Macaroni Pudding

Ingredients

• 2 oz. macaroni
• 1 pint milk
• A little nutmeg
• 2 eggs
• 2 oz. sugar
• 1 oz. butter

Method

1. 1

   Wash and break the macaroni in small pieces, put it into a saucepan with hot water and salt to cover it, and boil for ten minutes.

2. 2

   Pour off the water, add the milk and cook slowly until the macaroni is tender.

3. 3

   Add the butter and sugar, and turn it into a basin to cool.

4. 4

   Beat the eggs to a stiff froth.

5. 5

   Mix all thoroughly, and put it into a greased pie-dish.

6. 6

   Grate a little nutmeg over the top, and bake in a moderately hot oven for about twenty minutes, to a pale-brown colour.

7. 7

   This may be served hot or cold.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 62. The excerpt below is the record exactly as published.

MACARONI PUDDING. This makes an excellent cake, if put into a well- buttered tin shape, and baked for two hours in a slow oven. RICE RISSOLES. I lb. rice. 1 oz. butter. Cinnamon. Pat for frying. 1 pint milk. 2 oz. sugar. 2 eggs. Bread, crumbs. Wash the rice and boil it in the milk. Stir frequently to prevent burning. When the rice is soft, stir in the butter, sugar, cinnamon, and the yolk of one egg. Cook over the fire for a few minutes, then turn on a plate to cool. Roll small portions into a round shape, like a sausage. When quite smooth and free from cracks dip each rissole into a beaten egg, then toss it in bread crumbs until thoroughly covered, and fry in hot fat for about three minutes to a pale- brown colour. Drain on porous paper. Serve hot on a folded napkin, or clean dish paper. Sweet sauce, made with one table-spoonful of raspberry or currant jelly, dissolved in half a gill of hot water, may be served separately. MACARONI PUDDING. 2 oz. macaroni. 1 pint milk. A little nutmeg

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