De Vegetal

Ingredients

• equal quantities each of sweet potatoes
• equal quantities each of squash
• equal quantities each of tomatoes
• equal quantities each of parsnips
• one cupful flour
• one cupful water or milk
• one onion fine
• two tablespoonfuls oil, or cocoanut butter
• one teaspoonful of finely-chopped thyme
• one teaspoonful of finely-chopped marjoram
• two tablespoonfuls lemon juice
• one-half cupful toasted bread crumbs
• one teaspoonful salt
• one cupful water or milk

Method

1. 1

   Boil sweet potatoes, squash, tomatoes, and parsnips for 45 minutes and mash.

2. 2

   Brown flour in the oven, mix with water or milk, and add to vegetables.

3. 3

   Make dressing by cooking onion in oil, adding thyme, marjoram, lemon juice, bread crumbs, salt, and water or milk.

4. 4

   Spread 'meat', enclose dressing, roll up, oil, and bake for 30 minutes.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 63. The excerpt below is the record exactly as published.

DE VEGETAL. Take equal quantities each of sweet potatoes, squash, tom^atoes and parsnips to make two cupfuls ; boil for forty- five minutes and mash all fine. Brown one cupful flour in moderate oven, stirring occasionally to prevent burning, then mix with one cupful water or milk. Add to the vege- tables, mix, well and roll up in a lump. Make a dressing as 119 follows : Chop one onion fine and cook slowly in pan v/ith two tablespoonfuls oil, or cocoanut butter; add one tea- spoonful each of finely-chopped thyme and marjoram, two tablespoonfuls lemon juice, one-half cupful toasted bread crumbs, one teaspoonful salt

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