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Baked Pine Nuts

A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).

A historical recipe

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911). Digitised by Project Gutenberg, eBook #43468 (https://www.gutenberg.org/ebooks/43468). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. After picking out the pieces of shell, pour boiling water over 2 lbs.
  2. of pine nuts in a fine colander.
  3. Rinse in cold water and put into the bean pot, with 2 large onions sliced fine, 1-1⅓ cup strained tomato and 2-2½ teaspns.
  4. salt.
  5. Heat quite rapidly at first;
  6. boil gently for a half hour, then simmer slowly in the oven 10-12 hours or longer.
  7. Leave just juicy for serving.