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Baked Macaroni and Cheese
From The national course in home economics, 1917
Serves 6
Recipe by Mrs. Annie R. Gregory.
Presented as published in 1917. 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
234Calories
14 gProtein
16 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein14 g
Carbohydrates16 g
Fiber0.5 g
Sugars0.4 g
Total Fat12 g
Saturated Fat6.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol44 mg
Sodium773 mg
Potassium103 mg
Calcium375 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus283 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A103 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline20 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 329. The excerpt below is the record exactly as published.
BAKED MACARONI AND CHEESE. Break it into one-inch pieces, put it on the stove in cold water to which a little salt has been added and boil twenty minutes, stirring lest it 476 VEGETABLES, adhere to the bottom of the pan. Then take a deep dish, butter it well, and place a layer of macaroni, then a layer of grated cheese, adding salt, pepper and butter to each layer. Continue these layers until the dish is full, then cover with sweet milk. Beat two eggs in milk
Cook this with the app: pantry check, scaling, and the assistant.