San Francisco Macaroni Soup with Leeks (1910)

 

"Slice 6 stalks of leek very thin, and put in casserole with 3 ounces of butter. Simmer until the leeks are cooked, then add 2 quarts of chicken stock and bring to a boil. 

"Add 6 ounces of macaroni that has been boiled in salted water for 15 minutes, and then cut pieces 1-inch long. Boil again for 15 minutes, and season with salt and pepper. 

"It is ready to serve when the macaroni is soft. Serve grated cheese separate."

More "Lost" Recipes from San Francisco

Old-Style San Francisco French Onion Soup (1884)

San Francisco Cream Fritters (1910)

(Origin - "The 1910 Hotel St Francis Cook Book" by Victor Hirtzler, "San Francisco's Legendary Master Chef." Republished in 1988 by Windgate Press.)

Macaroni Parmesan Ring (1961)

• 1/2 lb macaroni
• 1 qt boiling water
• 1 tbspn salt
• 1/4 cup butter
• 1/2 cup grated Parmesan cheese
• 1 tspn parsley, chopped
• 1 tspn Beau Monde seasoning mix (see below)
• 1/4 tspn fine grind black pepper

"To make a ring, pack Macaroni Parmesan into a well-buttered 5-cup ring mold. Set in a 300 degree oven for 15 to 20 minutes. Unmold on a heated platter, and if desired, fill with braised beef or stew."

Cook macaroni in boiling salted water until tender. Drain and rinse in ho water. 

Add butter, Parmesan cheese, chopped parsley, and seasonings. Toss until butter is melted, and cheese and seasonings are mixed throughout. 

After heating as described above, served at once. Makes 6 servings.

Beau Monde seasoning - If unable to buy Beau Monde seasoning, mix the following:

• 1/4 Teaspoon sea salt.
• 1/8 Teaspoon onion powder.
• 1/8 Teaspoon garlic powder.
• 1/8 Teaspoon celery seed.
• 1/2 Teaspoon seasoning salt.

Another "Lost" Recipe from "Spice Islands"

Sole with Grapes in White Wine (1961)

Origin - "The Spice Islands Cookbook" by the Spice Islands Home Economics Staff.  Published by the Lane Book Company, 1961. Aside: Lane Book Company of Menlo Park, CA also published Sunset magazine and Sunset cookbooks.)

Egg Macaroni (1911)

"Take 4 cups of raw macaroni, 4 eggs, 1-1/2 cups of cream, 1-1/2 cups of milk, and salt

"Put macaroni in 4 quarts of boiling water which has been salted a little. Cook until just tender, drain, rinse off thoroughly with hot water, and put in a well-buttered baking dish.

"Beat the eggs thoroughly, stir in the cream and milk, add a little salt, pour over the macaroni, and bake until set."

Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Bertha Dutcher of Sterling, Illinois. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

More "Lost" Macaroni Recipe

Macaroni Cheese Souffle De Luxe (1936)
Thomas Jefferson's Macaroni and Cheese (1802)

Classic Macaroni Loaf with Cream, Gruyere (1967)

Thomas Jefferson's Macaroni and Cheese (1802)

• 2-1/2 cups macaroni
• 1/4 cup butter
• 1/4 cup flour
• 2-1/4 cups milk
• 1 tspn salt
• Dash pepper
• 2 cups grated cheese

Cook macaroni according to package directions until tender, then drain thoroughly.  While macaroni cooks, melt butter in a saucepan, stir in flour until smooth, and cook a minute or two.  Add milk, a little at a time, and cook, stirring constantly until sauce bubbles.  Add salt and pepper.

Arrange alternate layers of macaroni and grated cheese in a medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 cup) to sprinkle over the top.  

Pour hot sauce over all, sprinkle with the remaining cheese, and dot with bits of butter.

Bake 35 minutes in a preheated 400 degree oven. Serves 4 to 6. 

