Protose Timbales

Ingredients

• 1 pound Protose
• 1 pound Nuttolene
• 4 rolled crackers
• 3/2 cup cream
• 2 eggs
• 1 teaspoonful of salt
• 1 teaspoonful of celery salt
• 1 teaspoonful powdered bay leaf

Method

1. 1

   Mix these ingredients thoroughly, bake for twenty minutes in oiled molds, set in a pan of hot water.

2. 2

   Serve with tomato sauce.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 30. The excerpt below is the record exactly as published.

f teaspoonful of salt. Add sufficient flour to make a dough stiff enough to knead. Knead well for a few minutes, and roll to about the thinness of a knifeblade. Plave prepared a dish of Nut Fillets (see page 94), cooked and hot. Cut the crust into rounds. Place some of the fillets on one half of the round, turn the other half of the crust over, 92 Healthful Cookery and press the edges together like turnovers. Bake on a roll-baker until thoroughly done, and slightly brown. Serve with or without tomato sauce. *Protose Timbales. — i pound Protose, pound Nuttolene, 4 rolled crackers, 3/2 cup cream, 2 eggs, 1 teaspoonful each of salt and celery salt, 1 tea- spoonful powdered bay leaf. Mix these ingredients thoroughly, bake for twenty minutes in oiled molds, set in a pan of hot water. Serve with tomato sauce. i!:Protose Cutlets. — Dip broiled Protose in egg, which has been beaten slightly with salt and one tablespoonful of water to each egg. Then roll in fine Zwieback crumbs or Granola. Put into a hot oven until slightly browned. '"Protose Cutlets, No. 2. — Dip slices of Protose into beaten egg and bread-crumbs, and broil on a griddle. Serve with a brown, tomato, or lemon sauce. Garnish with lemon points and parsley. *Protose Fish. — Roll slices of Protose in salted beaten egg, then in Granose Flakes. Place evenly in an oiled dripper, and bake in a moderate oven until the Protose is heated thoroughly. Serve hot with tomato jelly. * Vegetable Cutlets. — 1 cup steamed rice, 2 cups minced Protose, 1 cup lentil pulp, I grated onion, Flesh-Food Substitutes 93 l/2 teaspoonful sage, 1/3 cup 20-per-cent Gluten or browned flour, and l/2 cup tomato juice. Mix together, and mold in oblong cakes two thirds of an inch in thickness, and bake for half an hour. Serve with a brown sauce, and garnish with green peas. * Vegetable Cutlets, No. 2. — 1 cup cooked rice, 2 cups Protose, 1 cup lentil pulp, 1 grated onion, /> teaspoonful salt, p2 cup Gluten. Form in cutlets, and pan-broil. Brown Sauce. — • Brown together one tablespoon- ful of Nut Meal and two tablespoonfuls of flour. Add one-half teaspoonful of salt. Braid smooth in a little cold water, then turn into a pint of boiling milk, stirring until thickened. Add lastly one-half cup of strained tomato juice. *Nuttolene Cutlets. — Take one can of Nuttolene, mince fine, add one-half teaspoonful of powdered sage, and one cup of tomato juice; also one onion grated, and enough Granola to thicken ; form into cutlets, and bake until a light brown. Serve with tomato gravy. Nuttolene Cutlets, No. 2. — Cut Nuttolene into irregular shapes, dip into egg beaten with water in the proportion of one tablespoonful to each egg, and a little salt, then roll in Granola. Dip in egg, 94 Healthful Cookery and roll in Granola again ; then put into a hot oven until a delicate brown. Serve plain or with green peas. *Nut Cutlets. — Sprinkle a thin layer of Granose Flakes on a baking-pan. Over this put a layer of sliced Nuttolene; then another layer of Granose Flakes. Over this pour the following sauce: Three eggs, beaten smooth, one and one-half pints of milk, three-fourths teaspoonful of salt. Bake until brown. *Nut and Tomato Timbales. — Rub the Nuttolene from one small can through a fine colander or sieve, add to it one quart of strained stewed tomato, one- half cup of cream, one whole egg and the yolk of a second, with salt to season. Beat so as to blend thoroughly, and bake in timbale molds : set in a pan of hot water until well set. *Nut Fillets. — Slice Protose and Nuttolene each one-half-inch thick. Place slices of Nuttolene in the bottom of an oiled baker, with a thin slice of onion between it and a slice of Protose, which should be on top. Strain a can of tomatoes, and stew down. Add for seasoning, bay leaves, thyme, and salt. Pour this dressing over the fillets. Bake one hour in a moderate oven. Garnish with parsley or lettuce. *Protose and Nuttolene Pie. — Put layers of Pro- Flesh-Food Substitutes 95 tose and Nuttolene into a deep dish, sprinkle browned flour, salt, thyme, and a very little mint between the layers. Pour a little strained tomato over each layer, and cover the whole with water. Bake from one-half to one hour, adding water to leave it quite juicy. Cover a granite pie-tin with a plain crust, and fill with the layers of baked Pro- tose and Nuttolene. Cover with a top crust as for fruit pies, and bake until the crust is just done. Cut in pieces, and serve with any suitable gravy on an individual platter on a lettuce leaf or with parsley, or slip the pie on to a chop-tray, and gar- nish with parsley or lettuce. The seasoning may be varied. Black walnuts may be sprinkled between the layers, instead of herbs. *Nuttolene Pie with Potato Crust. — Put slices of Nuttolene, with or without onion or other flavor- ing, into a baking-dish. Dredge with flour between the layers, and cover with salted water. Bake one- half hour or more. Then add more water if neces- sary, cover with a thick layer of mashed potato, and bake until of a delicate brown. The crust may have one egg, beaten separately, added to each pint of potato. Protose may be combined with Nuttolene, using one half of each if preferred. *Savory Macaroni and Nuttolene. — I quart 96 Healthful Cookery rather moist coarse bread-crumbs, I teaspoonful powdered sage, i teaspoonful salt, I cup macaroni, y2 pound minced or diced Nuttolene or Protose. Mix together. Cook the macaroni, then put a layer each of the crumbs, macaroni, and Nuttolene into a baking-dish until all are in. Pour over the whole two or more cups of water, sprinkle the top lightly with fine crumbs, and bake slowly from three fourths of an hour to one hour. It should be moist enough when done not to require any sauce, but may be served with any sauce desired. *Rice Macaroni Croquettes. — Take one pint of cold, boiled rice, macaroni, or spaghetti. Heat, and moisten with a little thick, white sauce, add the beaten yolk of one egg, two tablespoonfuls of grated Nuttolene, and salt and celery to taste. Cool, shape, roll in crumbs, dip in eggs, roll in crumbs again, and bake until brown on an oiled tin for about one-half hour. ^Braised Protose. — Hash one-half pound of Pro- tose. Emulsify three tablespoonfuls of Nut Butter, add some tomato juice, and one teaspoonful of darkly browned flour. Mince or slice one large onion, add this with one-half teaspoonful of sage, one-half teaspoonful of celery salt,

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