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Ham Pudding
From European and American cuisine, 1914
Serves 2
Serve with mushrooms, tomato, or plain butter sauce.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 237. The excerpt below is the record exactly as published.
Ham Pudding. — One quarter pound Italian macaroni boiled in salted water and cut into pieces, % pound fine-chopped boiled ham, 4 ounces grated Parmesan cheese, 3 ounces butter, the yolks and the whites of 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.