Name: Macaroni and Tomatoes
Ingredients: 1-1/2 gills of water; 1/2 teacupful tinned tomatoes

Macaroni and Tomatoes

Ingredients

1-1/2 gills of water
1/2 teacupful tinned tomatoes

Directions

Cook the macaroni in the water and tomatoes until tender. Add seasoning.
Serve with grated cheese and vegetables.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Macaroni (in the method): Forms the body of the dish and absorbs liquid as it cooks, giving it a soft, starchy texture.
Tinned tomatoes: Supply moisture and acidity that flavour the pasta as it simmers.

“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.