Vegetable Roast

Name: Vegetable Roast
Ingredients: one cup of strained stewed tomato; one cup of cooked lentils; one cup of cooked crystal wheat; one tablespoonful of nut butter; one-half teaspoonful of finely powdered and sifted sage; one tablespoonful of very finely minced celery; a little salt for seasoning

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 92. The excerpt below is the record exactly as published.

Vegetable Roast. — One cup of strained stewed tomato, one cup of cooked lentils (measured after being rubbed through a SANITARIUM HEALTH FOODS. 146 colander), one cup of cooked crj'stal wheat, one tablespoonful of nut butter or thick cream, one-half teaspoonful of finely pow- dered and sifted sage, or one tablespoonful of very finely minced celery. Add a little salt for seasoning

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