Vegetarian Roast
From Healthful cookery, 1904
Serve with cranberry sauce, jelly, or gravy.
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 36. The excerpt below is the record exactly as published.
Vegetarian Roast. — Mix together one-half cup of lentil pulp, one-half cup of pease pulp, one-half Flesh-Food Substitutes 107 cup of English walnuts. Season to taste with sage and salt. Line an oiled baking-dish one-half inch deep with the mixture. Pack in loosely the follow- ing dressing: Four slices of Zwieback steamed until softened, one-half cup of hot cream, sage and salt to taste, and one well-beaten egg, mixed together lightly with a fork. Cover with the pease, lentil, and nut mixture. Over the top spread thick cream
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