Pressed Protose Loaf
From The national course in home economics, 1917
Serves 6
C. A. T.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 310. The excerpt below is the record exactly as published.
PRESSED PROTOSE LOAF. Break up protose slightly with a fork, add salt, a very little sage, and, if necessary, a little water to make the protose hold together. Pack it into an oiled tin, put a weight on it, press firmly, and let it stand in a cool place several hours. When ready to serve, run a knife blade around from the edge of the tin, turn the contents out carefully, slice with a thin, sharp knife, and serve with onion points, cranberry sauce, jelly, or celery. A little Nuttolene may be used with the protose. Minced yolks of hard- boiled egg
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