1/2 lb. of spaghetti or vermicelli, 2 oz. of butter, 2 eggs, 3 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, pepper and salt to taste. Boil the MACARONI till tender in 2 pints of water, to which the butter has been added. When soft add seasoning, the cheese, and the parsley. Beat the eggs well in the dish in which the MACARONI is to be served, pour over the mixture of MACARONI and other ingredients, mix all well with the eggs, and serve. If neither spaghetti nor vermicelli are handy, use Naples MACARONI.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)