Pressed Protose Loaf
From Healthful cookery, 1904
Minced yolks of hard-boiled eggs can improve the loaf.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 27. The excerpt below is the record exactly as published.
Pressed Protose Loaf. — Break up the Protose slightly with a fork, add salt, a very little sage, and, if necessary, a little water
Cook this with the app: pantry check, scaling, and the assistant.