Macaroni Souffle

Ingredients

• 2oz. of fine Macaroni
• a piece of cinnamon
• j pint of milk
• the beaten yolks of four
• the well-whisked whites of six
• caster sugar

Method

1. 1

   Boil the Macaroni in salted water, then drain and add cinnamon, sugar, and milk.

2. 2

   Boil gently until dry, remove cinnamon, and let cool.

3. 3

   Stir in the egg yolks and whites, pour into a mould, dredge with sugar, and bake until risen and browned.

4. 4

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 412. The excerpt below is the record exactly as published.

Macaroni Souffle. — Have ready a saucepan containing boil- ing salted water, and throw into it 2oz. of fine Macaroni broken into convenient lengths. In twenty minutes’ time drain off all the water, and put in with the Macaroni a piece of cinnamon, loaf sugar to taste, and j pint of milk. Boil gently until dry, then remove the cinnamon. When the Macaroni is cold, stir in the beaten yolks of four and the well-whisked whites of six eggs. Pour the mixture into a mould, leaving a clear 2in. space at the top, dredge over with caster sugar

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