Maccaroni Cheese
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 70. The excerpt below is the record exactly as published.
Maccaroni cheese. Flan d’abricots à la Metternich. Open apricot tart à la Metternich. Carp à la marinière. Cook the same as mussels à la marinière (see 31st of July). Maccaroni cheese. Boil your maccaroni in saltand water, Lay alternate layers of the boiled maccaroni and grated Parmesan cheese in a deep dish, moisten with gravy, and when the dish is quite full, pour some melted butter over it; allow half a pound of butter to every two pounds of maccaroni
Cook this with the app: pantry check, scaling, and the assistant.