Stewed Protose on Toast
From Healthful cookery, 1904
If preferred, the slices of Zwieback may be placed in a colander over a large pan, the hot-salted water turned carefully over them, and then removed to a hot platter.
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 20. The excerpt below is the record exactly as published.
Stewed Protose on Toast. — Dip the edges of a slice of Zwieback into boiling salted water, then drop the whole slice in, turn it over, remove quickly with a skimmer, lay it on a warm individual platter, and cover with another warm platter for a few minutes. Then dip over it well-stewed Protose
Cook this with the app: pantry check, scaling, and the assistant.