Nut and General Roast

Ingredients

• 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
• 1/4 Teaspoon Peppei*
• 2 Tablespoons Butter
• 2 Tablespoons Barley Flour
• 1 Cup of Hot Water or Vegetable Stock
• 1 Large Chopped .Onion

Method

1. 1

   Cook the onion in the butter until light brown, add the barley flour, stir and add hot water or vegetable stock; let simmer, stirring constantly for five minutes; then blend with dry ingredients, which have been well mixed.

2. 2

   Shape into a loaf, place in greased roasting pan, and bake for 40 minutes.

3. 3

   Serve piping hot with a tomato sauce.

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 76. The excerpt below is the record exactly as published.

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 .Onion

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