The 1901 Cookbook Archive
No. 1721 — Italian Macaroni with Tomato Purée
English historical translation of Molokhovets recipe No. 1721 from the 1901 Russian cookbook, retaining original methods and measures.
Boil half a pound small Italian macaroni in meat broth for ten minutes and drain.
Mix with a quarter pound butter and quarter pound grated Parmesan in a saucepan and heat gently, keeping warm.
When soup is served add a small cup or small tin of tomato purée, mix, move to a serving dish and warm for a few minutes in the oven.
To provide
½ pound macaroni ¼ pound butter | ¼ pound grated Parmesan 1 teacup tomato purée |
Original source: Read Russian recipe No. 1721. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.