Savory Macaroni and Nuttolene
From Healthful cookery, 1904
It should be moist enough when done not to require any sauce, but may be served with any sauce desired.
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 31. The excerpt below is the record exactly as published.
Savory Macaroni and Nuttolene. — I quart 96 Healthful Cookery rather moist coarse bread-crumbs, I teaspoonful powdered sage, i teaspoonful salt, I cup macaroni, y2 pound minced or diced Nuttolene or Protose.
Cook this with the app: pantry check, scaling, and the assistant.