Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 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
- 3 cups raw spanish nut meal
- 1 cup cornstarch 3-3 1/2 teaspns
- 1 cup cold water 3 cups boiling water stir dry ingredients
- 3 cups boiling water stir dry ingredients
- 3 1/2 teaspns
- salt
Directions
The following recipe makes a very palatable preparation for those who can use the starch; but meat substitutes should be made without starch.
3 cups raw Spanish nut meal, or coarse butter 1 cup cornstarch 3-3½ teaspns. salt 1 cup cold water 3 cups boiling water
Stir dry ingredients with the cold water, then add the boiling water gradually, stirring. Cook the same as nutmese. Use a little more water with Virginia nuts. See suggestion p. 155, for using starch washed out of gluten dough, in place of corn starch.
NUTMESE DISHES
Nutmese of nuts only, is suitable to serve with breads of all kinds instead of butter. It takes the place of cheese nicely with apple pie and may be served sliced, with Chili, apple, grape and different fruit sauces or with jelly.