Prunatuna
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Particularly valuable for dyspeptics.
Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 63. The excerpt below is the record exactly as published.
One cupful malted barley, one cupful ground raw pea- nuts, two tablespoonfuls flour, one tablespoonful oil, one well-beaten egg, salt to taste ; enough water to make it a light consistency. Bake for three-quarters of an hour in well-oiled gem pans. Apples may be added to the con- sistency, but no raisins. Eaten every other day will pro- mote natural action. PRUNATUNA. One cupful fresh shelled peanuts, boiled in a quart of water for fifteen minutes, one cupful raw prunes, one each of dates and figs, one cupful malted J^arley, two tablespoon- fuls oatmeal, a good pinch of cinnamon, one tablespoonful oil
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