Vegetable Cutlets

Ingredients

• 1 Cup Cooked Rice
• 2 Cups Cooked Beans
• 1 Cup Mashed Potatoes
• 1 Tablespoon Fat or Oil
• 2 Tablespoons Onion
• 2 Tablespoons Cornstarch
• 1/3 Cup Tomato
• 1/2 Teaspoon Salt

Method

1. 1

   Cook onion in fat, add remaining ingredients which have been put through the meat chopper.

2. 2

   Mix well, shape like cutlets and bake for half an hour in a quick oven, basting twice with fat or oil.

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 76. The excerpt below is the record exactly as published.

VEGETABLE CUTLETS 1 Cup Cooked Rice 2 Cups Cooked Beans 1 Cup Mashed Potatoes 1 Tablespoon Fat or Oil 2 Tablespoons Onion 2 Tablespoons Cornstarch 1.3 Cup Tomato Vz Teaspoon Salt Cook onion in fat, add remaining in- gredients which have been put through the meat chopper. Mix well, shape like cutlets and bake ^ hour in a quick oven, basting twice with fat or oil. WELSH RAREBIT 1 Tablespoon Butter 1 Tablespoon Cornstarch 1/4 Cup Milk i/a Pound Mild Cheese Va Teaspoon Salt '/( Teaspoon Mustard Cayenne Melt the butter and add the cornstarch. Then add the milk gradually. Cook 2 minutes, stirring constantly. Add the cheese and stir till melted. Serve on crackers or toast. BARLEY AND CHEESE SOUFFLE Contributed by Albers Bros. Milling Company. Vz Cup Pearl Barley 2-3 Cup Grated Cheese 3 Eggs (well beaten) 1 Teaspoon Salt

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