Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Black Walnut | 1 walnut half (4g) | 26 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup whole peanuts cooked almost tender 1/2 cup each chopped
- 1/2 cup each chopped
- 2 cups stale bread crumbs pressed firmly into the cup salt 3/4 -1 cup water
- 1 cup water
- one-half cup black walnuts
- 1 1/2 cup cooked peanuts
- 2 tablespns
Directions
2 tablespns. raw nut butter ⅓ cup whole peanuts cooked almost tender ½ cup each chopped or ground pecans, almonds and filberts (or butternuts, hazelnuts, and hickory nuts) 2 cups stale bread crumbs pressed firmly into the cup salt ¾-1 cup water or 1 of milk
The quantity of liquid will depend upon the crumbs and other conditions. Put into oiled mold or can, cover, steam 3 hours. Or, have peanuts cooked tender, form into oval loaf, bake on tin in oven, basting occasionally with butter and water or salted water only. Serve with sauce 9, 10, 57, 59, or 69. Loaf may be served cold in slices, or dipped in egg, and crumbed, and baked as cutlets.
Other nuts may be substituted for peanuts.
One-half cup black walnuts and 1½ cup cooked peanuts, chopped, make a good combination. A delicate flavoring of sage, savory or onion is not out of place with these.