Vegetables en Casserole I

Ingredients

• 6 potatoes
• 1/2 c. rice
• 1 turnip
• 1 tsp. salt
• 1 c. peas
• 1/2 tsp. pepper
• 1 c. tomatoes
• 1/4 tsp. allspice
• 1 onion
• 4 c. brown stock

Method

1. 1

   Prepare vegetables and wash rice.

2. 2

   Put ingredients in layers in a casserole, add stock, cover and bake slowly 3 hours.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 32. The excerpt below is the record exactly as published.

1 onion 8 tbsp. chopped ham 2 tbsp. butter salt f c. brown sauce pepper Method : Cut a slice from stem end or cut peppers lengthwise. Remove all seeds and parboil 10 minutes. Do not leave in water. Cut onion in small pieces and brown in butter. Add sauce and bread crumbs. Sprinkle with pepper and salt. Fill peppers with mixture. Cover with buttered crumbs and bake 10 minutes in a hot oven. Winter Squash Steamed: • Cut squash in pieces, remove seeds and stringy portion, and pare. Steam until soft. Mash and season with butter, salt, and pepper. Baked: Cut in 2-inch pieces, remove seeds and stringy portion, place in a pan, cover and bake until soft in a slow oven. Mash and serve in the shell or remove from the shell, mash, and season. Squash Souffle Ingredients : 2 c. hot steamed squash i^ c. milk i tbsp. brown sugar 2 eggs i tsp. salt \ tsp. pepper Method : Wash squash, add remaining ingredients, eggs beaten separately, and whites folded in last. Place in pan of hot water and bake in moderate oven until firm. 70 LABORATORY MANUAL OF FOODS AND COOKERY Baked Summer Squash Ingredients : 3 c. mashed, cooked squash i egg 2 1 c. bread crumbs i tsp. onion juice \ c. milk | tsp. pepper 6 slices bacon i tsp. salt Method : Broil the bacon, and add 2 tbsp. of the fat to the squash. Com- bine ingredients and place in a buttered baking dish. Bake in a moderate oven until brown. Garnish with the bacon. Vegetables en Casserole I Ingredients : 6 potatoes \ c. rice i turnip i tsp. salt i c. peas | tsp. pepper i c. tomatoes f tsp. allspice i onion 4 c. brown stock

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