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Під час недовгого часу своєї роботи в одеській вегетаріанській їдальні Дженні Шульц разом з кухарем склали меню на щодень. Складно сказати, чи змінювалися щоденні меню, і наскільки змінювалися, після відʼїзду Шульц, адже самих текстів меню знайдено не було. Так само неможливо сказати, наскільки перелік страв відображає гастрономічну концепцію Дженні Шульц, адже туди входять і страви з періоду після її відʼїзду. Цей скорочений перелік страв вперше увійшов у наукове користування зі статтею Юлії Малицької. Це джерело перекладене і опубліковане та заслуговує на окреме дослідження. Воно ілюструє широкий вибір страв європейської кухні, які готувалися і подавалися у їдальні Одеського вегетаріанського товариства. Меню записане з певними неточностями у написанні назв деяких страв.
Дженні Шульц, знана шефиня-вегетаріанка і активістка з Західної Прусії, уся діяльність якої дуже показова для глобалізаційного духу і активізму того періоду, була провідною представницею того руху. Закінчивши своє педагогічне навчання, вона присвятила себе популяризації вегетаріанства, долучившись до відкриття і роботи вегетаріанських їдалень у Будапешті, Цюриху, Берліні і Локарно. Якийсь час вона працювала заради справи вегетаріанства в Києві та Одесі. Зважаючи на свій досвід організації вегетаріанських кухонь у Німеччині, Угорщині і Швейцарії, її вважали еталоном і гуру вегетаріанської кухні у Російській імперії. Під час свого турне Європою на підтримку вегетаріанського способу життя Дженні Шульц популяризувала вегетаріанство у декількох містах Російської імперії.

Назва:

Перелік страв з меню їдальні Вегетаріанського товариства в Одесі з 6.05.1913 по 31.12.1913

Автор:
Дженні Шульц
Рік:
1913
Надруковано в:
“Perechen’ bliud, voshedshikh v “Meniu” Stolovoi Vegetarianskago Obshchestva s 6 Maia po 31 Dekabria 1913,” in Otchet Odesskago Vegetarianskago Obshchestva za 1913 god (Odessa, 1914), pp. 37–40. Published for the first time in Malitska, Julia. "Meat and the City in the Late Russian Empire: Dietary Reform and Vegetarian Activism in Odessa, 1890s-1910s." Baltic Worlds 2-3 (2020): 4-24
Мова оригіналу:
Російська

The List of Dishes included in the “Menu” of the Vegetarian Society canteen from May 6 to December 31, 1913

Soups:

Borsch  Little Russian
»     Lithuanian
»     Naval (Flotskii) * Flotskii borsch was a sort of vegetable soup
»     Polish with cabbage and little dumplings (ushki)
»     Lean (
postnyi) with mashed potato
»     Green

Bouillon with pies
Botvin’ia
Kulesh

Okroshka

Pickle (rassol’nik) * Rassol’nik is a soup made from pickled cucumbers
Soup made from tomatoes
»   »  mushrooms
»   »  asparagus
»   »  cauliflower
»   »  beans
»   »  vegetables
»   »  buckwheat
»   »  lentils

»  with semolina dumplings (mannye kletski)
»   »   noodles
»   »   green peas
»   »   mushrooms
»   »   oats
»   »   rice
»   »   pearl barley (perlovyi)
»   »   potato
»   »   lean (postnyi)
»   »   spring

30.Soup  julienne
»    purée
»    fruit

Сabbage soup (shchi) chopped
»    lazy (lenivye)
»    sour

Different vegetables:

Beetroots (burachki) in cream *Burachki, written in Russian from Polish buraczki or Ukrainian buriachky, not from Russian svekla, is a diminutive form of the plural of beetroot.
»    with cream (slivki)
»    under sauce
Fried eggplant
Brussels sprouts Polish style

