Skip to main content
Main

Stewed Macaroni

A simple stewed macaroni dish simmered in stock with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Stewed Macaroni

Ingredients

Directions

Cook the macaroni

  1. Wash the macaroni and place it in a saucepan with plenty of cold water and 2 teaspoons of salt.

  2. Bring the saucepan to a boil and let it boil gently for 10 minutes.

  3. Drain the macaroni in a colander and rinse it with cold water.

  4. Let the macaroni drain completely, then cut it into pieces.

Stew and serve

  1. In a new saucepan, heat 1 pint of stock.

  2. Add the macaroni to the stock and season with salt and pepper to taste.

  3. Bring the saucepan to a boil, then reduce the heat and let it simmer gently for 20 minutes with the lid on.

  4. Serve the macaroni on a hot dish.

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 bulk of the dish and absorbs the stock as it simmers, giving it body.
Stock
Supplies the liquid that the macaroni absorbs during stewing, adding moisture and savoury flavour.

The step that matters

Simmering the macaroni in stock. Simmering gently with the lid on lets the pasta absorb the stock evenly and soften without breaking apart or drying out. Boiling hard can break the pieces and reduce the liquid too quickly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes