vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni, Au Gratin
From Twentieth century home cook book, 1905
Serves 5
Serve very hot.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 99. The excerpt below is the record exactly as published.
MACARONI, AU GRATIN. Boil one pound of macaroni, and when done cut into three-inch lengths, put into a stewpan with three-quarters of a pound of grated Parmesan cheese, four ounces of fresh butter, and a good large spoonful of Bechamel sauce ; season with pepper and salt, tossing the whole together over the fire until well mixed ; then pile it up in the center of a border of fried croutons of bread (previously stuck round the bottom of the dish) ; strew the surface with bread crumbs
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