Nut Roast

Ingredients

• y% cup lentils
• Vi teaspoon salt
• Vi cup shelled roasted peanuts
• Vi saltspoon pepper
• y^ cup toasted bread crumbs
• Milk

Method

1. 1

   Soak the lentils overnight; in the morning drain, cover with fresh water and bring to a boil.

2. 2

   Drain again; put in fresh water and cook until tender.

3. 3

   Drain once more; throw away the water and press the lentils through a colander.

4. 4

   To them add the nuts, either ground or chopped, the bread crumbs and seasoning and milk sufficient to make the mixture the consistency of mush.

5. 5

   Put into a greased baking dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 54. The excerpt below is the record exactly as published.

NUT ROAST y% cup lentils Vi teaspoon salt Vi cup shelled roasted peanuts Vi saltspoon pepper y^ cup toasted bread crumbs Milk

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