Macaroni Pudding. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
any cooked white meat you have
some cooked ham or tongue ↝ Ham [Cold cuts and cured meats]
chopped parsley ↝ Parsley, raw [Not included in a food category]
sweet herbs
chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
chopped onion ↝ Onions, raw [Vegetables and Vegetable Products]
2 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]

Instructions (7)

Boil macaroni till tender, and cut it in very small pieces.
Pound any cooked white meat you have, and grate some cooked ham or tongue.
Add chopped parsley, sweet herbs, chopped mushrooms, and chopped onion.
Work all well in a basin with 2 whole eggs.
Butter a plain mould.
Steam for 1 hour.
Turn out and serve in a good white sauce with or without button mushrooms.

Original Text

Macaroni Pudding. No. 1.
Boil macaroni till tender, and cut it in very small pieces. Pound any cooked white meat you have, and grate some cooked ham or tongue; add chopped parsley, sweet herbs, chopped mush-rooms, and chopped onion, and work all well in a basin with 2 whole eggs. Butter a plain mould, steam 1 hour, turn out and serve in a good white sauce with or without button mushrooms.

Notes

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