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Vegetarian Cutlet
From Around-the-world cook book, 1913
Serves 1
Serve with peas and mint sauce.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 34. The excerpt below is the record exactly as published.
VEGETARIAN CUTLET Eggs, hard-boiled, 4, Mushrooms (field), y^ pound, Water, 3 tablespoons. Butter, 1 ounce. Salt, M Rice flour
Cook this with the app: pantry check, scaling, and the assistant.