Leo Tolstoy's Mac and Cheese

In 1874, Stepan Andreevich Bers published The Cookbook, a collection of Tolstoy family recipes, Almost 150 years later, this cookbook has been translated and republished by Sergei Beltyukov. Leo Tolstoy’s family recipe book features dozens of recipes, everything from Tartar Sauce and Spiced Mushrooms (what’s a Russian kitchen without mushrooms?), to Stuffed Dumplings and Green Beans la Maitre d’Hotel, to Coffee Cake and Viennese Pie.

If you feel inclined you can recreate the author's mac and cheese:

Bring water to a boil, add salt, then add macaroni and leave boiling on light fire until half tender; drain water through a colander, add butter and start putting macaroni back into the pot in layers – layer of macaroni, some grated Parmesan and some vegetable sauce, macaroni again and so on until you run out of macaroni. Put the pot on the edge of the stove, cover with a lid and let it rest in light fire until the macaroni are soft and tender. Shake the pot occasionally to prevent them from burning.

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