![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
72
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1/4 lb. of macaroni, 1-1/2 pint of milk, the rind of 1/2 lemon, 3 oz. of lump sugar, 3/4 pint of custard No. 1423.
👨🍳 Method
Put the milk into a saucepan, with the lemon-peel and sugar; bring it to the boiling-point, drop in the macaroni, and let it gradually swell over a gentle fire, but do not allow the pipes to break. The form should be entirely preserved; and, though tender, should be firm, and not soft, with no part beginning to melt. Should the milk dry away before the macaroni is sufficiently swelled, add a little more. Make a custard by recipe No. 1423; place the macaroni on a dish, and pour the custard over the hot macaroni; grate over it a little nutmeg, and, when cold, garnish the dish with slices of candied citron.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage macaroni pudding recipe, expecting a simple baked pasta dish. But no, this was a revelation in creamy, comforting, milk-soaked macaroni goodness. The trick was to poach the macaroni in milk until it swelled and absorbed the liquid, then topped it all off with a generous helping of custard. I found the lemon rind added a delightful, subtle brightness to the dish, a clever touch that I wouldn't have thought to include myself. This recipe is perfect for the weeknight cook who wants to elevate their pasta game without breaking the bank. The custard makes it feel special, but it's not fussy. It's just warm, comforting, and full of nostalgia. I served it chilled, as suggested, and it was a delightful end to a summer's day. If you're looking for a budget-friendly dessert that's a step above your average mac and cheese, give this a try.
