Baked Macaroni
From The Central cook book, 1924
Recipe by Mrs. U. B. ALEXANDER.
Presented as published in 1924. 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
2341Calories
103 gProtein
365 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories2341 kcal
Protein103 g
Carbohydrates365 g
Fiber15 g
Sugars24 g
Total Fat49 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.3 g
Omega-30.3 g
Cholesterol135 mg
Sodium2248 mg
Potassium1601 mg
Calcium1470 mg
Iron6.4 mg
Magnesium312 mg
Phosphorus1874 mg
Zinc13 mg
Copper1.4 mg
Manganese4.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A355 mcg
Vitamin E1.2 mg
Vitamin K2.5 mcg
Vitamin B60.9 mg
Vitamin B123 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)8.1 mg
Folate89 mcg
Choline61 mg
Water287 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 21. The excerpt below is the record exactly as published.
Baked Macaroni Break up in lengths an inch long. Cook in boiling, salted water about twenty minutes; drain and put layer of macaronl in bottom of greased pan or baking dish, then layer of grated or thinly sliced cheese, then layer of toasted biscuit or cracker crumbs, with butter, a little more salt and pepper sprinkled in. Repeat this until pan is full, having cheese on top. Pour in enough milk to nearly come to top
Cook this with the app: pantry check, scaling, and the assistant.