Macaroni (Bologna)

Ingredients

• Parboil in plenty of salted water ^ pound of macaroni
• ^ pound of sliced and parboiled mushrooms
• add sufficient white stock to cover it

Method

1. 1

   Parboil macaroni, drain, add stock, and cook until tender.

2. 2

   Place in a dish, grate cheese over, add mushrooms, brown slightly, and serve with spinach.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 49. The excerpt below is the record exactly as published.

Parboil in plenty of salted water ^ pound of macaroni, drain it, add sufficient white stock to cover it, and cook until tender and all the broth is absorbed, then put it in a shallow dish, grate cheese over it, adding ^ pound of sliced and parboiled mushrooms

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