This section is from the book "Guide For Nut Cookery", by Almeda Lambert. Also available from Amazon: Guide to nut cookery.
Radishes do not contain very much nutriment, being about the same in composition as the turnip, but their bright color adds to the beauty of the table, and if well masticated they can be digested by a normal stomach.
Select crisp, fresh radishes, slice, and cook until tender. Salt to taste, then pour over them a ceam gravy made of water, peanut or almond butter, and thickened with a little white flour.
Cook like the above until tender, then to 3 cups of cooked radishes add 1 cup of coarsely ground peanuts, 1/2 cup of zwieola, and water to moisten. Bake in the oven until brown.