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Macaroni with Butter

From The Chicago Record cook book (1896).

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A historical recipe

The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).

United States

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

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

Ingredients 1 ingredient

  1. one tablespoonful of butter

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. Boil as much macaroni as you wish, salted to taste, in plenty of water, about fifteen minutes.
  2. Some kinds of macaroni take longer.
  3. Drain off the water and place it on a hot dish.
  4. Take one tablespoonful of butter, melt and pour it over the macaroni with a little grated Swiss, or any cheese, a little more salt, a large pinch of pepper and serve very hot.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Colander
Source not stated by archive.org
Credit

From The Chicago Record cook book (1896), printed page 564, digitised by the Internet Archive: https://archive.org/details/chicagorecordcoo00ches

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.