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Nut Loaf

This is another recipe from Linda Hull Larned. Many of the recipes in her books contain foods we tend not to eat today--sweetbreads (thymus), kidneys, calves' heads, codfish--and most of her recipes do not require refrigeration as this was difficult to provide at the time when she was writing. But this is one of her more "modern" dishes.


Mix 1 cup of soft bread crumbs with 1½ cups of nut meats minced fine; add 2 tbsp. of melted butter, a little salt, pepper, and paprika, 1 teasp. each of minced parsley, onion, and poultry seasoning, ½ cup of milk, and 2 beaten eggs. If it is not quite soft enough to mould add a little cream. Turn into a shallow, buttered bread-pan, cover with crumbs, rolled in butter, and bake one-half hour. Turn out on a dish and pour around the loaf a brown sauce.


Reprinted from One Hundred Luncheon Dishes by Linda Hull Larned, Charles Scribner's Sons, New York, NY, 1915.








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