Vegetable Pie

Ingredients

• Parsley, chopped, 1 teaspoon.
• Parsnips, 1 cup.
• Salt.

Method

1. 1

   Boil the vegetables separately until tender; then mix with the other ingredients, and put in a shallow baking pan.

2. 2

   Cover with the pie paste, and bake a light brown.

3. 3

   Serve hot.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 11. The excerpt below is the record exactly as published.

Parsnips, 1 cup. Salt. Boil the vegetables separately until tender; then mix with the other ingredients, and put in a shallow baking pan. Cover with the pie paste, and bake a light brown. Serve hot. OYSTER PIE Vegetable oysters, 1 pint. Protose or nut cero, % pound. Eggs, hard-boiled, 4. Parsley, 1 teaspoon. Onion, grated, 1 teaspoon. Salt. Cream sauce. Pie paste. 46 VEGETARIAN COOK BOOK Slice and stew the vegetable oysters, and place in a greased granite pan. Mince the parsley, eggs, and pro- tose or nut cero; add the salt and onion, mix well, and pnt with the vegetable oysters. Over all pour a cream sauce made of one cup of cream and the broth from the vegetable oysters, which has been boiled down until there remains only one cupful. Cover all with a thick pie paste, and bake. FISH PIE y Macaroni, 2 cups. Onion, 1. Cream sauce, 2 cups. Salt to taste. Eggs, 3. Parsley, chopped fine, 1 teaspoon. Cook the macaroni in salted water, drain, and chop fine; have the eggs boiled hard and chopped fine, and the onion grated. Mix all together, sprinkle with toasted bread crumbs, and brown in the oven. Serve with tomato Chili sauce. GREEN PEA AND NUTTOLENE PIE Nuttolene, diced, 2 cups. Green peas, cooked, 1 cup. Cream gravy, 1 quart. Potatoes, mashed, 1 pint. Egg yolks, 3. Onions, grated. Add the green peas and nuttolene to the cream gravy, and flavor with onion if desired. Pour into a granite pan. ENTREES 47 and cover with a crust made of the mashed potatoes mixed with the egg yolks. Bake until a light brown. MOCK CHICKEN PIE Potatoes, boiled, 4 cups. Nuttolene or nut loaf, I/2 pound. Eggs, 3. Pie crust, Protose or nut cero, % pound. Milk, 1 cup. Onion and parsley, chopped. Nut gravy. Substitute milk for tomatoes in the nut gravy. Put into an oiled baking pan a layer of the thinly sliced boiled potato, and over this a layer of nuttolene or nut loaf cut into thin slices. Sprinkle on a little chopped onion and parsley, then a layer of sliced protose or nut cero. Pour the gravy over this, put the sliced hard-boiled eggs over all, and let set five minutes. Cover all with pie crust, and bake till done. BAKED POT PIE Protose or nut cero, 1 pound. Carrots, li/^ cups. Tomato, strained, 1 cup. Thyme. Potatoes, 2 cups. Onion, minced, % cup. Parsley, chopped. Cook the carrots about one hour, then add potatoes, onion, protose or nut cero, and a little chopped parsley. 48 VEGETARIAN COOK BOOK Simmer in just enough water to keep from burning until potatoes are done. Season with thyme and salt to taste. Add the strained tomato, put in an oiled pan, and cover with a rich pie paste. Bake thirty to forty minutes in a moderate oven. NUT AND VEGETABLE PIE Onion, minced, 1 cup. Parsley, minced, % cup. Oil, 4 tablespoons. Carrots, mashed, 2 cups. Potatoes, mashed, 2 cups. Nut food, % pound. Eggs, 2. Brown the onion and parsley in the oil, and add the other ingredients. Salt to taste, and put in oiled pan. Pour over these a mixture made by beating one egg in one cup milk, and bake in a moderate oven till it is nicely browned, TOMATO PIE Tomatoes, 6. Parsley, chopped. Salt. Cooking oil, 3 