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Macaroni With Brown Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. L. A. Lewis.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 21. The excerpt below is the record exactly as published.
Macaroni With Brown Sauce. Break ^ package of macaroni into finger lengths and boil in lots of water with a little salt and some stock, if you have it, for lYi hours. Italian macaroni is best, but French will do. Sauce: Put 1 tablespoon butter in fryingpan, add |/2 onion, 1 piece of celery, 1 clove garlic, 1 sprig parsley, 1 sprig thyme, 1 green pepper, all chopped fine. Fry all these brown, but do not bum; then add 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.