Macaroni a la Creole

Ingredients

• Cook ^ pound of macaroni
• a pint of tomato sauce
• a little garlic
• a little onion
• in oil
• a minced red pepper

Method

1. 1

   Cook macaroni and cut it into short pieces.

2. 2

   Fry garlic and onion in oil, add minced red pepper, then tomato sauce.

3. 3

   Mix in the cooked macaroni and shake up.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 308. The excerpt below is the record exactly as published.

a little oil or butter into a saucepan, throw in a minced onion, cut any pieces of veal you may have that will not make roast or cutlets into small pieces of one size, put them in with the onion, cover with a lid and let stew in that way with- out water until the meat begins to brown. To a pound of meat allow about a tea- spoonful of curry powder ; shake it about in the stew, then put in water to barely cover and cook half an hour longer. Skim off the grease from one side. Add a heaping tablespoon of grated cocoanut, some s^lt and pepper, cook a few min- utes. Serve with plain rice at one end of the dish or as a border. 1049— Macaroni, a la Creole. Cook ^ pound of macaroni, cat it in short pieces, fry a little garlic and onion in oil, throw in a minced red pepper, add a pint of tomato sauce

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