Thomas Jefferson's Creme Brulee by Thomas J. Craughwell

Author:Thomas J. Craughwell [ Craughwell, Thomas J.]
Language: eng
Format: epub
ISBN: 978-1-59474-579-9
Publisher: Quirk Books
Published: 2012-09-18T07:00:00+00:00

As for French fries, Jefferson knew them as pommes de terre frites à cru, en petites tranches, or potatoes deep-fried while raw, in small cuttings. Of course, baking macaroni with cheese and frying potatoes were among the humbler dishes Hemings had mastered, and they would be among the easiest recipes he would teach to his apprentice when he and Jefferson returned to Monticello.

Undated “maccaroni” press design by Thomas Jefferson. The text reads, in part: “The best pasta in Italy is made with a particular sort of flour called [illegible], in Naples: but in almost every shop a different sort of flour is commonly used; for, provided the flour be of a good quality, & not ground extremely fine, it will always do very well.” (Courtesy Library of Congress, Manuscript Division, Thomas Jefferson Papers)

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