Steamed Macaroni

From 1912:

Break a quarter pound of macaroni in short pieces and cook it until tender in salted boiling water. Drain it and put it with a cupful of breadcrumbs which have been soaked for five minutes in a cupful of hot milk, add a tablespoonful of chopped parsley and a teaspoonful of onion juice, a pinch of sweet herbs, two tablespoonfuls of butter, and lastly, two well beaten eggs. Season to taste with salt and pepper; cook in a steamer for one hour.

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