tag:blogger.com,1999:blog-5022318990784415929.post7163162684511878671..comments2023-10-20T11:17:47.246-04:00Comments on Two Nerdy History Girls: Macaroni & Cheese, c. 1774Unknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5022318990784415929.post-64948485450039370662014-08-08T16:53:39.411-04:002014-08-08T16:53:39.411-04:001795 Vermicelli manufacturer in Philadelphia gave ...1795 Vermicelli manufacturer in Philadelphia gave instructions for pudding that was vermicelli one pound six ounces parmisan(parmesan) or any good cheese grated and four ounces of melted butter this recipt came with the product not in a cook Book he was Lewis Fresnaye in business 1795-1805Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-57339715255422239582013-01-10T23:51:53.099-05:002013-01-10T23:51:53.099-05:00I know in the past, the cooks at Colonial Williams...I know in the past, the cooks at Colonial Williamsburg have used a receipt (recipe) entitled "Macaroons with Cream" for their macaroni & cheese dish. It's from Wm. Verrall's "A Complete System of Cookery" (London, 1759). There's also one in Mary Randolph's "The Virginia Housewife," but seeing as it wasn't published until 1824, it's not 18th century (even so, it's used repeatedly at CW, for some reason). Also, I've seen several references lately to Hannah Glasse's cookbook from 1774, but I wonder if it's a mis-print or an editing error, as it was first published in 1747. There is a 1774 edition, but it was published in Scotland. And as far as I know, there's no mac & cheese receipt in any editions of her book. carolinahttp://www.historiccookery.comnoreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-20098651073570401432013-01-10T18:26:05.260-05:002013-01-10T18:26:05.260-05:00BTW - I hope you'll check out the update to th...BTW - I hope you'll check out the update to this post, above in red, as well as the Colonial Williamsburg Historic Foodways Blog, History is Served. Lots of excellent info - and recipes! <br /><br />http://recipes.history.org/Susan Holloway Scotthttps://www.blogger.com/profile/14576374311141262635noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-44190942520255569102013-01-10T18:22:31.336-05:002013-01-10T18:22:31.336-05:00Greg, I don't think those are plantains - mayb...Greg, I don't think those are plantains - maybe slices of the pork? - though I'm not positive. I took a LOT of pictures, and clearly not quite enough notes!<br /><br />Gerri, I suspect it was the novelty and the cost of importing the pasta that made the 18th c. mac & cheese so fashionable. It doesn't seem to appear on 19th c. stylish menus, so perhaps as the macaroni-making machinery became more common, lessening the need for imported pasta, that it became more homey and less impressive.<br /><br />JJ, I'm not sure which 18th c. cookbook was being used in the Palace kitchen that day, but here's a link to a list of the cookbooks that they do use for recipes and as references:<br />http://recipes.history.org/bibliography<br /><br />Isobel, the "no one eats the food because of health regulations" is probably the standard reply to hungry visitors. True, it wouldn't be wise to eat an egg-based sauce or meat that had been sitting out for hours on display on a hot VA summer day, or a dish that had had visitors breathing and sneezing around it, either. <br /><br />But I suspect that leftovers that don't make it from the pot onto the display-plate probably do make it into the cooks' dinners...and I have seen more than a few kids among the visitors filch a chocolate comfit from the plate when the cooks weren't looking!<br />Isabella Bradford/Susan Holloway Scotthttps://www.blogger.com/profile/00997375216314200469noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-60712653548471162562013-01-10T14:07:53.377-05:002013-01-10T14:07:53.377-05:00What a bummer that people can't eat the food. ...What a bummer that people can't eat the food. Are the staff allowed to eat it? We certainly cook much rougher at our 16thC historical events, LOL! Isobel Carrhttps://www.blogger.com/profile/03153722955365985930noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-50705851936874716932013-01-10T12:32:01.586-05:002013-01-10T12:32:01.586-05:00I don't see a mac & cheese recipe in that ...I don't see a mac & cheese recipe in that edition of Hannah Glasse. Where was Waiilimsburg's recipe from?JJ Drinkwaterhttps://www.blogger.com/profile/02663057554840858919noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-55295947454646694612013-01-10T08:43:12.192-05:002013-01-10T08:43:12.192-05:00Did mac 'n cheese remain popular? I agree abou...Did mac 'n cheese remain popular? I agree about the day glo orange! :)Gerri Bowenhttps://www.blogger.com/profile/11517461664702276613noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-11224860264540467352013-01-10T08:26:20.979-05:002013-01-10T08:26:20.979-05:00Health regulations or not, I would eat every bite!...Health regulations or not, I would eat every bite! The pudding and the pork look delicious. And are those plantains with the pork? YUM!greg6833noreply@blogger.comtag:blogger.com,1999:blog-5022318990784415929.post-6095217240394501302013-01-10T07:22:58.802-05:002013-01-10T07:22:58.802-05:00A good meal.
My grandmother and aunts made noddle...A good meal. <br />My grandmother and aunts made noddles that same way. I remember watching the dough be rolled flat on the table , cut into different sizes, and left to dry.<br />The pumpkin dish sounds interesting,Anonymousnoreply@blogger.com