Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
| Water | not in our table | 0 |
| Nuts | 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
- 1/2 cup raw nut butter a few bread crumbs
- 1/4 cup browned flour
- 3/4 cup water cook
- 1 cup chopped nuts might be used in place of raw nut butter
- 1 cup stewed tomato may be used
- 1 small onion chopped salt sage 1 egg 5/8 - 3/4 cup water cook
- 1 egg 5/8 - 3/4 cup water cook
- salt
- sage
Directions
1 pt. lentils ½ cup raw nut butter a few bread crumbs, or ¼ cup browned flour No. 1 1 small onion chopped salt sage 1 egg ⅝-¾ cup water
Cook and mash lentils, add nut butter and onion which have been cooked with salt ½ hour in the water, then the browned flour or the crumbs, sage and beaten egg; more salt and water or crumbs if necessary for right consistency. Press into well oiled mold or brick-shaped tin, bake, covered, in pan of water about 1 hour or until firm. Dry in oven 10 m., out of water if necessary. Let stand in warm place 5 m. Unmold on to platter, garnish. Serve with sauce 6, 16, 18, 54 or 57.
Flavorings of roast may be varied or omitted.
1 cup chopped nuts might be used in place of raw nut butter.
1 cup stewed tomato may be used for liquid.
For people with good digestion, the lentils may be ground through a food cutter instead of being put through the colander.