Italian Pudding

Ingredients

• three ounces of macaroni
• a pint of milk and water
• a piece of lemon-peel pared very thin
• a small piece of cinnamon
• two ounces of sugar
• butter a dish
• a layer of preserved fruit or orange marmalade

Method

1. 1

   Stew macaroni in milk and water with lemon-peel and cinnamon until tender.

2. 2

   Beat eggs with cold milk and sugar.

3. 3

   Butter a dish, layer macaroni and fruit, pour egg mixture over, and bake for about an hour.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Italian Pudding. Take three ounces of macaroni and put it in a saucepan on the fire with a pint of milk and water, a piece of lemon-peel pared very thin, and a small piece of cinnamon ; stew gently for an hour till tender, but not soft, beat two eggs well, adding half a pint of cold milk and two ounces of sugar ; butter a dish and put a border of paste round the edge, spread a layer of macaroni, then a layer of preserved fruit or orange marmalade

Cook this with the app: pantry check, scaling, and the assistant.