From a Nantucket cook-CONVENT PIE

Beth M.

By
@BakinTime

Recipe submitted by Ella Hanlon to "NANTUCKET ISLAND COOK BOOK", which was printed to help finance THE OLD PEOPLES' HOME,Nantucket, Mass.
This O.P.H. Association raised what seemed a sufficient Fund to purchase a home which subsequently "set going" with four guests on July 16, 1930 and has continued to fulfill its responsibility to those who have intrusted themselves to our care. (from the worn copy I inherited from my mother-in-law) 1/22/2014


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Comments:

Serves:

2

Prep:

5 Min

Cook:

55 Min

Method:

Bake

Ingredients

1/2 c
cooked spaghetti
1 c
scalded milk
1 c
soft bread crumbs
1/2 c
butter
1 tsp
pimento
1 tsp
onion juice (finely minced onion with water used)
3
eggs
1/2 c
grated cheese (i used cheddar cheese)

Directions Step-By-Step

1
Original recipe was not printed in the same order: But separate yolks from egg whites, and beat egg whites until stiff.
2
Preheat the oven "to a moderate temperature"; this would be 350 degrees I think!
3
Cooked spaghetti is called for, so if you have leftover spaghetti great, otherwise cook a small portion.
4
Scald one cup milk.
5
Mix together cooked spaghetti, bread, butter and cheese. Pour hot milk over this and add pimento, onion juice and slightly beaten egg yolks. Fold in carefully beaten egg whites and bake in moderate oven 45 minutes.

About this Recipe

Course/Dish: Pasta Sides, Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tag: Heirloom