Editor’s note: The collection of recipes was compiled from one of the largest private collections of cookbooks from the 17th to the 19th century and the language was carefully adapted to modern usage.
Boil the pasta in salted water, drain. Mix eggs, spices, milk, ham together, stir in the noodles. Prepare the dish with butter and jelly, pour in the quantity. Put it in a water bath for 1 hour. Turn out, cover with a paradeiser sauce.
Note (R. Schnapka): You can also “stocken” this dish in the microwave or possibly in the oven.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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