Macaroni-and-Almoud Pudding. (1) Break Mb. of Italian
Macaroni into pieces lin. long, put them over the fire in
1 pint of milk, and simmer gently for half-an-hour ; then
throw in ij saltspoonful of salt, stir in 2oz. of butter, take
the Macaroni from the fire, and let it cool. Whip five
eggs, beat into them Mb. of powdered white sugar, and
mix in by degrees Iqt. of milk; when the Macaroni is
nearly cold, stir this mixture in carefully without break-
ing the Macaroni, add a flavouring of grated nutmeg, rose-
water, and essence of ratafia, and stir in lastly Mb. of
sweet almonds✪ Macaroni-and-Almond Pudding blanched and chopped up small. Bake in
a moderate oven.
For details respecting Culinary Processes , Utensils, Sauces, <tc., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
887
Macaroni— continued.
(2) Put 4oz. of Macaroni, broken up into short pieces, into
a saucepan ; pour over lqt. of milk and 1 pint of cream,
and let it soak fora few hours. Put the pan over a slow lire,
add loz. of blanched and finely-chopped sweet and bitter
almonds, and simmer the contents gently until the Macaroni
is tender. In the meantime, beat six eggs, and add 1 ioz. of
butter and lib. of caster sugar; mix this with the Macaroni
mixture when sufficiently simmered, stir well, and pour it
into a well-buttered pie dish. Sprinkle the top with a little
grated nutmeg and lemon-peel, put the dish in a moderate
oven for an hour to bake, and the Macaroni pudding Is
then ready to be served.
Macaroni Boiled in Sherry. — Put joz. of Italian Macaroni
into a saucepan with j pint of sherry and water in equal
quantities, and boil the Macaroni gently till tender and
the moisture has evaporated. Put on a hot dish, sift
over caster sugar and 1 pinch of ground cinnamon✪ Macaroni Boiled in Sherry, and
serve.
Macaroni with Cheese. — (1) Put in a large saucepan plenty
of water and a lump of salt, and place it over the fire ;
when the water boils quickly throw in the Macaroni, first
breaking it into moderate lengths. Stir frequently until
tender, then pour in a jug of cold water, and drain the
water off. Put about jib. of butter in a stewpan and place
it over the fire until lightly browned ; turn the Macaroni
on to a hot dish, pour over the butter, strew plenty of
grated Parmesan cheese on it, and serve.
(2) Boil 5oz. or Goz. of Macaroni in salted water until
tender, take it out, drain, and put it into a baking-dish.
Chop 2oz. of cheese, add it, together with the same quantity
of butter, to the Macaroni, pour over two eggs beaten up
in l pint of milk, or milk-and-water, put it in the oven,
and bake. In the meantime, boil j pint of milk, thicken
it with 1 table-spoonful of flour, and stir in 1 table-spoonful
of chopped parsley and a little salt. When the Macaroni
is so set that it will not mix, pour over the other
mixture, close the oven, and bake until a yellowish-brown
colour, then serve. This dish is very attractive, as the clieese-
and-custanl mixture boils up in spots and appears amongst
the white sauce and parsley.
(3) Boil jib. of Macaroni✪ Macaroni with Cheese till tender, strain off the water,
put the Macaroni back into the saucepan, add a seasoning of
salt, pepper, and a very little cayenne, and stir in a small
piece of butter and a small quantity of cream ; when quite
hot, put it on a hot dish, lay some very thin slices of
cheese on top, and leave it before the fire till the cheese is
melted; then serve hot.
Page 404 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Macaroni-and-Almoud Pudding. (1) Break Mb. of Italian Macaroni into pieces lin. long, put them over the fire in 1 pint of milk, and simmer gently for half-an-hour ; then throw in ij saltspoonful of salt, stir in 2oz. of butter, take the Macaroni from the fire, and let it cool. Whip five eggs, beat into them Mb. of powdered white sugar, and mix in by degrees Iqt. of milk; when the Macaroni is nearly cold, stir this mixture in carefully without breaking the Macaroni, add a flavouring of grated nutmeg, rosewater, and essence of ratafia, and stir in lastly Mb. of sweet almonds blanched and chopped up small. Bake in a moderate oven.
For details respecting Culinary Processes , Utensils, Sauces, <tc., referred to, see under their special heads.
Macaroni— continued.
(2) Put 4oz. of Macaroni, broken up into short pieces, into a saucepan ; pour over lqt. of milk and 1 pint of cream, and let it soak fora few hours. Put the pan over a slow lire, add loz. of blanched and finely-chopped sweet and bitter almonds, and simmer the contents gently until the Macaroni is tender. In the meantime, beat six eggs, and add 1 ioz. of butter and lib. of caster sugar; mix this with the Macaroni mixture when sufficiently simmered, stir well, and pour it into a well-buttered pie dish. Sprinkle the top with a little grated nutmeg and lemon-peel, put the dish in a moderate oven for an hour to bake, and the Macaroni pudding Is then ready to be served.
Macaroni Boiled in Sherry. — Put joz. of Italian Macaroni into a saucepan with j pint of sherry and water in equal quantities, and boil the Macaroni gently till tender and the moisture has evaporated. Put on a hot dish, sift over caster sugar and 1 pinch of ground cinnamon, and serve.
Macaroni with Cheese. — (1) Put in a large saucepan plenty of water and a lump of salt, and place it over the fire ; when the water boils quickly throw in the Macaroni, first breaking it into moderate lengths. Stir frequently until tender, then pour in a jug of cold water, and drain the water off. Put about jib. of butter in a stewpan and place it over the fire until lightly browned ; turn the Macaroni on to a hot dish, pour over the butter, strew plenty of grated Parmesan cheese on it, and serve.
(2) Boil 5oz. or Goz. of Macaroni in salted water until tender, take it out, drain, and put it into a baking-dish. Chop 2oz. of cheese, add it, together with the same quantity of butter, to the Macaroni, pour over two eggs beaten up in l pint of milk, or milk-and-water, put it in the oven, and bake. In the meantime, boil j pint of milk, thicken it with 1 table-spoonful of flour, and stir in 1 table-spoonful of chopped parsley and a little salt. When the Macaroni is so set that it will not mix, pour over the other mixture, close the oven, and bake until a yellowish-brown colour, then serve. This dish is very attractive, as the cheese-and-custard mixture boils up in spots and appears amongst the white sauce and parsley.
(3) Boil jib. of Macaroni till tender, strain off the water, put the Macaroni back into the saucepan, add a seasoning of salt, pepper, and a very little cayenne, and stir in a small piece of butter and a small quantity of cream ; when quite hot, put it on a hot dish, lay some very thin slices of cheese on top, and leave it before the fire till the cheese is melted; then serve hot.
Records on this page
Macaroni-and-Almond PuddingMacaroni Boiled in SherryMacaroni with Cheese