Macaroni Pudding

Ingredients

• % lb. of macaroni
• % lb. of grated Parmesan cheese
• 3 qts. of water, for cooking
• 4 eggs
• % pt. of cream
• Scant % lb. of butter
• 1 pinch of pepper
• one of salt

Method

1. 1

   Break macaroni into pieces and cook in salted water, then drain.

2. 2

   Cream butter, mix in egg yolks, cheese, salt, pepper, and macaroni.

3. 3

   Fold in beaten egg whites.

4. 4

   Place in a buttered dish with bread crumbs, cover, and steam over boiling water for 1 hour.

5. 5

   Serve with truffle or brown butter dressing.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 112. The excerpt below is the record exactly as published.

MACARONI PUDDING. Quantity for 6 Persons. % lb. of macaroni % lb. of grated Parmesan cheese 3 qts. of water, for cooking 4 eggs 1 tbsp. of salt % pt. of cream Scant % lb. of butter 1 pinch of pepper and one of salt

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