Macaroni and Parmesan Cheese

Ingredients

• Quarter of a pound of Naples macaroni
• three ounces of Parmesan cheese
• two ounces of butter
• one tablespoonful of good cream
• a quart of water
• a little salt
• white or Cayenne pepper

Method

1. 1

   Boil the macaroni in a quart of water with a small piece of butter, salt, and pepper.

2. 2

   When tender, drain and cut into pieces about two inches long.

3. 3

   In a saucepan, combine with grated Parmesan, butter, cream, and pepper.

4. 4

   Stir over a brisk fire until well incorporated, then serve immediately.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 69. The excerpt below is the record exactly as published.

Macaroni and Parmesan Cheese. Quarter of a pound of Naples macaroni, three oimces of Parmesan cheese, two ounces of butter, and one table-spoonful of good cream. Boil the macaroni in a quart of water, adding a small piece of butter, a little salt, and white or Cayenne pepper

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