Macaroni Pudding

Ingredients

• six ounces of macaroni
• a quart of milk
• a slice of butter
• three spoonfuls of sugar
• two eggs
• a little nutmeg

Method

1. 1

   Break macaroni into one-inch lengths, boil in hot water for 20 minutes.

2. 2

   Drain, add milk, butter, and sugar, boil until tender.

3. 3

   Let cool.

4. 4

   Beat eggs, add nutmeg, mix with macaroni, pour into greased dish, and bake in a moderately heated oven for about an hour until firm and light brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 106. The excerpt below is the record exactly as published.

Macaroni Pudding. Cheese and Watercress. Marketing. For the Day. —Fresh Oysters (February 11th) ; two moderate-sized Ostend Rabbits (January 24th) ; half a pound of streaked Bacon, cut in rashers, if not in the house (see January 3rd) ; Potatoes ; Onions ; German Yeast ; Macaroni. For To-morrow.— A pennyworth of Radishes and a pennyworth of Watercress ; six pennyworth of Cream, half for the Palestine soup, and half for the goose¬ berry pie. Breakfast. — Prawns (February 6th and 7th); Fried Ham and Eggs (March 5th) ; Corn Flour Milk (June 19th). Luncheon. — Cow Heel, with Parsley Sauce (February 20th); Rice Mould made yesterday. Dinner. — Oysters (February 14th) ; Boiled Rabbits (March 6th) ; Bacon (January 19th); Macaroni Pudding. — Break six ounces of macaroni into one-inch lengths, put these into a saucepan with plenty of hot water, and let them boil, without a lid on the saucepan, for twenty minutes. Drain away the water, and pour on a quart of milk, and add a slice of butter and three spoonfuls of sugar. Boil again till the macaroni is tender, without being at all pulpy. It will need about twenty minutes longer, but the time will vary with the quality of the macaroni. Let the mixture cool. Break two eggs into a bowl, grate a little nutmeg

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