Macaroni Cheese
From Salads, sandwiches, and savouries, 1901
An unusual version includes layers of buttered toast dipped in tomato sauce.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.
Macaroni Cheese. — Boil sufficient macaroni to three parts fill the dish you intend to use ; then strain it, lay it in the dish, pour over it enough good cream to just cover it, add a thick layer of good rich cheese thinly sliced or grated, with a seasoning of salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.