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Dessert

Macaroni Pudding

A sweet dish of macaroni cooked in milk with lemon rind and topped with custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Macaroni Pudding

Ingredients

Directions

Make the macaroni

  1. Peel the rind of ½ lemon very thinly and place it in an enamelled saucepan with ½ pint of milk.

  2. Heat near the fire for 15 minutes, then bring to a boil.

  3. Remove the lemon rind and add 1 ounce of macaroni.

  4. Let the macaroni swell gradually over low heat, adding more milk if it dries out.

Serve

  1. Once the macaroni is done, place it on a hot dish and pour ⅓ cup of custard over it while hot.

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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Macaroni
Swells in the hot milk to become the tender body of the pudding.
Milk
Cooks the macaroni and provides the liquid that gives the pudding its creamy moisture.
Custard
Adds richness and sweetness when poured over the hot macaroni.

The step that matters

Let the macaroni swell gradually over low heat. Starch in pasta absorbs liquid slowly, and high heat can scorch the milk on the pan base or leave the macaroni unevenly cooked. Adding milk as it dries keeps the texture soft and creamy.

“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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