Stew or Ragout of Protose
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 25. The excerpt below is the record exactly as published.
Stew or Ragout of Protose. — Cut Protose into three-fourths- or one-inch dice, acording to the way it is to be served. To each pound of Protose take two and one-half to three tablespoonfuls of strained tomato, about one quart of boiling water, and one- fourth to one-half teaspoonful of salt. Simmer from one to four hours. *Savory Protose Stew. — 1 pound Protose
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