Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Macaroni with Oysters
From The national course in home economics, 1917
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- half a pound of macaroni
- one tablespoon of butter
- layer of oysters
- grated cheese for topping
- season with salt
- season with pepper
- season with paprika
Method
Cook macaroni in boiling salted water with butter until tender.
Drain.
Layer macaroni and oysters in a buttered baking dish, dot with butter, season, and finish with a layer of macaroni topped with cheese.
Bake for twenty minutes and serve hot.
Nutrition per serving
740Calories
40 gProtein
96 gCarbs
26 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 28. The excerpt below is the record exactly as published.
Macaroni with Oysters Put half a pound of macaroni into plenty of boiling salted water, add one tablespoon of butter, and cook until tender. Drain it well. Put a layer in a buttered baking dish, and then a layer of oysters. Dot v/ith small pieces of butter and season with salt
Cook this with the app: pantry check, scaling, and the assistant.