Macaroni Pudding with Preserved Fruit

Ingredients

• Three ounces of macaroni
• one pint and a half of new milk
• three eggs
• lemon-peel
• a small piece of cinnamon
• two ounces of sugar

Method

1. 1

   Wash the macaroni and set it on the fire with a pint of milk, lemon-peel, and cinnamon.

2. 2

   Stew gently until tender.

3. 3

   Beat the eggs, adding half a pint of cold milk, sugar, and salt.

4. 4

   Butter a dish, layer macaroni and preserved fruit, pour milk and eggs over, add butter on top, and bake for about one hour.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 80. The excerpt below is the record exactly as published.

Macaroni Pudding with Preserved Fruit. Three ounces of macaroni, one pint and a half of new milk, three eggs, lemon-peel and cinnamon, and two ounces of sugar. Wash the macaroni, and set it on the fire with a pint of milk, a piece of lemon-peel, pared very thin, and a small piece of cinnamon

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