Baked Spaghetti and Cornlet

Ingredients

• 54 cup raw spaghetti
• 1 tablespoon chopped onion
• 1 cup corn pulp
• 1/2 tablespoons vegetable butter
• 2 tablespoons chopped sweet bell pepper
• 1/2 tablespoons flour
• 34 CUP milk
• Salt to taste

Method

1. 1

   Break spaghetti into inch lengths, cook in boiling salted water until done, and drain.

2. 2

   Grind corn through a food mill.

3. 3

   Simmer onion, diced pepper, and butter in a saucepan.

4. 4

   Add flour, stir, then add milk to make smooth.

5. 5

   Layer spaghetti and ground corn in a baking pan, pour cream sauce over, press down, and bake until brown.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 86. The excerpt below is the record exactly as published.

BAKED SPAGHETTI AND CORNLET 54 cup raw spaghetti i tablespoon chopped onion 1 cup corn pulp \l/2 tablespoons vegetable butter 2 tablespoons chopped sweet il/2 tablespoons flour bell pepper 34 CUP milk Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.