Beatrice A. Vieyra

Beatrice A. Vieyra wrote a cookbook with Anglo-Indian recipes at the start of the twentieth century. A female cookbook writer with practical ideas about how to combine British tastes and eating habits with local ingredients, Culinary art sparklets: a treatise on general household information and practical recipes for cooking in all its branches (Madras: Vest, 1915)[1] has recipes that added a local taste to traditional dishes such as hard boiled eggs. Some of the ingredients used were curry powder, chutney and lime juice instead of lemons and local fruits like mangoes. Her book was dedicated to Lady Pendleton in the occasion of her visit to Travancore.

Beatrice Vieyra's book cover


Her recipes have been cited by historian David Burton in his study of food habits The Raj at table: a culinary history of the British India (London: Faber and Faber, 1993) and in Helen Saberi and David Burnett in their book The road to Vindaloo.[2]

References

  1. ↑ Beatrice A. Vieyra (1915). Culinary Art Sparklets: A Treatise on General Household Information and Practical Recipes for Cooking in All Its Branches. Vest.
  2. ↑ David Burnett; Helen Saberi (2008). The Road to Vindaloo: Curry Cooks & Curry Books. Prospect Books. ISBN 978-1-903018-57-6.
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