Nut Sauce

Ingredients

• a quart of water
• a tablespoonful of nut butter
• three tablespoonfuls of browned flour
• salt to season
• one-third cup of hot Stewed strained tomato

Method

1. 1

   Heat water with dissolved nut butter to boiling, thicken with browned flour, season with salt, and add strained tomato before serving.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 94. The excerpt below is the record exactly as published.

a quart of water slice a small onion, and add a teaspoonful of nut butter. Heat to boil- ing, then remove the slices of onion, which are used simply for flavoring the soup, and stir m six rounding tablespoonfuls of No. 3 gluten prepared by the Battle Creek Sanitarium Health Food Co. Boil until thickened, add salt to season, and it is ready to serve. Nut Butter Pie Crust. — Take one tablespoonful of nut butter to one cup of flour, and use in same manner as ordinary shorten- ing, adding cold water sufficient to make a dough. Baked Cabbage. — Chop cabbage fine, and cook in boiling water twenty minutes. Drain in a colander. To one quart of the cooked cabbage add a cupful of water in which has been dis- solved a dessert-spoonful of nut butter, two well-beaten eggs, and the juice of one lemon. Add salt to taste. Mix thoroughly, and bake in a double baker until the cabbage is thoroughly done and the egg well cooked. Lentil and Tomato Soup. — Two and three-fourths cups of lentils (measured after having been cooked and rubbed through a colander), one cup of strained tomato, one teaspoonful of nut butter, and two stalks of celery. To these add sufficient water to make the soup of proper consistency. Heat to boiling, remove the celery, and add salt to season and one teaspoonful of browned flour rubbed to a paste with a little water. Boil for two or three minutes until the flour is cooked, then serve. Nuts with Lentils. — Use three pints of strained. cooked lentils, and one pint of stewed tomato; season to taste with nut butter and salt, and bake. If desired, the lentils may first be cooked with onion to flavor. Lentil Dressing.— Cook some good lentils with a few slices of onion to give them flavor. When tender, rub through a colan- der, and add one half as much stewed and strained tomato as there is of the lentils; add salt to season and a tablespoonful of nut butter to each quart of dressing. This makes an excellent dressing for baked potatoes, vegetable roasts, and also for toast. Nut Sauce. — Heat a quart of Avater in which a tablespoonful of nut butter has been dissolved, to boiling. Thicken with three tablespoonfuls of browned flour, add salt to season

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