Creamed Macaroni
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a vegetable for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 425. The excerpt below is the record exactly as published.
Creamed Macaroni {Macaroni a la Creme) Cook macaroni in water (sufficient to cover it) with some salt untd nice and tender; drain the water off. Make a rich cream sauce from one tablespoon butter, one heaping tablespoon flour, and one and a half cups hot milk
Cook this with the app: pantry check, scaling, and the assistant.