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Macaroni a la Napolitaine
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 253. The excerpt below is the record exactly as published.
Macaroni a la Napolitaine. Boil three ounces of macaroni in the manner previously described, and after it has been returned to the dry pan, stir into it two ounces of Parmesan cheese, finely grated, and one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.