Macaroni with Cheese and Butter
From Buckmaster's cookery, 1887
Have cheese and butter ready as soon as macaroni is boiled.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 64. The excerpt below is the record exactly as published.
l a pound of macaroni, see recipe, page 142. 2. Put into a clean saucepan three ounces of grated Gruyere cheese, also three of grated Parmesan, a little nutmeg, pepper, and three tablespoonfuls of cream. 3. Stir over a slow fire from three to five minutes. 4. Add the boiled macaroni and stir for three minutes. 5. Arrange the macaroni in the form of a dome on a hot dish, and pour over a rather thick tomato sauce, see page 215. Precautions. — Be careful in boiling the macaroni, and in the preparation of the tomato sauce. This dish requires constant attention. / MACARONI WITH CHEESE AND BUTTER. Ingredients. Macaroni. Cheese. Butter. 1. Boil half a pound of the best macaroni as already described, melt two ounces and a half of butter
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