Thursday, March 28, 2013

Tomato Nuttose


adapted from

6 T creamy peanut butter
1 cup tomato pulp
1 cup bread crumbs
1/4 t sage
1/2 t salt
1/4 t marjoram
Onion salt or celery salt (probably garlic salt if you want)

Cream peanut butter into 2/3 cup hot water. Add tomato pulp. Put bread crumbs in bowl and mix the herbs and salt. Add to tomato and nut butter mixture. Add flavored salt to taste. form mixture into a loaf, wrap loosely in foil, and steam 2 1/2 to 3 hours. 
Nuttose was developed in 1896 by Dr. John Harvey Kellogg. Yep, the breakfast cereal guy. You'll be hearing lots about him in the future, but for this post I'm keeping the focus on Nuttose.

Nuttose is considered the first product intended explicitly as a meat analog or replacement, although some authorities award this honor to Protose (also developed by Kellogg). At any rate, Kellogg was selling Nuttose commercially by at the latest 1908. The basic "formula" of Nuttose - grind nuts into paste, add water and flavorings, thicken with a starch, form a cutlet or patty and steam it - will be familiar to many reading this post.
For a different Nuttose recipe click here . Please note the recipe at this link is not historically accurate - Nuttose did not contain gluten as an ingredient (other meat analogs developed by Kellogg contained gluten, but Nuttose did not).

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