Macaroni (au Gratin)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for 10-12 persons. Probable cost: 5d to 6d per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 870. The excerpt below is the record exactly as published.
Macaroni (au Gratin). — Break up a pound of macaroni in three-inch lengths, boil as usual, and draia. Put into a stewpan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed, and about a quarter of a pint of some good sauce
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