Nut Pie with Farina Crust

Ingredients

• a three-quart granite basin
• water salted
• three fourths of a cup of wheat farina
• one teaspoonful of salt
• three beaten eggs

Method

1. 1

   Layer sliced Protose and Nuttolene in a basin with a little onion.

2. 2

   Pour salted water thickened with corn-starch over.

3. 3

   Bake for half to one hour, adding more water if necessary.

4. 4

   For crust, cook farina in boiling milk or water, cool slightly, add salt and eggs, then spread over the top and bake until done.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 33. The excerpt below is the record exactly as published.

Nut Pie with Farina Crust. — Half fill a three- quart granite basin with layers of sliced Protose and Nuttolene with a very little onion, sliced thin, to flavor. Over the whole pour water salted and thickened with corn-starch to the consistency of cream, and bake for one-half to one hour, adding more water if necessary. Then spread over the top a crust made as follows, and bake until the crust is done : In the inner cup of a double boiler put three cups of boiling milk or water. Stir in three fourths of a cup of wheat farina. Set in the outer boiler, stirring occasionally for five or ten minutes. Cook for half an hour. Remove from the fire, cool Flesh-Food Substitutes 99 slightly, add one teaspoonful of salt and three beaten eggs

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