Nut Roast
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 29. The excerpt below is the record exactly as published.
Nut Roast with Dressing. — Cook one cup of brown lentils until tender and dry, and rub them through a colander. Add three fourths of a cup of Granola, one and one-half teaspoonfuls of powdered sage, one-eighth teaspoonful of powdered mint, one and one-half to two teaspoonfuls of salt, and one cup of water. Mix all together, and add one pound of Nuttolene cut into small strips. Press all down into a pan, and bake slowly for about an hour. *Nut Roast. — To one quart of stale bread broken in small fragments add one pint of mashed Protose. Mix together with a cup of rich milk, with which is beaten one egg. Season with salt, sage, and a little minced celery orpnion
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