Basted Protose

Ingredients

• ½ pound Protose
• 1 onion
• 1 quart stewed tomato
• 1 tablespoonful salt

Method

1. 1

   Cut Protose, place in baking dish with onions, pour over strained tomatoes, and bake until thickened, basting occasionally.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 25. The excerpt below is the record exactly as published.

pound Protose, i small onion, 2 or 3 sprigs parsley, 1 tablespoonful flour, 1 tablespoonful Nut Butter, 1 egg. Cut the Protose from a pound can in halves. Place in a shallow stew-pan, with one small onion sliced, one carrot cut in quarters, and a few sprigs of parsley. Cover with water, and simmer for two hours. Drip the Protose, and place in a saucepan Flesh-Food Substitutes 79 in which is a tablespoonful of Cocoanut Butter, mixed well with a tablespoonful of flour. To this add the stock in which the Protose was boiled. When ready to serve, add to this one egg yolk beaten with a tablespoonful of cream. Serve with rice or roasted rice as an accompaniment. Protose with Tomato. — Just before serving stewed Protose add to it tomato in the proportion of one cup to the pound of Protose. Let it just boil up, add salt, and serve. *Protose Stew with Rice. — To each half pound of Protose, which has been cut into one-third-inch dice, take three slightly rounded tablespoonfuls of rice, well washed. Put them into one quart of boiling water, wiih a little salt, into the inner cup of a double boiler. Keep it boiling rapidly until the rice is tender, then set in the outer boiler, and stew until ready to serve. It may be served at any time after the rice is tender. Macaroni may be used instead of rice. *Stewed Protose with Roasted Rice. — i cup rice, 234 cups water, 1 teaspoonful salt, 1 onion. Steam one cup of rice, well washed, in two and one-fourth cups of water, with one scant teaspoon- ful of salt, and one large onion, chopped or sliced. Serve a spoonful of this with each order of Pro- 8o Healthful Cookery tose, which has been stewed with browned flour and tomato, in the proportion of one-half cup of tomato and one tablespoonful of flour to each two pounds of Protose. Salt to taste. *Protose with Onions. — Slice onions, the dark red ones are the sweetest, and cook until tender; add an equal quantity of simmered Protose, salt to taste, and cook slowly until of a delicate brown, but do not scorch. *Stewed Protose and Mashed Beans. — Cook some navy beans until tender, season with salt, and put through a fine colander. Serve stewed Protose on individual platters, with a spoonful of the pre- pared beans. Garnish with lettuce or parsley. *Basted Protose. — ]/2 pound Protose, I onion, I quart stewed tomato, I tablespoonful salt

Cook this with the app: pantry check, scaling, and the assistant.