Macaroni Pudding (4)

Ingredients

• 2oz. of Macaroni
• lqt. of water
• J gill of milk
• 2oz. of caster sugar
• a little ground cinnamon
• with stewed fruit

Method

1. 1

   Boil Macaroni in water until tender, drain, add milk and sugar, toss until absorbed, flavor with cinnamon, and serve with stewed fruit.

Nutrition per serving

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 broken into convenient-sized pieces. When the Macaroni is tender, let it cool a little, then mix in the beaten yolks of four eggs. Pour the mixture into the lined mould, and bake for a-quarter-of-an-hour. When cooked, turn the pudding out of the mould on to a hot dish, and serve. (4) Boil 2oz. of Macaroni in a saucepan with lqt. of water ; when tender, drain off’ the water and add J gill of milk and 2oz. of caster sugar. Toss the pan frequently until the milk is absorbed, add a little ground cinnamon or grated nutmeg to flavour, and serve with stewed fruit

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