Potato Stew with Protose

Ingredients

• Protose
• potatoes sliced thin

Method

1. 1

   Stew Protose in a large quantity of water.

2. 2

   When nearly done, add some potatoes, sliced thin, and cook together until the potatoes are tender.

3. 3

   There should be enough liquor in the Protose so that additional liquid will not be needed for the potatoes.

4. 4

   Season with salt, and serve.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 44. The excerpt below is the record exactly as published.

Potato Stew with Protose. — Stew Protose in a large quantity of water. When nearly done, add some potatoes, sliced thin, and cook together until the potatoes are tender. There should be enough liquor in the Protose so that additional liquid will aot be needed for the potatoes. Season with salt, and serve. Stuffed Potatoes. — Remove the pulp from baked potatoes, mix with one-third mashed Protose, and season with a little onion, chopped fine, and salt. This should be kept hot while mixing. Fill the potatoes with the mixture, and serve at once. ^Scalloped Potato with Protose.— On the bottom if an oiled baker put a layer of potatoes, sliced thin

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