Combining Vegetables, Nuts, and Cereals

Name: Combining Vegetables, Nuts, and Cereals
Ingredients: One cupful cereals; Three cupfuls finely-chopped and boiled vegetables; One cupful nuts; One tablespoonful savory herbs; Two well-beaten eggs; One cupful liquid; One teaspoonful salt; Catsup will give additional flavor.

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Avoid using cabbage and potatoes.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 62. The excerpt below is the record exactly as published.

One cupful liquid; milk, water, or fruit juices may be chosen. One teaspoonful salt, one teaspoonful spices or extracts, to taste. Bake for forty-five minutes. FORMULA NO. 2 (Combining Vegetables, Nuts, and Cereals.) One cupful cereals. Three cupfuls finely-chopped and boiled vegetables ; selection should be judiciously made, avoiding as much as possible the use of cabbage and po- tatoes. (See list of vegetables, following this department, for those which are most desirable.) One cupful nuts. 116 One tablespoonful savory herbs. Two well-beaten eggs. On® (in some cases two) cupfuls liquid. One teaspoonful salt. A little spice, except black pepper, to suit taste; bay leaves, celery seeds, and green parsley will give a de- cided taste. Catsup will give additional flavor.

Read the full page as publishedCollapse the page

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