Macaroni, Portuguese, Sweet

Ingredients

• three ounces of macaroni
• a quart of cold water
• a quart of milk
• an inch of vanilla
• four ounces of loaf sugar
• five eggs
• a glass of brandy or rum
• a small cup of thick cream

Method

1. 1

   Soak macaroni for an hour, then drain and simmer in milk with vanilla for nearly two hours.

2. 2

   Sweeten with sugar, stir in beaten eggs slowly, and add brandy or rum and cream.

3. 3

   Do not boil.

4. 4

   Cool and serve with macaroons on top.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 874. The excerpt below is the record exactly as published.

Macaroni, Portuguese, Sweet.— Soak three ouncos of macaroni for an hour be- fore it is required to be prepared. Put it into a bowl, and throw a quart of cold water over it. When wanted, drain on a sieve, and when dry, put it into an enamelled saucepan, to simmer over a slow fire, with a quart of milk and an inch of vanilla to flavour. Stir it occasionally to prevent its sticking to the bottom of the pan, and remove the vanilla as soon as the flavour has been imparted. The macaroni wiQ require nearly two houi-s to simmer. Sweeten with four ounces of loaf sugar, and stir until dis- solved, then draw it from the fire, and add, separately and slowly, five eggs, well beaten, and, lastly, when again heated to the boiling point, a glass of brandy or rum, and a small cup of thick cream

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