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Baked Macaroni
From The farm cook & rule book, 1923
Serves 5
Presented as published in 1923. 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
549Calories
20 gProtein
87 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein20 g
Carbohydrates87 g
Fiber3.8 g
Sugars5.7 g
Total Fat13 g
Saturated Fat7.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol34 mg
Sodium241 mg
Potassium369 mg
Calcium193 mg
Iron1.9 mg
Magnesium69 mg
Phosphorus336 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C16 mg
Vitamin A124 mcg
Vitamin E0.5 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate26 mcg
Choline13 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 24. The excerpt below is the record exactly as published.
Baked Macaroni Place 3 cupfuls of boiled macaroni in an oiled baking dish and add % pimento chopped fine and a white sauce made by thick- ening 1 cupful of milk with 2 tablespoonfuls of flour. Sprinkle % cupful of grated cheese over the top and add 3 tablespoonfuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.