Maccaroni

Definition and stakes

Portrait of John Addington Symonds John Addington Symonds,  Renaissance in Italy, Volume 5…

“ As maccaroni is dressed with cheese and butter, so the maccaronic poet mixed colloquial expressions of the people with classical Latin, serving up a dish that satisfied the appetite by rarity and richness of concoction. At the-328- same time, since maccaroni was the special delicacy of the proletariate, and since a stupid fellow was called a Maccherone, the ineptitude and the vulgarity of the species are indicated by its title. Among the Maccaronic poets we invariably find ourselves in low Bohemian company. No Phœbus sends them inspiration ”
Source: Gutenberg

Portrait of Eliza Leslie Eliza Leslie,  Miss Leslie's Lady's New Receipt-Book…

“ MACCARONI PUDDING.—Boil a quarter of a pound of maccaroni in a pint of rich unskimmed milk, with a handful of blanched bitter almonds or peach-kernels, and two sticks of cinnamon broken into pieces. It must boil till the maccaroni is soft, and dissolving. Then remove the bitter almonds and the cinnamon; stir in, while it is hot, a quarter of a pound of fresh butter, a quarter of a pound of powdered sugar, and half a pint of rich cream. Mix all well, and beat it hard. Then beat four eggs till very thick and light, and stir them gradually into the mixture after it has cooled. ”
Source: Gutenberg

Baron Thomas Babington Macaulay Macaulay,  Critical and Historical Essays…

“ It is indeed scarcely possible for any person, not well acquainted with the history and literature of Italy, to read without horror and amazement the celebrated treatise which has brought so much obloquy on the name of Machiavelli. Such a display of wickedness, naked yet not ashamed, such cool, judicious, scientific atrocity, seemed rather to belong to a fiend than to the most depraved of men. ”
Source: Gutenberg

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