Protose with Tomato

Ingredients

• one cup of tomato
• one pound of Protose

Method

1. 1

   Just before serving, add tomato to stewed Protose, let it boil, add salt, and serve.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 25. The excerpt below is the record exactly as published.

ee pounds of Protose cut into cubes. Stew slowly for an hour and a half, until nearly dry. Grate one onion into the Protose, and add the fol- lowing dressing: Strain three cups of tomatoes, and stew for half an hour. Dilute one tablespoonful of Nut Butter. Stir this, and one tablespoonful of browned flour and two of white flour, into the to- matoes, and add the Protose. Serve with potato border or steamed rice, and garnish with parsley. *Nut Fricassee. — Take one small can each of Protose and Nuttolene, cut in rather small cubes. Mix well together. Pour over the mixture a tomato dressing, and bake. ^Fricassee of Protose. — i pound Protose, i small onion, 2 or 3 sprigs parsley, 1 tablespoonful flour, 1 tablespoonful Nut Butter, 1 egg. Cut the Protose from a pound can in halves. Place in a shallow stew-pan, with one small onion sliced, one carrot cut in quarters, and a few sprigs of parsley. Cover with water, and simmer for two hours. Drip the Protose, and place in a saucepan Flesh-Food Substitutes 79 in which is a tablespoonful of Cocoanut Butter, mixed well with a tablespoonful of flour. To this add the stock in which the Protose was boiled. When ready to serve, add to this one egg yolk beaten with a tablespoonful of cream. Serve with rice or roasted rice as an accompaniment. Protose with Tomato

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