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

More "Lost" Early American Recipes
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Sponge Bread with Olive Oil (1720)

Parsnips Stewed in Dark Beer (1627)

Southern Beaten Biscuits (1857)

More "Lost" Macaroni and Cheese Recipes

Classic Macaroni Loaf with Cream, Gruyere (1967)

Macaroni Cheese Souffle De Luxe (1936)

Macaroni and Cheese with Wine (1963)

Classic Macaroni Loaf with Cream, Gruyere (1967)

• 1/2 pound macaroni
• 6 eggs
• 1/4 pound mushrooms
• 1 cup Gruyere cheese, grated
• 1/3 cup butter
• 1 cup cream or half-and-half
• Salt and pepper

1. Pre-heat oven to 350 degrees.

2. Cook macaroni as directed on package.

3. Separate eggs.

4. Cut up mushrooms.

5. Beat egg whites until stiff.

6. Butter a large mold with pastry brush.

7. Mix macaroni, cheese, egg yolks, and half the mushrooms.

8. Fold beaten egg whites into macaroni with rubger spatula.

9. Spoon mixture into mold. Place mold into baking pan of water. 

10. Bake for 1-1/2 hours.

11. Mince remaining mushrooms.

12. Melt butter in pan.

13. Add mushrooms to butter.

14. Cook 10 minutes.

15. Salt and pepper to taste.

16. Add cream and stir.

17. Remove baked macaroni loaf from mold.

18. Pour mushroom and cream mixture over the macaroni loaf, which has been placed on a serving platter. Serves 3 to 4.  

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Macaroni Recipes

Macaroni and Cheese with Wine (1963)

Macaroni Cheese Souffle De Luxe (1936)

New Orleans Oysters and Spaghetti (1984)

Macaroni and Cheese with Wine (1963)

• 2 cups uncooked macaroni
• 2 tbspns softened butter
• 1 1/2 cups sharp Cheddar cheese, cubed
• 1 1/2 cups rich milk or thin cream
• 1/2 cup California Sauterne or other white dinner wine
• 2 eggs, beaten
• 2 to 3 tbspns chopped green chiles
• 1/2 tspn dry mustard
• 1/2 tspn salt
• 1/2 cup bread crumbs mixed with 2 tbspns melted butter

Combine all ingredients except bread crumbs. Mix well.

Place in buttered 1 1/2-quart baking dish. Sprinkle with butter crumbs.  Bake, covered, in a moderate oven (350 degrees) for 40 to 50 minutes.

Let stand 5 to 10 minutes before serving, to thicken liquid in casserole. Serves 6. 

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Ted Yamada of American Society of Enologists in Anaheim, California.)

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Macaroni Cheese Souffle De Luxe (1936)

Macaroni Cheese Souffle De Luxe (1936)

• 1 cupful of uncooked macaroni
• 1 cupful of sweet cream
• 1/2 cupful of butter
• 1 cupful of fresh bread crumbs
• 1 medium-sized onion, chopped
• 1/2 green pepper, seeded and chopped
•  1 tbspn of minced parsley
• 1/2 cupful of grated cheese
• 4 eggs, yolks and whites beaten separately
• Dash of cayenne
• Salt and pepper to taste

Cook the macaroni until almost tender. Drain. Scald the cream, and add the other ingredients (except parsley), stirring in the beaten egg yolks, then folding in the stiffly beaten egg whites at the last.

Turn into a buttered casserole or ring mold. Set in a pan of hot water, and bake in a moderate oven (350 degrees) for an hour.  

To serve, loosen the edges of the souffle with the point of a knife, invert a large plate over the mold or casserole, turn the whole thing over quickly, and the souffle will drop out of the mold.  Garnish with parsley.  

(Origin - "Sunset's Hostess Handbook" by Genevieve A Callahan, Home Economics Director of Sunset Magazine, 1936.)

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Macaroni and Cheese with Wine (1963)