Macaroni

Ingredients

• half a gallon of water
• two ounces of butter
• an ounce of salt
• a half-pound of macaroni
• four spoonfuls of white sauce
• two ounces of grated Parmesan
• two ounces of Gruyere cheese
• the pulp of two tomatoes
• a gill of strong gravy

Method

1. 1

   Boil water with butter and salt, add macaroni and cook until tender.

2. 2

   Drain and mix with white sauce, salt, pepper, and paprika.

3. 3

   Add cheeses and tomato pulp, toss until mixed, and serve with strong gravy.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 161. The excerpt below is the record exactly as published.

macaroni. Macaroni. Put in a pot half a gallon of water, two ounces of butter, and an ounce of salt ; when boiling, throw in a half-pound of macaroni, which boil until tender (say, for half an hour or more, if need be), being careful that it is not too much done. Lay it on a sieve to dry for one minute ; put it in a pan, with four spoonfuls of white sauce ; add half a teaspoonful of salt, a quarter ditto of pepper, and a little paprika (red pepper) . Place the pan over the fire ; when boiling, add two ounces each of grated Parmesan and Gruyere cheese and the pulp of two tomatoes ; toss round and round till well mixed, then serve with a gill of strong gravy

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