Macaroni and Spaghetti
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Baked macaroni can be made with layers of cheese and white sauce.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 235. The excerpt below is the record exactly as published.
MACARONI AND SPAGBETTI. Good Italian macaroni, both large and small, can now be bought in nearly all American cities. It should never be washed before boiling; if it is dusty, wipe it with a dry cloth ; put it over the fire in plenty of salted boiling water, and boil it fast for ten minutes, or until it is just tender ; then drain it, and throw it into cold water ; this washing will remove the excess of farinaceous matter that makes it sticky ; after cooling in the cold water, it can be heated in any sauce preferred, and the kind of sauce used will give the name to the dish ; tomato, mushroom, and white sauces are usually employed. The addition of a little chopped cold ham, tongue, or chicken
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Cook this with the app: pantry check, scaling, and the assistant.