tablespoons. Pie paste. Peel and slice the tomatoes, and place in a small baking pan. On top of this put some chopped parsley, a pinch of salt, and cooking oil. Cover with thin pie paste, and bake. ENTREES 49 EGG MIXTURE FOR CROQUETTES, FILLETS, ETC. Break an egg into a bowl or deep saucepan, and break up with a fork; add a tablespoonful of hot water, milk, or cream to soften the albumen of the egg, and mix, but do not beat in too much air. Dip the croquettes in the egg, roll in crumbs, and bake. MOCK CHICKEN CROQUETTES Com, ll^ cans. Walnuts, chopped, i/^ cup. Bread crumbs. Lemon juice, 2 tablespoons. Cream, 1 cup. Eggs, 3. Salt. Grind the corn, and mix all together ; form into desired shape; roll in bread crumbs, and bake. CHICKEN CROQUETTES Potatoes, mashed, y^, cup. Bread crumbs, toasted, 2-3 cup. Nut butter, y^ cup. Egg, hard-boiled, chopped fine, 1. Onion, browned, % cup. Sage, 1 teaspoon. Hot water, % cup. Walnuts, chopped, 1/4 cup. Nuttolene, minced, 2 tablespoons. Egg, beaten, 1. Rice, boiled, 1 cup. Salt, 3 teaspoons. 50 VEGETARIAN COOK BOOK Mix all together, and form into croquettes; dip into beaten eggs and milk, roll in browned bread crumbs which have been oiled or buttered, and bake. NUT AND EICE CROQUETTES Nut cero, 1 cup. Rice, cooked, 2 cups. Eggs, 2. Salt. Sage. Onions, grated. Mix all the ingredients well, form into desired shape, roll in bread crumbs and egg, and bake until nicely browned. HASHED PROTOSE CROQUETTES Protose or nut cero, 1 pound. Butter, 1 tablespoon. Salt. Potatoes, medium size, 6, Eggs, 4. Boil and mash the potatoes; add the minced protose or nut cero, the yolks of three eggs, and salt. Mix thor- oughly, form into oblong croquettes ; egg, crumb, and bake. DRIED PEA CROQUETTES Dried peas, 1% cups. Egg, 1. Salt. Oil, 2 teaspoons. Bread crumbs. ENTREES 51 Soak the peas overnight. Wash, and cook in boiling water until tender. Drain, press through a colander, and salt. Mix thoroughly with other ingredients, and form into small rolls about three inches long, dip in beaten egg, roll in bread crumbs, and bake in a quick oven. Serve with tomato sauce. BEAN CROQUETTES Navy beans, 1 cup. Oil, 1 tablespoon. Bread crumbs. Salt, 1 level teaspoon. Egg, beaten, 1. Soak the beans overnight, drain, and cook in fresh boil- ing water until tender, or about an hour. Drain, press through a colander, add salt and oil. Mix thoroughly, and roll into cylinder-shaped croquettes, dip into beaten egg, roll in bread crumbs, and bake in moderate oven. Serve with tomato sauce. SWEET POTATO CROQUETTES Sweet potatoes, cooked, 2 cups. Bread crumbs, 1 cup. Eggs, 2. Cream, % cup. Salt. Mix all the ingredients well, form into desired shape, roll in bread crumbs, and bake. 52 VEGETAEIAN COOK BOOK POTATO CROQUETTES Potatoes, steamed, 1 quart. Eggs, hard-boiled, 2. Flour. Cream, 3/2 cup. Salt. Onion, grated. Mash the fresh steamed potatoes, add salt and cream, then the grated onion and minced hard-boiled eggs. Next add flour or gluten in sufficient quantity to form into shape. Bake in a slow oven until nicely browned. WALNUT LENTIL PATTIES Lentils, cooked, 2 cups. Eggs, 2. Walnuts, chopped, % cup. Granola or bread crumbs. Rub the lentils through a colander, and add the chopped walnut meats, one egg, and a pinch of salt. Thicken with bread crumbs or granola, form into patties, roll in egg and buttered crumbs, and bake. Serve with gravy. LENTIL PATTIES ON MACARONI Lentils, 1 cup. Eggs, 2. Parsley, chopped, 1 teaspoon.

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