Spaghetti and Cheese—Romaine

Ingredients

• 4 ounces spaghetti
• 1 cup minced cheese
• 1 cup milk
• Butter size of an egg
• 2 yolks of eggs

Method

1. 1

   Cook spaghetti in boiling salted water for 20 minutes, then drain.

2. 2

   Mix cheese, butter, and half the milk in a saucepan until nearly melted.

3. 3

   Mix yolks with the rest of the milk, pour into the saucepan, and combine with spaghetti.

4. 4

   Bake until yellow brown.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 56. The excerpt below is the record exactly as published.

Spaghetti and Cheese—Romaine. Spaghetti is maccoroni in another form, a solid cord instead of a tube. 4 ounces spaghetti — 2 cups when broken . 1 cup minced cheese — 2 ounces, 1 cup milk. Butter size of an q^^, 2 yolks of eggs

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