Weird Victorian Recipe Moment: Sweet Macaroni Pudding

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 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.)

{Gail's monthly read along for June is June: Uprooted by Naomi Novik}


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