Macaroni Pudding
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 108. The excerpt below is the record exactly as published.
Macaroni Pudding —Ingredients—'% lb. of macaroni, cus- tard, 2 eggs, I pt. of boiling milk, sugar and flavoring to taste. Boil the macaroni as for the above dish, when done drain away the water, and put the macaroni into a tart dish; pour over it custard, the sugar and flavoring to taste; bake very slowly for an hour. 654. Custard Pudding (Baked)—Ingredients—}4 pt. of milk, a little white sugar, 2 eggs, flavoring. Boil the milk, with sufficient sugar to taste, and whip into it the eggs (the whites and yolks previously well beaten together), add flavoring to taste; put the pudding into a pie dish, and place it in another vessel half full of boiling water, eons 4 > Sire: é ‘ - vila.” : J re 7 = Rachie ls > Ae Oar re ES ee ty i “657. Sunday Pudding —Ingredients—¥ |b. of bread crumbs, % Tao PRY aR egy Aire ae SN Re ae Yb: i ee ' 2 : » &: 4 ae oe a a ys e ey, ey Phe ws & Sak 190 THE Dominion Cook Boox. put into the oven, and bake gently for about half an hour ; or, — Z a if more convenient, the pie dish may be placed in a stewpan half filled with water, by the side of the fire, and allowed to” cook slowly. 655. Oatmeal Pudding—lIngredients—2 oz. of fine Scotch oatmeal, yf pt. of cold milk, 1 pt. of boiling milk
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