![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
May. 7th, 2013
(no subject)
May. 7th, 2013 03:56 pmBunch of historic cookbooks scanned and made available online from the University of Iowa.
Pasta recipe, ca. 1700s English
May. 7th, 2013 04:17 pmFrom a cookbook in my previous post. Recepts in cookery, copied from a M. S. Book belonging to Mrs. White of Stoney Lane, etc. England, 1700s, page 121.
To make Maccaroni
Take about half of a Handful of Macaroni, boil it till it is tender, take 5 or 6 Spoonfuls of Cream; the Yolks of 3 Eggs; put this into the Stew Pan & shake it up together till as thick as a Fricasee*; put it in ye Dish & put some old Cheese over it in very thin slices & brown it with a Salamander.
* I think that's the word.
To make Maccaroni
Take about half of a Handful of Macaroni, boil it till it is tender, take 5 or 6 Spoonfuls of Cream; the Yolks of 3 Eggs; put this into the Stew Pan & shake it up together till as thick as a Fricasee*; put it in ye Dish & put some old Cheese over it in very thin slices & brown it with a Salamander.
* I think that's the word.