Macaroni Pudding

Ingredients

• ½ lb. macaroni
• 2 oz. soft sugar
• 1 egg
• 1 oz. butter or dripping
• 1 pint milk
• 1 pinch seasoning
• 2 quarts hot water

Method

1. 1

   Break macaroni, boil in hot water for 20 minutes.

2. 2

   Drain, add milk and sugar, simmer for 15 minutes.

3. 3

   Cool slightly, mix in beaten egg, pour into greased dish, and bake till golden.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 54. The excerpt below is the record exactly as published.

Macaroni Pudding. — Required: y lb. macaroni; 2 oz. soft sugar ; 1 egg ; oz. butter or dripping ; 1 pint milk ; 1 pinch seasoning ; 2 quarts hot water. Break the macaroni into small pieces, and put into a saucepan of hot water ; boil it uncovered for twenty minutes ; pour away the water ; add the milk and sugar. Simmer very slowly for about a quarter of an hour, till the macaroni is quite tender. Draw the pan to the side of the fire to cool the mixture a little. Break the egg into a cup, beat it slightly with a fork ; stir in with the macaroni, milk, and seasoning. Pour into a greased pie dish, and bake till it is a golden colour in the oven or before the fire. Tapioca Pudding. — Required: x oz. tapioca; 1 egg; pint cold milk; 1 gill cold water; y oz. butter or dripping ; y oz. soft sugar ; 1 pinch seasoning. Put the tapioca into a basin, and cover it with the water. Let the tapioca soak till it has absorbed all the water (about an hour). Add the milk, sugar, and seasoning, bring to the boil and simmer till quite soft and clear (about half an hour) ; draw to the side of the fire to let it cool a little ; break the egg, and beat slightly MILK PUDDINGS. 114 with a fork ; mix well with the tapioca. Pour into a greased dish, and bake in a moderate oven or before the fire till it is a golden colour. Serve either hot or cold. Sago Pudding.— Prepare and cook in the same way as tapioca pudding, using sago instead of tapioca. Barley Pudding. — Required: 1 oz. barley; 1 egg > V* pint m>lk ; } /2 oz. soft sugar. Mash the barley ; let it soak all night in cold water. Put it into a pan with the milk and sugar ; simmer till quite soft, from half an hour to three-quarters of an hour. Break the egg and beat it slightly with a fork in a pie dish ; add the barley and milk, stir- ring well together ; brown in an oven or before the fire. Semolina Pudding. — Required: y oz. of semo- lina; 1 egg; y2 pint cold milk ; yi oz. soft sugar; 1 pinch seasoning. Put the semolina into a small saucepan and cover it with the milk. Bring slowly to the boil, and simmer till quite soft (about ten minutes), stirring all the time. Remove the pan from the fire, and allow the mixture to cool a little. Put the semolina into a basin, add the sugar and flavouring, and mix well. Break the egg, separate the yolk from the white ; add the yolk to the semolina, stir well. Beat up the white to a stiff froth, mix lightly and thoroughly with the other ingre- dients; pour into a pie dish, and bake in a moderate oven or before the fire till it is a golden colour. Ground Barley Pudding. — Prepare and cook in the same way as semolina pudding, using ground barley instead of semolina. Steamed Semolina Pudding. — Required: 1 oz. semolina; 1 egg; 1 oz. butter or dripping

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