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Macaroni with Nuttose

A baked macaroni dish with a custard made from nut butter, water, eggs, and salt, topped with grated nuttose.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Macaroni with Nuttose

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the macaroni

  1. Break macaroni into 1‑inch lengths.

  2. Cook the macaroni in boiling water until tender; drain.

Assemble and make the custard

  1. Layer macaroni in a pudding dish, sprinkling each layer with grated nuttose.

  2. Mix nut cream by combining nut butter and water. Add beaten eggs and salt to the nut cream.

  3. Pour the custard over the layered macaroni, ensuring it permeates the layers.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until lightly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Macaroni
Forms the bulk and body of the dish, soaking up the custard as it bakes.
Nut butter
Adds richness and fat, giving the custard a creamy, nutty flavour.
Eggs
Set when baked, binding the custard and giving the dish a firm, sliceable texture.

The step that matters

Pouring the custard over the layers. The custard must soak through every layer so the dish bakes evenly and sets uniformly. Pouring it over only the top leaves dry macaroni below and a loose, uneven texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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