Stewed Protose (Spanish)
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Substitutes for Flesh Foods, by Edwin Giles Fulton. Digitised by Project Gutenberg, eBook #43879 (https://www.gutenberg.org/ebooks/43879). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by its title says: Spanish (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Method
- Butter, 1 tablespoonful.
- Minced parsley, 1 tablespoonful.
- Tomatoes, 4 cups.
- Onions, 4.
- Flour, 2 tablespoonfuls.
- Protose, 1 pound.
- Put the butter into a saucepan and add the sliced onion, minced parsley, and cook ten minutes.
- Then stir in the flour, mix well, and add the tomatoes.
- Stir well to free from lumps.
- Cover and cook twenty to thirty minutes.
- Slice the protose into small pieces and simmer in sauce ten minutes.
- Salt, and serve.