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Macaroni, Italian
From The Landmarks club cook book, 1903
Serves 1
Recipe by Mrs. E. Wolters.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 63. The excerpt below is the record exactly as published.
MACARONI, ITALIAN. Break quarter pound macaroni into inch length ; cover with boiling water salted, boil twenty minutes, drain, pour cold wa- ter over it and drain again. Melt two tablespoons of butter, or use olive oil; heat it; cut one small onion fine, cook it slightly brown ; stir in one tablespoon flour, mix until smooth, add one cup of strained tomato; lastly add one or two table- spoons grated chees
Cook this with the app: pantry check, scaling, and the assistant.