Egg Macaroni (1911)

"Take 4 cups of raw macaroni, 4 eggs, 1-1/2 cups of cream, 1-1/2 cups of milk, and salt

"Put macaroni in 4 quarts of boiling water which has been salted a little. Cook until just tender, drain, rinse off thoroughly with hot water, and put in a well-buttered baking dish.

"Beat the eggs thoroughly, stir in the cream and milk, add a little salt, pour over the macaroni, and bake until set."

Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Bertha Dutcher of Sterling, Illinois. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

More "Lost" Macaroni Recipe

Macaroni Cheese Souffle De Luxe (1936)
Thomas Jefferson's Macaroni and Cheese (1802)

Classic Macaroni Loaf with Cream, Gruyere (1967)