Syrian Imgedara

Ingredients

• 1 cup of lentils
• % cup of rice
• 1 onion
• Salt
• 1 tablespoon of butter
• Water

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 125. The excerpt below is the record exactly as published.

e onions. Drain and cut out centres. Chop them with the mushrooms, sausage meat, capers, pickles and parsley, add bread crumbs, seasoning and tomatoes. Place in a pan with an inch of water. Fill onion shells and bake 20 minutes. Serve with a white sauce. BAKED SQUASH. Wash a Ilubbard squash, cut in halves and remove seeds and pith. Bake in a moderate oven until tender. When done scoop out pulp from the shell, mash, season with salt, pepper and butter and replace in shell. Return to oven to brown. SQUASH SOUFFLE. TTot steamed squash, 2 cups. Pepper, ys teaspoon. Brown sugar, 1 tablespoon. Milk, I~y2 cups. Lard, 1 teaspoon. Eggs, 2. Force the hot squash through a sieve before measuring. To it add the brown sugar, lard, pepper, milk, and the yolks of the eggs, beaten until thick and lemon colored. Lastly cut and fold in the stiffly beaten whites of the eggs, turn into a buttered baking dish and bake until firm. CABBAGE AND APPLES. Cabbage, 1 quart. Flour, 2 tablespoons. Sour apples, 2. Salt and pepper. Butter, 2 tablespoons. Brown sugar, 4 tablespoons. Vinegar, 2 tablespoons. Shred cabbage fine and measure. Add the apples, peeled, cored and sliced. Put the butter in a saucepan and when hot add cabbage and apple. Add boiling water to cover and cook until tender. Sprinkle with flour and seasoning, add brown sugar and vinegar. Serve hot. VEGETABLES. 279 SPANISH RED CABBAGE. Red cabbage, 1. Pepper and salt, Bacon, 5 slices. Hot water, 1 cup. Tomatoes, 1 can. Shred cabbage fine. Fry bacon till crisp in a large frying pan, add cabbage, seasoned, and water. Cover closely and cook for 1 hour. Just before serving add tomatoes and heat all thoroughly. /. B. Content. SWEDISH CABBAGE ROLLS. Hamburg steak, iy2 pounds. Cold boiled rice. Fat salt pork, 14 pound. Salt and pepper. Onion, 1. Small cabbage, 1. Chop pork and onion, mix with hamburg steak. Add half as much rice and the seasoning. Mix all well. Parboil the tender leaves of the cabbage. Roll some of the mixture in each leaf, tie with a string and put in baking pan. Spread butter over top of all and bake covered for almost an hour. Egleston Square. TURKISH CABBAGE ROLLS. Mince cold cooked lamb and season with salt and pepper. Moisten with a little strained tomato juice thickened slightly with flour. Take small, tender cabbage leaves, roll the mince in indi- vidual rolls, fasten with string or small toothpicks and put in a saucepan of boiling salted water. Cook gently till cabbage leaves are done. Make a sauce of thickened strained tomato juice. Bay State. BOILED ASPARAGUS ON TOAST. To boil asparagus to serve in the usual way with melted butter on toast, trim the stalks to equal length, tie in bundles and stand in a deep saucepan with water 1 inch below the tops, so that when the stalks are cooked the tops will be done also, without being over- done. Boil from 20 to 30 minutes. The stalks that are cut off may be trimmed and boiled unti\ tender, mashed through a sieve and used in a soup, or cut in inch bits, marinated and used in a salad. 280 VEGETABLES. ASPARAGUS AU GRATIN. Asparagus, 2 bunches. Melted butter, 2 tablespoons. Bread crumbs, % cup. Salt and pepper. Cream, a gill. Grated cheese, 2 tablespoons. Egg white, 1. Boil asparagus until tender, drain and add remaining in- gredients. Mix all together lightly and fill buttered shells or indi- vidual ramekins. Bake a delicate brown. ASPARAGUS SOUFFLE. Asparagus, 2 bunches. Pepper and salt. Eggs, 4. Cream, 1 gill. Boil asparagus until tender, drain and rub through a sieve, add the eggs, well beaten, the cream and seasoning. Beat all well, put in buttered baking dish and bake in a hot oven until light and a delicate brown. Serve at once. ASPARAGUS PUDDING. Asparagus tips, 2 bunches. Butter, 1 tablespoon. Eggs, 4. Pepper and salt. Minced ham, 1 tablespoon. Flour, 2 tablespoons. Milk. Cut the asparagus tips into i/o-inch lengths and boil until tender but not quite done. Remove and drain. When cool add the ham, butter, seasoning and flour. Mix well and moisten with enough milk to make a thick batter, turn into a buttered mold, tie down lightly with a floured cloth, place in a kettle of boiling water and boil 2 hours. Turn out of the mold and pour melted butter over the pudding. Serve at once. CARROT SAUTE. Peel carrots, cut in dice, and boil in salted water for 30 min- utes. Drain and cover with one cup of beef stock. Cook till stock is nearly evaporated, add a small piece of butter, brown slightly and serve. VEGETABLES. 281 FRIED CARROTS. Wash and boil carrots till tender. Cut into lengthwise slices, roll in beaten egg and bread crumbs, and fry in deep fat until a golden brown. Drain and serve hot. CARROTS AND PEAS. Diced carrots, 2 cups. Sugar, y2 teaspoon. Green peas, 2 cups. Butter, 2 tablespoons. Flour, 2 tablespoons. Water, 1 cup. Salt and pepper. Chopped parsley. Boil diced carrots in salted water till tender and mix with the cooked peas. Sprinkle with flour, seasoning, sugar and butter. Add 1 cup of the water in which the carrots were cooked and simmer till thick. Sprinkle with chopped parsley and serve hot. SOUTHERN CARROTS. Carrots. Chicken stock, 2 cups. Flour, 2 tablespoons. Egg yolks, 2. Butter, 2 tablespoons. Pepper and salt. Clean carrots and cook in boiling water until tender. Cook together the butter and flour, add stock gradually and stir constantly till thick. Remove from fire and add the yolks of the eggs, beaten well. Season and pour over carrots. CREAMED PEAS. Peas, 1 quart. Cream, 2 tablespoons. Flour, 1 tablespoon. Butter, 1 tablespoon. Milk, i/2 CUP- Salt and pepper. Shell fresh young peas, add boiling water to barely cover. lioil with cover on for 20 minutes or until tender, adding season- ing when half done. Blend flour till creamy in milk and pour slowly into peas, stirring all the time. Cook 1 minute and remove from fire. Add cream and butter, stir until melted and serve at once. 282 VEGETABLES. LETTUCE AND PEAS. Lettuce. Butter, 1 heaping tablespoon. Green peas, 1 quart. Flour. Salt and pepper. Stock, 14 pint. Sugar, 1 teaspoon. Use the outer leaves of 2 heads of lettuce. Remove from the head, wash, and soak in cold salted water for 2 hours. Drain and chop coarsely. Put in a saucepan with the remaining ingredients. Cover closely and simmer gently about i/£ hour or until peas are soft. English Cook, Newtonville. SYRIAN IMGEDARA. This is the dish for whic h Esau sold his birthright. Lentils, 1 cup. Rice, % cup. Onion, 1. Salt. Butter, 1 tablespoon. Water

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