A La Simple

Ingredients

• one-fourth of a loaf of rye bread
• two cupfuls ground raw peanuts
• two cupfuls chopped onions
• one cupful chopped celery
• two tablespoonfuls parsley
• one teaspoonful salt
• two tablespoonfuls oil
• dash of cayenne pepper
• one-half cupful peanut butter
• one-half cupful Neufchatel cheese
• one-half cupful milk

Method

1. 1

   Toast rye bread slices until golden, soak in water, press out water, and mix with peanuts, onions, celery, parsley, salt, oil, and cayenne.

2. 2

   Press into an oiled dish, make an opening for filling, fill with peanut butter, cheese, and milk.

3. 3

   Cover with removed portion and bake for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 64. The excerpt below is the record exactly as published.

A LA SIMPLE. Cut one-fourth of a loaf of rye bread into slices ; toast in a moderate oven to a golden brown, after which soak in water until soft; press out the water, then add two cup- fuls ground raw peanuts, two cupfuls chopped onions, one cupful chopped celery, two tablespoonfuls parsley, one teaspoonful salt, two tablespoonfuls oil, dash of cayenne pepper. Mix thoroly and put into a well-oiled granite- ware dish. Press down well, then take from the center sufficient to make an opening large enough to hold the fol- lowing filling: One-half cupful peanut butter, one-half cupful Neufchatel cheese, and one-half cupful milk

Cook this with the app: pantry check, scaling, and the assistant.