Macaroni with Kornlet
From Every-day dishes and every-day work, 1897
Left-over kornlet soup can be used.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 17. The excerpt below is the record exactly as published.
sufficient macaroni to fill a half-pint cup. Heat four cups of milk, and when actively boiling, put in the macaroni and cook until tender. Pour boiling water over a half cup of raisins, and let them stand until swollen. Ten or fifteen minutes before the macaroni is done, add the raisins. Serve hot with or without the addition of cream. Macaroni witli Kornlet. — Break macaroni into inch lengths, and cook until tender. Prepare the kornlet by adding to it an equal quantity of rich milk or thin cream, and thickening with a little flour, a tablespoonful to the pint. When done, drain the macaroni, and add the kornlet in the proportion of a pint of kornlet mixture to one and one-half cups of macaroni
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Cook this with the app: pantry check, scaling, and the assistant.