1917 War-Time Recipe: Almond Loaf

1917 War-Time Recipe: Almond Loaf
War Time Cookery
Nellie C Roberts
Almond Loaf
2 cupfuls chopped or ground almonds or dry bread crumbs
(Not sure but might also read 2 cups almonds and also 2 cups dry bread crumbs.)
3 tbs oleomargarine
1 large onion
1 small green pepper
3 eggs
Salt and pepper
White sauce to moisten
Two cupfuls of chopped or ground almonds, two cupfuls or dry breadcrumbs, three tablespoonfuls of oleomargarine, one large onion, one small green pepper, three eggs, salt and pepper to taste, and white sauce to moisten. Put the onion and pepper through a meat chopper, place the oleomargarine over fire, and when brown, add the onion and pepper. Stir until the whole is brown, then remove from the fire and combine with the nuts and breadcrumbs, mix well, then add the eggs, well beaten and enough white sauce to moisten. Shape into loaf, place in buttered baking pan and bake about thirty minutes. Serve with tomato sauce or with a brown mushroom sauce.
Did we eat it? Yes
Would I make it again? Yes.
Note: It is unclear if the recipe calls for 2 cups of ground almonds in addition to 2 cups dry breadcrumbs. I read it as either two cups ground almonds or 2 cups breadcrumbs and made it with just 2 cups ground almonds.

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