Macaroni
From The English-Chinese cookery book, 1890
It may be browned in a stove, but using a shovel is preferred if the dish would be injured.
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 32. The excerpt below is the record exactly as published.
MACARONI. PROCURE that which looks white and clean. When it is to be used, examine it carefully, as there are sometimes little insects inside. Wash it, and put it in a stewpan in cold water enough almost to cover it. Add a little salt. Let it boil slowly half an hour ; then add a gill of milk, and a small piece of butter, and boil it a quarter of an hour more. Then put it in the dish in which it is to go to the table, grate old cheese over it
Cook this with the app: pantry check, scaling, and the assistant.