Breakfast
Macaroni, Italian Style
A historical breakfast preparation centered on macaroni, directly cited to Farmer’s 1910 edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups scalded milk
- ⅔ cup grated cheese
- Salt and paprika
- ¼ cup finely chopped cold boiled ham
Historical transcription
Source method
- 1
Break macaroni in one-inch pieces and cook in boiling salted water, drain, and reheat in sauce made of butter, flour, and milk, to which is added cheese. As soon as cheese is melted, season with salt and paprika, and turn on to a serving dish. Sprinkle with ham, and garnish with parsley.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.