Curried Macaroni
From Modern cookery, in all its branches, 1884
Serves 4
An ounce or two of grated cocoa-nut can enhance the flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 276. The excerpt below is the record exactly as published.
URRIED MACCARONI Roil six ounces of ribband maccaroni for fifteen minutes, in water slightly salted, with a very small bit of butter dissolved in it ; drain it perfectly, and then put it into a full pint and a quarter of good beef or veal stock or gravy, previously mixed and boiled for twenty minutes, with a small tablespoonful of fine currie-powder, a tea- spoonful of arrowroot, and a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.