Split Pea and Nut Roast

Ingredients

• Soak one cupful split peas over night in cold water.
• one-half cupful chopped peanuts
• one tablespoonful melted fat or cooking oil
• one-half cupful fine dry bread crumbs
• one-half teaspoonful salt
• one-fourth teaspoonful pepper
• enough milk to make the mixture of the consistency of mush.

Method

1. 1

   Put into an oiled baking dish, bake in a moderate oven for one hour.

2. 2

   Serve hot with a tomato or meat sauce.

3. 3

   Minced onion and green pepper may be added if desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 77. The excerpt below is the record exactly as published.

SPLIT PEA AND NUT ROAST Contributed by Albers Bros. Milling Company. Soak one cupful split peas over night in cold water. In the morning drain, cover with fresh water and simmer until tender. Press through a coarse sieve or colander. Add one-half cupful chopped peanuts, one tablespoonful melted fat or cooking oil, one-half cupful fine dry bread crumbs, one-half teaspoonful salt (more may be required), one-fourth tea- spoonful pepper and enough milk to make the mixture of the consistency of mush.

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