Victorian Superfood - healthy and easy vegetarian recipes

They may not have known what it was a great food, but the Victorians were so concerned about healthy eating as we are now. Taken from the book? Early Vegetarian Recipes ", these tasty dishes offer ideas for the use of ingredients with extra nutritional boost!

Beet and onion salad - by Mary Pope 1893

Beetroot can be a vegetable much abused, but it really deserves the label of super. Full C folic acid, beta carotene and potassium and some iron and vitamin A, which has historically been viewed as a growing resistance to disease and good nursing. Onions are also a great meal, used in traditional medicine to treat colds and asthma, among other things. You could try this salad with raw grated beets with celery for additional crisis, which really highlights the flavor sweet earth ..

Recipe: Boil a beetroot and peel when cool and cut. Peel back a large Spanish onion cut into thick slices and carefully in a vegetable basket wire.Layers alternative site in the beets, grated celery and onion in a bowl and pour on a salad dressing or mayonnaise.

Sweet Omelette - 1891 by Charles Walter Forward

We all know that eating our greens is good for us, not just our mothers were, but the evidence just keeps getting stronger. You really need green leafy vegetables for good health and should have a serving every day.

This recipe is an unusual blend of flavors amazingly wonderful and makes a great lunch or light dinner. You can use any greens that are in season, and watercress makes a nice addition in particular. Cinnamon can be exchanged for nutmeg for a slightly citrus flavor.

Recipe: 1 cup large handful of sorrel, endive, spinach, 2 eggs, 1 large pea, 2ozs butter (or sunflower oil), 1 dessert spoon of sugar, castor oil, a pinch of cinnamon powder.

Drain and chop vegetables and put the butter, cinnamon, sugar, salt and pepper in a saucepan with a drop of water to wilt. Beat in eggs and stir. Cover with a lid. A brown on top, place the pan under a hot grill (broiler). Stir the pot occasionally, and when brown on both sides carefully turn out.

Millet Pudding - by Thirza Tarrant 1881

Millet is gluten free and easy to digest. It is also high in protein and a variety of other nutrients like B vitamins, magnesium and zinc. No wonder he is loved by health eaters everywhere! This recipe also works well as a vegetarian dish - use soy or rice milk as suggested in the end, leaving aside the egg and add a little fruit

Ingredients: - pounds of millet, about 3 liters of milk, 1 egg, sugar and 3ozs.

How did: - Pick and wash the millet - throwing the seeds that reach the top of the water, which is not good, and enjoy the night. Drain and heat the milk in a saucepan. When boiling, add sugar, boil again for twenty minutes, then let it cool, when the egg mixture should be stirred in set back on the fire and boil until done, stirring occasionally to prevent burning the pan. You can become a source of buttered and baked the last half hour.

Note. - For the millet boiled in water can be added, when half done, cut the rhubarb into short lengths, stoned raisins, or other fruit, with sugar to taste egg omitted in this case.