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Macaroni Cheese

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

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

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 3 oz. Dry Cheese Pepper

Method

  1. 2 oz.
  2. Macaroni--1 1/2d.
  3. 1/2 pint White Sauce--1 1/2d.
  4. 3 oz.
  5. Dry Cheese Pepper and Salt--1d.
  6. Put the macaroni into boiling salt and water, and boil for half an hour or until soft;
  7. strain off the water and cut into pieces about 1 1/2 inch long.
  8. Make the sauce by directions given elsewhere.
  9. Mix in half the cheese and some pepper and salt.
  10. Take a dish in which it can be served, and lay at the bottom some macaroni;
  11. then some sauce and a little of the dry cheese.
  12. Continue in this way till all the materials are used up, leaving plenty of dry cheese for the top.
  13. Put in the oven for five or ten minutes till a nice colour.
  14. Serve hot.