For the Historical Food Fortnightly challenge 9 – Mock Foods, I made World War One mock sausages and cutlets. Meat was scarce in the war, so I found many meat substitute recipes from different countries. Here’s a recipe for mock sausages made with lima beans from 1912: Soaked, boiled, pureed lima beans were mixed with breadcrumbs, salt, pepper and sage, egg and butter; shaped into sausages, breaded and fried in oil. In 1915 in Germany, sausages, patties and ‘roast beef’ were made with soaked and boiled peas, mixed with carrot, onion, salt and mugwort (Artemisia vulgaris). Sausage and deli meats were made with 3/4 part beans and 1/4 part lentils. The vegetarian sausage dough was sewn into a piece of muslin, and smoked for one day at the butcher’s. It’s said to taste like liverwurst.

I chose to make 1914 vegan lentil cutlets and sausages published in One Hundred Meatless Dishes. Vegan lentil cutlets are like vegan lentil croquettes of today. Continue reading WW1 Mock Sausages And Cutlets – Historical Food Fortnightly →