Macaroni or Spaghetti Pudding

Ingredients

• Two ounces of macaroni or spaghetti
• two ounces of butter
• two ounces of sugar
• two pints of milk
• four eggs
• the grated rind of one lemon
• salt

Method

1. 1

   Break the macaroni or spaghetti into half-inch lengths, put them with two pinches of salt into the milk when boiling, and simmer until tender.

2. 2

   Add the sugar, butter, lemon rind and the well-beaten yolks of the eggs, stir in the mixture by the side of the fire for a few minutes, but do not let it boil.

3. 3

   Lastly, add the stiffly-whisked whites of eggs, then turn the mixture into a buttered pie-dish, and bake slowly from twenty-five to thirty minutes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 186. The excerpt below is the record exactly as published.

Macaroni or Spaghetti Pudding. INGREDIENTS. — Two ounces of macaroni or spaghetti, two ounces of butter, two ounces of sugar, two pints of milk, four eggs, the grated rind of one lemon, or other flavoring, salt

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