Curried Macaroni

Ingredients

• 1 breakfastcup of macaroni
• 1 pint boiling water
• 4 tablespoon fuls curry sauce
• 1 teaspoonful salt
• 1/2 teaspoonful pepper

Method

1. 1

   Boil and drain the macaroni as above.

2. 2

   Put it back into the empty saucepan, pour on the curry sauce, mix lightly until the macaroni is quite hot again.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 32. The excerpt below is the record exactly as published.

teaspoonful pepper. A pinch of red pepper. 1. Break the macaroni into pieces about two inches long and throw it into the salted and peppered boiling stock or water, and boil for a good half-hour or longer, until it is quite soft but does not fall to pieces. 2. Empty it from the saucepan into the colander and carefully drain off all the water. 3. Dust with red pepper and serve in a vegetable dish or around mince, chicken, etc., or with poached or fried eggs. Note. The time required for boiling macaroni varies a great deal, according to its freshness. Ribbon macaroni cooks the quickest. Macaroni and Cheese. (I). 1 breakfastcupful macaroni. 1 tablespoonful grated cheese. 1 pint boiling water. A pinch of pepper and salt. 1 dessertspoonful butter. 1. Throw the broken macaroni into the boiling water, add salt and pepper and boil for half-an-hour or longer. 2. Empty it from the saucepan into the colander and carefully drain off all the water. 3. Put it back into the empty saucepan, add the butter, stir till it is melted and the macaroni is quite hot again. 4. Serve very hot, sprinkled with the grated cheese. MACARONI AND RICE. 69 Baked Macaroni. (I). 1 breakfastcupful macaroni. 1 pint boiling stock or water, 1 good teaspoon butter or lard. 1 tablespoonful milk (if Ideal, a teaspoon mixed with water). 1 dessertspoonful of bread crumbs. 1 teaspoonful salt, i teaspoonful pepper. A pinch of red pepper. 1. Throw the broken macaroni into the boiling stock or water, add the salt and pepper and boil for half-an-hour or longer. 2. Empty it from the saucepan into the colander and drain off all the water. 3. Put the macaroni into a small pie dish, lightly mix in the butter and milk, sprinkle over with the bread crumbs and put in the oven for about ten minutes or a quarter of an hour, until the bread crumbs are just browned. Macaroni and Tomato Sauce. (I). 1 breakfastcup of macaroni. 1 pint boiling water. 4 tablespoonfuls thick of to- mato sauce. 1 teaspoonful salt. i teaspoonful pepper. i teaspoonful sugar. (A tablespoonful of grated cheese if possible.) Boil and drain the macaroni as above, put it back into the empty saucepan, pour on the tomato sauce (see index), add the sugar (and the grated cheese), and mix lightly till the macaroni is quite hot again. Curried Macaroni. (I). 1 breakfastcup of macaroni. ^ teaspoonful pepper. 1 pint boiling water. 4 tablespoon fuls curry sauce. 1 teaspoonful salt

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