Cassells Vegetaria Cookery (1891)

Hotch-potch (Vegetable Barley Soup)

A classic Anglo-Indian vegetable and barley soup. This 'hotch-potch' combines tender pearl barley with a mirepoix of sweated vegetables, finished with fresh peas and blanched pa…

Carrot Soup

A vibrant, sweet, and velvety soup from the Victorian era. This recipe emphasizes preserving the bright red-orange colour of the carrots by blanching them before sweating in but…

Sorrel Soup

A classic, tangy cream of sorrel soup. This recipe combines the traditional preparation of sorrel with the enriching technique of adding boiled milk found in spinach soups of th…

Eggs à la Dauphine

A classic Anglo-Indian egg dish featuring hard-boiled eggs stuffed with a rich mixture of yolks, bread soaked in cream, parmesan, and herbs, arranged in a pyramid and baked. The…

Macaroni Timbale

A classic Anglo-Indian sweet macaroni pie encased in a dual-layer pastry shell. The outer layer is a decorative egg-noodle paste, while the inner layer is a rich shortcrust. The…

Lentil Soup

A classic, hearty Anglo-Indian lentil soup made by simmering green lentils with root vegetables and herbs until tender, then pureed for a smooth consistency. This recipe require…

Victorian Cauliflower Soup

A delicate, creamy soup from the Victorian era that uses the technique of reducing the vegetable cooking water to concentrate flavor before adding milk and cream. Finished with…

Imitation Ox-tail Soup

A 19th-century Anglo-Indian recipe designed to replicate the rich texture and flavor of traditional Ox-tail soup using beef shin. It features a savory beef broth thickened with…

Rice Croquettes, Savoury

Crispy, golden-fried rice balls seasoned with savory herbs and onions. These croquettes feature a soft, savory rice center encased in a crunchy breadcrumb or vermicelli coating,…

Eggs à la Tripe

A classic Anglo-Indian adaptation of the French dish Œufs à la Tripe. Hard-boiled eggs and tender onion rings are served in a rich, seasoned white sauce (Béchamel), garnished wi…

Eggs à la bonne femme

A classic stuffed egg recipe featuring a savory vegetable filling. Half the eggs are filled with a creamy herb-vegetable mixture, while the other half are tinted a vibrant red w…

Almond Soup

A delicate, creamy white soup made from blanched sweet almonds and hard-boiled egg yolks, infused with celery and onion. A classic Anglo-Indian recipe that produces a rich, velv…

Potato Border with Vegetable Filling

An elegant vegetarian dish featuring a border of mashed potatoes filled with a variety of vegetables. This modernized recipe provides detailed instructions for creating a visual…

Chestnut Soup (Puree of Chestnuts)

A rich and velvety soup made from fresh chestnuts, finished with cream and butter. This recipe uses a traditional method of sautéing chestnuts in butter to easily remove their i…

Cream of Green Pea Soup

A vibrant and rich soup made from dried green peas, naturally coloured with fresh spinach and enriched with cream and butter. This modernized recipe incorporates traditional sea…

Vegetarian White Soup

A delicate and creamy vegetarian soup from the Victorian era that relies on a concentrated vegetable reduction for depth of flavor, finished with milk, cream, and a hint of nutmeg.

Pumpkin Soup

A classic Anglo-Indian pumpkin soup from the Victorian era. This recipe produces a soup with the consistency of thick cream, uniquely flavored with lemon, cinnamon, or orange-fl…

Macaroni Soup (Thick)

A comforting, creamy Anglo-Indian soup where vegetables are boiled down to a savory essence, combined with milk, and finished with tender macaroni and a touch of cream.

Endive Soup (Puree)

A delicate, creamy vegetable soup made from blanched Belgian endives, simmered in milk with nutmeg and a touch of sugar to balance the natural bitterness. Finished with butter a…

Rice Soup a la Royale

A rich, creamy white soup made from pureed rice cooked in flavored stock, finished with bay-infused milk and cream, and served with delicate egg force-meat balls. A classic Angl…

Sea-kale Soup

A delicate and rare soup made from blanched sea-kale, simmered gently in milk and finished with cream. This Victorian-era recipe produces a pale, elegant soup with a flavor prof…

Celery Soup

A delicate, classic white soup made by stewing celery and onions in butter without browning, then blending with stock and milk infused with bay leaves. Finished with cream for a…

Asparagus Soup

A classic, vibrant green asparagus soup from the Victorian era. This recipe uses a technique of blanching the tips separately to retain their color and texture, while the stalks…

Eggs, Curried

A decorative Anglo-Indian egg dish where hard-boiled egg whites form a border around a rich, thick curry sauce, garnished with golden yolks and fresh parsley.

