Baked Macaroni and Cheese
From Blue Ribbon and Pure Gold cook book, 1905
Rice and cheese may be served in the same way.
Presented as published in 1905. 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
1762Calories
85 gProtein
232 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories1762 kcal
Protein85 g
Carbohydrates232 g
Fiber7.4 g
Sugars30 g
Total Fat97 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol290 mg
Sodium2916 mg
Potassium1521 mg
Calcium1739 mg
Iron5.3 mg
Magnesium231 mg
Phosphorus1737 mg
Zinc11 mg
Copper0.8 mg
Manganese2.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A433 mcg
Vitamin E1.1 mg
Vitamin K3.2 mcg
Vitamin B60.7 mg
Vitamin B124.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)6.6 mg
Folate98 mcg
Choline104 mg
Caffeine0 mg
Water492 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 89. The excerpt below is the record exactly as published.
Baked Macaroni and Cheese—}j pound macaroni (1 heaping cup), 2 cups milk, 4 tablespoons butter, 4 tablespoons flour, 1 cup grated cheese, 4 teaspoon salt, + teaspoon Pure Gold pepper, and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.