Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four ounces of fine pipe macaroni
- three ounces of sugar broken small
- three large
- four small eggs
- 1-1/2 pint
- salt
- cinnamon
Directions
Drop gently into a pint and a half of new milk, when it is boiling fast, four ounces of fine pipe macaroni, add a grain or two of salt, and some thin strips of lemon or orange rind: cinnamon can be substituted for these when preferred. Simmer the macaroni by a gentle fire until it is tolerably tender, then add from two to three ounces of sugar broken small, and boil it till the pipes are soft, and swollen to their full size; drain, and arrange it in a hot dish; stir the milk quickly to the well-beaten yolks of three large, or of four small eggs, shake them round briskly over the fire until they thicken, pour them over the macaroni and serve it immediately; or instead of the eggs, heat and sweeten some very rich cream, pour it on the drained macaroni, and dust finely-powdered cinnamon over through a muslin, or strew it thickly with crushed macaroons. For variety, cover it with the German sauce of page 403, milled to a light froth.
New milk, 1-1/2 pint; pipe macaroni, 4 oz.; strips of lemon-rind or cinnamon; sugar, 2 to 3 oz.: 3/4 to 1 hour, or more.