Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
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
- butter the size of a walnut
Directions
We have always found the continental mode of dressing maccaroni the best. English cooks sometimes soak it in milk and water for an hour or more, before it is boiled, that the pipes may be swollen to the utmost, but this is apt to render it pulpy, though its appearance may be improved by it. Drop it lightly, and by degrees, into a large pan of fast-boiling water, into which a little salt, and a bit of butter the size of a walnut, have previously been thrown, and of which the boiling should not be stopped by the addition of the maccaroni. In about three-quarters of an hour the Naples maccaroni will be sufficiently tender: every kind should always be perfectly cooked, for otherwise it will prove very indigestible, but the pipes of that commonly served should remain entire. Pour it into a large cullender, and drain the water well from it. It should be very softly boiled after the first minute or two.
_Time of boiling_:—Naples maccaroni, about 3/4 hour; Genoa, nearly or quite 1 hour; _macaroncini_, 20 to 25 minutes; cut maccaroni, 10 minutes; Naples vermicelli (in water), about 20 minutes; longer in soup, or milk.
RIBBON MACCARONI.[139]
Footnote 139:
The best ribbon-maccaroni which we have ever had, was from Mr. Cobbett’s, 18, Pall Mall. It is rather higher in price than the pipe maccaroni, but swells so much in the boiling that a large quantity of it is not required for a dish. We ought to add that Mr. Cobbett’s is not a professedly cheap house, but that all he supplies is of excellent quality.
This kind of maccaroni, though more delicate in flavour and much more quickly boiled than the pipe maccaroni, is far less frequently seen at English tables; yet it is extremely good in many simple forms and very wholesome, therefore well suited to invalids and children as well as to persons in health. Drop it gradually into plenty of boiling water, and turn it over occasionally that it may be equally done. Drain it thoroughly when it is perfectly tender, and serve it quickly either quite plain, to be eaten instead of vegetables or rice; or with a _compote_ of fruit; or with sugar and cinnamon, or lemon juice; or prepared in any of the modes indicated for the Naples maccaroni.
To be boiled 15 to 18 minutes.