vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Baked Macaroni
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve in the dish it was cooked.
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
507Calories
20 gProtein
86 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein20 g
Carbohydrates86 g
Fiber3.7 g
Sugars3.1 g
Total Fat8.3 g
Saturated Fat5 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol20 mg
Sodium209 mg
Potassium275 mg
Calcium180 mg
Iron3.8 mg
Magnesium66 mg
Phosphorus319 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate272 mcg
Choline18 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 399. The excerpt below is the record exactly as published.
aked. Macaroni. — Put 2oz. of Dutch cheese in a mortar with a peeled clove of garlic, a few basil-leaves, and a small quantity of pepper and powdered spices. Pound the mixture until smooth, and moisten gradually with olive oil until it assumes the consistency of cream. Boil Jib. of lasagna in salted water until tender, then drain it on a sieve and stir some of its cooking-liquor into the cheese mixture, making a rather thin sauce. Put layers of the lasagna in a deep dish with grated Parmesan cheese
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