Macaroni Mould (Hot)
From Entrees made easy, 1905
Optional: Add sausage or forcemeat next to macaroni.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 20. The excerpt below is the record exactly as published.
Macaroni Mould (Hot). Boil some macaroni until soft enough to handle but not to break, drain well. Butter a plain tin mould, and line it with the macaroni, starting from the centre of the bottom, and going round and round in layers. Then fill up with some mince, to which has been added 1 egg yolk to each \ lb. of mince
Cook this with the app: pantry check, scaling, and the assistant.