Weird Victorian Recipe Moment: Sweet Macaroni Pudding

• 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 together well, 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.)

Book to go with this dish?