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Chicken and Macaroni Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 367. The excerpt below is the record exactly as published.
Chicken and Macaroni Pudding.— . Boil three ounces of pipe macaroni in some nicely-iiavoured stock till it is tender but un- broken. Prepare the meat as in the last recipe, allowing six ounces of ham and six ounces of chicken to three ounces of macaroni. Mix them well together, and add a well-beaten egg, and a inece of butter about the size of an egg
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