Spaghetti & Italienne

Ingredients

• a quarter of a pound of spaghetti
• a cupful of white stock
• a tablespoonful of flour
• two of butter
• one teaspoonful and a half of salt
• one-fifth of a teaspoonful of white pepper
• one-tenth of a teaspoonful of cayenne
• half a cupful of American cheese
• two tablespoonfuls of Parmesan cheese

Method

1. 1

   Break the spaghetti into pieces about five inches long.

2. 2

   Boil it in two quarts of water for twenty minutes.

3. 3

   Drain and return to the pan, adding salt, pepper, and stock.

4. 4

   Beat the flour and butter together, stir into the mixture when it boils, and cook for five minutes.

5. 5

   Add cheese and continue cooking until melted, shaking the pan vigorously.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 282. The excerpt below is the record exactly as published.

Spaghetti & Tltalienne. Use for six persons a quarter of a pound of spaghetti, a cupful of white stock, — chicken or veal, — a table- spoonful of flour, two of butter, one teaspoonful and a half of salt, one-fifth of a teaspoonful of white pepper, 540 MISS PARLOA'S KITCHEN COMPANION. one-tenth of a teaspoonful of cayenne, half a cupful of American cheese, and two table-spoonfuls of Parmesan cheese

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