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Macaroni with Tomato Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a vegetable with cheese at the side.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 426. The excerpt below is the record exactly as published.
Macaroni with Tomato Sauce, a l’ltalienne Macaroni, Sauce Tomate, a Vltalienne Cook macaroni [see recipe: Creamed Macaroni]; strain the water off. Make a rich tomato sauce. Put one tablespoon butter in a pan; add one heaping tablespoon flour, one and a half cups tomato juice, pepper and salt; beat until creamy; add some rich cream, pour over the macaroni; add half cup grated American cheese
Cook this with the app: pantry check, scaling, and the assistant.