Protose Roast with Brown Gravy
From The national course in home economics, 1917
Serves 4
I. T. O.
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.
PROTOSE ROAST WITH BROWN GRAVY. Put alternate layers of sliced protose and finely sliced onion, with salt, in a small tin or dripper. Cover with water and bake slowly for two or three hours, adding water as required. When ready to serve, remove the protose from the tin, add more water to that left in the tin, if necessary, and thicken with a mixture of brown and white flour
Cook this with the app: pantry check, scaling, and the assistant.