Macaroni (Neapolitan)

Ingredients

• Half a pound Zita Macaroni
• One pound of Tomatoes
• One ounce of Butter
• One Parmesan Cheese
• Half a pint of Salad Oil
• Pepper to taste
• Four ounces Flour
• White of one Egg
• One teacupful of Milk

Method

1. 1

   Break macaroni into one-inch lengths, boil with onion and cloves until cooked.

2. 2

   Prepare batter with egg, milk, and flour.

3. 3

   Bake halved tomatoes with butter until tender.

4. 4

   Fry macaroni in hot oil, then arrange with tomatoes and cheese in a dish, heat in the oven, and serve.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 29. The excerpt below is the record exactly as published.

Macaroni (Neapolitan) Ingredients. Half a pound Zita Macaroni One pound of Tomatoes. One ounce Butter. One Parmesan Cheese. Half a pint of Salad Oil. Pepper to taste. (large pipe). Four ounces Flour. White of one Egg. One teacupful of Milk. Break the macaroni into one-inch lengths and throw it into plenty of boiling water. Scald the onion and stick a few cloves into it, and add to it the macaroni, and boil quickly until the macaroni is cooked, but not broken. Pour off the water and drain well. Have ready a batter made of the egg, milk, and flour, made by putting the flour into a basin, and put the egg into the middle of it, and add the milk slowly, stirring all the time, till half of it is used. Then beat the batter well till bubbles form on the top. Add the rest of the milk and let it stand till the macaroni is cooked. This makes the batter lighter. Cut the tomatoes in halves, and put them on a buttered baking-tin in a moderate oven, with the rest of the ounce of butter

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