Maccaroni Pudding

Mary Randolph. The Virginia Housewife; or, Methodical Cook, 1824

Simmer half a pound of maccaroni in plenty of water, with a table-spoonful of salt, till tender, but not broke—strain it, beat five yelks, two whites of eggs, half a pint of cream—mince white meat and boiled ham very fine, add three spoonsful of grated cheese, pepper and salt; mix these with the macaroni, butter the mould, put it in, and steam it in a pan of boiling water for an hour—serve with rich gravy.

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