Protose Puree on Toast with Tomato Jelly

Ingredients

• 1 can Protose
• a little salt
• a few spoonfuls of tomato jelly
• slices of nicely moistened Zwieback

Method

1. 1

   Stew Protose with a little salt for about one hour, rub through a fine colander, spread on slices of nicely moistened Zwieback on a platter, and add a few spoonfuls of tomato jelly.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 20. The excerpt below is the record exactly as published.

Protose Puree on Toast with Tomato Jelly. — Stew Protose with a little salt for about one hour, rub through a fine colander, spread on slices of nicely moistened Zwieback on a platter, and add a few spoonfuls of tomato jelly. Stewed Protose on Toast. — Dip the edges of a slice of Zwieback into boiling salted water, then drop the whole slice in, turn it over, remove quickly with a skimmer, lay it on a warm individual platter, and cover with another warm platter for a few minutes. Then dip over it well-stewed Protose. Garnish, and serve. If preferred, the slices of Zwie- back may be placed in a colander over a large pan, the hot- salted water turned carefully over them, and then removed to a hot platter. Vegetable Substitutes for Flesh Foods The dietetic value of meats, milk, and other ani- mal foods consists principally in the nitrogenous and fatty food elements with which they supply the system. These important food elements are essential to life and health, and if, for any reason, the use of animal foods wholly or in part is dis- carded, there must be made a substitution of the same elements secured from other sources, else the diet will become an impoverished one. While many food substances contain a proportion of one or both of these elements, the chief source of supply, aside from animal foods, is nuts and leguminous seeds. In leguminous seeds, when mature, we find a higher proportion of nitrogenous material than in any other foods, either animal or vegetable, as is shown by the accompanying tables of analyses. For this reason they are well adapted as substitutes for flesh foods, and for use in association with articles in which starch or other non-nitrogenous nutrients are the predominating principle; as. for example, 67 Table of Food Elements 68 Healthful Cookery T3 8 43 .bp '0 c/3 * p 5 Z > -a be o a t4H a 5 a) n g 0 a; a nd <d o 43 o -m rrH T3 *w a 0 S w a? n 1 * J* Ctj u 0) Id 0 oJ > P d> £ 0 C/3 42 a3 *■* (A 4H 0 O O -M P a p 3 2 S S <u 43 Cuo p o 43 42 03 H W 03 a P G G G -a ° O a? fe 1 U +-< w) 4 a; ba o ^ P £ ° 888088888888888888888888888888 NWNmNinamNrOHyoOiM M o « i^OO H H K inco M M N h h Tf\n co vn vn «*-vo oo oo NO o v>vo n ro OO N co cn ir> ■<* vo O' N CO HiriMNNnHHn^i MN N MMH Hlfl ■* MtNtO M W N H (Ot 't'OCOCONVINfO'flfON t»N COm|\ COCiH'O'OH^vnVON' uiiflmoiOiM o> co »o 'jfnminuiNuiN'nO csvo m m n n n m »-> n • N N H vn C* VO fON N TT VO ■vt MHNNHWMVOVO'O'ONODNCON'O'nNhODOON'ONXC'N G 03 O O CO 0) <D 03 © 03 C3 O O O ’ 03 03 03 03 © • E E’E Ec.GaD,HGc.HHKc.KaS(«c,Q vnvnvnvnvnvnvnvrjvninvnvnvnvn vn vn NVOtOMMMMMMM £ 01 03 ^ u ctf © p p •— • vo rt P T3 « ; n § <S"0H . u id rt ■a a CQ.3 »h«5 o> =S- ~ ui rt fc: i S' — _ G c o o o o.a M jj ;n^«iO»>,EaSaPBh SS.S-So-^o-^c&SSiixiaSg rai1r'Cij'-«glrjn^nUfl)jvrinlUo“ u u ^ ur; o u ^ ~ P c 03 £, C— v- o 3T rt 00n0>P30>>2H,CQUU00U>S 03 C g ® 5 g | °§S _ » m u . 