Macaroni

Ingredients

• ¥ Ib. of butter
• 14 Ib. tubular macaroni
• 5 oz. of Parmesan cheese
• 2 glasses of milk
• 1 qt. of water
• pepper to taste
• salt to taste

Method

1. 1

   Mix the milk and water, salting it to taste, place in a stew-pan on the fire, bring to a boil and drop in the macaroni.

2. 2

   When tender, drain and dish.

3. 3

   Grate three ounces of the cheese and mix with the macaroni.

4. 4

   Now mix in half of the butter, sprinkling a little pepper over.

5. 5

   Put the rest of the grated cheese on top covering with bread crumbs.

6. 6

   Warm the rest of the butter (do not let it oil), pour over the bread crumbs.

7. 7

   Brown before the fire or with a salamander.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 141. The excerpt below is the record exactly as published.

Macaroni—Ingredients— ¥ Ib. of butter, 14 Ib. tubular macar- oni, 5 oz. of Parmesan cheese, 2 glasses of milk, 1 qt. of water, pepper and salt to taste

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