Ingredients:

1 can corn (ground through a food mill)

1 cup rolled zwieback crumbs

2 cups milk

2 tablespoons vegetable butter

2 teaspoons chopped onion

1-1/2 tablespoons flour

3/4 cup diced nuttose or nut cero

2 eggs

Salt to taste

A sprinkle of sage

 
 

Direction:

Heat the milk to about 115 degrees and pour over the crumbs. Put the onion, the savory and the butter into a small pan, and simmer for a few minutes. Add the flour, and stir; then add a little of the milk from the crumb mixture to make a little gravy. Add the diced nut food and shake together. Beat the eggs slightly, mix all the ingredients, pour into an oiled brick-shaped tin, and bake with a small pan of water underneath, until set and a nice brown color.