676. To blanch Macaroni

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

half a gallon of water ↝ Water, tap [Tap water]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
a pound of macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]

Instructions (3)

Have half a gallon of water in a stewpan, in which put two ounces of butter and an ounce of salt.
When boiling, throw in a pound of macaroni, which boil until tender, being careful that it is not too much done.
The time of boiling depends principally upon the quality, the Genoa macaroni taking the longest time, and the Neapolitan the shortest, which last, if too much done, will fall in purée.

Original Text · last edited 12 days ago

676. To blanch Macaroni.—Have half a gallon of water in a stewpan, in which put two ounces of butter and an ounce of salt; when boiling, throw in a pound of macaroni, which boil until tender, being careful that it is not too much done; the time of boiling depends principally upon the quality, the Genoa macaroni taking the longest time, and the Neapolitan the shortest, which last, if too much done, will fall in purée.

Notes

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