Lentil Loaf

Ingredients

• 1 cup dried lentils
• 1 tbsp chopped parsley
• 1 stalk celery
• 1 or 2 eggs
• 1 or 2 c soft, stale bread crumbs
• 1 tbsp melted butter
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 c broken nut meats, if desired

Method

1. 1

   Soak lentils overnight in cold water.

2. 2

   Cook with the celery in boiling water for 2 hours, or until soft; drain and press through a sieve.

3. 3

   To the pulp add the remaining ingredients.

4. 4

   Cool the mixture, shape into a loaf, and bake.

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 28. The excerpt below is the record exactly as published.

Lentil Loaf. I c dried lentils I tbsp chopped parsley I stalk celery Few drops onion juice I or 2 eggs I or 2 c soft, stale bread 1 \ tbsp melted butter crumbs I tsp salt \ c broken nut meats, if ■J tsp pepper desired Soak lentils over night in cold water. Cook with the celery in boiling water 2 hours, or until soft; drain and press through a sieve. To the pulp add the remaining ingredients. Cool the mixture, shape into a loaf, and bake. Dried lima beans or kidney beans may be substituted for lentils in this preparation. Experiment 166. Tabulation of Data. From data obtained in laboratory and from references given, list the vegetables used in the preceding lessons : (a) in the order of their fuel value; (b) in order of protein content. What is a meat substitute ? Laboratory Manual 87 LEAVENED PREPARATIONS Experiment 167. White Sponge Cake. Review Experiment 47 (Omelet). Review Experiment 49 (Sponge Cake). Make a white sponge cake according to directions given below : 1 measure of egg white ij measure of fine granu- 1 measure freshly lated sugar sifted flour Flavoring, 6 drops for each J tsp cream of tartar for egg white used each egg white used Beat the egg to a stiff froth, adding the cream of tartar while beating. Add sugar gradually. Flavoring. Fold flour in. Avoid stirring. Bake at 1500 C. for 30 minutes. Compare omelet and sponge cake as to means used for leavening. What ingredient is essential to this type of leavened preparations ? Experiment 168. Beaten Biscuit. I c flour Milk and water in equal i tbsp lard quantities J tsp salt Mix and sift flour and salt, work in lard, and moisten to a stiff dough. Toss on slightly floured board and beat 20 minutes, continually folding over the dough. Roll ^ inch in thickness, shape with round cutter, pierce with fork, and place on buttered tin. Bake 20 minutes in hot oven. 88 Preparation of Food Explain the purpose of the special manipulation. Compare with Experiment 167. Experiment 169. Popovers. (a) 1 c flour 1 egg I c milk J tsp salt Mix ingredients thoroughly to smooth batter, but do not beat. Bake in muffin pans in a hot oven, with grad- ually increasing heat, 40 to 45 minutes. (b) Same as (a), but beat batter 5 minutes. Compare results. What is the leavening agent in popovers? In cream puffs? Experiment 170. Sources of Carbon Dioxide. Arrange apparatus according to the model set up. Determine the reaction and test products obtained from : 1. Baking soda and cold water. 2. Baking soda and hot water. 3. Baking soda and sour milk. 4. Baking soda and molasses. 5. Baking soda and cream of tartar. 6. Baking soda and acid calcium phosphate. 7. Baking soda and fruit juice. 8. Baking powder. 9. Yeast. Write the equations for these reactions. What chem- ical product is common to all of them ? What can you say concerning the residue in each? Judging from these ex- periments, what are the essential constituents of a leaven- ing agent ? Laboratory Manual 89 Experiment 171. Ginger Bread. 1 c molasses 4 tbsp melted butter 2| c flour 1 tsp soda I c boiling water 1 J tsp ginger \ tsp salt Sift dry ingredients. Add butter to other liquid in- gredients. Combine mixtures, beat thoroughly. Bake \ hour in moderate oven. Why use low temperature? Experiment 172. Steamed Brown Bread. 1 c corn meal 1 c sour milk 1 c bread crumbs \ c molasses \ tsp salt 1 tsp soda \ c seeded raisins If the crumbs are very dry, moisten them with cold water. Drain off the water and let them warm a few minutes in the oven. Dissolve soda in milk, add the other ingredients at once, and mix well. Steam 3 to 4 hours. The loaves may afterwards be dried off for a few minutes in the oven. Experiment 173. Plum Pudding. Modify above recipe to make plum pudding. Serve with one of the sauces given below. What are the means used for liberating the carbon dioxide in the last three preparations ? Experiment 174. Sauces, (a) Hard Sauce. ^ c pulverized sugar -| c butter Flavoring go Preparation of Food Cream the butter. Add the sugar, blend thoroughly. Flavor. (b) Plain Sauce. I tbsp butter i c brown sugar i tbsp flour i c liquid Blend flour and butter, add hot water and sugar, and boil i minute. Serve hot. Which of these sauces would be suitable with a very rich pudding ? Why ? Experiment 175. Griddle Cakes. (a) i-J c flour ^ tsp salt 1 c sour milk 1 egg f tsp soda Mix and sift dry ingredients. Beat egg and add with milk and butter. Beat batter thoroughly. Drop by spoon- fuls on a hot griddle. Turn each cake as soon as can be managed. Finish the cakes without turning a second time. (b) Cook a part of this batter in a heated waffle iron, noting added development of flavor. Experiment 176. Corn Meal Muffins. 1 c thick sour milk 1 tbsp melted fat f c corn meal 1 tsp salt

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