The 1901 Cookbook Archive
No. 765 — Boiled Beef with Italian Macaroni
English historical translation of Molokhovets recipe No. 765 from the 1901 Russian cookbook, retaining original methods and measures.
Boil one Russian pound of Italian macaroni in salted water and drain in a colander. Transfer to a saucepan, mix with two spoonfuls of butter and sprinkle with ⅛ Russian pound of grated cheese, or less. Serve with the boiled beef.
Alternatively put the beef into a silver or tin serving saucepan and cover with macaroni prepared as above but mixed with two or three egg yolks. Scatter three spoonfuls of cheese and crumbs from two rusks on top, put in the oven and brown.
If desired, add about ½ glass of sour cream.
Historical editorial note: Baked macaroni with raw yolks should meet modern safe egg-cooking requirements.
Original source: Read Russian recipe No. 765. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.