Baked Macaroni and Cheese II

Name: Baked Macaroni and Cheese II
Ingredients: IV2 cups Elbow Macaroni; 2 quarts of salted boiling water; 2 eggs (large); 1 pint milk; y% teaspoon salt; about 1/2 lb.

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. Joseph Hackett

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

2353Calories

116 gProtein

228 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories2353 kcal

Protein116 g

Carbohydrates228 g

Fiber8.5 g

Sugars31 g

Total Fat107 g

Saturated Fat57 g

Monounsaturated Fat24 g

Polyunsaturated Fat6.5 g

Omega-30.4 g

Cholesterol696 mg

Sodium3018 mg

Potassium1631 mg

Calcium2497 mg

Iron5.5 mg

Magnesium309 mg

Phosphorus2218 mg

Zinc15 mg

Copper1 mg

Manganese2.5 mg

Vitamin D7.1 mcg

Vitamin C0 mg

Vitamin A1053 mcg

Vitamin E2.2 mg

Vitamin K5.7 mcg

Vitamin B60.9 mg

Vitamin B126.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)5.2 mg

Folate167 mcg

Choline422 mg

Caffeine0 mg

Water2507 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.

AKED MACARONI and CHEESE— II Add slowly IV2 cups Elbow Macaroni to 2 quarts of salted boil- ing water. When macaroni is soft and tender, wash in cold water and drain well. Butter heavily a casserole or baking dish that will hold one quart of mixture. Beat together 2 eggs (large. 1 pint milk and y% teaspoon salt

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