Braised Protose

Ingredients

• one-half pound of Protose
• three tablespoonfuls of Nut Butter
• one teaspoonful of darkly browned flour
• one large onion
• one-half teaspoonful of sage
• one-half teaspoonful of celery salt
• one small carrot
• one small turnip
• one small potato
• one-fourth teaspoonful of marjoram
• two bay leaves
• Season with salt

Method

1. 1

   Hash the Protose.

2. 2

   Emulsify Nut Butter, add tomato juice and browned flour.

3. 3

   Mince onion and add with sage, celery salt, carrot, turnip, and potato.

4. 4

   Slice vegetables, add marjoram and bay leaves.

5. 5

   Mix and stew gently for three hours.

6. 6

   Cut remaining Protose into slices, place in a dripper, pour in vegetable stock to cover.

7. 7

   Baste until flavored.

8. 8

   Bake for one hour in a moderate oven.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 32. The excerpt below is the record exactly as published.

Braised Protose. — Hash one-half pound of Pro- tose. Emulsify three tablespoonfuls of Nut Butter, add some tomato juice, and one teaspoonful of darkly browned flour. Mince or slice one large onion, add this with one-half teaspoonful of sage, one-half teaspoonful of celery salt, one small carrot, one small turnip, and one small potato.. Slice the Flesh-Food Substitutes 97 vegetables; add one-fourth teaspoonful of marjoram and two bay leaves. Mix all together, and stew gently for three hours. Season with salt. Cut the remainder of the Protose into slices, and place in a dripper, letting each piece overlap the next. Pour in enough of the vegetable stock to partially cover. Baste until the Protose is thoroughly flavored with the stock. Bake one hour in a moderate oven. *Protose and Macaroni. — Boil in three pints of water, with salt, one cup of broken macaroni, or other of the Italian pastes, and three fourths of a pound of Protose, cut into large dice, with one medium-sized onion, sliced, until the macaroni is tender. If kept hot for a longer time, it will be improved. More water may be required. Macaroni with Nuttolene. — Break macaroni sufficient to fill a large cup into inch lengths, and cook in boiling salted water until tender. When done, drain. Put a layer of the macaroni in a pud- ding-dish and sprinkle over it a light layer of Nut- tolene, which has been cut into very small bits. Add a second and a third layer of macaroni, sprinkling each with the Nuttolene, then turn over the whole a custard sauce made by mixing together Nut Cream (prepared by adding two or three tablespoonfuls of Nut Butter to a cup and a half or two cups of 7 98 Healthful Cookery water), and the beaten yolks of two eggs, or one whole egg, and one teaspoonful of salt. Bake in a moderate oven until lightly browned, and the cus- tard is set. ^Macaroni au Gratin. — Break sufficient mac- aroni to make a quart into two-inch lengths. Cook until tender in boiling salted water. When done, drain, and place in a baking-dish. Sprinkle over it a quart of fresh cottage cheese. Beat together three eggs and one cup of rich milk or cream. Turn this over the macaroni, sprinkle the top with cracker-crumbs, and bake for ten minutes in a mod- erate oven. *Nut Pie with Farina Crust. — Half fill a three- quart granite basin with layers of sliced Protose and Nuttolene with a very little onion, sliced thin, to flavor. Over the whole pour water salted and thickened with corn-starch to the consistency of cream, and bake for one-half to one hour, adding more water if necessary. Then spread over the top a crust made as follows, and bake until the crust is done : In the inner cup of a double boiler put three cups of boiling milk or water. Stir in three fourths of a cup of wheat farina. Set in the outer boiler, stirring occasionally for five or ten minutes. Cook for half an hour. Remove from the fire, cool Flesh-Food Substitutes 99 slightly, add one teaspoonful of salt and three beaten eggs. When water is used, four teaspoon- fuls of Nut Oil may be added, if desired. *Protose and Gluten Patties. — l/2 pound Pro- tose, minced fine, i tablespoonful of thick dairy cream, Cocoanut Cream, or Nut Cream, 2 table- spoonfuls of 20-per-cent Gluten, i well-beaten egg. Mix well together. Add salt to season, and a little powdered sage or celery salt to flavor. Shape with the hands into small patties, and bake until lightly browned. *Protose and Granola. — Put one-half pound of Protose

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