I often thumb through the Godey’s Lady’s Book magazines in my collection to look at the fashions. Today I stumbled across a recipe that connects us to our ancestors. It’s a staple in many households.
This holiday season try making this recipe exactly as your ancestors were advised in 1865.
Macaroni with Parmesan Cheese
- Half a pound of macaroni
- Two ounces of butter
- Two ounces of grated Parmesan Cheese (I’m assuming this is freshly grated cheese rather than the type we can buy in the shaker top container)
Boil the macaroni until soft in salt and water; strain and put them in rows into a pie-dish with the butter and cheese and salt according to taste. Bake them in a slow oven (300-325 degrees F) until they are a light yellow.