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Italian Macaroni and Cheese

A historical recipe from Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916).

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A historical recipe

Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Project Gutenberg eBook #70067.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 1 cupful of macaroni broken
  2. 2 quarts of boiling salted water
  3. 1½ cupfuls of tomato sauce

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 1 cupful of macaroni broken into small pieces.
  2. 2 quarts of boiling salted water.
  3. ½ onion.
  4. 2 cloves.
  5. 1½ cupfuls of tomato sauce.
  6. ½ cupful or more of grated cheese.
  7. Cook the macaroni in the boiling salted water with the onion and cloves.
  8. Drain, remove the onion and cloves, reheat in tomato sauce, and serve with grated cheese.

Plating

Cookware for this recipe

  • Large pot
  • Grater
  • Colander
Source Public domain in the USA
Credit

From Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Digitised by Project Gutenberg, eBook #70067 (https://www.gutenberg.org/ebooks/70067). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.