Scalloped Potato with Protose and Nuttolene

Ingredients

• potato sliced thin
• sliced Protose
• thin slices of onion
• flour
• sliced Nuttolene
• nut cream
• salt for seasoning
• Granola

Method

1. 1

   Cover the bottom of an oiled pan or basin with a layer of potato sliced thin.

2. 2

   Over this place a layer of sliced Protose spread with very thin slices of onion.

3. 3

   Dredge lightly with flour.

4. 4

   Add a second layer of potato; next add a layer of sliced Nuttolene, and lastly another layer of potato.

5. 5

   Pour over this a nut cream, to which salt for seasoning has been added, to entirely cover the whole.

6. 6

   Sprinkle the top with Granola, and bake slowly in a moderate oven until the potatoes are well done.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 44. The excerpt below is the record exactly as published.

Scalloped Potato with Protose and Nuttolene. — Cover the bottom of an oiled pan or basin with a layer of potato sliced thin. Over this place a layer of sliced Protose spread with very thin slices of Vegetables 1 3 1 anion. Dredge lightly with flour. Add a second layer of potato; next add a layer of sliced Nuttolene, and lastly another layer of potato. Pour over this a nut cream, to which salt for seasoning has been added, to entirely cover the whole. Sprinkle the top with Granola

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