Vegetable Omelet (Spinach Variation)

A classic Indian-style savory omelet filled with a rich vegetable puree. While the original text suggests various vegetables like asparagus, artichoke, french beans, celery, mus…

Bean Soup, or Puree of Red Haricot Beans

A classic, velvety soup made from red haricot (kidney) beans, simmered with aromatic vegetables and finished with butter. This modernized recipe replaces the mortar and pestle w…

Scotch Broth

A traditional, hearty soup featuring pearl barley simmered until tender, enriched with a variety of seasonal vegetables including leeks, root vegetables, and lettuce hearts. Thi…

Rice Borders (Casseroles)

A classic Anglo-Indian presentation dish consisting of a molded, baked rice ring (casserole) filled with a macedoine of vegetables or fruits. The rice is mashed into a paste, sh…

Potato Croquettes or Cutlets

These potato croquettes or cutlets are a simple and delicious side dish or snack. Boiled potatoes are mashed, flavored with herbs and spices, formed into small shapes, breaded,…

Almond Fritters, Chocolate Fritters, Coffee Fritters, Vanilla Fritters

These fritters are a variation on custard fritters, offering different flavor profiles by incorporating almond, chocolate, coffee, or vanilla. They are made by creating a custar…

Devilled Eggs (Anglo-Indian Style)

A classic Anglo-Indian appetizer featuring hard-boiled eggs filled with a spicy, buttery yolk mixture. Unlike modern versions that use mayonnaise, this 19th-century recipe relie…

Macaroni in Scollop Shells

A rich, savory macaroni gratin served in scallop shells or ramekins. This 19th-century recipe features pasta cut into small beads, bound in a thick, nutmeg-spiced cream sauce wi…

Cottage Soup

A hearty, frugal vegetable soup thickened with oatmeal or barley and fortified with rice. This traditional recipe features a mirepoix of root vegetables browned in butter and is…

Spinach Soup

A classic Anglo-Indian cream of spinach soup that incorporates lettuce and sorrel for a complex, herbaceous flavor profile. The vegetables are blanched to retain color, sautéed…

Modern Curd Cheesecakes

A modernized version of a classic curd cheesecake recipe, featuring citrus notes, spices, and a customizable filling. These cheesecakes are baked in individual tartlet cases for…

Rice Soup

A comforting, classic Anglo-Indian soup featuring a smooth vegetable base enriched with butter and milk, with tender rice cooked directly in the broth. Finished with grated Parm…

Mulligatawny Soup

A classic Anglo-Indian soup with a rich, spicy base. This version uses the traditional method of thickening with a brown roux and incorporates sour apples for acidity, a recomme…

Mock Turtle Soup (Imitation)

A classic Anglo-Indian imitation of turtle soup, utilizing a rich vegetable and stock base, thickened with brown roux and finished with sherry and traditional egg forcemeat balls.

Eggs with Mushrooms

A savory Anglo-Indian stew featuring hard-boiled eggs and button mushrooms simmered in a rich, tangy onion and butter sauce. A classic vegetarian dish from the colonial era.

Eggs au Gratin

A rich, Victorian-era egg dish featuring hard-boiled eggs layered in a pyramid shape, coated in a luxurious Parmesan and egg-yolk enriched sauce, and baked until golden.

Potato Soup

A rich, thick soup designed to utilize leftover cold boiled potatoes. This Anglo-Indian recipe creates a creamy texture by passing onions and potatoes through a sieve, finished…

Bean Soup from French Beans

An admirable method for transforming mature French beans or scarlet runners into a rich, thick purée soup. By boiling the beans in stock with aromatic vegetables and finishing w…

Hare Soup (Imitation)

A rich, savory vegetable soup designed to mimic the flavor of hare soup through the use of root vegetables, port wine, red-currant jelly, and aromatic herbs. A classic Anglo-Ind…

Macaroni au Gratin

A rich, Victorian-era macaroni and cheese dish featuring a luxurious blend of Parmesan and Gruyère cheeses, bound with fresh butter and a classic white sauce, then finished unde…

Omelet Soufflé (Another Way)

A classic dessert omelet that combines the lightness of a soufflé with the richness of a sweet omelet. The mixture is partially cooked on the stovetop, shaped into a mound, and…

Leek Soup

A gentle, creamy soup made from tender leeks stewed in butter and simmered in milk, thickened with a white roux and served over crusty French roll rings. A classic comfort dish…

Bean Soup, or Puree of White Haricot Beans

A classic, velvety puree of white haricot beans simmered with aromatic vegetables and a ham bone. This variation on red bean soup is elevated with the optional addition of cream…

Rice, Curried

A classic method for preparing savory rice by folding in a rich curry sauce and aromatic bay leaves. The rice is cooked using an absorption method and steamed dry with a cloth t…

Stuffed Vegetable Marrow

A classic recipe for stuffed vegetable marrow, filled with savory mushroom forcemeat or sage and onion stuffing, then gently boiled until tender.

