Maccaroni
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- a pound of maccaroni
- two ounces of butter
- a pound of rich cheese
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Boil half a pound of maccaroni with two ounces of butter, some whole pepper, and a little salt.
- Do not let it boil long enough for the maccaroni to lose its shape.
- When done, mix with it a quarter of a pound of rich cheese, scraped or grated.
- Butter a deep dish, and put the mixture into it.
- Then set it for a quarter of an hour in the oven.
- Brown the top with a red-hot shovel.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Chef's knife
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Grater