Mrs. L. N. Hazen
One-half pound figs, one-half pound dates, one-half pound English walnuts. Put these ingredients through a meat chopper, mix with a little powdered sugar and roll out. Cut into squares and dip in powdered sugar. For afternoon teas or to serve with after dinner coffee.
[note: These are probably dried figs and dates since it is unlikely that Lawrence Kansas in 1906 had access to these ingredients fresh]
Showing posts with label English walnuts. Show all posts
Showing posts with label English walnuts. Show all posts
Sunday, April 5, 2009
Nut Loaf - A substitute for meat
Lula Renn
Grind one-half pound pecans, one-half pound almonds and English walnuts. Stir together. Add four tablespoons peanut butter, one-half cup of minced celery or one-half teaspoon of celery seed, one cup of moistened bread crumbs, two well beaten eggs. Mix thoroughly, form into a loaf, bake in temperate oven one hour, basting occasionally with hot water, or if desired with tomato juice. Serve on a platter garnished with cress or nasturtium leaves and currant jelly.
Grind one-half pound pecans, one-half pound almonds and English walnuts. Stir together. Add four tablespoons peanut butter, one-half cup of minced celery or one-half teaspoon of celery seed, one cup of moistened bread crumbs, two well beaten eggs. Mix thoroughly, form into a loaf, bake in temperate oven one hour, basting occasionally with hot water, or if desired with tomato juice. Serve on a platter garnished with cress or nasturtium leaves and currant jelly.
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