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Macaroni a la Napolitaine
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Use a nine-inch fire-proof china dish for serving.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 285. The excerpt below is the record exactly as published.
two ounces of grated Parmesan cheese. The Macaroni should be well worked about, and should “ spin ” — that is, delicate threads should extend from piece to piece. Italians stir in at last a breakfastcupful of tomato puree, but a tablespoonful will be enough for most English people. If the flavour of tomato is not liked it can be omitted altogether. Macaroni a la Napolitaine. — Boil three ounces of Macaroni, and when drained and in the hot pan stir in an ounce of grated Parmesan and shake it well amongst the Macaroni. Then add a second ounce of Parmesan, and finally stir in an ounce of butter. Season with salt, grind black pepper over
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Cook this with the app: pantry check, scaling, and the assistant.