from a nantucket cook-convent pie
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
prep time
5 Min
cook time
55 Min
method
Bake
yield
2 serving(s)
Ingredients
- 1/2 cup cooked spaghetti
- 1 cup scalded milk
- 1 cup soft bread crumbs
- 1/2 cup butter
- 1 teaspoon pimento
- 1 teaspoon onion juice (finely minced onion with water used)
- 3 - eggs
- 1/2 cup grated cheese (i used cheddar cheese)
How To Make from a nantucket cook-convent pie
-
Step 1Original recipe was not printed in the same order: But separate yolks from egg whites, and beat egg whites until stiff.
-
Step 2Preheat the oven "to a moderate temperature"; this would be 350 degrees I think!
-
Step 3Cooked spaghetti is called for, so if you have leftover spaghetti great, otherwise cook a small portion.
-
Step 4Scald one cup milk.
-
Step 5Mix 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Sides
Category:
Casseroles
Keyword:
#Unusual
Keyword:
#economical
Keyword:
#child-friendly
Keyword:
#Nantucket recipe
Ingredient:
Pasta
Method:
Bake
Culture:
American
Tag:
#Heirloom
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