Italian Macaroni

Ingredients

• half a pound of macaroni
• two quarts of boiling water
• a tea-spoonful of salt
• half a pint of stock or milk
• a quarter of a pound of cheese
• a slice of butter

Method

1. 1

   Put the macaroni into boiling water with salt and simmer for twenty minutes until tender.

2. 2

   Drain and return to the stewpan with stock or milk, simmer for 2-3 minutes.

3. 3

   Mix in half the grated cheese and a slice of butter, then add the remaining cheese and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 197. The excerpt below is the record exactly as published.

Italian Macaroni. Sliced Halibut. Loin of Lamb, braised, with Tomatoes. New Potatoes. Spinach. Rothe GrUtze, Cheese. Marketing. For The Day.— Two moderate-sized, fresh Mackerel (April 4th); as many slices of Halibut an inch thick as are likely to be required (June 11th). A Loin of Lamb (Marketing, May 22nd). Half a dozen Tomatoes. Foreign tomatoes are not usually expected until August, and English tomatoes until September, but for the last year or two very fine Lisbon tomatoes have been brought into the London market by the end of June. New Potatoes ; Spinach. For To-morrow.— A dozen fresh Herrings (January 3rd), soft roed fish are to be preferred; a pound of Bacon in rashers, half for breakfast, and half for the Rabbit; a pennyworth of Mustard and Cress. Breakfast. — Anchovies and Hard-boiled Eggs (January 18th) ; Potted Grouse (January 7th) ; Bice and Barley Porridge (June 15th). Luncheon. — Baked Mackerel (April 15tli). Italian Macaroni. — Put the half pound of macaroni into two quarts of boiling water with a tea-spoonful of salt and half the quantity of pepper, and let it simmer for twenty minutes or longer if required. It should be tender when Eressed between the finger and thumb. Drain it well, and put it ack into the stewpan with half a pint of stock or milk (in Italy stock is used), and simmer it for two or three minutes. Have ready grated a quarter of a pound of cheese, mixed Parmesan and Gruyere, if they are to be had, if not, any mild dry English or American cheese can be used. Put half the cheese into the macaroni, shake it about, add a slice of butter

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