Creamed Macaroni with Cheese
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 73. The excerpt below is the record exactly as published.
CREAMED MACAEONI WITH CHEESE. Break one-quarter pound of macaroni into one inch pieces, drop into two quarts of boiling salted water and boil about twenty minutes, or until tender. When done, drain in a colander and throw into cold water for ten minutes to blanch; drain again and place in a pretty bowl. At serving time put into the chafing dish a rounding tablespoonful of butter
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