Pudding (Macaroni)
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 1 lb macaroni
- 1 quart milk
- 4 eggs
- 1 wineglassful brandy
- 1 lemon
- 2 oz sugar
- puff paste
Instructions
- Simmer 1 lb. of macaroni in a pint of the milk for three-quarters of an hour, till quite soft, with the peel of 1 lemon.
- Take out the peel and put the macaroni in a pie-dish lined with puff paste. Bend round the edges.
- Beat 4 eggs well, then add 2 oz. of sugar and a wineglass of brandy.
- Stir this into the other pint of milk, pour it over the macaroni, and bake for half an hour.