The 1901 Cookbook Archive
No. 1720 — Macaroni with Ham and Parmesan
English historical translation of Molokhovets recipe No. 1720 from the 1901 Russian cookbook, retaining original methods and measures.
Boil half a pound macaroni as in the general note and toss with butter.
Finely chop a pound boiled ham or corned beef and grate Parmesan.
Butter a mould, sprinkle with cheese and layer macaroni with ham, Parmesan and small pieces of butter.
Finish with Parmesan and butter, then bake.
Original source: Read Russian recipe No. 1720. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.