I recently came across a nice vegetarian recipe in a hundred-year-old cookbook. Macaroni and Green Peas can be served as either an entree or a side dish. The dish is vegetarian (not vegan, since cream coats the macaroni and peas). The cream adds flavor and richness to the dish.
The source of this recipe, The New Cookery cookbook, contains nutrition information for each recipe. This is the only hundred-year-old cookbook that I’ve ever seen with this much information.
This recipe didn’t make very much- and according to the nutrition information – the entire recipe only contains 604 calories. The old cookbook indicated that the serving size was 4 ounces which seems small for this type of dish. In my opinion, if this recipe was made as the main dish, there would be enough for 1 generous serving. If it was served as a side dish, it would make enough for 2 servings.
Here’s the recipe updated for modern cooks:
Macaroni with Green Peas
1/2 cup macaroni
1/2 cup green peas (fresh, frozen, or canned) – I used frozen peas. I put them in boiling water until they were hot, then removed from heat and drained.
1/2 cup light cream
1/2 teaspoon salt
Heat water in a saucepan to boiling; add the macaroni and cook 7-9 minutes until al dente. Remove from the heat and drain. Add a little cold water, then drain again. Add cream, peas, and salt; return to stove. Using medium heat, bring to a boil; reduce heat and simmer 5-10 minutes until the cream thickens into a sauce while stirring occasionally. Remove from heat and serve.