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Macaroni in Scollop Shells
From Cassell's dictionary of cookery, 1892
Serves 2
Use any fancy shapes for shells.
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 in Scollop Shells. — Boil eight ounces of macaroni from twenty-five to thirty minutes in the usual way, but throw it into cold water, then drain, and cut into half- inch 'lengths. Put a quarter of a pound of butter into a stewpan, stir in a little fiour, and add a small cup of rich gravy, ■with a little grated nutmeg, a salt-spoonful of salt, and one of pepper. Toss the macaroni with two or thi-ee ounces of grated Parmesa
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