Nut Roll

Ingredients

• 4 oz. bread
• 2 oz. gluten flour
• 2 oz. lightly grilled peanuts
• 4 oz. maize crumbs or breadcrumbs substitute
• salt
• cayenne or spice
• the juice of a lemon
• 2 soaked dried eggs
• 1 tablespoonful cooked rice or chopped pine kernels
• vegetable stock

Method

1. 1

   Soak the bread in water or milk, drain, and cook in a saucepan to form a stiff paste.

2. 2

   Add the gluten flour and peanuts, pass through a mincing-machine until all is evenly fine.

3. 3

   Add all the remaining ingredients; tie in a muslin, leaving room to swell, and boil freely in vegetable stock.

4. 4

   When done, unroll, thicken the vegetable gravy, and serve with the roll garnished as desired.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 37. The excerpt below is the record exactly as published.

Nut Roll Materials.—4 oz. bread, 2 oz. gluten flour, 2 oz. lightly grilled peanuts, 4 02. maize crumbs or breadcrumbs substitute (see p. 231), salt, cayenne or spice, the juice of a lemon, 2 soaked dried eggs, 1 tablespoonful cooked rice or chopped pine kernels, vege- table stock. Method.—Soak the bread in water or milk, drain, and cook in a saucepan to form a stiff paste. Add the gluten flour and peanuts, pass through a mincing-machine 140 THE VICTORY COOKERY BOOK until all is evenly fine. Add all the re- maining ingredients ; tie in a muslin, leaving — room to swell, and boil freely in vegetable stock

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