Nut Corn Pudding

Ingredients

• 1 cup Protose
• 1 can Nuttolene
• 2 or 3 stalks celery

Method

1. 1

   Layer thin slices of Protose and Nuttolene in a basin with salt, celery, and flour.

2. 2

   Cover with water and bake for an hour.

3. 3

   Spread corn custard on top and bake until brown.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 36. The excerpt below is the record exactly as published.

1 cup Protose, 1 tablespoonful Gluten, 4 eggs, 1 tablespoonful Gra- nola, y2 cup cream or Nut Oil, salt and sage to taste. Form into patties, and bake until nicely browned. *Protose Patties, No. 2. — Mash fine one cup of Protose, add one-fourth cup of celery, minced fine, Flesh-Food Substitutes 109 and salt to season. Form into patties, roll in beaten egg, then in bread-crumbs, and bake until brown. *Protose Patties, No. 3. — Take one cup of Pro- tose, one cup of potatoes, chopped fine, salt and grated onion to flavor. To this add one egg, one- half cup of cream. Form into patties, and brown in the oven. *Nuttolene Fricassee. — With a fork shave one- half pound of Nuttolene into thin slices. Prepare a corn sauce by adding to a half pint of corn pulp two well-beaten eggs, one pint of rich milk, and salt to taste. Place the Nuttolene loosely in an oiled baking- dish, and stew in a small amount of water for half if an hour. Then pour over it the corn sauce, bake until it thickens to the consistency of custard. Serve hot in individual dishes. Cold Sliced Protose. — Slice the Protose very thin, like dried or chipped beef, and serve as a relish. Protose with Jelly. — Slice Protose as it comes from the can into thin slices. Arrange in any de- sired way with bits of cranberry or apple jelly on each piece. A border of jelly with sprigs of parsley may be used with pleasing effect. I IO Healthful Cookery Cold Sliced Nuttolene. — Nuttolene, as it comes from the can, sliced, is very delicate and delightful, and is especially palatable served with jelly or with any of the sauces suitable for meat substitutes. *Protose Steak in Tomato with Ripe Olives. — Pour enough stewed tomato, into which a little salt has been sprinkled, over the bottom of a granite pan, to cover it well. Lay three-fourths-inch slices of Protose in the tomato, and heat all in a moderate oven, until the Protose has absorbed the tomato. Serve with ripe olives. ^Simmered Protose. — Cut Protose into small dice or strips the size of coarse noodles, add water enough to cover. Let this simmer gently for four or five hours or longer, adding more water if nec- essary. Salt to taste, and at the last let the water cook away, leaving the Protose slightly juicy. For variety, the Protose may be flavored with sage, cel- ery, parsley, or onion. It may be served with a spoonful of boiled rice or browned rice with each helping, or a special dressing may be prepared to serve with it. *Stewed Nuttolene. — Rub two ounces of Nut- tolene smooth with three fourths of a cup of water. Rub it through a wire strainer, salt to taste, and heat to boiling. Drop into this sauce the remainder Flesh-Food Substitutes 1 1 1 of the pound of Nuttolene, which has been cut into strips and well separated, or into three-fourths-inch dice. Let it stand a few minutes in a warm place until heated through, but do not let it boil, and do not stir it after the pieces of Nuttolene are in. Serve carefully on warm individual platters, gar- nishing with parsley. Nuttolene with Mashed Potatoes. — Serve stewed Nuttolene with mashed potato border. Nut Corn Pudding. — i cup Protose, i can Nut- tolene, 2 or 3 stalks celery

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