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Macaroni Pudding

Puddings and Sweet Deserts

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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