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Capon and Macaroni

A roasted capon served with boiled macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Capon and Macaroni

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. Boil water in a large pot and add salt.

  3. Cook the macaroni in the boiling water until al dente, then drain.

  4. Prepare the capon by seasoning it with salt.

Roast and serve

  1. Roast the capon in the oven until fully cooked, about 1.5 to 2 hours.

  2. Serve the roasted capon with the cooked macaroni.

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

Capon
Provides the main meat; roasting cooks it through and browns the skin.
Macaroni
Forms the starchy base that absorbs flavour and pairs with the roasted meat.

The step that matters

Roast the capon until fully cooked. Capon is a large, dense bird, so the thickest parts take longest to heat. Cooking until the thickest part reaches a safe internal temperature ensures it is done throughout, while overcooking dries the lean meat.

“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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