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English cookbook, 1799
Page 292
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A Macaroni Pie, as made at Romne Take eight ounces of Macaroni & let it boil in a good deal of Water with a bout a bout three quarters of an ounce of Salt in it, till quite tender, when the water must be strained from it - first take the yolks of four Eggs, the whites of two and beat them up secondly take half a pint of Cream, thirdly take the breast of a Fowl, or some sweet breads, or any delicate white meat, and some very thin slices of Tongue or Ham, unite them firmtly together, add one ounce of Parmasan Cheese grated finely and put Pepper & salt to your taste - mix all these Ingredients marked 1-2-3-together with the Macaroni, and put it into a stew pan of boiling water, where it must steam an hour - Serve it up with fine delicate Gravey, in which a little Taragan vinegar may be introduced - To make a Basket - 1 lb of Flour - add 1 ounce of loaf Sugar beat very fine take many yolks of Eggs as will make it into a stuff paste - then roll out the paste very fine and cut it into long streaks to cover the mould - they require great care in Baking - Given by Mrs Chaytor - Spenm Home
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A Macaroni Pie, as made at Romne Take eight ounces of Macaroni & let it boil in a good deal of Water with a bout a bout three quarters of an ounce of Salt in it, till quite tender, when the water must be strained from it - first take the yolks of four Eggs, the whites of two and beat them up secondly take half a pint of Cream, thirdly take the breast of a Fowl, or some sweet breads, or any delicate white meat, and some very thin slices of Tongue or Ham, unite them firmtly together, add one ounce of Parmasan Cheese grated finely and put Pepper & salt to your taste - mix all these Ingredients marked 1-2-3-together with the Macaroni, and put it into a stew pan of boiling water, where it must steam an hour - Serve it up with fine delicate Gravey, in which a little Taragan vinegar may be introduced - To make a Basket - 1 lb of Flour - add 1 ounce of loaf Sugar beat very fine take many yolks of Eggs as will make it into a stuff paste - then roll out the paste very fine and cut it into long streaks to cover the mould - they require great care in Baking - Given by Mrs Chaytor - Spenm Home
Szathmary Culinary Manuscripts and Cookbooks
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