Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- three spoonfuls of grated parmesan cheese
- a pound of butter
- a cupful of milk
- 71 macaroni
- pepper
- salt
- nutmeg
Directions
macaroni, wash it, and throw it into boiling water. Take the macaroni out, drain it, and throw it into cold water. Then take it out and cut it into pieces not more than half an inch in length. Take about a quarter of a pound of butter, melt it in a stew-pan, and add about a cupful of milk, or still better, cream. Stir it and dredge in enough flour to make it thick, or still better, thicken it with a little white roux ; now add some pepper and salt, about a quarter of a grated nutmeg, two or three spoonfuls of grated Parmesan cheese ; add the cut-up macaroni and stir the whole well up over the fire together and fill the scollop shells with the mixture, and throw some grated cheese over the top. Bake the scollops in the oven till the cheese begins to brown ; then pour a little oiled butter over the top of the cheese. If made with cream this dish is somewhat rich, but forms an admirable meal eaten with plenty of bread.
Macaroni Nudels. — The word nudel is probably derived from French nouilles paste. It is made in a similar manner, or nearly so. French cooks use only yolk of egg and flour. English cooks use beaten-up eggs, and sometimes even reserve the yolks for other purposes and make the paste with white of egg. In any case, the yolks, the whole eggs, or the white without the yolks, must be well beaten up and then mixed in with the flour with the fingers till it makes a stiff' paste. This paste or dough is then rolled out with a straight rolling pin — (not an English one)— till it is as thin as a wafer. The board must be well floured or it will stick. A marble slab is best, and if you are at a loss for a rolling-pin try an empty black bottle. It is very important to roll the pastry thin, and it has been well observed that the best test of thinness is to be able to read a book through the paste. When rolled out, let each thin cake dry for five or ten minutes. If you have a box of cutters you can cut this paste into all sorts of shapes according to the shape of the cutters, or you can cut each thin cake into pieces about the same size, and then with a sharp dry knife cut the paste into threads. These threads or ornamental shapes can be thrown into boiling clear soup, when they will separate of their own accord. Nudel paste is, in fact, home-made Italian paste, or. when cut