vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Baked Macaroni
From The Twin-city housewife, 1920
Serves 3
—Mrs. G. K. Smith.
Presented as published in 1920. 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
660Calories
29 gProtein
65 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein29 g
Carbohydrates65 g
Fiber4.2 g
Sugars12 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol120 mg
Sodium1417 mg
Potassium673 mg
Calcium930 mg
Iron2.1 mg
Magnesium85 mg
Phosphorus746 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D7.7 mcg
Vitamin C6.4 mg
Vitamin A469 mcg
Vitamin E3.3 mg
Vitamin K9.4 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate28 mcg
Choline49 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 31. The excerpt below is the record exactly as published.
Baked Macaroni Boil macaroni until tender, throw into cold water, and cut into half inch pieces. Put two tablespoons of butter and two of flour into _ & saucepan, blend, add a pint of milk and stir until boiling. Then put in a cup of American cheese chopped or grated. Stir for a moment, season with salt and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.