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Macaroni Boiled
From The economical cook book, 1905
Serves 1
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 The economical cook book (1905) by Sara T. Paul, page 65. The excerpt below is the record exactly as published.
Maoaroni Boiled. The twisted Italian macaroni is the best. Break eaeh twist by crushing it in the hand ; break again, if not small enough ; il should be two inches long ; put it in a stew-pan holding at 138 COCKEBY FROM EXPERIENCE. ItMt two quarts and a pint, with a tablespoonfal of salt; siusi^ but do not boil it, for about twenty-fiyo or thirty minutes, untO Wnder, but not broken or split ; shake it frequently and loosee from the bottom of the yessel with a spoon ; replenish it from a kettle of boiling water, so as to float it aU the time. These direotions will answer for all preparations of maoaroni (the water must be boiling when you put the macaroni in it, or it will go to paste). When done, drain it through a cullender and let it stand coTered whilst you prepare a sauoe, with three ounces ef melted butter stirred to a paste with an eyen tablespoonfrd of flour, a saltspoonfril of salt and half a pint of milk
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Cook this with the app: pantry check, scaling, and the assistant.