Macaroni with Tomatoes

Ingredients

• FOUR ounces of Naples macaroni
• three or four large tomatoes
• a tablespoonful of grated Parmesan and common cheese
• one ounce of butter
• pepper to taste
• salt to taste

Method

1. 1

   Boil the macaroni in water until tender, drain it, butter a shallow pie-dish, and place a layer of macaroni at the bottom.

2. 2

   Fill up with alternate layers of sliced tomatoes and macaroni, scattering grated cheese between layers.

3. 3

   On the top layer of tomatoes, put small pieces of butter, with a sprinkling of pepper and salt.

4. 4

   Bake for about twenty minutes in a hot oven and serve at once.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 22. The excerpt below is the record exactly as published.

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Cook this with the app: pantry check, scaling, and the assistant.