Macaroni and Ham

Ingredients

• half a pound of macaroni
• a quarter of a pound of meat from the gammon of bacon
• a quarter of a pound of Parmesan or other cheese
• two eggs
• an ounce of butter
• pepper and salt
• a little milk

Method

1. 1

   Boil macaroni in slightly salted water for about an hour.

2. 2

   Mince bacon and grate cheese.

3. 3

   Drain macaroni, fill a mould with layers of macaroni, ham, and cheese, seasoning each layer.

4. 4

   Beat eggs with milk, melt butter and pour over macaroni, then pour egg mixture over all.

5. 5

   Bake for half an hour in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 112. The excerpt below is the record exactly as published.

Macaroni and Ham. Cr^cy Soup. German Sausage. Cake Pudding. Fillet of Beef, Roasted. Hot Toast. Yorkshire Pudding. Dry Toast. Baked Potatoes. Honey. Turnip-tops. Brown and White Bread Newmarket Pudding. and Butter. Cheese. Porridge. Marketing. For the Day.— Half a pound of Naples Macaroni ; Potatoes., Turnip-tops. For To-morrow. — A dried Haddock ; a tin of Potted Grouse (January 7th). Breakfast.— Buttered Eggs (January 16tli); German Sausage (June 6th) ; Porridge (January 25th). Luncheon. — Macaroni and Ham.— -Either bacon or ham may be used for this dish, which is excellent. Boil half a pound of macaroni in slightly salted water for about an hour. Whilst it is boiling, mince finely a quarter of a pound of meat from the gammon of bacon, and grate a quarter of a pound of Parmesan or other cheese. Drain the macaroni, and fill a plain mould (a cake-tin will answer the purpose) with alternate layers of macaroni, ham, and cheese, and A YEAR'S COOKERY. vst flavour each layer with pepper and salt. Beat two eggs, and mix them with a little milk. Melt an ounce of butter

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