Three-quarters of a pound of maccaroni
Bread-crumbs
Grated Parmesan cheese
Clarified fresh butter

"Boil three-quarters of a pound of maccaroni as in above recipe. When drained, put it into a baking dish, sprinkle with bread-crumbs and grated Parmesan cheese, pour a little clarified fresh butter over it, and place it in the oven for ten minutes. When of a golden colour serve up at once."

This recipe was taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org.... Photo: Mary Melfi.

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