nut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni with Parmesan Cheese
From The encyclopaedia of practical cookery, 1892
Serves 1
Serve hot with broth in a tureen.
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 413. The excerpt below is the record exactly as published.
1 jib. of Macaroni in salted water ; when quite tender, take it out, drain, and put it into a frying-pan with 6oz. of butter pulled in For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads. m. E ENCYCLOPEDIA OF PRACTWAL COOKERY. 891 Macaroni — continued. small pieces. When the butter is sufficiently melted, add a little pepper, and put the Macaroni in a deep dish in layers, with a handful of grated Parmesan cheese sprinkled over, and a little of the sauce
Cook this with the app: pantry check, scaling, and the assistant.