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Macaroni Au Belkre

A simple dish of boiled macaroni tossed with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Macaroni Au Belkre

Ingredients

Directions

  1. Boil macaroni in salted water until al dente.

  2. Drain the macaroni and return it to the pot.

  3. Add butter to the hot macaroni and stir until melted.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Macaroni
Forms the starchy base that holds the butter and gives the dish its bulk and chew.
Butter
Adds richness and a silky coating as it melts over the hot pasta.

The step that matters

Adding butter to the hot macaroni. Butter needs the pasta to be hot so it melts into a smooth coating rather than sitting in solid lumps. Draining well first keeps excess water from thinning the butter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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