Protose Salad
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 57. The excerpt below is the record exactly as published.
Protose Salad. — Cut half a pound of Protose into small cubes. Pour over it a mayonnaise dress- ing, and serve. *Protose Salad, No. 2. — Cut one cup of Protose into small cubes; add to this one half as much minced celery, one hard-boiled egg, and three small radishes cut in various shapes ; pour over these in- gredients the juice of two lemons, and sprinkle with salt to taste. Let it stand one-half hour be- fore serving. Garnish with radishes which have been cut so as to represent tulips. Mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.