Macaroni (en Timbale)

Name: Macaroni (en Timbale)
Yield: 4 servings
Ingredients: Boil eight ounces of macaroni; the white meat of a cold roast fowl; a slice or two of lean ham; two table-spoonfuls of grated Parmesan; nearly half a pint of thick cream; the beaten yolks and whites of three eggs

From Cassell's dictionary of cookery, 1892

Serves 4

Sufficient for four or five persons.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 872. The excerpt below is the record exactly as published.

Macaroni (en Timbale) .—Boil eight ounces of macaroni in the usual way, and drain them well. Have ready minced the white moat of a cold roast fowl, and a slice or two of lean ham; mix with two table-spoonfuls of grated Parmesan, and moisten with nearly half a pint of thick cream, and the beaten yolks and whites of throe eggs

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