'P 5 P y; P 03rtrtc3‘- — P 03 03 ° T3 6T G C 03 G 03 03 W’g’C « 2 ScqwOO C3. o 03 o-*d o O 03 o — in P *o S-a"0 5 8 s’ 5 p co w a o Ccoft. SO“ 0-2 o o c HZJ Table of Food Elements. — • Continued . Flesh-Food Substitutes 69 12 0 o P P P P 0 8QOOQOQOOQOQOOQOOQOOQOOOOQOOOOVOOQQ OOOOOOOOOQOOOOOOOQOOOOOOOOOOO'-'OOO Ns o vo o N'o N 't O O O muiMNOiiriHNio o m n co moo m Nx ^ m Ns r h iri’tH Tj- VO m N N two m I 0N>nafn'(-'to> co tnco NO Nm M 't ON + N -tNN m « N 00 00 w m mv O m mmiovi N N N ON O ’t'O 00 COVO m 00 VO ON NIO Qi NHIO NOl (O O ^ ’ O O H H VO <0 M M M M o\ CO I 00 Ns m N N M 00 ' </) JP 0 cx o m m moo co 00 00 CO CO N ► ■<*- N m m m Ns m Min nn m m ro ro Oi m CO CO N.CO Ns m VO CQ CiN mold Mn« N MOiOKMJiOi 0 +J «J -J «J *J O-WWj J J aa&aaug^^aaaaaaa m m *n m m oOG «:r;rsr' m m m m m m m •X3 r< 03 T3 T) 0 m q 0 0 0 0 . .*0 . . m . G *0 *0 *0 ><-.M©_^a3*JG000*J*-.w^«_. « a a a a a -a axi aaaaaaaa m m m in m m m m m m s a 4) °3 S32 a p ^ G 0 ox O u 0 *-* U > a a a p p p 000 C/3C0C0 0 •0'S s 2 § s 13 S GT3 0 0 s? 3-g ■a (/) 0 »- £bx "eg -1 r /c H fflW A rn c/» .e/3 - 2 w.2 G 0 C 'O.d 0 C/J a 2 rt cm £ 0 0-m'G 1/1 u) Jr g o o o o P o S Pi tl ~ ^ _g u .a J- u’j^ o g o cx a a a crj 0 jp p . — .(/)(/>(/)< sagS-S, aar SI:S2»Se§S 0 0 « P s s iRCR ^~6-a T3 a) 4) £ ^ ^ g 0 0 cd to t/> 0 0 o s-; - G jc/5 3 u'- p 3 o aaaatd 0xj 5) 0 S'3 ^<cQ2za,c^<:uS«^(jw<:<<cQffiuQfeOJO(xl^fi.^ M rO 0 0 ^ M 1 1 70 Healthful Cookery lentils and rice, this combination constituting the staple food of many millions in India, China, and Japan. Analyses of Some Common Foods Water Albu- min Starch Free Fat Salts Total Nut. Value Lean Beef 72.0 IQ. 3 3.6 5. I 28.0 Lean Mutton 72.0 18.3 4*9 4.8 28.0 Whitefish 78.0 2.9 1.0 22.0 Garden Peas 10.3 24.6 52.6 3-5 2.6 83-3 White Beans 15.O 26.9 48.8 3-0 3-5 82.2 Lima Beans 9.0 21.9 60.6 1.6 2.9 87.0 Lentils 12.3 259 53-0 1.9 3-0 83.0 Peanuts 6.5 28.3 1.8 46.2 3-3 79.6 Chestnuts 7-3 14.6 69.0 2.4 3-3 89.3 Almonds 6.2 23 5 7.8 53-o 3-o 87-3 Eggs 74.0 I4.0 10. 5 I. 5 26.0 Wheat (Mich. White).. 12.8 1 1.6 71.0 i-3 1.6 85-5 Nuts are also especially valuable as substitutes for animal foods, since they contain both nitroge- nous and fatty material; but they often prove diffi- cult of digestion because they are not pulverized sufficiently fine by mastication as ordinarily eaten. Most nuts have such firm flesh that to render them digestible they require very careful mastication, or the reduction in some manner to a pulver- ized state before being eaten. The peanut is quite indigestible in the raw state. Different nuts, re- duced to a fine meal and thoroughly cooked, are Flesh-Food Substitutes 7i now manufactured into a variety of palatable, wholesome, and easily digestible products, which serve as an excellent substitute for meats and butter, and may be prepared in numberless tasty and appetizing dishes. Of these products, Protose, or vegetable meat, is a perfect substitute for flesh food, containing the same food elements as beef and mutton. Its nutri- tive value is about 25 per cent greater. It contains 10 per cent more fat, an element in which lean meat is deficient, thus making it not only a more nour- ishing but a better-balanced food than lean meat. Its appearance is almost identical with that of pressed chicken or turkey, which it also resembles in color. RECIPES Broiled Protose. — 1 can Protose

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