Cutlets Norman

Ingredients

• two ounces shelled walnuts
• half of a large onion
• two ounces well-washed red lentils
• half a tablespoonful lemon juice
• three quarters of an ounce of nut butter
• finely-chopped rind of a quarter of a lemon
• quarter teaspoonful of mace
• same quantity of nutmeg
• pepper and salt to taste
• half a tablespoonful of fine tapioca

Method

1. 1

   Boil walnuts, rinse, and mince.

2. 2

   Soak onion, chop, and boil.

3. 3

   Mix with ground nuts, lentils, lemon juice, nut butter, lemon rind, mace, nutmeg, and seasonings.

4. 4

   Stew gently until cooked, mix in tapioca, cool, shape into cutlets, bread them, and fry.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 264. The excerpt below is the record exactly as published.

Cutlets Norman. Put two ounces shelled walnuts in salted cold water, bring to the boil, and simmer for half a minute. Turn on to a sieve and run cold water over them to take out any bitterness from the skins, and mince very fine. Cut the half of a large onion into slices, soak in boiling water for a couple of minutes, then chop very fine and boil for ten minutes. Add to the ground nuts and boiled onions two ounces well-washed red lentils, half a table- spoonful lemon juice, three quarters of an ounce of nut butter, finely-chopped rind of a quarter of a lemon, quarter teaspoonful of mace, same quantity of nutmeg, pepper and salt to taste. Stew very gently till cooked, but not pulped. When nearly cooked mix in half a tablespoonful of fine tapioca

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