Rice and Eggs

A classic Anglo-Indian comfort dish resembling a vegetarian Kedgeree. Fluffy rice is combined with finely chopped egg whites, butter, and herbs, then elegantly garnished with po…

Brown Onion Soup

A rich, velvety Anglo-Indian onion soup where caramelized onions and root vegetables are simmered in stock, pureed until smooth, and thickened with a nutty brown roux. Unlike th…

Artichoke Soup

A delicate and creamy soup made from Jerusalem artichokes, simmered until tender and pureed into a rich milk base. This recipe includes a traditional liaison of egg yolks or cre…

Poivrade Sauce

A classic piquant brown sauce flavored with a mirepoix of vegetables, herbs, and vinegar. Traditionally served with game or beef, this sauce balances savory depth with a tangy f…

Cocoanut Soup

A delicate, creamy Anglo-Indian soup made by extracting the essence of fresh coconut into stock, blending it with hot milk, and seasoning with nutmeg. A comforting, mild soup th…

Macaroni Nudels (Hand-Rolled Egg Noodles)

A classic Anglo-Indian method for making fresh, wafer-thin egg noodles (nudels). Derived from the French 'nouilles', this recipe produces a rich, stiff pasta dough that is rolle…

Modern French Bean Pudding

A modernized take on a classic French bean pudding, offering two cooking methods: boiling or baking. This recipe transforms older French beans into a savory and subtly sweet dish.

Frangipane Fritters

A classic dessert featuring a rich frangipane cream filling, fried to golden perfection. These fritters offer a delightful combination of almond flavor and a crispy exterior.

Cauliflower and Potato Salad

A simple, classic salad utilizing cold cauliflower florets and potatoes. The vegetables are dressed with a simple vinaigrette and topped with blanched parsley for a bright, fres…

Custard Fritters

A classic dessert featuring creamy custard slices, coated in batter and fried to golden perfection. Similar to apple fritters, but with a rich custard filling.

Risotto a la Milannaise

A classic Milanese-style rice dish prepared with saffron, butter, and Parmesan cheese. This 1900s Anglo-Indian interpretation uses a pilaf-style absorption method rather than th…

Curry Sauce

A fundamental Anglo-Indian curry sauce base made by reducing onions, carrots, and sour apples into a thick, velvety puree. This sauce serves as a versatile foundation for variou…

Modern Potato Pie

A modernized version of a classic potato pie, featuring a buttery crust, savory mashed potatoes, and a touch of sweetness from dates and candied peel.

Cucumber Sauce

A classic Anglo-Indian savory sauce made from pureed fried cucumbers, enriched with a butter sauce and seasoned with nutmeg and vinegar. Excellent with fish or cutlets.

Stewed Celery

A simple and elegant way to prepare celery, stewed until tender and served in a creamy sauce. This modernized version offers options for both a classic egg-yolk thickened sauce…

Macaroni Soup (clear)

A classic Anglo-Indian clear beef consommé garnished with tender pieces of macaroni. This recipe combines a traditional clear soup base made from beef shin with separately boile…

Lentil Puree a la Soubise

A rich, thick lentil potage enriched with a savory onion soubise. This Anglo-Indian recipe elevates a standard lentil soup by incorporating caramelized onions that are simmered…

Rice and Barley Porridge

A traditional, hearty porridge made by slow-cooking rice and barley. The grains are blanched first to remove impurities, then simmered until tender and finished with milk and cr…

Modern Turnip Greens with Egg Mimosa

A modern take on turnip greens, mimicking the flavor and presentation of spinach and eggs.

Blackberry Jelly

A modernized version of a classic blackberry jelly recipe, focusing on fresh flavors and simple techniques. This recipe offers two methods: one using a higher sugar content for…

Modern Macedoines with Curry Sauce

A modernized version of Macedoines, a mixed vegetable dish, served hot with a flavorful curry sauce or cold as a vegetable salad.

Modern Italian Vegetable Salad with Aspic Alternative

A refreshing and colorful Italian-inspired vegetable salad, traditionally set in aspic jelly. This modern version uses a vegetarian-friendly alternative to create a similar mold…

Clear Soup

A traditional clear vegetable consommé (stock) that is clarified with egg whites for brilliance, enriched with mushroom ketchup, and given a very light body with corn-flour. Thi…

Macaroni—Italian Fashion

A simple, vintage Anglo-Indian take on Italian pasta, featuring macaroni tossed with butter, tomato conserve, and optionally infused with garlic essence, served with Parmesan ch…

Modern Leek and Welsh Porridge

A modernized version of a traditional Welsh dish featuring stewed leeks served with a savory porridge and optional plums.