Walnut Timbales

Ingredients

• 2 cups stale bread cut in small dice
• 1 tablespoon vegetable butter
• 1/3 cup ground walnuts
• 1 egg
• 1 tablespoon onion
• 1/4 CUP tomato
• 1 cup milk
• Sage and salt to taste

Method

1. 1

   Combine stale bread, butter, ground walnuts, egg, onion, tomato, and milk.

2. 2

   Season with sage and salt.

3. 3

   Pour into a mold and bake until set.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 86. The excerpt below is the record exactly as published.

tablespoons vegetable butter 2 tablespoons chopped sweet il/2 tablespoons flour bell pepper 34 CUP milk Salt to taste Break the spaghetti into inch lengths, cook in boiling salted water until well done, and drain. Grind the corn through a food mill. Put the onion, the diced pepper, «and the butter into a small saucepan, and let simmer for a few minutes. Add the flour, and stir. Add a little of the milk, and make smooth. Add the re- mainder of the milk, bring to a boil, and salt to taste. Put a layer of the spaghetti into an oiled baking pan, then a layer of the ground corn. Pour half of the cream sauce over it, and work it in with a fork. Put in another layer of spaghetti and corn, as before, and the rest of the cream sauce on top. Rub a slice of bread through a colander or strainer over the mixture, and press down with the back of a spoon, to moisten. Put small bits of vegetable butter over the top, and bake to a nice brown. CORN NUT PIE i can corn (ground through 2 teaspoons chopped onion a food mill) il/2 tablespoons flour 1 cup rolled zwieback crumbs 54 CUP diced nuttose or nut cero 2 cups milk 2 eggs 2 tablespoons vegetable butter Salt to taste A sprinkle of sage (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 149 SCIENCE of FOOD and COOKERY Heat the milk to about 115°, and pour over the crumbs. Put the onion, the savory, and the butter into a small pan, and simmer for a few minutes. Add the flour, and stir; then add a little of the milk from the crumb mixture, to make a little gravy. Add the diced nut food, and shake together. Beat the eggs slightly, mix all the ingredients, pour into an oiled brick-shaped tin, and bake with a small pan of water underneath, until set and a nice brown color. SCALLOPED VEGETABLE OYSTERS ITALIENNE il/2 cups macaroni (raw) 4 cups scraped and sliced salsify (oyster plant) Break the macaroni into J^-inch lengths, cook in boiling salted water until well done, and drain. Wash and scrape the salsify, slice thinly, and cook in boiling water, with salt to taste, until done, and the liquid mostly evaporated. Mix the macaroni and the cooked salsify. Add sufficient rich cream sauce or thick cream to season nicely, and pour into an oiled baking pan. Sprinkle with fresh crumbs, and press them down wkh a spoon, so they become moistened. Put small bits of vegetable butter over the top, and bake to a nice brown. CEREAL FILLETS 2 cups milk y2 cup corn meal, toasted 2 teaspoons vegetable butter lightly in the oven Salt to taste Heat the milk to the boiling point, and sift in the corn meal gradually, stirring as it is being added, to prevent lumping. Add salt and butter, and let cook gently for about 20 minutes ; then pour into an oiled bread tin, and let cool. When cold, cut into squares or triangles, and dip first into flour, then into cream, or milk and egg, and again into fine bread or cracker crumbs. Lay in an oiled baking pan, brush over with cream or milk, and bake to a nice brown, in a quick oven. Serve with maple sirup or jelly. OLIVE FILLETS 1 dozen chopped ripe olives }/$ cup milk 2 tablespoons chopped onion 2 tablespoons brown flour 2 teaspoons chopped parsley Salt to taste Sage or marjoram I tablespoon vegetable butter IO (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) SCIENCE of FOOD and: COOKERY Put butter, onion, parsley, and savory into a small saucepan, and simmer for a few moments. Add the brown flour and the chopped olives, and stir; then add the milk, and make smooth. Cut white bread into thin slices, trim off the crust, and spread lightly with vegetable butter. Cover with a spread of the olive rilling, and lay another slice of bread over this. Press together and cut into triangles. Lay in an oiled baking pan, pour over k a thin cream-tomato sauce, and let simmer in the oven until hot through, basting now and then with a spoon, and serve. VEGETABLE LOAF EN ASPIC Wet an ordinary bread tin with cold water; then garnish the bottom with slices of hard-boiled egg, parsley, and cooked string beans or peas, and fill in with cold baked dressing (pages 133, 134) or nut food cut into large squares, until the pan is nearly full. Have a good vegetable broth, boiled with a few outer skins of red onions to give color. Take il/2 cups broth, i teaspoonful grated onion, salt to taste, and add l/2 cup vegetable jelly as pre- pared on page 201. Mix well, and pour immediately over the food prepared in the dish. Shake slightly, so as to allow the gelatin to get beneath the food ; then let stand until cold, invert on a platter, and serve. NEW ENGLAND DINNER 4 medium sized potatoes 6 small onions 4 small carrots . l/2 small cabbage 4 turnips \y2 tablespoons vegetable butter Salt to taste Quarter the peeled carrots and turnips. Add the onions whole, and put into a saucepan with water to cover. Add the salt, and bring to a boil. Separate the leaves of the cabbage, drop into boiling water, and let boil for 5 minutes. Drain., and add to the vegetables. When the carrots are about half cooked, add the potatoes cut into halves, and the vegetable butter. Salt to taste, and let cook gently until all the vegetables are thoroughly done. To dish up, lay the cooked cabbage first on the center of the platter; then arrange the vegetables around the cabbage, a carrot, (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 1! SCIENCE of FOOD and COOKERY a turnip, an onion, a potato, etc., having them so arranged that the points turn away from the cabbage. Pour over a few spoon- fuls of the broth from the cooked vegetables, and serve. A slice of nut food may be served with each order if available. WALNUT TIMBALES 2 cups stale bread cut in small dice i tablespoon vegetable butter l/3 cup ground walnuts i egg 1 tablespoon onion *4 CUP tomato i cup milk Sage and salt to taste

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