Macaroni and Apple Pudding

Ingredients

• One pound of Apples
• Four ounces of pipe Macaroni
• Two ounces of Sugar
• One ounce of Butter, or Albene
• Rind of half a
• Two ounces of white Bread-crumbs
• One tablespoonful of Cream
• One white of Egg
• Lemon (grated)

Method

1. 1

   Cook the macaroni in boiling water for three-quarters of an hour, or until it is tender, but not broken; drain it well.

2. 2

   Butter a pie-dish or pudding basin, and line with the macaroni.

3. 3

   Now sprinkle it with bread-crumbs.

4. 4

   Pare and cut up the apples very fine, mix with the lemon peel (grated), cream, and the whipped-up white of egg and sugar; fill the basin with this mixture, and sprinkle a few bread-crumbs on the top.

5. 5

   Cut up the butter and put small pieces on the bread-crumbs.

6. 6

   Now put a layer of macaroni; trim it round, cover with a plate and bake for one hour.

7. 7

   Turn out, and serve with a white sauce.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 61. The excerpt below is the record exactly as published.

Macaroni and Apple Pudding. Ingi'edients. One pound of Apples. Four ounces of pipe Macaroni. Two ounces of Sugar. One ounce of Butter, or Albene. Rind of half a Two ounces of white Bread- crumbs. One tablespoonful of Cream. One white of Egg. Lemon (grated)

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