Italian Macaroni
A historical recipe from The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855).
A historical recipe
The Philadelphia Housewife; or, Family Receipt Book, by Hodgson, Mary, active 1855 (1855). Project Gutenberg eBook #52815.
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.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Break the macaroni into pieces two inches long;
- boil it in hot water, with a little butter, pepper and salt;
- when done, drain it on a napkin;
- then put a layer of macaroni on the bottom of a dish;
- pour over it some hot tomato sauce;
- then some grated cheese, and so on, until the dish is full;
- the cheese being on the top;
- put it in the oven a few minutes, and serve it hot.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Colander