Boiled Macaroni
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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 Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 25. The excerpt below is the record exactly as published.
Wipe the macaroni carefully, and break it into lengths, put it into a pot of boiling salt water, say ten times as much water as macaroni. Boil fifteen to twenty minutes, or until tender. Take care that it does not burst or become a pulp from excessive boil- ing ; drain at once and season with butter. If desired to impart the flavor of onion to maca- roni boil with it two onions for each pound of maca* roni. The liquor drained from the macaconi may be ' used for broth or soup. Boiled macaroni
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