Macaroni
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- One half pound macaroni
- one half pound cheese
- one quarter pound of butter
- one tablespoon flour
Method
- MRS.
- THOM.
- One half pound macaroni, one half pound cheese, one quarter pound of butter, pint of milk, mustard and cayenne.
- Boil macaroni in salt and water until tender, drain and lay in dish.
- Put pint of milk on fire, just before boiling, add one tablespoon flour, rubbed smooth in a little cold milk, butter, nearly all the cheese grated, mustard and cayenne.
- Boil until thick as custard, then pour over macaroni, sprinkle remainder of cheese on top with some small pieces of butter;
- if used immediately bake twenty minutes, if allowed to get cold one half hour.