Macaroni a la Reine

Macaroni and cheese was one of my favorite foods as a kid. Growing up, it never occurred to me that my favorite comfort food might have historic origins. However, macaroni and cheese dates back to at least the Middle Ages, and became popular in Europe and America during the 18th and 19th centuries. I decided to try Eliza Acton’s macaroni and cheese recipe from her 1845 cookbook Modern Cookery in all its Branches to see what historic macaroni and cheese would’ve tasted like.

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Whipped Syllabub

Syllabub was a popular dessert drink in England from the 16th to the mid-19th century. There are a few different ways to make it; in early versions, a cow was milked directly into the mixture to make it foamy.

Since I am lacking a cow, I’ll be making whipped syllabub, a variation from Hannah Glasse’s 1747 book The Art of Cookery Made Plain and Easy. The whole book is available on archive.org. The full title of her book, by the way, is The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Ever Yet Published. So modest. So humble.

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