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New England cookbook, 1880s
Page 77
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Baked Maccaroni. 1/4 pound maccaroni broken into 3 inch pieces and put into 3 pints boiling salted water. Boil 20 minutes or until soft. Drain in a colander and pour cold water over it. Put in a dish and cover with a white sauce made with a cup and a half of hot milk, one tablespoonful butter and one of flour and half a teaspoonful of salt. Mix 2/3 cup of cracker crumbs with a third of cup of melted butter and sprinkle on the top and brown in the oven.
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Baked Maccaroni. 1/4 pound maccaroni broken into 3 inch pieces and put into 3 pints boiling salted water. Boil 20 minutes or until soft. Drain in a colander and pour cold water over it. Put in a dish and cover with a white sauce made with a cup and a half of hot milk, one tablespoonful butter and one of flour and half a teaspoonful of salt. Mix 2/3 cup of cracker crumbs with a third of cup of melted butter and sprinkle on the top and brown in the oven.
Szathmary Culinary Manuscripts and Cookbooks
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