Dessert
Macaroni pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Break a half pound of spaghetti into bits of uniform length, and cook in a double boiler until tender.
- Have heated a pint and a half of rich milk, and thicken this slightly with a half teaspoonful of corn-starch rubbed into a teaspoonful of butter.
- When the milk is of the consistency of cream, drain the macaroni and stir into it this white sauce.
- Put into a double boiler and heat for five minutes.
- Turn into a deep dish, sprinkle lightly with powdered cinnamon, and serve with butter and sugar.
Historical transcription
Source method
- 1
Break a half pound of spaghetti into bits of uniform length, and cook in a double boiler until tender. Have heated a pint and a half of rich milk, and thicken this slightly with a half teaspoonful of corn-starch rubbed into a teaspoonful of butter. When the milk is of the consistency of cream, drain the macaroni and stir into it this white sauce. Put into a double boiler and heat for five minutes. Turn into a deep dish, sprinkle lightly with powdered cinnamon, and serve with butter and sugar.
Nutrition pending
No invented nutrition numbers.
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