SC - Re: SC- Macrows vs the computer

[Laura C. Minnick]

Akim,

This looks alot lot the version in _Curye on Inglysche_ which would
certainly be the right time. I've used Jack and Parmesan (fresh grated,
not the stuff in the can) and they both worked fine. Don't use
mozzarella- it just maes a mess.

'Lainie

RANDALL DIAMOND wrote:
> 
> My earliest recipe for macrows is one in in
> Elisabeth Aryton's ENGLISH PROVENTIAL
> COOKING which she states is from a feast
> of Richard II in 1390.  I don't see eating it
> with the fingers though as it had cheese too.
> MACARONI CHEESE! Jesse!
> 
> "Macrows.  Take and make a thin foil of dough, and carve
> it into pieces, and cast them on boiling water, and seeth
> it well.  Take cheese and grate it and butter cast beneath
> and above.... and serve it forth."
> 
> She references C. Anne Wilson on the pasta, but is not
> clear whether or not the recipe on preparation is also from
> Wilson's references.  She mentions two more instances
> of "maccharoni" in English cooking prior to the eighteenth
> century.  Does anyone have any idea where she pulled the
> above recipe from?  Also, grating infers a rather hard cheese.
> What kind of cheese would likely have been used?  Cheddar
> is definitely not right as cheddaring is not period.
> 
> Akim Yaroslavich
> "no glory comes without pain"
> 
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