Taharani

Ingredients

• One tablespoonful of blanched almonds
• one tablespoonful of pine nuts
• one tablespoonful of pecans
• one tablespoonful of walnuts
• one cupful finely-ground dried bread or crumbs
• one finely-chopped onion
• a pinch of powdered sage
• a pinch of finely-ground celery seeds
• one tablespoonful of finely-chopped parsley
• two eggs
• one cup of cream

Method

1. 1

   Mix ingredients and bake in an oiled earthenware dish for three-quarters of an hour.

2. 2

   Serve with cream pea sauce and fresh peppermint leaves.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 62. The excerpt below is the record exactly as published.

TAHARANI. One tablespoonful each of blanched almonds, pine nuts, pecans and walnuts ; one cupful finely-ground dried bread or crumbs, one finely-chopped onion, a pinch of powdered sage, a pinch of finely-ground celery seeds, one tablespoon- ful of finely-chopped parsley, salt and pepper to taste, two eggs and one cup of cream. Mix ingredients in routine as given and keep stirring and beating. Consistency to be medium, not stiff. Put in oiled earthenware dish. Bake for three-quarters of an hour. Serve with cream pea sauce and fresh peppermint leaves. 117 NATURALIA. 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. Stir quickly. If thick, add a little water. Bake in well-oiled pan. Do not use any drink with this dish. Par- ticularly valuable for dyspeptics. URANA. Boil in separate vessels, over a quick fire, one cupful each of rice and barley in a quart of water containing two tablespoonfuls of olive oil. When well done and water boiled down about two-thirds, let it cool a little, adding two medium-sized onions, finely chopped, a dash of thyme and a pinch or two of salt. Add two eggs, one cupful bread crumbs and two tablespoonfuls flour. Make little loaves, rolled in crumbs. Set into well-oiled pan and bake for half an hour. SPAMUTTA. Grate four cupfuls raw carrots, two cupfuls parsnips, one cupful each of turnips and potatoes. Add one and a half cupfuls browned flour, one cupful coarsely-ground raw peanuts. Flavor with one cupful green parsley and celery leaves, finely chopped, one-half teaspoonful crushed celery seeds, one teaspoonful salt, two tablespoonfuls oil, the yolks and whites of two separately beaten eggs. Put in granite pan, well oiled. Bake for three-quarters of an hour. Serve with mint sauce or plain mint and green peas. 118 DE NOEX. Take two tablespoonfuls peanuts, two tablespoonfuls wal- nuts, one tablespoonful Brazil nuts, one tablespoonful pecans; c

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