Macaroni Scallops (No. 1)

Ingredients

• Two ounces pipe Macaroni
• Four ounces Parmesan Cheese
• Two ounces Butter, or Albene
• Two tablespoonfuls Tomato Sauce
• Pepper to taste

Method

1. 1

   Cook macaroni in half a pint of milk and water for half an hour.

2. 2

   Drain, cut into small pieces, and mix with one ounce of butter, pepper, and all the cheese.

3. 3

   Grease scallop shells, add a little tomato sauce, fill with macaroni, sprinkle with bread-crumbs and pieces of butter.

4. 4

   Bake in the oven for twenty minutes until browned.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 31. The excerpt below is the record exactly as published.

Macaroni Scallops (No. i). Ingredients . Two ounces pipe Macaroni. Four ounces Parmesan Cheese. Two ounces Butter, or Albene. Six Scallop shells. Two tablespoonfuls Tomato Sauce. Pepper to taste

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