Just came across this recipe on one of my favourite blogs. It sounds delicious and I can’t wait to try it. You should check out their awesome blog it is full of delicious and enchanting old recipes. Great stuff!
For our inaugural recipe, we thought, why not start with an eighteenth-century mac-and-cheese? It’s a modern-day American classic and perhaps the ultimate comfort food.
This recipe comes from UPenn Ms. Codex 1038, a collection of recipes most likely written and bound between 1765 and 1830. (Thanks to Mitch Fraas for pointing us to this particular “maccarony cheese.”)
Two Ounces of best Glocester Cheese, 4 Ounces Cheshire Do. grated – put it into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or Mountain Wine, beat it ’till it’s well mixt and Light – Boil the Maccarony in Water very tender, then drain it well, put it on a Dish or Plate and lay the prepared Cheese all over it and brown it with a Salamander.
This recipe, unlike some others to be featured, discussed, and puzzled over…
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