Nut and Cereal Roast

Ingredients

• 1 Cup Cold Cooked Pearl Barley
• 1 Cup Leftover Oats or Other Cereals
• 1 Cup Brown Bread Crumbs
• 1 Cup Chopped Peanuts
• 1 Teaspoon Salt
• ¼ Teaspoon Pepper
• 2 Tablespoons Butter
• 2 Tablespoons Barley Flour
• 1 Cup of Hot Water or Vegetable Stock
• 1 Large Chopped Onion

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 74. The excerpt below is the record exactly as published.

» Teaspoon Pepper 1 Beaten Egg 2 Tablespoons Cooking Oil Mix all thoroughly, form into flat cakes, dip in flour and saute until well done and brown. This quantity will make sixteen cakes about two inches in diameter and half an inch thick. 102 BRIDE'S COOK BOOK VEGETABLE STEW J/g Pound Beef 1/2 Pound Mutton Vz Cup Carrots, diced 1 Carrot, whole 2 Cups Potatoes, diced % Cup Tomatoes, canned 2 Tablespoons Fat 3 Tablespoons Onion, Sliced 1 Cup Cabbage, Chopped •4 Cup Flour, for thickening «/2 Bay Leaf 6 Cloves 6 Peppercorns 2 Tablespoons Parsley, chopped 2 Teaspoons Salt 1 Sprig Thyme 7 Cups Water Cut meat into small pieces; brown with onion in fat; add water, one carrot in which the cloves have been imbedded, and other vegetables. Tie the bay leaf, peppercorns, and thyme together in a piece of cheesecloth and cook with stew ingredients until these are done (about two hours). Remove bag of season- ings; thicken stew with flour; add salt and pepper if desired. GOULASH % Pound Beef, chuck 1 Tablespoon Fat V/z Teaspoons Salt V/z Tablespoons Onion, chopped 1-3 Sweet Red Pepper 1 Cup Potato, diced 3 Peppercorns 1/2 Bay Leaf 1/2 Teaspoon Paprika V/z Cups Water (more or less) 1 Cup Tomatoes Fry onion a golden brown in the fat; add meat, cut into small pieces, and brown well. Add red pepper, season- ings, and tomato. Cook until meat is tender, adding the water gradually as needed. Add potatoes and cook until they are tender. Noodles may be added if they are desired, about 20 minutes be- fore the potatoes are done. 103 Visit 3 stores when buying Furniture Always visit 3 stores — study, in as critical a manner as possible, each store's policy, each store's values, each store's prices. ^ Have each sales- man explain materials used; learn the difference between the real and the "just as good"; ask what each store does if you are dissatisfied at any time; realize the difference between "painted pine" at $25, and "6-coat enamel over maple" at $80 — the both may be called "decorated ivory." H Then place your order with the store which gives you the best value, service and satisfaction for the money you invest. From the department of Interior Decoration right through the depart- ments of service we are all here to help you. Give us a floor, four walls and a ceiling — ^and we can transform it into an artistic creation : a Home. The Furniture and Furnishings dis- played in this fine store-building are dependable things. They are of the best class and grade obtainable in their various price-categories, and must give "PLEASURE, in Comfort and Beauty; SERVICE, in Economy and Utility." Our salesmen are more than "ordep- takers"— they like Furniture ; they are friendly experts ; they know the merch- andise they sell ; they know what you want that merchandise to be and do; and they courteously and helpfully put your interests and your satisfaction 'way ahead of the mere figures involved in the sale. Seventy per cent of our customers pay cash ; thirty per cent use our Monthly Payment Plan. (From the customer's standpoint this plan is very beneficial. Having credit with The John Breuner Co. helps you in securing credit in other stores, as our recommendation means much. We are always glad to open desirable new accounts on this plan.) The iJohn Breuner Company maintain what is more than just a store-— an i?isiift*]tior^ — ^for purvey- ing Beauty, Comfort, Helpfulness and Service, through the medium of good, dependable Furmture rand Furnishing Accessories for the Home. :r . ^^P'^' 281 GEARY STREET, near POWELL 104 JO ' On/on jquan I ' 'w,'{>^^ San Franasa Meat Substitute Dishes INSTEAD OF MEAT USE FISH, CHEESE, BEANS, PEAS, LENTILS, NUTS OR SKIM MILK. PEANUT BUTTER LOAF 1 Cup Peanut Butter 1 Cup Mashed Potatoes 2 Tablespoons Finely Chopped Parsley 2 Teaspoons Grated Onion 1 Egg 2 Teaspoons Salt Vz Teaspoon Grated Nutmeg »/a Teaspoon Paprika Mix all together and shape into loaf and bake. PEANUT PUREE 3 Cups Hot Milk 1 Cup Water or Stock 1 2 Tablespoons Cornstarch Yz Cup Peanut Butter 1 Teaspoon Salt '/4 Teaspoon Paprika Parsley or Celery Tops Mix cornstarch with part of cold water and blend with peanut butter; add the seasoning and the rest of the water. Stir into the hot milk. Cook 20 minutes in a double boiler; add parsley or celery tops to season. GREEN SOY BEANS Soak beans at least twelve hours, then boil in enough water to cover, about four hours or until tender. Allow most of- the water to evaporate during the cooking. When tender, add butter, salt, pepper, and serve. YELLOW SOY BEAN SOUFFLE 1 Cup Yellow Soy Beans 2 Tablespoons Butter 4 Tablespoons Flour 1 Cup Milk 1 Teaspoon Salt •/a Teaspoon Pepper 2 or 3 Eggs Soak beans and cook in boiling water tmtil tender, about four hours. Drain and rub through a strainer. Melt but- ter, add flour and milk and boil one minute, stirring constantly. Add 2 cups beans pulp, cool and add the beaten egg yolks and seasoning. Beat the whites of the eggs until stiff and fold into the bean mixture. Put in a buttered baking dish and bake in a moderate oven thirty min- utes. BAKED SOY BEANS 1'/2 Cups Yellow Soy Beans '/a Cup White Beans 1-3 Cup Corn Syrup ■/( Teaspoon Mustard 1 Small Onion •4 Pound Salt Pork Soak beans twelve hours. Put into baking dish in which the salt pork, onion, corn syrup, and mustard have been placed. Cover with cold water, and cook in a slow oven at least 12 hours. Add water as needed. (Soy beans alone make a palatable dish when baked. In this case 2 ta,ble- spoons flour should be added to give the desired consistency.) NUT AND GEJREAL ROAST Contributed by Albers Bros. Milling Company. 1 Cup Cold Cooked Pearl Barley 1 Cup Leftover Oats or Other Cereals 1 Cup Brown Bread CrMhibs 1 Cup Chopped Peanuts 1 Teaspoon Salt J/4 Teaspoon Peppei* 2 Tablespoons Butter 2 Tablespoons Barley Flour 1 Cup of Hot Water or Vegetable Stock 1 Large Chopped .Onio

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