vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Timbale of Macaroni
From The thorough good cook, 1895
Serves 4
Serve with white or brown sauce.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 137. The excerpt below is the record exactly as published.
Timbale of Macaroni. Boil one pound of macaroni tender in two quarts of milk and water, and a quarter of a pound of butter ; when tender, dry it with a cloth ; line a mould with slices of fat bacon, mix a couple of eggs (well beaten up) with the macaroni, and some pepper and salt; put some in the mould, and a ragout of sweetbreads
Cook this with the app: pantry check, scaling, and the assistant.