Macaroni

Ingredients

• half a pound of macaroni
• salt
• pepper
• butter
• chopped parsley
• well beaten egg
• ham, chopped very fine

Method

1. 1

   Boil macaroni in salt water until tender.

2. 2

   Layer in a dish with butter, macaroni, parsley, beaten egg, and finely chopped ham.

3. 3

   Bake for twenty minutes.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 59. The excerpt below is the record exactly as published.

MACARONI. Pour one pint boiling water over one-half pound of macaroni, let stand half an hour, drain, and put in a custard kettle with boiling milk to cover, cook till tender, drain, add a tablespoon- ful butter, and a teacupful of cream, and season with salt and pepper; grate cheese over the top and serve. MACARONI, Boil macaroni in salt and water, until very tender; then put butter in bottom of the dish, next a layer of macaroni, then chopped parsley, well beaten egg, and ham, chopped very fine, pepper and salt, and so on until the dish is filled. Bake twenty minutes. MACARONI AS A VEGETABLE. Simmer one-half pound of macaroni in plenty of water till tender, but not broken; strain off the water. Take the yolks of five and the whites of two eggs; one-half pint of cream; white meat and ham, chopped very fine; three tablespoonfuls of grated cheese; season with salt and pepper; heat all together, stirring constantly. Mix with the macaroni; put in a buttered mould, and steam one hour. It is quite as good baked. BAKED MACARONI. Boil half a pound of macaroni

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