De Pois en Cosse

Ingredients

• one cupful boiled green peas
• one-half cupful strained stewed tomatoes
• two eggs
• two tablespoonfuls nut butter
• one cupful finely-ground crackers
• one-half cupful onion juice
• one-half teaspoonful marjoram
• one-half teaspoonful thyme
• one teaspoonful salt

Method

1. 1

   Mash peas, mix with other ingredients, and bake for twenty minutes.

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 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. Bake one hour. CHESTNUT. One pound of boiled Italian chestnuts, one pound whole- wheat bread :crumbs, toasted and ground fine ; one pint boiled celery stalks, one pound fresh or one-half can to- matoes, one cupful each of green parsley and celery leaves, chopped fine; two good-sized raw onions, chopped; just a little marjoram and thyme finely ground, enough to give it all a distant flavor; finely chopped fresh red pepper, about one tablespoonful ; two tablespoonfuls olive oil, heap- ing teaspoonful salt^ two or more eggs. Stir and mix it well. If consistency should be stiff add lukewarm water or eggs. Make into a loaf and set in a medium heated oven for an hour or until done. Occasionally moisten the top with a spoonful or more of hot water. Serve with nut tomato sauce made from one pound or half a can of tomatoes, three bay leaves, one blade of mace, pinch cayenne pepper, one tablespoonful ground raw pea- nuts, one small onion and one cupful water. Boil it for fifteen minutes over a quick fire, adding hot water fre- quently as needed. Thicken with browned whole-wheat flour. TAHARANI. One tablespoonful each of blanched almonds, pine nuts, pecans and walnuts ; one cupful finely-ground dried bread or crumbs, one finely-chopped onion, a pinch of powdered sage, a pinch of finely-ground celery seeds, one tablespoon- ful of finely-chopped parsley, salt and pepper to taste, two eggs and one cup of cream. Mix ingredients in routine as given and keep stirring and beating. Consistency to be medium, not stiff. Put in oiled earthenware dish. Bake for three-quarters of an hour. Serve with cream pea sauce and fresh peppermint leaves. 117 NATURALIA. One cupful malted barley, one cupful ground raw pea- nuts, two tablespoonfuls flour, one tablespoonful oil, one well-beaten egg, salt to taste ; enough water to make it a light consistency. Bake for three-quarters of an hour in well-oiled gem pans. Apples may be added to the con- sistency, but no raisins. Eaten every other day will pro- mote natural action. PRUNATUNA. One cupful fresh shelled peanuts, boiled in a quart of water for fifteen minutes, one cupful raw prunes, one each of dates and figs, one cupful malted J^arley, two tablespoon- fuls oatmeal, a good pinch of cinnamon, one tablespoonful oil. Stir quickly. If thick, add a little water. Bake in well-oiled pan. Do not use any drink with this dish. Par- ticularly valuable for dyspeptics. URANA. Boil in separate vessels, over a quick fire, one cupful each of rice and barley in a quart of water containing two tablespoonfuls of olive oil. When well done and water boiled down about two-thirds, let it cool a little, adding two medium-sized onions, finely chopped, a dash of thyme and a pinch or two of salt. Add two eggs, one cupful bread crumbs and two tablespoonfuls flour. Make little loaves, rolled in crumbs. Set into well-oiled pan and bake for half an hour. SPAMUTTA. Grate four cupfuls raw carrots, two cupfuls parsnips, one cupful each of turnips and potatoes. Add one and a half cupfuls browned flour, one cupful coarsely-ground raw peanuts. Flavor with one cupful green parsley and celery leaves, finely chopped, one-half teaspoonful crushed celery seeds, one teaspoonful salt, two tablespoonfuls oil, the yolks and whites of two separately beaten eggs. Put in granite pan, well oiled. Bake for three-quarters of an hour. Serve with mint sauce or plain mint and green peas. 118 DE NOEX. Take two tablespoonfuls peanuts, two tablespoonfuls wal- nuts, one tablespoonful Brazil nuts, one tablespoonful pecans; chop all fine and add one cupful finely-ground toasted bread crumbs, one cupful sweet milk, one table- spoonful nut butter creamed in a little milk, two well- beaten eggs, a pinch of chopped sage and thyme. Mix thoroly, put into oiled dish and bake twenty minutes in moderate oven. Serve garnished with green parsley. DE CAROTTE. Boil for one hour one cupful carrots, one-half cupful parsnips, and two cupfuls celery, all finely chopped. Take three tablespoonfuls browned flour and boil in one and one-half cupfuls hot water until thick. Mix with the boiled vegetables, then add one cupful finely-ground onions, two cupfuls flaked cereals, or cracker-dust, two well- beaten eggs, one tablespoonful salt. Mix thoroly, then put into well-oiled dish and bake in moderate oven for twenty minutes. Serve with tomato sauce. DE POIS EN COSSE. Mash fine one cupful boiled green peas (if canned see that they have been boiled until soft), add one-half cupful strained stewed tomatoes, two eggs, two tablespoonfuls nut butter rubbed smooth in a little hot water, one cupful finely- ground crackers (shredded wheat or browned bread crumbs may be used), one-half cupful onion juice

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