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Baked Macaroni
From Buckeye cookery, 1892
Serves 4
Rice can be used instead of macaroni, cooked first.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
395Calories
10 gProtein
19 gCarbs
34 gFat
Full nutrition (32 nutrients)
Calories395 kcal
Protein10 g
Carbohydrates19 g
Fiber0.7 g
Sugars0.7 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol97 mg
Sodium186 mg
Potassium127 mg
Calcium228 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus196 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate9.3 mcg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 189. The excerpt below is the record exactly as published.
BAKED MACARONI. Take about three ounces macaroni and boil till tender in a stew- pan with a little water; take a pudding dish or pan, warm a little butter in it, and put in a layer of macaroni, then a layer of cheese grated or cut in small bits, and sprinkle over with salt, pepper and small pieces of butter, then add another layer of macaroni, and s0 on, finishing off with cheese; pour on rich milk or cream
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