Macaroni with Tomato Sauce
From Every-day dishes and every-day work, 1897
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 16. The excerpt below is the record exactly as published.
g tablespoonful of flour rubbed smooth in a little milk and one-fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk for ten or fifteen minutes before thickening, a slice of onion or a few bits of celery, and then removing with a fork. Macaroni witli Tomato Sauce. — Break a dozen sticks of mac- aroni into two-inch lengths, and drop into boiling water. Let it boil until perfectly tender. In the meantime, prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour, a tablespoonful to the pint being the requisite proportion. Add salt and, if desired, a half cup of very thin sweet cream
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