June 27 ...
We have had a macaroni previously on this blog – a story that specifically addressed the problematic definition of the word, as well as commenting on the history of macaroni cheese, and giving Mrs. Beeton’s recipe for macaroni pudding. We have also had at least one nineteenth century menu which included the very popular macaroni soup. We have had vegetarian Macaroni Italian Fashion , and even macaroni specifically for the Pope. Macaroni has played a supporting role in a lot of other recipes on this blog too.
Just when you think there is nothing more to be said on the subject of macaroni, up pops this recipe:
This favourite French liqueur is very little known in
[A Modern System of Domestic Cookery: Or, The Housekeeper's Guide … M. Radcliffe 1823]
Presumably this name is related to the use of ‘macaroni’to mean (in English), a foppish, “Continental” invention.
My long-standing intent to make up a glossary for the strange words appearing in this blog never seems to eventuate – or at least, the time required doesn’t. For today only, I will offer a glossary-on-the-fly:
A Cucurbit (you thought it was a gourd, didn’t you?) is “a vessel or retort, originally gourd-shaped, used in distillation and other chemical (or alchemical) processes, or for keeping liquids, etc., in; forming the lower part of an alembic.” [OED]
Balneo Mariae: a water bath.
Eau-de-mille-fleurs: a perfumed water, so called because it supposedly contained the scent of a thousand flowers, (but in practice, usually orange, lavender, and fennel)
Food & Finance.
Quotation for the Day.
I love strong tasting dishes: macaroni prepared by a good Neapolitan cook. Casanova.