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Vesuvian Macaroni
From Cassell's dictionary of cookery, 1892
Serves 2
Time, about half an hour to boil the macaroni.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2217. The excerpt below is the record exactly as published.
Vesuvian Macaroni.— Wash a quarter of a pound of jjipe macaroni, then let it simmer in a little veal gravy until it is quite tender but unbroken. Strain off the liquid, and put the macaroni into a stewpan with two ounces of finely-grated Parmesan cheese, two ounces of fresh butter broken into small pieces, and a little pepper
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