“disco” gift
The book was discovered in a round pavilion, which some called “disk”, others called “glass”. In Soviet times, there were three such buildings in Sokolniki. The “Ozernaya” round house was dismantled in the 80s, the “Molochnaya” building lived for some time, the giant windows were covered with bricks and then abandoned, but now they plan to restore it. A similar fate befell the famous “Cheburechnaya”, which is still the subject of legends. The building was recently rebuilt, returning the panoramic glazing. Now there is a new restaurant here. During construction work, workers discovered a bundle of canvas at the foundation of the “disk.” There was a book in it.
“We were hoping to find a chest with gold, but, alas,” the director of the establishment joked in a conversation with RG. But this book is more valuable than any treasure: it has been well preserved, although the binding is badly worn by time, the cover is slightly worn, and the pages with notes in the margins have turned yellow. But the main thing survived: recipes in pre-revolutionary spelling.
“We want everyone to be able to see this treasure,” says the director. “Maybe we will restore the book or leave everything as it is, but in any case we will put it in a glass cube and display it to the public.”
not like anyone
I have in my hands, as pathetic as it may seem, a true story. Unfortunately it is not possible to discern the year of publication. I see that the book was printed in Petrograd, at the printing house of the AS Suvorin Association “New Time”. Even the author’s address is indicated. The collection was evidently published in the early 20th century, so it is definitely over a hundred years old. There was a time when a book cost 60 kopecks. The title of the cover is “I don’t eat anyone.” Judging by open sources, this is the first vegetarian cookbook in Russia. The editor is a convinced vegetarian and medical doctor, Alexander Zelenkov. The pages contain 365 seasonal vegetarian menus and 1600 recipes. For example, winter meals are higher in protein and calories, while summer meals are lighter and richer in vegetables and fruits. There are recipes for both the everyday table and the festive ones.
“Cooking” tips and instructions are included in a separate chapter. For example, how to determine the freshness of an egg? You should put it in water, it should sink to the bottom and not float to the surface. Mustard, pepper, cloves and vinegar are called harmful substances, so they are not found in recipes. But the authors consider radish, sorrel and cranberries to be useful, they contain substances of nutritional value and do not irritate the nervous system and mucous membranes of the stomach and intestines.
Let’s go back to the recipes. They reminded me of the real party from the movie “Ivan Vasilyevich changes his profession”: yes, everything is very diverse! For example, artichoke cream; leek soup with rice, spinach and sour cream; “Montenegrin” soup based on white beans with pickled cucumbers and sour cream; tomato cutlets; minced dough pie with Smolenskaya porridge and mushrooms; sour dough pies with rice and onion; boiled cranberries with oranges; mandarin compote with grapes and pears; blackcurrant, raspberry and mountain ash jam, as well as a drink based on dried apple peels; asparagus cooked in red sauce with lemon and brown sugar; ice cream from blackcurrant leaves and barberry kvass. Good? You want to eat? And the list, as you understand, can go on and on.
1600 vegetarian recipes collected in a cookbook
Before the revolution, the table in our country was more varied, but in Soviet times the basket was reduced to the maximum. During the transition from the USSR to the new Russia, many things took a backseat and something was completely lost. The time has come to revive this, preserving the traditions of hospitality that were observed at the end of the 19th century in Sokolniki Park.
By the way
Cook it yourself
For breakfast:
Turnips stuffed with semolina porridge: peel 12 medium-sized turnips, make a cross-shaped cut in the top of each one, place on a baking sheet, pour salted water over the turnips and put in the oven. When the turnips begin to soften, scrape the crumb from each turnip so that both the bottom and the sides can contain the minced meat. Boil 2 glasses of milk, add 8 teaspoons of semolina and add salt. When the porridge has cooled, add an egg, a tablespoon of melted butter, chopped dill and parsley, stir and stuff the turnips. Place them in a deep heat-resistant plate greased with oil. Sprinkle with a tablespoon of grated cheese, sprinkle with butter and let it brown little by little in the oven. Mix the excess minced meat with the turnip pulp, add the egg, form into balls, roll in flour and fry in oil. To serve, place between the turnips.
For lunch:
Lazy cabbage soup “Griboyedovskie”: 1/8 pound (one pound is equal to 453 grams – Ed.) dried porcini mushrooms, pour water, salt, boil, strain, chop. Cut the white cabbage into small pieces, cook in boiling salted water, add chopped slices: turnips, carrots, parsley and finally potatoes. When everything is ready, add the mushrooms with their broth and the chopped onion, browned in oil, a tablespoon of butter, 1/2 cup of sour cream, heat without boiling, add the chopped dill and parsley.
For dessert:
Melon ice cream: boil the syrup of 1/2 cup of sugar with a glass of water, pour in the juice of 2 lemons, add enough finely chopped ripe melon to make a total of 6 cups. Freeze.
