Nuttolene in Cream
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 25. The excerpt below is the record exactly as published.
Nuttolene, % pound. Eggs, hard-boiled, 4. Salt. Milk, 1 pint. Eggs, 2. Onion, grated, % teaspoon. Parsley, chopped, % teaspoon. Pastry flour, i/^ cup. Break the nuttolene into irregular pieces with a fork. Salt and mix with the hard-boiled eggs, which have been chopped, or forced through a food cutter or vegetable press. Rub the flour smooth with water, and add to the hot milk. Pour this over two beaten eggs. Add salt, onion, and parsley. Put this sauce and the prepared nuttolene 94 VEGETAEIAN COOK BOOK in layers into a pudding dish, finishing with the sauce. Sprinkle with fine bread crumbs, and bake in a moderate oven until bubbling all through and browned on top. NUTTOLENE IN CREAM Place sliced nuttolene in a granite baking pan. Pour over it cream sauce enough to cover. Season with a little grated onion
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