Nut Loaf

Ingredients

• 3 pints of the crumbs
• a teaspoon and a half of salt
• the parsley, minced fine
• the sage leaves, crumbled fine before measuring
• the black and Cayenne peppers
• the black and Cayenne peppers
• the celery finely chopped
• the sour apple chopped in bits
• Melt the butter
• Beat the 3 eggs
• add them to the milk
• Reserve 1 tablespoon of the nut-meats for the sauce
• Mix the rest of the nut-meats with the crumbs

Method

1. 1

   Dry the bread for 2 hours in a warm oven.

2. 2

   Mix crumbs with salt, parsley, sage, peppers, celery, and apple.

3. 3

   Fry onion in butter, mix with other ingredients.

4. 4

   Beat eggs with milk, pour over mixture.

5. 5

   Shape into a loaf, bake in a slow oven for 1.5 hours, basting often.

6. 6

   Serve garnished with orange slices and parsley.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 34. The excerpt below is the record exactly as published.

3 pints of the crumbs (measured before drying), add a teaspoon and a half of salt, the parsley, minced fine, the sage leaves, crumbled fine before measuring, and the black and Cayenne peppers. Also add the celery finely chopped, and the sour apple chopped in bits. Melt the butter and fry the chopped onion in it for 5 minutes, and pour over this the other ingredients and mix them together. Beat the 3 eggs and add them to the milk and pour over the bread-crumb mixture. Let it stand to soften the crumbs, while the nut-meats are ground fine. Re- serve 1 tablespoon of the nut-meats for the sauce. Mix the rest of the nut-meats with the crumbs

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