Baked Macaroni and Cheese

Name: Baked Macaroni and Cheese
Ingredients: 1 cup cooked macaroni; 2 eggs (well beaten); 1 cup soft bread crumbs; 1 tsp. chopped green pepper; 1 tsp. chopped onions; 1 tbsp. butter; V/2 cup milk; Salt; and pepper; 1 cup grated cheese

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. C. H. Thornton

Presented as published in 1948. 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

1961Calories

98 gProtein

244 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories1961 kcal

Protein98 g

Carbohydrates244 g

Fiber11 g

Sugars30 g

Total Fat75 g

Saturated Fat31 g

Monounsaturated Fat15 g

Polyunsaturated Fat7 g

Omega-30.2 g

Cholesterol553 mg

Sodium3223 mg

Potassium1533 mg

Calcium1818 mg

Iron9.8 mg

Magnesium239 mg

Phosphorus1856 mg

Zinc12 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D5.5 mcg

Vitamin C4.8 mg

Vitamin A554 mcg

Vitamin E2.1 mg

Vitamin K9.7 mcg

Vitamin B60.9 mg

Vitamin B124.9 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)11 mg

Folate203 mcg

Choline392 mg

Caffeine0 mg

Water462 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 68. The excerpt below is the record exactly as published.

BAKED MACARONI AND CHEESE 1 cup cooked macaroni 2 eggs (well beaten) 1 cup soft bread crumbs 1 tsp. chopped green pepper 1 tsp. chopped onions 1 tbsp. butter V/2 cup milk Salt and pepper 1 cup grated cheese

Cook this with the app: pantry check, scaling, and the assistant.