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Baked Macaroni
From Virginia Cookery-book, 1884
Serves 4
Can also be stewed instead of baked.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 65. The excerpt below is the record exactly as published.
a teacupful of sweet milk; allow a quarter of a pound of butter to the dish ; finish by grating cheese over the top ; place the dish in the stove, and let it bake for about half an hour, or until nicely browned. Do not let it dry up too much by delay in serving. Although baked mac- aroni is the choice way of cooking, it may not always be convenient to» have it done so, when stewing will answer very well. Follow the first part of the directions given above, in case you wish to stew it, only instead of drain- ing pour off the water till nearly dry ; then add a gill of sweet milk or cream, flavor with grated cheese, salt, and Cayenne pepper
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