The 1901 Cookbook Archive
No. 1723 — Macaroni with Parmesan
English historical translation of Molokhovets recipe No. 1723 from the 1901 Russian cookbook, retaining original methods and measures.
Boil three quarters of a Russian pound Italian macaroni in salted water over the gentlest heat until half cooked, then drain.
Arrange in layers in a saucepan, scattering dry grated Parmesan between layers and moistening with three spoonfuls roast gravy. Put a quarter pound good butter on top.
Cover and set over very low heat, frequently shaking the pan so the pasta does not burn.
The author recommends cooking and steaming the pasta over very low heat for a total of one and a half hours from its first immersion in boiling water.
Historical editorial note: The supply table lists only a quarter pound macaroni, not the three quarters specified in the method.
Original source: Read Russian recipe No. 1723. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.