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Macaroni with Parmesan and Sardine Butter
From The encyclopaedia of practical cookery, 1892
Serves 1
Arrange shells on a folded napkin or ornamental dish-paper.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 419. The excerpt below is the record exactly as published.
4oz. of Parmesan cheese, mix it with the Macaroni, also 1 teacupful of rich gravy, and 4oz. of warmed butter. Stir with a Avooden spoon until all the ingredients are rvell incorporated, season with salt, pepper, and a small quantity of grated nutmeg, and fill some scallop shells AA'itli it ; sift grated Parmesan cheese on the top of each, then spread over a layer of sardine butter made by pounding boned sardines and butter to- gether
Cook this with the app: pantry check, scaling, and the assistant.