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Macaroni Pudding (2)
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
Nutrition per serving
555Calories
27 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein27 g
Carbohydrates73 g
Fiber2.1 g
Sugars28 g
Total Fat16 g
Saturated Fat5.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol561 mg
Sodium283 mg
Potassium378 mg
Calcium143 mg
Iron5.1 mg
Magnesium53 mg
Phosphorus433 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A248 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.5 mg
Folate87 mcg
Choline446 mg
Caffeine0 mg
Water162 g
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.
. Macaroni 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 round the edge of the dish, and bake. (2) Break the Macaroni into convenient lengths, put it into a stewpan, with a sufficient quantity of milk, plenty of sugar, and any flavouring liked, and boil until tender. When cooked, strain the Macaroni, and leave it until nearly cold. Beat three eggs well, mix them with the cold Macaroni, turn it into a buttered basin that will just hold it, and tie a floured cloth over the top. Put the pudding in a saucepan of boiling water, and boil for an hour. When cooked, turn the pudding on to a hot dish, and serve with a sauceboatful of sweet sauce. (3) Put 3oz. or 4oz. of powdered loaf sugar into a saucepan with a small quantity of water, and boil until a dark brown colour ; warm a plain mould and pour the sugar into it, turning about with the hands until the mould is coated all over. Sweeten 1 pint of milk to taste with sugar, place it over the fire in a stewpan until boiling, then put in 2oz. of Macaroni
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