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Baked Vegetable Medley

Baked Vegetable Medley

The Suffrage Cook Book (1915)
To take the place of the roast on a meatless menu, try the following.
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Course Main Course
Cuisine American

Ingredients
  

  • ½ pint dried beans
  • 1 small can tomato soup
  • 1 pint ground nuts
  • 2 eggs
  • ½ cup flour
  • 1 small onion
  • 1 tbsp parsley
  • sage
  • sweet marjoram
  • celery
  • salt
  • pepper
  • paprika
  • ½ cup sweet milk

Instructions
 

  • Soak and boil one-half pint of dried beans to make a pint of pulp, putting it through a colander to remove the skins.
  • Take small can of tomato soup and to this allow a pint of nuts ground, two raw eggs, half a cup of flour browned, one small onion minced and a tablespoon of parsley, also minced.
  • Season to taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the whole well, stirring in half a cup of sweet milk.
  • Put into a well-greased baking tin and brown for 20 minutes in a quick oven.

Notes

Serve hot on a flat dish as you would a roast with brown gravy or tomato sauce.
Keyword vegetables