40. Bigos * Bigos is the usual name of a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The meat can be replaced by mushrooms.
Peas with asparagus
»  with croutons
»  with carrot

Stuffed kohlrabi
Cabbage rolls
Mashed peas

Jardiniere with spring vegetables
Jerusalem artichoke Polish style
»   with hollandaise sauce
Jerusalem artichoke roasted
Vegetable marrow stuffed
»    roasted
»    Polish style
»    agratan
Kohlrabi roasted
Black salsify roasted
»   with hollandaise sauce
»   Polish style

60. Beetroot croquette
Cabbage with apples
»    in tomato
Red cabbage with apples
Boiled corn
Stuffed carrot
Cucumbers with hollandaise sauce
Cucumbers roasted
»     stuffed
Tomatoes roasted

70. Tomatoes stuffed
Turnip stuffed
Stew made from mushrooms, eggplants etc.
Mixed vegetables
White bean sauce with apples
Green bean and potato sauce
Asparagus Polish style
Savoy cabbage with butter
Savoy cabbage stuffed
Roast pumpkin

80. Green beans Polish style
»    with carrot
»    in tomato
Сauliflower Polish styl
»    roasted
»    agratan *What is probably meant here is gratin.
Mushrooms roasted
»    in cream
Spinach with egg
»  with croutons

90. Sorrel with egg

Warm dishes:

Mushroom cutlets (bitki)
Zrazy *Zrazy is a roulade dish popular in Eastern Europe; its origin can be traced back to the times of the Polish–Lithuanian Commonwealth.
Croquettes vegetable
»  potato
»  semolina
Cutlets rice
»   egg
»   semolina
»   buckwheat
»   Smolensk
»   potato
»   spinach
»   with beans
»    »  lentils
»    »  cabbage
Levashniki * Levashniki are fried dumplings obtained from thin dough with a filling.
Сhampignon paste
Pilaf with plums
»   with raisins

110. Risotto
Rice with tomatoes
Sauce of mushrooms, beans, potatoes
Noisettes semolina
»    potato
»    beetroot (burachkovye)
Schnitzel

Flour dishes, porridges and potato

Pancakes (bliny)
Pancakes (blinchiki) with cottage cheese * Pilaf is a rice or wheat dish, which usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat.
»     »  rice

120. Dumplings (vareniki) with cherries.
»       »  cottage cheese
»       »  potato
»       »  porridge
»       »  cabbage
»       »  egg
»       »  jam
with cream
Vol-au-vent with mushrooms
»  fruits

130. Dumplings (galushki) with cottage cheese *Galushki, a Ukrainian national pastry dish, consisting of pieces of dough boiled in water
»  potato

Сasserolе
Porridge buckwheat
»   barley
»   semolina
»   Smolensk *Smolensk porridge, popular before the revolution, was prepared from crushed buckwheat and was quite liquid. Porridge of this kind was considered as a traditional country dish in the Smolensk region.
»   pearl barley
»   rice
»   millet
»   pumpkin (kabakovaia)
»   oat

Potato sauté
»  fries
»  mashed
»  in sour cream

Lozanka with cottage cheese *What is meant here is probably Łazanki, a Polish pasta dish.
»     »  cabbage
»     »  mushrooms
»     »  porridge

150.Lezhni. *Lezhni are peculiar potato-flour pancakes with fillings.
Lazy dumplings (lenivye vareniki)
Macaroni Italian style
Hominy with cottage cheese
Omelet with mushrooms
»     »  rice
»     »  tomatoes
»     »  onion
»     »  cauliflower
»     »  herbs

160. Platsinda with pumpkin *Plăcintă is a Moldavian, Romanian and Ukrainian type of pie, resembling a flat cake of a round, or sometimes square, shape.
»     »  cottage cheese
Pies (pirozhki)
Сheese pancakes
Strudel with cabbage
»    »  porridge
»    »  potato

Sweet dishes: 

