Macaroni Pudding, with Almonds

Ingredients

• an ounce of sweet almonds
• four or five bitter almonds
• four ounces of macaroni
• a quart of milk
• a pint of cream
• four ounces of sugar
• two ounces of butter
• six well-beaten eggs

Method

1. 1

   Blanch and chop almonds, soak with macaroni in milk.

2. 2

   Simmer until macaroni is soft, then add cream and sugar.

3. 3

   Stir in butter and beaten eggs, pour into a buttered pie-dish, and bake with cinnamon or nutmeg on top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 874. The excerpt below is the record exactly as published.

four ounces of macaroni in veal broth or beef bouillon, put part of it over the bottom of a pie-dish, and cover sparingly with grated cheese and an ounce of butter in small bits. l^Iince a shallot finely, and a few mushrooms ; mix some salt, a blade of mace, pounded, a little pepper, and a small jjinch of cayenne. Season a pound and a half of steak with these in^gredients. Cut it from the fiUet small and thin ; lay the steaks alternately with the macaroni into the dish, covering with macaroni and grated cheese. Run clarified butter over the top, and bake in a slow oven for an hour. Probable cost of beef, Is. 4d. per pound. Sufficient for three or four persons. Macaroni, Portuguese, Sweet.— Soak three ouncos of macaroni for an hour be- fore it is required to be prepared. Put it into a bowl, and throw a quart of cold water over it. When wanted, drain on a sieve, and when dry, put it into an enamelled saucepan, to simmer over a slow fire, with a quart of milk and an inch of vanilla to flavour. Stir it occasionally to prevent its sticking to the bottom of the pan, and remove the vanilla as soon as the flavour has been imparted. The macaroni wiQ require nearly two houi-s to simmer. Sweeten with four ounces of loaf sugar, and stir until dis- solved, then draw it from the fire, and add, separately and slowly, five eggs, well beaten, and, lastly, when again heated to the boiling point, a glass of brandy or rum, and a small cup of thick cream. The macaroni must not boU. Stir it tmtil the heat has gone off, and when cool put it into a glass dish, and in a cold place. Serve when quite cold with macaroons, whole or pounded, over the top. Probable cost. Is. 6d., exclusive of brandy. Sufficient for five persons. Macaroni Pudding. — Simmer slowly two ounces and a half of macaroni in a pint of milk, sweetened with sugar, and the thin rind of half a lemon. Put an edging of puif paste round a pie-dish, and to the boiled macaroni add four well-beaten eggs, a glassful of rum, brandy, or wine, and another pint of milk. Mix the eggs, brandy, and sugar together, and add them to the macaroni. Bake in a moderate oven for one hour and tbjee-quarters. Probable cost, Is. Sufficient for four or five persons. Macaroni Pudding, Parisian.— Sim- mer six ounces of macaroni for fifteen minutes in water salted slightly. Drain, and cut it into pieces of equal length. Grate two ounces of Parmesan cheese, and mince the white moat of a chicken, or the breast and merrj'thought of a fine fowl, a slice or two of boded ham, quite free from fat, a pinch of salt, if necessary, and a very little pepper. Moisten the mince with a cup of thick cream, and two table-spoonfiils of rich gravy-. Stir the macaroni with the mince, add ttie yolks of four eggs, and the whites of two, and steam for three-quarters of an hour in a buttered mould. Servo with a rich veal grav^', flavoured with onion and tarragon, and more grated cheese in a dish. Sufficient for three or fotir persons. Macaroni Pudding, Plain.— Butter a pie-dish, and cover the bottom with about two and a half ounces of uncooked macaroni. Pour over it one quart of cold nulk made sweet. Stir in a couple of well-beaten eggs, and flavour with any essence liked, ratafia or vanilla. Put bits of butter over the top, and a little grated nutmeg. Bake in a slow oven for thi-ee hours. Probable cost, 8d. Sufficient for four or five persons. Macaroni Pudding, with Almonds. — Blanch an ounce of sweet and four or five bitter almonds ; cut them small, and soak them with foui" ounces of macaroni broken into inch lengths in a quart of milk. In an hoirr or two, when the macaroni has well soaked, simmer it over a slow fire, adding a pint of cream or nulk, and as much sugar — pounded loaf — as will sweeten (say about four oimces). When the pudding has simmered and cooled, stir in two ounces of butter in bits, and six well-beaten eggs. Pour the mixture, which should be beaten for some minutes, into a buttered pie- dish, and bake in a moderate oven, with cinna- mon or grated nutmeg over the top. Time to simmer mararoni, three-quarters of an hour ; to bake, about one hour. Macaroni Quenelles.— The macaroni for quenelles should be boiled in veal broth until soft. Grated Parmesan is then mixed with it in about equal quantities, and then both are beaten to a smooth paste in a stew- pan, with two ounces of butter, dissolved, and with flour sufficient to absorb the butter. Add a blade of mace, pounded, and a pinch of cayenne, with as much cream as will make the above ingredients into a smooth mass. Shape the quenelles in a tea-spoon, and boil in stock, about three minutes before the soup for which they are intended is ready for serving. Put them into the tureen. Time, haK an hour to boil macaroni ; quarter of an hour to stew with cheese. Probable cost, 5d. to 6d. per pound. Sufficient, four ounces of macaroni

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