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Baked Macaroni
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
210Calories
7 gProtein
42 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories210 kcal
Protein7.4 g
Carbohydrates42 g
Fiber1.8 g
Sugars1.5 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium126 mg
Calcium12 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus107 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate10 mcg
Water5.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 523. The excerpt below is the record exactly as published.
BAKED MACCARONI. Break half a pound of maccaroni into inch pieces and put into a sauce- pan of boiling water and boil twenty minutes, or until soft, but not broken ; add a little salt while boiling ; drain and put into a well-buttered dish a layer at a time, with plenty of grated cheese sprinkled over each layer, with pepper to your taste and bits of butter
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