick, add more water. boil it up, and serve with fresh chopped mint, or fried dice of allinson wholemeal bread. allow 3 to 4 hours for the soup.
pea soup.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, pick and wash the peas, and set them to boil in 2 quarts of water. add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. when all the ingredients are soft, rub them through a sieve and return them to the saucepan. if the soup is too thick, add more water. boil it up, and serve with fresh chopped mint, or fried dice of allinson wholemeal bread. allow 3 to 4 hours for the soup.
parsnip soup
Today our vegetarian diet recipes is :
parsnip soup.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt to taste: when they are quite tender rub them through a sieve. return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. this latter may be left out if preferred.
parsnip soup.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt to taste: when they are quite tender rub them through a sieve. return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. this latter may be left out if preferred.
onion soup (french)
Today our vegetarian diet recipes is :
onion soup (french).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of allinson wholemeal bread, pepper and salt to taste. peel and chop the onions, and fry them a nice brown in the butter. when brown add to it the cheese and 3 pints of water. boil all up together and season to
taste. place the bread in the tureen, pour the boiling soup over it, and serve.
onion soup (french).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of allinson wholemeal bread, pepper and salt to taste. peel and chop the onions, and fry them a nice brown in the butter. when brown add to it the cheese and 3 pints of water. boil all up together and season to
taste. place the bread in the tureen, pour the boiling soup over it, and serve.
oatmeal soup
Today our vegetarian diet recipes is :
oatmeal soup.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. wash and cut the vegetables up small, set them over the fire with 2 quarts of water. when boiling, stir in the oatmeal and allow all to cook gently for 2 hours.
rub the mixture well through a sieve, adding hot water it necessary. return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. the soup should be of a smooth, creamy consistency. serve with sippets of toast or allinson plain rusks.
oatmeal soup.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. wash and cut the vegetables up small, set them over the fire with 2 quarts of water. when boiling, stir in the oatmeal and allow all to cook gently for 2 hours.
rub the mixture well through a sieve, adding hot water it necessary. return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. the soup should be of a smooth, creamy consistency. serve with sippets of toast or allinson plain rusks.
milk soup suitable for children
Today our vegetarian diet recipes is :
milk soup suitable for children.
1-1/2 pints of milk, 1 egg, 1 tablespoonful of allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.
milk soup suitable for children.
1-1/2 pints of milk, 1 egg, 1 tablespoonful of allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.
milk soup
Today our vegetarian diet recipes is :
milk soup.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of allinson fine wheatmeal, pepper and salt to taste. chop up the vegetables and boil them in the water until quite tender. rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub
the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.
milk soup.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of allinson fine wheatmeal, pepper and salt to taste. chop up the vegetables and boil them in the water until quite tender. rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub
the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.
vegetarian diet recipes "macaroni stew"
Today our vegetarian diet recipes is :
macaroni stew.
6 oz. of cold boiled macaroni, 1 large spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. wash, prepare, and cut up the vegetables in small pieces. cover them with water and stew them until tender, adding the butter and seasoning. when tender add the macaroni cut into finger lengths, and the cheese.
macaroni stew.
6 oz. of cold boiled macaroni, 1 large spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. wash, prepare, and cut up the vegetables in small pieces. cover them with water and stew them until tender, adding the butter and seasoning. when tender add the macaroni cut into finger lengths, and the cheese.
vegetarian diet recipes "lentil soup"
Today our vegetarian diet recipes is :
lentil soup
1 lb. each of lentils and potatoes, 1 large spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. chop the onion
up roughly, and fry it in the butter until beginning to brown. pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the
lentils. when they are nearly soft add the tomatoes. when all the ingredients are quite tender rub them through a sieve. return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. serve with sippets of toast.
lentil soup
1 lb. each of lentils and potatoes, 1 large spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. chop the onion
up roughly, and fry it in the butter until beginning to brown. pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the
lentils. when they are nearly soft add the tomatoes. when all the ingredients are quite tender rub them through a sieve. return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. serve with sippets of toast.
vegetarian diet recipes leek soup
Today our vegetarian diet recipes is :
leek soup
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). prepare the leeks as in the previous recipe, cut them into pieces about an inch long. peel and wash the potatoes and cut them into dice. set the vegetables over the fire with 1 quart of water, and cook them until tender,
which will be in about 1 hour. when soft rub all through a sieve and return the soup to the saucepan. add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. should the soup 3 be too thick add a little hot water. serve with allinson plain rusks
leek soup
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). prepare the leeks as in the previous recipe, cut them into pieces about an inch long. peel and wash the potatoes and cut them into dice. set the vegetables over the fire with 1 quart of water, and cook them until tender,
which will be in about 1 hour. when soft rub all through a sieve and return the soup to the saucepan. add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. should the soup 3 be too thick add a little hot water. serve with allinson plain rusks
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