Macaroni
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 32. The excerpt below is the record exactly as published.
MACARONI. Break macaroni into inch lengths, drop it in boiling water and boil fast for fifteen minutes. Butter a baking dish, and arrange the macaroni in it in layers, dotting each layer with bits of butter, and sprinkle with pepper, and a trifle of ground mus- tard. Over each layer sprinkle a tablespoonful of grated cheese. Use two tablespoonfuls for the upper layer. Pour a cup of milk over the whole, and bake twenty minutes in a hot oven. MACARONI WITH TOMATO SAUCE. Two quarts of boiling water, one tablespoonful of salt, and twelve sticks of macaroni
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