National Vegetarian Week 15th – 21st May 2017

As it is National Vegetarian Week, I’ve ‘tucked into’ our collections and uncovered some recipes to present you with a delicious veggie friendly menu.

I’m going to put the chive in archives! (I’ll never make it as a comedian.)

For starters (adopts her best waitress voice) we have some mushroom patties. Dear diners, these are seasoned with a little salt and pepper and are served over some beautifully crusty pastry.  No soggy bottoms here.

Mushroom Patties

This recipe is taken from one of a number of cookery books collected by an Emily S. Thomas and Miss Walker. [MS 4082 (Acc 2011/149)]  It comes in particular from The Home Mission Book of Recipes, Vol II, 1909. I like that the recipe is clearly marked up as vegetarian, and the patties sure seem tasty, although, I am unsure about the teaspoon of sugar. Perhaps it’s that old balance of sweetness to salt which will make these savoury delights zing!

Onto mains (readopting her waitressing voice) *coughs* your entrée; I couldn’t resist a nice ‘dole or dholl’ curry. (I tend to spell it dal.) This one originates from a recipe and knitting pattern book collected/written by an unknown person, dated as 19C in our catalogue. [MS 1158/1]

Dole curry

The volume has a number of enclosures and this particular recipe is included in a section based around curries. It also gives instructions on how to boil rice, and, as the below shows, make pillaw [pilaf?] rice – the perfect accompaniments.

Perfect rice

For afters, I’ve chosen something that looks simple enough to bake (no electronic mixing bowls here!) and that would be equally as nice the day after with a cup of tea. The recipe comes from another orphaned book (but one with a fine inscription: ‘Nora with Love from Both, 12 Willow Avenue, Christmas 1937′.) [MS 1170] Anyone have room for a slice of tasty date and walnut cake?

Date and walnut Cake

Well, I hope that you are all satisfied with the suggestions. The meal does seem a tad unfinished without a nice glass of something to wash it down with, however. For this purpose I’ve found a beer recipe from within our Barnard Collection. [MS 3192/9/35/46] The only vexing aspect to this one is that we sadly don’t appear to have any measurements. Any of you home brewers got suggestions?

A little liquid refreshment

So, dear veggie cooks, bakers, and home brewers, should you try out any of the above, let us know how they work out. (Especially the beer one! For academic reasons, of course.)

Rachel Clare

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