Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of tomato conserve
- a head of garlic
- a pound of macaroni in a little milk till it is quite tender
Directions
on tossing it about. Add also two tablespoonfuls of tomato conserve (sold by all grocers, in bottles), and serve immediately. This is very cheap, very satisfying, and very nourishing ; and it is to be regretted that this popular dish is not more often used by those who are not vegetarians, who would benefit both in pocket and in health were they to lessen their butcher's bill by at any rate commencing dinner, like the Italians, with a disb of sparghetti.
Macaroni— Italian Fashion.— This is very similar to sparghetti, only ordinary pipe macaroni is used. Take, say, a teacupful of macaroni, wash it, break it up into two-inch pieces, and throw it into boiling water that has been salted. Strain it off, and put it in the stew-pan for a few minutes, with a little piece of butter and some pepper and salt. Add a table- spoonful of tomato conserve, and serve it with some grated Parmesan cheese, served separate in a dish.
Some rub the stew-pan with a head of garlic. This gives it what may be called a more foreign flavour, but this should not be done unless you know your guests like garlic. Unfortu- nately, the proper use of garlic is very little understood in this country.
Macaroni Cheese. — Some years back this was almost the only form in which macaroni was served in this country. Macaroni cheese used to be served at the finish of dinner in a dried-up state, and was perhaps one of the most indigestible dishes which the skill, or want of skill, of our English cooks was able to produce. Wash and then boil a quarter of a pound of macaroni in a little milk till it is quite tender, then put into a well-buttered oval tin a layer of macaroni, and cover this with a layer of bread-crumbs, mixed with grated cheese, and add a few little lumps of butter ; then put another layer of macaroni and another layer of bread-crumbs and cheese. Continue alternate layers till you pile up the dish, taking caro to have a layer of dried bread-crumbs at the top. Warm some butter, but do not oil it, and pour some of this warm butter over the top of the dish to moisten them ; put the dish in the oven till it is hot through, then take it out and brown the top quickly with a red-hot salamander. If you leave the macaroni cheese in the oven too long the dish will taste oily and the