© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Italian Cook Book by Maria Gentile, published by Italian Cook Book Co., © Copyright 1919
I found this recipe on the excellent Web site, Feeding America: The Historic American Cookbook Project, from Michigan State University. This site has an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century. Digital images of the pages of each cookbook are available as well as full-text transcriptions and the ability to search within the books, across the collection, in order to find specific information.
The most appreciated kind of macaroni are those seasoned with Salsa di Pomidoro or with Sugo di Carne. The macaroni are boiled [as in this recipe], then drained in a colander, returned to the saucepan and mixed with the sauce and grated cheese. For those who like it some butter may be added in the mixing.