Macaroni-and-Almond Pudding

Ingredients

• Mb. of Italian Macaroni
• 1 pint of milk
• ij saltspoonful of salt
• 2oz. of butter
• five eggs
• Mb. of powdered white sugar
• Iqt. of milk
• Mb. of sweet almonds

Method

1. 1

   Break the Macaroni into pieces 1 inch long, put them in milk, and simmer for half an hour.

2. 2

   Add salt and butter, let cool.

3. 3

   Whip eggs, mix in sugar and milk.

4. 4

   Stir in the cooled Macaroni, add nutmeg, rosewater, essence of ratafia, and chopped almonds.

5. 5

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 404. The excerpt below is the record exactly as published.

Macaroni-and-Almoud Pudding. (1) Break Mb. of Italian Macaroni into pieces lin. long, put them over the fire in 1 pint of milk, and simmer gently for half-an-hour ; then throw in ij saltspoonful of salt, stir in 2oz. of butter, take the Macaroni from the fire, and let it cool. Whip five eggs, beat into them Mb. of powdered white sugar, and mix in by degrees Iqt. of milk; when the Macaroni is nearly cold, stir this mixture in carefully without break- ing the Macaroni, add a flavouring of grated nutmeg, rose- water, and essence of ratafia, and stir in lastly Mb. of sweet almonds

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