Macaroni a la Creme

Ingredients

• three-quarters of a pound of Italian macaroni
• a small piece of butter (half an ounce)
• an onion stuck with two cloves
• a third of a pound of grated Swiss cheese
• the same quantity of grated Parmesan cheese
• a third of a pinch of nutmeg
• a pinch of pepper
• half a pint of white broth
• four tablespoonfuls of cream

Method

1. 1

   Boil macaroni in salted water for three-quarters of an hour with butter and onion.

2. 2

   Drain and return to saucepan with butter, Swiss cheese, Parmesan cheese, nutmeg, and pepper.

3. 3

   Moisten with white broth and cream, cook for five minutes, stirring well, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 240. The excerpt below is the record exactly as published.

Macaroni a la Creme. — Boil for three-quarters of an hour three- quarters of a pound of Italian macaroni in plenty of salted water, adding a small piece of butter (half an ounce), and an onion stuck with two cloves. Drain well, and put it back into a saucepan with a third of a pound of butter, a third of a pound of grated Swiss cheese, the same quantity of grated Parmesan cheese, a third of a pinch of nutmeg, and a pinch of pepper. Moisten with half a pint of white broth (No. 99) and four tablespoonfuls of cream

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