Vegetable Cutlets
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 30. The excerpt below is the record exactly as published.
Vegetable Cutlets. — 1 cup steamed rice, 2 cups minced Protose, 1 cup lentil pulp, I grated onion, Flesh-Food Substitutes 93 l/2 teaspoonful sage, 1/3 cup 20-per-cent Gluten or browned flour, and l/2 cup tomato juice. Mix together, and mold in oblong cakes two thirds of an inch in thickness, and bake for half an hour. Serve with a brown sauce, and garnish with green peas. * Vegetable Cutlets, No. 2. — 1 cup cooked rice, 2 cups Protose, 1 cup lentil pulp, 1 grated onion
Cook this with the app: pantry check, scaling, and the assistant.