Nut Loaf
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 295. The excerpt below is the record exactly as published.
teaspoon of salt, and a dash of pepper; drop in 1 unbeaten tgg, and mix thoroughly; roll in tgg, then in bread crumbs, and fry in hot oil or fat. Vegetar- ians would use either olive or cottonseed oil, or cocoanut butter. Serve with tomato sauce. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. NUT HASH. — Use cold steamed nut loaf, and the same amount of cold boiled potatoes. Chop the potatoes and the loaf sepa- rately, and add to them, after mixing, % as much chopped onion, or less. Turn into a frying-pan which contains melted butter, well 430 CHEESE, MACARONI, NUTS & RICE, ETC. covering the bottom, dredge with salt and pepper, and stir fre- quently with a knife during the first 10 minutes' slow cooking; let the hash brown on the 'bottom, shaking the pan vigorously from time to time, and turn out with the browned portion on the top. — Dr, Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. APRIL NUT LOAF.— Put 1 cup of Brazil nuts through the mill. To this add 1 cup of potatoes, 1 cup of hot boiled rice, 2 eggs, beaten light, the grated rind of 1 lemon, 1 onion, chopped fine, a small piece of butter, a sprig of parsley, chopped fine, and 2 tablespoons of cracker crumbs. Mould into a loaf, pour over all 2 tablespoons of olive oil and bake in a slow oven. — Mrs, C. Car- son, 205 S. 5th Ave., Maywood, 111. NUT LOAF. — Mix 3 cups of stale bread or cracker crumbs, 1J4 cups of chopped hickory nuts
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