Spaghetti a la Napolitaine
From The Dudley book of cookery and household recipes, 1909
Can be served without tomatoes if preferred.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 28. The excerpt below is the record exactly as published.
SPAGHETTI A LA NAPOLITAINE ONE pound of spaghetti (small macaroni), ten ounces of butter, six ounces of Parmesan cheese, one pound of fresh tomatoes sauted in butter. Boil your macaroni in four gallons of water, in which you have dissolved some salt from sixteen to eighteen minutes. Once the macaroni is cooked be careful to drain it well, then add the butter, cheese, and sauted tomatoes, also a little beef stock
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