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Macaroni & Cheese from 1845

Tasting History with Max Miller・17 minutes read

The history of mac and cheese dates back to ancient Rome, with variations in England and the United States, popularized by Thomas Jefferson, becoming a luxurious dish that eventually evolved into the processed version we know today. Despite some confusion with its ingredients, macaroni was enjoyed by many, with efforts made to make it more accessible and appealing to the masses.

Insights

  • Thomas Jefferson played a crucial role in popularizing macaroni in the United States by serving it at a presidential dinner in 1802, showcasing his appreciation for Italian cuisine and contributing to the dish's Americanization.
  • The evolution of macaroni and cheese from a luxurious dish to a widely accessible and popular meal was driven by efforts to make it more affordable and convenient, leading to the development of processed macaroni and cheese that catered to broader audiences beyond the elite class, shaping its culinary significance in American culture.

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Recent questions

  • What is the history of macaroni and cheese?

    Macaroni and cheese date back to ancient Rome, with variations in Naples, Genoa, and Rome. Thomas Jefferson popularized it in the US in 1802.

  • How did Thomas Jefferson contribute to macaroni popularity?

    Thomas Jefferson imported pasta from Italy due to its superior flour quality and served it at a presidential dinner in 1802, popularizing macaroni in the US.

  • What ingredients are needed for the 19th-century mac and cheese recipe?

    The recipe requires dried macaroni, white cheese, cream, butter, salt, cayenne, mace, and breadcrumbs to make the cheese sauce and pasta dish.

  • What was the significance of the mammoth cheese gifted to Jefferson?

    A mammoth cheese gifted to Jefferson was kept in a dedicated room, attracting visitors, and the cheese-making process was partisan, with no Federal cow contributing to the milk.

  • How did macaroni and cheese evolve into a popular dish?

    Macaroni was initially a luxurious dish but became more accessible, leading to its popularity among the masses and its evolution into processed macaroni and cheese in early American cookbooks.

Related videos

Summary

00:00

"19th-century Maccaroni a la Reine Recipe"

  • The 19th-century mac and cheese recipe is called Maccaroni a la Reine.
  • Eliza Acton's recipe from 1845 involves boiling eight ounces of macaroni and dissolving ten ounces of white cheese in three-quarters of a pint of cream.
  • The pasta should be of a yellowish tint and boiled for three-quarters of an hour after soaking in milk or water.
  • Thomas Jefferson imported pasta from Italy due to the superior quality of flour used there.
  • For the recipe, you need a half pound of dried macaroni, white cheese, cream, butter, salt, cayenne, mace, and breadcrumbs.
  • The cheese sauce is made by melting the cheese in cream, adding salt, cayenne, mace, and butter.
  • The pasta, cheese sauce, and breadcrumbs should be prepared simultaneously.
  • The history of macaroni and cheese dates back to ancient Rome, with variations appearing in different regions like Naples, Genoa, and Rome.
  • The term "macaroni" in England also referred to a type of fashion, leading to the creation of The Macaroni Club.
  • Thomas Jefferson popularized macaroni in the United States by serving it at a presidential dinner in 1802.

11:13

"Rev. Cutler's Dinner at President's House"

  • Reverend Manasseh Cutler, a House of Representatives member, dined at the President's house on February 6th, Saturday, noting the dinner was less elegant than before.
  • Cutler described a pie called macaroni, which he found to be a rich crust filled with what he thought were onions but were actually made of flour, butter, and a strong liquor.
  • Despite the confusion, the macaroni dish did not contain onions but was an Italian dish.
  • A mammoth cheese gifted to Jefferson was kept in a dedicated room, attracting visitors to view it.
  • The cheese-making process was partisan, with the maker insisting no Federal cow contributed to the milk.
  • Macaroni became popular in early American cookbooks, with Mary Randolph's recipe potentially influenced by James Heming's version.
  • Macaroni was considered a luxurious dish, but efforts were made to make it more accessible, leading to its popularity among the masses and its evolution into processed macaroni and cheese.
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