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Mexican Macaroni

A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).

A historical recipe

The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.

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 Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). 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.

Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "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

Method

  1. Put 1 tablespoon of butter in a saucepan, and when melted stir into it 1/2 a can of tomatoes, 1 small sweet green pepper, seeded and chopped fine, 1 large onion chopped fine, and 1/2 teaspoon of salt.
  2. Cover, and let cook very slowly for about forty minutes.
  3. Then press through a coarse sieve, and put in a double boiler to keep hot.
  4. Boil 1/4 of a package of macaroni for twenty-five minutes, drain, and pour over it the hot sauce.