The 1901 Cookbook Archive
No. 1727 — Macaroni with Béchamel
English historical translation of Molokhovets recipe No. 1727 from the 1901 Russian cookbook, retaining original methods and measures.
Boil macaroni as in the general note and toss with a spoonful hot butter.
Add grated Parmesan and béchamel made from half a glass flour, a spoonful butter and one and a half glasses milk or cream.
Mix, transfer to a sauté pan, sprinkle with more Parmesan and butter, and bake briefly until a browned crust forms.
To provide
½ pound macaroni ¼ pound Parmesan 1 spoonful butter | For béchamel: ½ glass flour 1 spoonful butter 1½ glasses milk or cream |
Original source: Read Russian recipe No. 1727. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.