Macaroni with Nuttolene

Ingredients

• sufficient to fill a large cup of macaroni
• two or three tablespoonfuls of Nut Butter
• a cup and a half or two cups of water
• the beaten yolks of two eggs
• one teaspoonful of salt

Method

1. 1

   Break macaroni into inch lengths, cook in boiling salted water until tender.

2. 2

   Drain, layer macaroni in a pudding-dish with small bits of Nuttolene.

3. 3

   Pour over custard sauce made from Nut Cream and beaten eggs.

4. 4

   Bake until lightly browned and custard is set.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 32. The excerpt below is the record exactly as published.

Macaroni with Nuttolene. — Break macaroni sufficient to fill a large cup into inch lengths, and cook in boiling salted water until tender. When done, drain. Put a layer of the macaroni in a pud- ding-dish and sprinkle over it a light layer of Nut- tolene, which has been cut into very small bits. Add a second and a third layer of macaroni, sprinkling each with the Nuttolene, then turn over the whole a custard sauce made by mixing together Nut Cream (prepared by adding two or three tablespoonfuls of Nut Butter to a cup and a half or two cups of 7 98 Healthful Cookery water), and the beaten yolks of two eggs, or one whole egg, and one teaspoonful of salt

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