Leo Tolstoy’s Family Recipe for Mac and Cheese

In 1874, Stepan Andreevich Bers was published. Cookbook And gave it as a gift to his sister, the Countess Sofia Andreavna TorstayaThe wife of the great Russian novelist, Leo Tolstoy. The book included a collection of recipes of the Tolstoy family, the dishes they served their family and friends, and the lucky souls who belonged to the ruling class of the late Emperor Russian nobles. 150 years later, this cookbook was translated and republished by Sergei Beltyukov.

Leo Tolstoy’s Family Recipe Book There are a few recipes, from tartar sauce and spice mushrooms (what is a Russian kitchen without mushrooms?), plush toys and green beans, all the recipes, from coffee cakes and Vienna’s pie. This text also includes a translation of the Russian weights and measures used during the period. One recipe that Beltyukov provided us (which we didn’t see in the book) is for Tolstoys’ Good Ole Mac ‘n’ cheese dish. It would look something like this:

Bring the water to a boil, add salt, add the macaroni and bring to a boil over a light heat until half soft. Drain the water into the colander, add butter and start reverting the macaroni to the layer. Layers of macaroni, grated parmesan and vegetable sauce, macaroni, until you run out of macaroni. Place the pot on the edge of the stove, cover with a lid and rest on a light flame until the macaroni is soft and soft. Shake the pot from time to time to prevent it from burning.

BonAppétit brings you the BonAppétit! – It almost certainly sounds in the house of a French-speaking Russian nobleman.

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