Macaroni with Cheese and Tomato Sauce
From A laboratory manual of foods and cookery, 1916
Grated cheese may be sprinkled on the top instead of buttered crumbs.
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 88. The excerpt below is the record exactly as published.
Macaroni with Cheese and Tomato Sauce Ingredients : i c. boiled macaroni 2 c. tomato sauce \ c. grated cheese seasonings Method : Arrange the macaroni in a buttered baking dish, pour over this the tomato sauce and cheese, cover with buttered crumbs and heat in a moderate oven until the crumbs are brown. Grated cheese may be sprinkled on the top instead of buttered crumbs. Spaghetti Loaf Ingredients : i c. scalded cream or milk i c. grated cheese i
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