Macaroni with White Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Cream is preferable to milk for a richer flavor.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 135. The excerpt below is the record exactly as published.
Boil the macaroni in some plain water or some milk till it is tender, then add a good spoonful of food white sauce or some good melted- utter. Toss the whole lightly together with a couple of forks ; add to it a tea- spoonful of chopped parsley and the juice of half a lemon. Grated cheese can now be added as before
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