Breakfast
Macaroni with White Sauce
A historical breakfast preparation centered on macaroni broken in inch pieces, 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.
- ¾ cup macaroni broken in inch pieces
- 2 quarts boiling water
- 1 tablespoon salt
- 1½ cups White Sauce
Historical transcription
Source method
- 1
Cook as for Boiled Macaroni, and reheat in White Sauce.
- 2
White Sauce. Melt two tablespoons butter, add two tablespoons 91 flour with one-half teaspoon salt, and pour on slowly one and one-half cups scalded milk.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.