Macaroni Pudding

Ingredients

• One-half pound macaroni
• two cups boiling water
• one teaspoonful butter
• one large cup milk
• two tablespoonfuls sugar
• grated peel of half a lemon
• a little cinnamon
• a little salt

Method

1. 1

   Boil macaroni in water until tender.

2. 2

   Add butter and salt, cover for five minutes.

3. 3

   Stir in remaining ingredients and simmer for ten minutes before serving.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 69. The excerpt below is the record exactly as published.

MACARONI PUDDING. One-half pound macaroni broken into inch lengths, two cups boiling water, one teaspoonfol butter, one large cup milk, two tablespoonfnls sugar, grated peel of 160 Hotheb's Cook Boos. half a lemon, a little cinnamon and Bait Boil the macaroni in the water until it is tender, and has soaked up the liquid. It must be cooked in a farina •kettle. Add the butter and salt. Cover for five minutes without cooking. Put in the rest of the ingredients. Simmer, after the boil begins, ten minutes longer, before serving in a deep dish. Be careful, in stirring, not to break the macaroni. Eat with batter and powdered sugar, or cream and sugar. BAKED INDIAN PUDDING. Two quarts scalded milk with salt, one and one-half caps Indian- meal (yellow); one tablespoon ginger, letting this stand twenty minutes; one cup molasses, two eggs (saleratns if no eggs), a piece of butter the size of a common walnut. Bake two boors. Splendid. BOILED INDIAN PUDDING. Warm a pint of molasses and pint of milk, stir well to- gether, beat four eggs, and stir gradually into molasses and milk; add a pound beef snet chopped fine, and Indian meal sufficient to make a thick batter; add a teaspoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir .• all together thoroughly; dip cloth into boiling water, shake, flour a little, torn in the mixture, tie ap, leaving room for the pudding to swell, and boil three hours; serve hot with sance made of drawn batter, wine and nutmeg. MARMALADE PUDDINGS. Half pound suet, half pound grated bread-crumbs, half pound sugar, three ounces orange marmalade; mix these in- gredients together with four eggs; boil four hours. Lay a few raisins open in the bottom of the mold. Sauce; Two Hotkey's Cook Book. 161 ounces butter, and two ounces white sugar; beat to a cream and flavor with brandy or lemon. BOILED APPLE DUMPLINGS. Add to two cups sour milk one teaspoon soda, and one salt, half cap butter, lard, flour enough to make dough a little staffer than for biscuit; or make a good baking powder crust; peel and core apples, roll out crust, place apples on dough, fill cavity of each with sugar, encase each apple in coating of the crust, press edges tight together, (it is nice to tie a cloth around each one), put into kettle of boiling water slighted salted, boil half an hour, taking care that the water covers the dumplings. They are also very nice steamed. To bake, make in same way, using a soft dough, place in a shallow pan, bake in a hot oven, and serve with cream and sugar, or place in a pan which is four or five inches deep (do not have the dumplings touch each other); then pour in hot water, just leaving top of dumplings un- covered. To a pan of four or five dumplings, add one tea- cup sugar and half a teacup butter; bake from half to three- quarters of an hour. If water cooks away too much, add more. Serve dumplings on platter and the liquid in sauce- boat for dressing. Fresh or canned peaches may be made in the same way. NELLY'S PUDDING. Half pound flour, half pound treacle, half pound suet, the rind and juice of one lemon, a few strips of candied lemon- peej, three table spoonfuls cream, two eggs. Chop the suet finely; mix with it the flour, treacle, lemon-peel minced, and candied lemon-peel; add the cream, lemon-juice, and two well-beaten eggs; beat the pudding well, put it into a but- tered basin, tie it down with a cloth, and boil from three and a half to four hours. Mother's Cook Book. RICH BAKED APPLE PUDDING. Half pound the pulp of apples, half pound loaf sugar, six ounces batter, the rind one lemon, six eggs, puff paste. Peel, core and cat the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every half pound add sifted sugar, grated lemon-rind, and six well-beaten eggs. Beat these ingredients well together; then melt the batter, stir it to the other things, put a border of puff paste round the dish, and bake for rather more than half an hoar. The butter should not be added until the pudding is ready for the SNOW BALLS. Pick all imperfections from a half pint of rice, pat it in water, and rub it between the hands; then pour that water off, put more on, stir it about in it, let the rice settle, then drain the water off ; put the rice in a two-quart stewpan, with a teaspoonful of salt, and a quart of water ; cover the stew- pan, and set it where it will boil gently for one hour, or until the water is all absorbed; dip some teacups into cold water, fill them with the boiled rice, press it to their shape; then turn them out on a dish, and serve with butter and sugar, or wine sauce. RICE PUDDING. One teacup rice, one teacup sugar, one teacup raisins, small piece butter, a little salt

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