Macaroni Pudding (8)

Ingredients

• 1 j pints of milk
• the rind of half a lemon
• 3oz. of sugar
• jib. of Macaroni
• some boiled custard
• slices of candied citron

Method

1. 1

   Boil milk with lemon rind and sugar, add Macaroni and cook until soft.

2. 2

   Pour onto a dish, remove lemon peel, cover with custard, grate nutmeg, and garnish with candied citron when cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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. (5) Boil 6oz. of Macaroni in salted water until quite tender, taking care not to break it ; take it out, and drain. In the meantime, beat in a basin the yolks of five eggs and the whites of two, add 1 gill of cream, and pour it into a saucepan containing three thin slices of ham and the breast of a chicken, both well minced. Mix 3 table- spoonfuls of grated Parmesan cheese with half a blade of powdered mace, a little salt, pepper, and cayenne, stir it into the egg mixture, add the Macaroni, and mix thoroughly. Pour it into a well-buttered mould, put the mould in a saucepan of water, but not sufficient to cover it, and boil for an hour. Turn it out on to a dish, pour some rich gravy over, garnish round with potato croquettes (see Fig. 1109), and serve. (6) Boil 3oz. of Macaroni in a little more than 1 pint of milk, and when cooked turn it into a pie-dish. Mix the beaten yolks of four eggs together with 1 pint of cream, sweeten with 2oz. of castor sugar, and flavour with a few drops of orange-flower water. Pour the cream over the Macaroni, and bake for twenty minutes in a good oven. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 890 THE ENCYCLOPEDIA OE PRACTICAL COOKERY. Macaroni — continued. When cooked, strew caster sugar and a small quantity of grated nutmeg over the top, and serve with fruit sauce. (7) Put ‘2oz. of pipe Macaroni into a saucepan with a small piece of lemon-peel, a piece of stick cinnamon, and 1 pint of milk, and let it boil gently until tender. Butter a pie-dish, line the edge with a light paste, and put in the Macaroni. Beat the yolks of three eggs and the white of one, mis them with 1 pint of milk, sweeten to taste with caster sugar, and flavour with j- breakfast- cupful of raisin wine, 1 table-spoonful of peach-water, and a small quantity of grated nutmeg. Spread a layer of marmalade or strawberry jam over the Macaroni, pour the above mixture over, and bake. Serve either hot or cold. (8) Put 1 j pints of milk with the rind of half a lemon and 3oz. of sugar over the fire in a pan, and let it boil ; drop in jib. of Macaroni, and let it boil gently till quite soft and swelled, hut do not let it break. If the milk dries away too much as the Macaroni swells, add a little more. When the Macaroni is done, pour it on a dish, pick out the lemon-peel, pour some boiled custard over the hot Macaroni, grate a little nutmeg over it, and when cold garnish with slices of candied citron

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