Macaroni Pudding (1)
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 410. The excerpt below is the record exactly as published.
caroni Pudding. — (1) Put 2oz. or so of small pipe Macaroni into a saucepan with 1 pint of milk, flavour with a little lemon-peel and cinnamon, and simmer gently until the Macaroni is tender. Turn it all into a pie-dish, put in the yolks of two or three eggs and the white of one, also sugar and grated nutmeg to taste, and pour over 1 table-spoonful of peach-juice and J wineglassful of raisin wine. Place a rim of paste
Cook this with the app: pantry check, scaling, and the assistant.