Neapolitan Timbale

Ingredients

• One ounce of Naples macaroni
• two ounces of mushrooms
• one egg
• nutmeg or mace
• pepper and salt
• three-quarters of a pint of milk
• a tablespoonful of cream

Method

1. 1

   Break the macaroni small, and put it with a pinch of salt and sufficient cold water to cover it in a saucepan.

2. 2

   Boil for ten minutes, then strain the water off; add the milk (hot), and boil slowly until the macaroni is quite soft.

3. 3

   Remove it from the fire, and stir with a wooden spoon to reduce it to a pulp.

4. 4

   Peel the mushrooms and cut them into thin slices; add these, the egg, the spices, and the cream to the macaroni-pulp.

5. 5

   Pour the mixture into a buttered china mould, and steam slowly for three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 15. The excerpt below is the record exactly as published.

Neapolitan XTimbaL ID* One ounce of Naples macaroni, two ounces of mushrooms, one egg, nutmeg or mace, pepper and salt, three-quarters of a pint of milk, a tablespoonful of cream

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