Vegetable Pottage

Vegetable Pottage

Mix 1 cup each of cooked green peas, string beans, sweet corn cut from the cob, fresh lima beans, raw tomatoes cut into pieces, and 1 chopped onion. Heat 2 cups milk with 3 tablespoons olive oil; add salt, chopped parsley, and a dash of nutmeg. Mash 2 large, freshly cooked potatoes, beat smooth, and add to the mixed vegetables. Put into a buttered baking-dish, cover with bread crumbs, and bake thirty minutes in a slow oven.

Recipe from: Nature Cure Cook Book and A B C of Natural Dietetics by Mrs. Anna Lindlahr and Henry Lindlahr, M.D. Published by The Nature Cure Publishing Co., 1918.


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