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Stewed Macoaroni

Macaroni is boiled, cut into pieces, and simmered in stock, then served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Stewed Macoaroni

Ingredients

Directions

Cook the macaroni

  1. In a saucepan, combine maccaroni with plenty of hot water and 2 teaspoons of salt.

  2. Bring to a boil and gently boil for 10 minutes.

  3. Drain the maccaroni in a colander and rinse with cold water. Let the maccaroni drain completely.

  4. Transfer to a board and cut into pieces.

Stew and serve

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

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

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

  4. Serve the maccaroni 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

Maccaroni
Forms the bulk of the dish and absorbs the stock as it simmers, becoming tender.
Stock
Supplies the liquid that the pasta soaks up, adding savoury flavour and moisture.

The step that matters

Simmer gently with the lid on. Once the stock comes to a boil, a gentle simmer keeps the pasta from breaking apart and sticking while it softens and absorbs the liquid evenly.

“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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