Protose Bouillon
From Healthful cookery, 1904
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 68. The excerpt below is the record exactly as published.
Protose Bouillon. — Cut one-half pound of Pro- tose into small pieces, and simmer for an hour in a pint of warm water. Strain, add salt to season, a little celery salt, and a half cup of strained stewed tomato
Cook this with the app: pantry check, scaling, and the assistant.