Macaroni
From The royal baker and pastry cook, 1902
Spaghetti, vermicelli, or any forms of paste may be prepared in the same way.
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 75. The excerpt below is the record exactly as published.
Macaroni. — Have a large kettle nearly full of rapidly boiling salted water. Break maca- roni into 2 or 3 inch lengths, drop into the water, and boil as directed for rice until tender, which will take from 30 to 45 minutes. Drain, then pour cold water through the colander to remove pastiness. Reheat in a little butter, or in a white, brown, or tomato sauce. Before sending to table, sprinkle thickly with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.