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Allinsons Vegetarian Cookbook

Allinsons Vegetarian Cookbook

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Published by rivahcat
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.

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Published by: rivahcat on May 18, 2013
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05/18/2013

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4 Allinson wholemeal rolls, 3 cooking apples, 2 oz. of ground sweet almonds, 4 oz. of
macaroons crushed, 2 oz. of currants, picked and washed, 2 eggs, a little milk, cinnamon, 1 oz.
of butter, sugar to taste. Halve the rolls lengthways and remove the crumb; soak the crusts for a
few minutes in a little cold milk when the stuffing is ready. Pare and core the apples, cook them
with 1/3 teacupful of water, 1/2 oz. of the butter, and 1 tablespoonful of sugar, and mash them
up to a pulp with a wooden spoon; then add the currants, almonds, macaroons, 1 egg well
beaten, and the yolk of the other. Mix all well, and add some of the breadcrumbs to make the
whole into a fairly firm mass. Fill the crusts of the rolls with the mixture, press the two halves of
each roll together, place the rolls into a baking tin, sprinkle them with sugar and powdered
cinnamon, scatter bits of butter over the crusts, and bake the rolls for 1/2 hour. Serve with white
sauce.

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