Vegetarian Instructions

From the Vegetarian Handbook (London 1970). The last 8 pages consist of instructions to show to your hosts in hotels and restaurants so that they understand your diet requirements. The style of non meat food is possibly now slightly dated (nut rissoles, vol-au-vents) and even a little joyless, but the leaflet makes pretty sure that the food provider gets the picture. Serious Veggies could well use it, or modify it...We have added the Spanish version and tried to OCR (read digitally) the Esperanto - but it scrambled.


The following pages, in seven different languages, may be useful to visitors in hotels that do not normally cater for vegetarians. Translation has been kept as literal as possible so that the various items can easily be identified.


  Lunches and dinners, consisting exclusively of produce of the vegetable kingdom, with or without the addition of dairy produce.

1. SOUPS and sauces made with vegetable (not meat) stock. Vegetable soups of all kinds.

2. ENTRÉES, such as:
  Souffles, various; cauliflower au gratin; spaghetti or macaroni, with tomato or cheese; vols-au-vent, with vegetable filling.
  Rissoles made with nuts or other vegetable ingredients.
  Omelettes and other egg dishes, various.

With these dishes, vegetables such as:
    Potatoes, peas, green vegetables, carrots, beans. (If fried, vegetable oil or butter should be used.)
  For making rissoles, use lentils, beans, chestnuts, or other nuts (such as almonds, etc.). The nuts should be well ground.

3. SALADS, such as:
    Green, mixed, Russian (without anchovy); hors d'œuvre, with lemon and olive-oil (or mayonnaise).

4. PUDDINGS, etc. (made always without animal fat, except butter or cream), such as:
    Baked, boiled or steamed puddings; pastries, cakes, ices, cômpotes of all kinds; rice and other cereals, with jam or honey.

5. FRUITS (either fresh or stewed).

SPECIAL NOTE. Never serve meat, fish, fowl, or jelly. Do not over-season any of the dishes. Serve only vegetable gravies. Use no animal fats, except butter and cream.


  Almuerzos y comidas, consistiendo exclusivamente de productos del reino vegetal con o sin la adición de productos de lecheria.

1. SOPAS y salsas hechas con ingredientes vegetales (sin came). Sopas vegetales de todas clases.

2. ENTREMESES, tales como:
    Soufflés diversos, coliflor au gratin, fideos o macaroni, con salsa de tomate o de queso; vols-au-vent, con relleno vegetal.
    Risoles compuestos de nueces o de otros ingredientes vegetaIes.
    Omeletes y ostros platos a base de huevos, diversos.
Con estos platos se debe do usar verduras tales como:
    Patatas, guisantes, legumbres verdes, zanahorias, habichuelas. (Si se tiene que freir, se debe de usar aceite vegetal o manteca).
Para hacer risoles se debe de usar lemejas, habichuelas, castanas u otras nueces (tales como almendras, etc.). Las nueces deben estar bien molidas.

3. ENSALADAS, tales como:
    Ensalada verde, mixta, Rusa (sin anchovas); hors d'œuvre, con limón y aceite de oliva (o mayonesa).

4. BUDINES, etc. (hechos siempre sin grasa animal) excepto manteca o crema, tales como:
    Budines al horno, hervidos o al vapor; pasteles, tortas, helados, compotas de todas clases; de arroz y ostros cereales con miel o conservas.

5. FRUTAS (frescas o cocinadas).

NOTA ESPECIAL. No Siva nunca carne, pescado, gallina, o jetalina. No ponga demasiados condimentos en ninguno de los platos. Sirva solamente jugo de verdura. No emplee grasa animal, excepto manteca, y crema.

Leave a Reply

Your email address will not be published. Required fields are marked *