Nut Puree
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 62. The excerpt below is the record exactly as published.
Nut Puree. To one heaping table-spoonful of any kind of nut meal or paste add a little warm water and reduce to a creamy emulsion ; then add slowly one-half pint or more of hot water, according to the richness of the nut being used. If thickening is required use flour or com starch
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