Weird Victorian Recipe Moment – Sweet Macaroni Pudding (Special Extras)

Just because, Gentle Reader. And really, I am so going to try and make this at some point.

  • 2-1/2 oz. of macaroni
  • 2 pints of milk
  • rind of 1/2 lemon
  • 3 eggs
  • sugar to taste
  • grated nutmeg to taste
  • 2 tablespoons brandy

Put the macaroni, with a pint of the milk, into a saucepan with the lemon-peel, and let it simmer gently until the macaroni is tender; then put it into a pie-dish without the peel; mix the other pint of milk with the eggs; stir these well together, adding the sugar and brandy, and pour the mixture over the macaroni. Grate a little nutmeg over the top, and bake in a moderate oven for 1/2 hour. To make this pudding look nice, a paste should be laid round the edges of the dish, and, for variety, a layer of preserve or marmalade may be placed on the macaroni: in this case omit the brandy.

3/4 hour to simmer the macaroni; 1/2 hour to bake the pudding.
Sufficient for 5 or 6 persons. Seasonable at any time.
From Classic Recipes (Beeton, I think.)

And before you ask, yes this works its way into book the fourth. How could I resist such absurdity?

Want more behind the scenes sneak peeks? Join the Chirrup

Gail’s Daily Dose
Your Infusion of Cute:

Your Tisane of Smart:
Incas Practiced Ritual Decapitation of Enemies

Quote of the Day:
“Great love affairs start with Champagne and end with tisane.”
~ Honoré de Balzac

Tags: , , , , , , , , , , , , ,

Posted by Gail Carriger


No Responses

© 2018 Gail Carriger | Disclaimer & Privacy Policy | Site built by Todd Jackson