Macaroni a l'Italienne

Ingredients

• 1 cup of macaroni, raw
• 2 tablespoons of corn-meal
• 2 tablespoons of onion, grated
• Salt to taste
• 2 cups of milk or cream
• 1 cup of tomatoes, cooked and strained

Method

1. 1

   Break the macaroni into one-inch lengths; boil in salted water till done; drain.

2. 2

   Boil the milk, and thicken with the corn-meal.

3. 3

   When thoroughly cooked, add the tomatoes, onion, and salt.

4. 4

   Pour this dressing over the macaroni, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 17. The excerpt below is the record exactly as published.

o cups of macaroni, broken into inch lengths, into a saucepan, cover with plenty of boiling water, salted, and boil till tender, or about thirty minutes. Stir gently once or twice, to prevent sticking to the bottom. Add enough cold water to stop boiling, and let it come to a boil again. Drain in a colander. Boiled macaroni may be served with a gravy or fruit sauce. CREAMED MACARONI Macaroni, 1 cup. Rich milk, 2 cups. Flour, 2 large tablespoons. Salt. Butter. Boil the macaroni, and put into a gravy made of the milk, flour, butter, and salt. Mix well, and serve. MACARONI IN CREAM Macaroni, 2i/2 cups. Milk, 4 cups. Egg yolk, 1. Cream, 1 cup. Cook the macaroni in plenty of boiling water until done. Turn off the water, and wash the macaroni by pouring two or three quarts of cold water over it. Return the macaroni to the saucepan, and put with it the boiling milk ; then remove to a cool part of the stove, and cook for 68 VEGETARIAN COOK BOOK thirty minutes. Before serving, add the beaten yolk and the boiling cream. Shake the pot, to mix the egg with the macaroni. Stir as little as possible. Salt to taste. EGG MACAEONI Macaroni, II/2 cups. Eggs, hard-boiled, 3. Cream gravy, 2 cups. Bread crumbs. Break the macaroni into one-inch lengths, and boil in salted water till tender. Drain, and wash with cold water. Put into a baking dish; sprinkle over it the hard- boiled eggs chopped fine; stir in the cream gravy, made from rich milk ; sprinkle with bread crumbs, and bake until nicely browned. MACARONI WITH EGG SAUCE Macaroni, 2 cups. Milk, 3 cups. Granola. Eggs, 4. Salt, 1 tablespoon. Break the macaroni into inch lengths, and boil in salted water thirty to thirty-five minutes. Drain, and turn into a deep pan. Pour over this a custard made of the milk, beaten eggs, and salt. Sprinkle with granola, and bake in a moderate oven thirty minutes. ENTREES 69 MACARONI AND CORN Macaroni, cooked, 1 pint. Corn, 1 can. Cream, 1 cup. Salt. Grind the corn, and add to the cream and cooked macaroni; salt to taste, and pour into a granite pan, sprinkle with bread crumbs, and bake. MACARONI AND KORNLET Macaroni, raw, 1 cup. Cream or rich milk, % cup. Kornlet, % cup. Salt to taste. Break the macaroni into one-inch lengths, and boil in salted water till tender. Drain, and add the kornlet, cream, and salt. Mix thoroughly, spread in a baking pan, and bake a light brown. There should be enough kornlet and cream to cover the macaroni smoothly, and it should not be too moist when done. MACARONI WITH CREAM TOMATO SAUCE ' Macaroni, raw, 1 cup. Flour, 1 tablespoon. Cream, y^ cup. Tomatoes, stewed and strained, 2 cups. Salt to taste. Break the macaroni into one-inch lengths, and boil in salted water till thoroughly done. Boil the tomatoes, and 70 VEGETAEIAN COOK BOOK thicken with flour rubbed smooth in a little water. Add the cream, which should be hot; and salt to taste. Drain the macaroni, pour the sauce over, mix well, and serve. The cream may be omitted if preferred, MACARONI WITH GRANOLA Macaroni, raw, 2 cups, Grranola, % cup. Salt to taste. Cream sauce, 2% cups. Butter, 1 tablespoon. Cook the macaroni till tender, drain, put one half in a baking pan, sprinkle on this one half of the granola, and cover with one half of the gravy. Repeat with the re- mainder, making two layers. Bake until nicely browned. MACARONI CROQUETTES Macaroni, raw, 2 cups. Butter, 1 tablespoon. Egg yolks, 2, Milk, 1 cup. Flour, 2 tablespoons. Salt to taste. Boil the macaroni in salted water until tender, drain, and chop fine. Heat the milk ; when boiling, add the butter and flour, that have been rubbed together until smooth; stir until thick, remove from the range, and stir in quickly the beaten yolks of the eggs. Mix this sauce with the macaroni, season with salt, turn out into flat pan, and let ENTREES 71 cool. When cold put with it sufficient bread crumbs to form into croquettes; egg, crumb, and bake. MACARONI NEAPOLITAINE Brown gravy, 3 cups. Protose, diced, % pound. Macaroni, raw, 1 cup. Salt to taste. Cook the macaroni, drain, and add the rest of the in- gredients. Let simmer thirty minutes. Serve. MACARONI A L'lTALIENNE Macaroni, raw, 1 cup. Corn-meal, 2 tablespoons. Onion, grated, 2 tablespoons. Salt to taste. Milk or cream, 2 cups. Tomatoes, cooked and strained,

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