Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Home › Whites of Eggs › Nut Pudding No. 3

Nut Pudding No. 3

4 ounces pine kernels 4 ounces almonds 4 ounces Brazil nuts 4 ounces walnuts Whites of 5 eggs Grind the nuts, and pound them in a mortar. Add the whites of eggs beaten stiff, and steam in a well greased basin for about five hours.

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