Corn Nut Pie

Ingredients

• 1 can corn (ground through a food mill)
• 2 teaspoons chopped onion
• 1/2 tablespoons flour
• 1 cup rolled zwieback crumbs
• 1/2 CUP diced nuttose or nut cero
• 2 cups milk
• 2 eggs
• 2 tablespoons vegetable butter
• Salt to taste
• A sprinkle of sage

Method

1. 1

   Heat milk to about 115°, pour over crumbs.

2. 2

   Simmer onion, savory, and butter, add flour, then some milk to make gravy.

3. 3

   Add diced nut food, mix all ingredients, pour into an oiled tin, and bake until set and 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.

/2 tablespoons flour bell pepper 34 CUP milk Salt to taste Break the spaghetti into inch lengths, cook in boiling salted water until well done, and drain. Grind the corn through a food mill. Put the onion, the diced pepper, «and the butter into a small saucepan, and let simmer for a few minutes. Add the flour, and stir. Add a little of the milk, and make smooth. Add the re- mainder of the milk, bring to a boil, and salt to taste. Put a layer of the spaghetti into an oiled baking pan, then a layer of the ground corn. Pour half of the cream sauce over it, and work it in with a fork. Put in another layer of spaghetti and corn, as before, and the rest of the cream sauce on top. Rub a slice of bread through a colander or strainer over the mixture, and press down with the back of a spoon, to moisten. Put small bits of vegetable butter over the top, and bake to a nice brown. CORN NUT PIE i can corn (ground through 2 teaspoons chopped onion a food mill) il/2 tablespoons flour 1 cup rolled zwieback crumbs 54 CUP diced nuttose or nut cero 2 cups milk 2 eggs 2 tablespoons vegetable butter Salt to taste A sprinkle of sage

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