Tuna Fish Loaf

Ingredients

• two cups canned peas drained
• one can flaked tuna fish
• three pieces celery cut fine
• one small onion cut fine
• one pound pimiento cut fine
• two cups sifted flour
• six teaspoons baking powder
• one-half teaspoon salt
• five level tablespoons shortening
• enough milk to mix above ingredients

Method

1. 1

   Cook celery and onion in fat until tender.

2. 2

   Combine peas, tuna, onion, and celery, add pimiento.

3. 3

   For dough, mix flour, baking powder, salt, shortening, and milk.

4. 4

   Roll dough, add tuna mixture, roll like a jelly roll, slice, and bake at 350°F for 25 minutes.

5. 5

   Serve with cheese sauce.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 15. The excerpt below is the record exactly as published.

TUNA FISH LOAF Two cups canned peas drained, one can flaked tuna fish, three pieces cel- er>' cut fine, one small onion cut fine, one pound pimiento cut fine. Cook celer>% onion in small amount of fat until tender, not brown. Add peas to tuna, then add to onion and celery^ add pimiento. Dough Two cups sifted flour, six teaspoons baking powder, one-half teaspoon salt, five le-sel tablespoons shortening, enough milk to mix above ingredients

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