Macaroni a la Capellita

Ingredients

• one pint of flour
• two well-beaten eggs
• one-half an egg-shell full of cold water
• a quarter of a teaspoonful of salt
• a small half-bowlful of rich game or meat chopped fine
• one whole egg
• one tablespoonful of grated cheese

Method

1. 1

   Mix flour and eggs with cold water and salt to form a stiff dough.

2. 2

   Cut into pieces, fill with meat mixture, shape, and cook in boiling seasoned soup for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 116. The excerpt below is the record exactly as published.

Macaroni a la Capellita {Italian). The macaroni used by the natives is in irregularly shaped chips, and is cooked in beef stock with the addition of cheese or tomatoes. An onion is browned in the fryiug-pan to impart to the macaroni that sowp^on of flavour which is scarcely per- ceptible. Take one pint of flour and two well-beaten eggs, mix these together with the measure of one-half an egg-shell full of cold water, the shell cut across the middle as near as possible; sprinkle in a quarter of a teaspoonful of salt. The dough should be dry and stiff". Roll out thin, almost as thin as the blade of a knife. From this dough cut out pieces a little larger than a five-shilling piece (the top SAVOURIES 167 of a small tin box will answer). Have ready a small half- bowlful of rich game or meat chopped fine. A mixture of meats is best, and must be well cooked and well chopped. Beat into it one whole egg, and one tablespoonful of grated cheese

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