Home · Recipes · Historical Cookbook · Puddings

Macaroni Pudding

6 servings

Ingredients

• 0.5 l milk
• 100 g butter
• 100 g sugar
• 100 g macaroni, very finely broken
• 0.5 pcs lemon, half, grated
• 75 g almonds, crushed, including bitter ones
• cinnamon or mace (a little)
• 6 pcs eggs

Instructions

1. Bring milk, sugar, and half of the butter to a boil, add the macaroni cooked until soft in salted water, and stir until the mixture detaches from the pot.
2. Cream the remaining butter until frothy, stir in spices and the slightly cooled mixture, then lightly mix in the stiff egg whites.
3. The pudding must cook for 1 hour and is served with fruit or wine sauce.

Modernized from a treasured 19th-century German cookbook.