Genuine Italian Macaroni From Rural America In The 1800s – Glen And Friends Old Cookbook Show
This basic recipe for Italian Macaroni appears in dozens of community cookbooks in our collection from Rural America (Canada too) – throughout the 1800s. Over about a 100 year period of culinary history, there isn’t much variation from source to source when it comes to ingredients or name. There isn’t even much variation in this Italian macaroni recipe between geographic regions, like we see with other recipes from this time period. At its core this community cookbook recipe is a baked pasta recipe or a baked spaghetti recipe.
Italian Macaroni
Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its juice and is a rich brown; add a quart of tomatoes seasoned with pepper and salt, and allow the mixture to simmer for two to three hours. Take the quantity of macaroni desired and boil in water for twenty minutes, after which put one layer of the boiled macaroni in the bottom of a pudding dish, cover with some of the above mixture, then a layer of grated cheese, and so on in layers till the dish is filled, having a layer of cheese on the top; place in the oven an hour, or until it is a rich brown. Commence early in the morning to prepare this dish.
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