Lentil Patties

Ingredients

• Lentils, 2 cups
• Eggs, 2
• Walnuts, chopped, % cup
• Granola or bread crumbs
• a pinch of salt

Method

1. 1

   Rub the lentils through a colander, and add the chopped walnut meats, one egg, and a pinch of salt.

2. 2

   Thicken with bread crumbs or granola, form into patties, roll in egg and buttered crumbs, and bake.

3. 3

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 13. The excerpt below is the record exactly as published.

Walnuts, chopped, % cup. Granola or bread crumbs. Rub the lentils through a colander, and add the chopped walnut meats, one egg, and a pinch of salt. Thicken with bread crumbs or granola, form into patties, roll in egg and buttered crumbs, and bake. Serve with gravy. LENTIL PATTIES ON MACARONI Lentils, 1 cup. Eggs, 2. Parsley, chopped, 1 teaspoon. Onion, minced, 2 tablespoons. Oil, 2 tablespoons. Bread crumbs. ENTREES 53 Cook the lentils until tender, and put through a col- ander. To this pulp add the rest of the ingredients, using sufficient bread crumbs to make stiff enough to form into patties. Dip the patties in egg and crumbs, and brown in the oven. Serve on a platter with creamed macaroni. WALNUT LENTILS Lentils, li^ cups. Walnuts, 1 cup. Butter. Cook the lentils in six cups of water until they are quite tender and the water is almost dried away. Then press them through a soup strainer. Grind the walnut meats, and put with the lentils. Add a little butter, and salt to taste. LENTIL HASH Lentils, cooked, 1^ cups. Potatoes, cold boiled or baked, minced, 2 cups. Salt. Onion, minced, 1 tablespoon. Flour, 2 tablespoons. Oil, 4 tablespoons. Heat the onions in oil, add flour, and cook; put into one and a half cups of hot water, season with salt, and put with the lentils and potatoes. Turn the whole into a bake pan, add a few small pieces of butter, and bake slowly. 54 VEGETARIAN COOK BOOK RICE MOLD WITH FRUIT COMPOTE Rice, 1 cup. Milk, % cup. Lemon or vanilla flavoring. ^Sg, 1. Sugar, 2 tablespoons. Fruit, stewed. Wash the rice clean, and boil in sufficient water until done. Drain the water off well. Add, while hot, a custard made of egg, milk, and sugar. Flavor with lemon or vanilla. Cook until set. Form into molds, and serve with stewed prunes, peaches, or any other kind of fruit, RICE AND BANANA COMPOTE Rice, % cup. Milk, 3 cups. Vanilla. Bananas, 6. Sugar. Bring the milk to a boil, thicken with a teaspoonful of corn-starch or flour, and add sugar to taste. Simmer the bananas in this sauce for half an hour, press through a sieve, and season with vanilla. Rice for Bananas: Cook the rice in two and one fourth cups of water in a double boiler till done. The rice should be soft and each grain standing out separate when done. Make a layer of the rice, and serve the bananas on it. ENTREES 55 PROTOSE CHARTREUSE Thick cream sauce, 2 cups. Eggs, 4. Salt. Protose, % pound. Rice, cooked, 1 quart. Bread crumbs, sufficient to thicken. To the cream sauce add the protose, bread crumbs, two eggs, and salt. Mix thoroughly. Line "a baking pan with part of the rice, and fill in the center with the protose mixture; cover with the rest of the rice, and press down gently. Bake, and serve with jelly sauce in which the two remaining eggs have been mixed. GOLDEN NUT CHARTREUSE Thick cream sauce, 2 cups. Corn-meal mush, 1 quart. Bread crumbs. Eggs, 2. Protose, or other nut food, ^ pound. Salt. Make the filling the same as for protose chartreuse, line the pan with the mush, put in the filling, and cover with mush. It may be found necessary to add a little cream gravy to the mush, to get it to spread well, especially on the top of the loaf. 56 VEGETARIAN COOK BOOK MOCK CHICKEN RISSOLES Protose or nut cero, % pound. Nuttolene or nut loaf, % pound. Milk, 1/2 cup. Bread crumbs. Flour, 1 tablespoon, "Butter, 14 cup. Salt. Eggs, 2. Put the butter into a saucepan; when hot, stir in the flour, and brown; add the hot milk and salt, and let cook a few minutes. Remove from the stove, and when cool, work in the eggs one at a time. Chop the nut food fine, and add it, and bread crumbs enough that the mixture will not spread. Roll out pie paste as for pies, cutting into ob- long pieces about two and one half by five inches. Place on one end of this a spoonful of the filling; moisten the edges of the pie paste, and fold together over the filling; then cut in the form of a half circle. With the finger press the cut edges closely together. Bake, and serve with jelly sauce. Lentil puree, rice, or other ingredients may be used instead of the nut food. The filling may also be seasoned with sage or grated onion. VEGETARIAN BEEF STEAK Lentils, cooked, 1 pint. Bread crumbs, coarse, 3 cups. Oil, 14 cup. Sage. Cream, % cup. Salt. ENTREES 57 Add the oil, salt, sage, and cream to the bread crumbs, and allow to soak for a few minutes; mix well with the sifted lentils, and steam for two hours or more. Allow to cool, then slice, and brown in an oiled pan. MOCK TURKEY WITH DRESSING German lentils, 1 cup. Walnut meats, chopped, i^ cup. Milk, 1 cup. Salt. Celery salt. Granola or bread crumbs

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