Tomato Gluten
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 93. The excerpt below is the record exactly as published.
Tomato Gluten. — Heat a pint of stewed tomato, which has been rubbed through a fine colander to remove the seeds, to boil- SANITARIUM HEALTH FOODS. 147 ing, add salt to season, and three tablespoonfuls of gluten meal
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