Leo Tolstoy’s Household Recipe for Mac and Cheese

In 1874, Stepan Andree­vich Bers pub­lished The Cook dinner­ebook and gave it as a present to his sis­ter, rely­ess Sophia Andreev­na Tol­staya, the spouse of the nice Russ­ian nov­el­ist, Leo Tol­stoy. The ebook con­tained a col­lec­tion of Tol­stoy fam­i­ly recipes, the dish­es they served to their fam­i­ly and pals, these for­tu­nate souls who belonged to the aris­to­crat­ic rul­ing class of late czarist Rus­sia. 150 years lat­er, this cook dinner­ebook has been trans­lat­ed and repub­lished by Sergei Bel­tyukov.

Leo Tol­stoy’s Fam­i­ly Recipe E book fea­tures dozens of recipes, each­factor from Tar­tar Sauce and Spiced Mush­rooms (what’s a Russ­ian kitchen with­out mush­rooms?), to Stuffed Dumplings and Inexperienced Beans à la Maître d’Hô­tel, to Cof­charge Cake and Vien­nese Pie. The textual content comes with a trans­la­tion, too, of Russ­ian weights and mea­sures used dur­ing the peri­od. One recipe Mr. Bel­tyukov professional­vid­ed to us (which I did­n’t see within the ebook) is for the Tol­stoys’ good ole Mac ‘N’ Cheese dish. It goes some­factor like this:

Deliver water to a boil, add salt, then add mac­a­roni and go away boil­ing on mild hearth till half ten­der; drain water by way of a colan­der, add however­ter and begin placing mac­a­roni again into the pot in lay­ers – lay­er of mac­a­roni, some grat­ed Parme­san and a few veg­etable sauce, mac­a­roni once more and so forth till you run out of mac­a­roni. Put the pot on the sting of the range, cov­er with a lid and let it relaxation in mild hearth till the mac­a­roni are delicate and ten­der. Shake the pot occa­sion­al­ly to pre­vent them from burn­ing.

We’ll go away you with bon appétit! — an expres­sion virtually cer­tain­ly heard within the properties of these French-speak­ing Russ­ian aris­to­crats.

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