Boiled Macaroni

Ingredients

• Three-quarters cup of macaroni
• two quarts of boiling water
• one tablespoonful of salt
• half cup of cream

Method

1. 1

   Cook macaroni in boiling salted water for twenty minutes or until soft, drain, pour cold water over it, add cream, re-heat, and season with salt.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 253. The excerpt below is the record exactly as published.

boiled macaroni with this and plenty of grated Parmesan or any good strongly-flavored cheese which will grate well. Macaroni Cutlets. Four ounces of macaroni, four ounces of grated cheese, one ounce of butter, half ounce of flour, half a pint of milk, one STANDARD COOKERY. 373 teaspoonful of French mustard, breadcrumbs, one egg, cayenne and salt. Boil the macaroni, and cut it into pieces of half an inch in length. Melt the butter in a stewpan, add the flour gradually, stirring until there are no lumps, add the milk, and stir over the fire until the sauce thickens. Mix the macaroni, cheese, mustard, pinch of cayenne, and salt to taste, with the sauce, then turn out on to a plate, and leave until cold. Now shape into cutlets or small rolls, roll in breadcrumbs, then dip in beaten egg, and again into the crumbs. Fry the cutlets in boiling fat until they are a golden brown color, and serve with a garnish of fried parsley. If the mixture is formed into cutlet shape, place a small piece of raw macaroni at the thin end to represent bone. Buttered Macaroni. Boil two ounces of macaroni and drain it well. Put two ounces of butter into a thoroughly warmed pie-dish; put the macaroni on top of this, and mix it all together, at the same time add freshly-grated cheese and a few dried breadcrumbs. Place in the oven and cook until a golden brown, and serve in the dish in which it is cooked. Macaroni a la Napolitaine. Boil three ounces of macaroni in the manner previously described, and after it has been returned to the dry pan, stir into it two ounces of Parmesan cheese, finely grated, and one ounce of butter. The cheese should be stirred in half at a time, and well shaken amongst the macaroni. Season with black pepper and salt, and serve at once very hot. Macaroni and Spaghetti (to Boil). Macaroni or spaghetti should be boiled in the same way as rice, namely thrown into boiling salted water, and should never, under any circumstances, be soaked or placed in cold water previously. They should be tested occasionally with a fork, and when tender, a teacupful of cold water should be thrown into the pan to stop the boiling; the pan should then be lifted from the fire, the macaroni or spaghetti drained of all liquid, and returned to the hot dry pan, and kept hot until wanted. Boiling takes from twenty to thirty minutes. The following dishes can be made of either preparation: Boiled Macaroni. Three-quarters cup of macaroni broken in inch pieces, half cup of cream, two quarts of boiling water, one tablespoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.