Recipes > Desserts > Timbale of Macaroni

Timbale of Macaroni

A sweet dish.


  • 1/2 pound of macaroni of the largest size
  • 1 ounce of butter
  • 1 pint of milk or cream
  • 4 ounces of sugar
  • 1 teaspoonful of vanilla flavoring
  • 1 saltspoonful of salt


Boil the macaroni in boiling water and salt for fifteen minutes; drain it in a colander, wash it well, lay by one quarter of it, and put the rest into a sauce-pan with the butter, milk or cream, sugar, vanilla flavoring, and salt; simmer it gently while you line a well buttered three pint plain mould with the best pieces you have reserved, coiling them regularly in the bottom and up the sides of the mould; put what you do not use among that in the sauce-pan, and as soon as it is tender fill the mould with it, and set it in a hot oven for fifteen minutes; then turn it out on a dish, dust it with powdered sugar, and serve it hot, with a pudding sauce.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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