Vegetarians In Debt
Research on the culinary history of Lent intersects in part with the history of vegetarianism. One could say some regions of vegetarians owe that traditions success to the Lenten season. The foundation of the Lenten diet had been bread. Laborers in need of calories turn to fish, eggs, beans, cheese, vegetables, and herbs during the Lenten season. Basing one's diet exclusively on vegetables is a modern concept. Historically only the poor survived on a plant-based diet out of necessity.
Cream of Vegetable Soup Recipe
3 small onions
1 small carrot cut in to small pieces
1 small white turn up cut in to small pieces
2 cloves of garlic
Place in a saucepan 3 small onions, 1 small carrot cut in two small pieces, 1 small white turn up cut in to small pieces, 1 bay leaf, 2 cloves of garlic, a small blade of mace [hefty pinch of ground mace], cover with cold water and simmer gently for one hour. When the vegetables are all tender, rub them through a fine sleeve, return to the liquor in which they were boiled, add 1 cup of milk, bring to boiling point, then stir in 1 tablespoon of butter in one of flour rub to a paste. Stir until thickens, season with salt and pepper and serve while hot.
The Hartford Courant, Mar 17, 1903