Turkish Macaroni

Ingredients

• 1/2 pound of macaroni
• 2 tablespoonfuls of butter
• 2 scant tablespoonfuls of flour
• 1 pint of strained tomato
• 1/2 cupful of blanched almonds
• salt and pepper to taste

Method

1. 1

   Break macaroni into pieces and boil until tender.

2. 2

   Drain and cool.

3. 3

   Make a sauce with butter, flour, tomato, salt, and pepper.

4. 4

   Combine with macaroni and almonds, simmer for 15 minutes, then serve with grated cheese.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 52. The excerpt below is the record exactly as published.

tablespoonful of butter, a pinch of salt and ^ of the grated rind of a lemon. When quite dry add 3 ounces of cleaned currants, 4 ounces of tart apple chopped fine, i heaping teaspoon- ful of fiour and 3 well-beaten eggs, and turn through carefully with a fork until the eggs are thickened, then set aside, covered, until cold and firm. Take up in small teaspoon- fuls, drop into a saucer of fine dry crumbs and roll until covered. Dip into slightly- beaten egg, roll again in the crumbs and fry golden brown in smoking-hot fat. 2. — Peas in Turnip Cups. Select white turnips of medium size and rather flat in shape. Pare thinly and boil in 188 December^ salted water until tender, then with knife and spoon dig out the centre of each until a nicely-shaped cup is formed. Drop into cold, slightly-salted water until needed, then drain and place in a steamer until hot through. Fill with green peas and sprinkle with a little finely-chopped parsley. 3. — Turkish MacaronL Break }i pound of macaroni in inch pieces and drop it into rapidly-boiling water. Keep at a hard boil until the macaroni is tender, then drain and let stand in cold water for ten minutes. Make a sauce with 2 table- spoonfuls of butter, 2 scant tablespoonfuls of flour, I pint of strained tomato, and salt and pepper to taste. Drain and add the maca- roni, also }i cupful of blanched almonds c

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