Biscuit roll
Jelly lemon
»  orange
»  raspberry
»  black currant
Сompote
Сream chocolate
»    coffee
»    lemon
»    vanilla
сustard
Сream chestnuts
Kissel apple
»  cranberry
»  fruit
»  milk
Noodles (lapsha) with nuts
Muzhinki *The closest connotation to the word is in Polish “murzynek,” a kind of chocolate cake.
Ice cream
Nalistniki with jam *Polish naleśniki and Ukrainian nalysnyky are names for crepes.
Pudding rice
»   semolina
»   sago *Sago is a food product obtained from the trunk of sago and other tropical palm stems.
Petishu *What is meant here is probably petit choux, a type of pastry, usually filled with cream.
Sambuk *Sambuk can be a sweet airy dessert, prepared of fruit puree and whipped egg whites.
Cake orange
Cake biscuit
»  nuts
»  chestnut
»  almond
»  poppy

Tartlets
Tunel’ki *Tunel’ki is similar to trubochki (tubules), a pastry dessert of tube-shaped shells of fried pastry dough filled, or not, with cream.
Trubochki
Сharlotte

Apples Bulgarian style
»   Imperial
»   abaenom *What is meant here is probably zabaglione (Italian) or sabayon (French), a dessert of light whipped cream with egg yolks, sugar, sweet wine or juice. This was originally an Italian desert, which was developed in a number of variations.
Apple mousse

Cold snacks:

Artichokes Greek style
Eggplant Greek style
Vinegret *Vinegret is a salad of diced cooked vegetables (beetroots, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles.
Spread (Ikra) *Ikra is a spread used as an appetizer or dinner side dish with a few ingredients: sautéed zucchini or eggplant with other vegetables and tomato.
Sauerkraut
Black olives with onions
Small radish (rediska) in sour cream
Radish (red’ka) in sour cream
Chopped black olives with eggs
Green salad with cucumbers
»   beans
»   red cabbage

220.Salad with tomatoes
»   with beetroots (burachki)
»   with chicory
»   with potato

224. Stuffed pepper

Glosery
Flotskii borsch was a sort of vegetable soup.
Rassol’nik is a soup made from pickled cucumbers.
Burachki, written in Russian from Polish buraczki or Ukrainian buriachky, not from Russian svekla, is a diminutive form of the plural of beetroot.
Bigos is the usual name of a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The meat can be replaced by mushrooms.
Zrazy is a roulade dish popular in Eastern Europe; its origin can be traced back to the times of the Polish–Lithuanian Commonwealth.
Levashniki are fried dumplings obtained from thin dough with a filling.
Pilaf is a rice or wheat dish, which usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat.
Galushki, a Ukrainian national pastry dish, consisting of pieces of dough boiled in water.
Smolensk porridge, popular before the revolution, was prepared from crushed buckwheat and was quite liquid. Porridge of this kind was considered as a traditional country dish in the Smolensk region.
Lezhni are peculiar potato-flour pancakes with fillings.
Plăcintă is a Moldavian, Romanian and Ukrainian type of pie, resembling a flat cake of a round, or sometimes square, shape.
The closest connotation to the word is in Polish “murzynek,” a kind of chocolate cake.
Polish naleśniki and Ukrainian nalysnyky are names for crepes.
Sambuk can be a sweet airy dessert, prepared of fruit puree and whipped egg whites.
Tunel’ki is similar to trubochki (tubules), a pastry dessert of tube-shaped shells of fried pastry dough filled, or not, with cream.
Vinegret is a salad of diced cooked vegetables (beetroots, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles.
Ikra is a spread used as an appetizer or dinner side dish with a few ingredients: sautéed zucchini or eggplant with other vegetables and tomato.

[1] What is meant here is probably zabaglione (Italian) or sabayon (French), a dessert of light whipped cream with egg yolks, sugar, sweet wine or juice. This was originally an Italian desert, which was developed in a number of variations.

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