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Macaroni Ragout
From The encyclopaedia of practical cookery, 1892
Serves 3
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 411. The excerpt below is the record exactly as published.
Macaroni Ragoflt. — Boil about 4oz. of Macaroni : when tender, drain and chop it up into pieces about 2in. in length. Cut jib. of cooked tongue into short strips, put them with the Macaroni into a stewpan, with loz. of butter and 2oz. of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.