|
|
 Pasta, now typically macaroni (short lengths of small pasta tubes) in a thick cheese sauce. Often baked until browned. Although now sometimes thought of as an Italian dish, macaroni cheese appears in English cookery books from mediaeval times. The earliest known English version is in the earliest English cook book...  Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)Macrows: Take and make a thin foil of dough and carve it in pieces, and cast them on boiling water & seethe it well. Take cheese and grate it and butter, cast beneath and above, as with Loseyns, and serve forth. ...then it turns up in the 18th Century... Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)To Dress Macaroni with Parmesan Cheese. Boil four Ounces of Macaroni 'till it be quite tender, and lay it on a Sieve to drain, then put it in a tossing pan with about a Gill of good cream, a lump of butter rolled in flour, boil it five minutes. Pour it on a plate, lay all over it Parmesan cheese toasted. Send it to the table on a water plate, for it soon gets cold.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |