Macaroni with Cheese and Nut Margarine
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 34. The excerpt below is the record exactly as published.
pepper, from 2 ozs. to 4 ozs. of io8 SOYER’S PAPER-BAG COOKERY grated cheese, and a liberal 2 ozs. of nut margarine, which is quite equal to butter in every respect, and contains no animal fat whatever. Grease the bag well with the nut margarine.
Cook this with the app: pantry check, scaling, and the assistant.