Recipes

Take a quarter of a pound of macaroni, boil it in water, in which there must be a little salt. When the macaroni is done, the water must be drained from it, and the saucepan kept covered; roll two table-spoonfuls of butter in a little flour; take a pint of milk, and half a pint of cream; add the butter and flour to the milk, and set it on the fire, until it becomes thick. This sauce ought to be stirred the whole time it is boiling, and always in the same direction. Grate a quarter of a pound of parmesan cheese; butter the pan in which the macaroni is to be baked, and put in first, a layer of macaroni, then one of grated cheese, then some sauce, and so on until the dish is filled; the last layer must be of cheese, and sauce with which the macaroni is to be well covered. Ten minutes will bake it in a quick oven.
—Italian Receipt.

Sarah Rutledge, The Carolina Housewife (1847)

An early version of macaroni and cheese, presented by the daughter of a signer of the Declaration of Independence.

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