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Macaroni Pudding


Boiled macaroni in sweet custard, nutmeg on top, baked (Walsh 1859, Mrs.B, etc)

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Macaroni Pudding.
862. Boil a teacupful of macaroni in a quart of milk till tender; then beat well two eggs, yolks and whites separately; stir all together, sugar and spice to the taste, and bake.

863. A Rich Macaroni Pudding.- A quarter of a pound of macaroni is to be boiled in a pint of milk for half an hour; then turn it into a dish, and mix with it three eggs, two table-spoonsful of loaf sugar, a little nutmeg, and a few pounded almonds or lemon-peel; butter the mould well, and boil or steam it one hour. Serve it up with wine sauce.

864. Very Rich Macaroni Pudding.-Boil a quarter of a pound of macaroni in a pint of milk, with some bitter almonds and cinnamon stick, till tender; then remove the flavourings, and stir in, while hot, a quarter of a pound of butter, a quarter of a pound of sifted sugar, and a pint and a half of cream; mix, and beat hard; and stir in gradually four well-beaten eggs; when it has cooled, add nutmeg and brandy, and bake it. Vermicelli and ground rice may be made in the same manner.

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