Macaroni Pudding

Ingredients

• two or three eggs
• a little of the milk
• a dozen or half a dozen lumps of sugar
• two tablespoonfuls of rum
• a little nutmeg

Method

1. 1

   Put the macaroni in the middle with some sugar; add eggs according to richness required.

2. 2

   Beat the eggs thoroughly, adding hot milk, and mix well.

3. 3

   For flavor, use essence of vanilla or lemon-peel.

4. 4

   Rub sugar on lemon peel and add to pudding.

5. 5

   Bake until edges are done.

6. 6

   Optionally, add rum for flavor.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 137. The excerpt below is the record exactly as published.

two or three eggs, according as the dish is required very rich ; take a little of the milk from the macaroni and beat the eggs up thoroughly, adding hot milk to the eggs, and then mix the whole well together. With regard to flavour, pud- dings of this kind may be flavoured in a variety of ways. For instance, I will mention essence of vanilla or lemon- peel. When the pudding is flavoured i with lemon-peel the best plan is to take a dozen or half a dozen lumps of sugar, rub them on the outside skin of the lemon, and then simply add the sugar which is thus flavoured with lemon-peel to the pudding, taking care that the sugar is thoroughly dissolved and mixed witli the whole, otherwise one part will be more flavoured than another, and those parts most flavoured will be very bitter owing to the lemon- peel being concentrated. A very great improvement when lemon-peel is added in this way is to flavour the pudding with a small quantity of rum. Two tablespoonfuls of nun added to a maca- roni pudding will give it a vei-y rich and delicious flavour. The rum, lemon-peel, sugar, and egg together supply a cheap but most delicious dish. A little nut- meg should then be grated over the top, but avoid using too much. Macaroni pudding

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