Vegetable Turkey

Ingredients

• Mix together three cupfuls of chopped nuts
• three cupfuls of dry bread crumbs
• three cupfuls of milk
• one tablespoonful of nut butter
• one and one-half teaspoonfuls of finely powdered sage
• three teaspoonfuls of salt
• stir in six well-beaten eggs

Method

1. 1

   Mix all ingredients and bake for twenty minutes in a brisk oven.

2. 2

   Serve hot with cranberry jelly and brown gravy.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 46. The excerpt below is the record exactly as published.

Vegetable Turkey. — Mix together three cupfuls of chopped nuts, three cupfuls of dry bread crumbs, three cupfuls of milk, one table- THE PHYSICAL CULTURE COOK BOOK. 147 spoonful of nut butter dissolved in some of the milk, one and one-half teaspoonfuls of finely powdered sage, and three teaspoonfuls of salt. Lastly, stir in six well-beaten eggs. Bake twenty minutes in a brisk oven, and serve hot with cranberry jelly and brown gravy. Brown Gravy. — To each cupful of water take three tablespoonfuls of peanut meal, add when boiling; thicken with browned flour. Season to taste. 27. Nuttose Timbales. — Measure one-half cupful of stale bread crumbs and cook it with one cupful of milk for five minutes. Then add four level tablespoonfuls of butter, two cup- fuls of nuttose cut in small pieces, four beaten eggs, a little onion juice, and seasoning to taste. Turn the mixture into timbale molds and bake slowly in a pan of hot water until firm. Serve them with mushroom sauce. For this cut one dozen large mushrooms into strips with a silver knife. Cook them in four table- spoonfuls of butter for five minutes, dredge with three tablesponfuls of flour and add two cupfuls of cream. Cook two minutes, add a tablespoonful of butter and seasoning to taste. 28. Roasted Almonds. — Blanch the almonds and put them into a warm oven until they are 148 THE PHYSICAL CULTURE COOK BOOK. thoroughly dried and crisp ; then increase the heat of the oven moderately, and allow them to become a delicate cream color (not brown) throughout. If heated too rapidly, the nuts will be tough, and when browned, an irrita- ting, poisonous acid is developed. These al- monds are much sweeter, besides being more easily digested, than the salted almonds. CHAPTER XV. DESSERTS. A simple, dainty dessert makes a pleasant finish to a meal, and often furnishes just the necessary amount of sweet food. Children especially, crave sweets, and when allowed a dessert with their dinner will not be so apt to eat candy, etc., between meals. Custards, blanc-manges, fruit puddings, fruit sauces, etc., are especially wholesome for them. Pie is digestible or not, as it is well or badly made. There are many simple pies which can be eaten with impunity, while others are quite indigestible. Pies should be used sparingly, especially in a family where there are growing children. The richer puddings, too, are not whole- some. We cannot advocate plum puddings, mince pies, etc., although we give some re- ceipts for the same for those who are willing 150 THE PHYSICAL CULTURE COOK BOOK. to defy the laws of hygiene to the extent oi using them. They are the simplest receipts for such dishes, which is the best we can do toward making the use of them harmless. PUDDINGS. 1. Apple Pudding. — Fill a buttered baking dish with sliced apples and pour over the top a batter made of one tablespoonful of butter, o

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