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Baked Macaroni and Cheese
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1344Calories
69 gProtein
168 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1344 kcal
Protein69 g
Carbohydrates168 g
Fiber6.1 g
Sugars17 g
Total Fat43 g
Saturated Fat23 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol125 mg
Sodium4967 mg
Potassium1023 mg
Calcium1427 mg
Iron3.5 mg
Magnesium168 mg
Phosphorus1372 mg
Zinc8.9 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E1 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.9 mg
Folate63 mcg
Choline17 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 19. The excerpt below is the record exactly as published.
Baked Macaroni and Cheese Put in a baking dish alternate layers of boiled macaroni, white sauce, and grated cheese. Season the sauce with salt, cayenne, and mustard
Cook this with the app: pantry check, scaling, and the assistant.