Baked Macaroni
From The Wilson cook book, 1941
Presented as published in 1941. 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
1094Calories
50 gProtein
158 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1094 kcal
Protein50 g
Carbohydrates158 g
Fiber6.2 g
Sugars17 g
Total Fat39 g
Saturated Fat14 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol114 mg
Sodium3503 mg
Potassium923 mg
Calcium882 mg
Iron3.3 mg
Magnesium149 mg
Phosphorus983 mg
Zinc6.3 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D2.3 mcg
Vitamin C0.9 mg
Vitamin A254 mcg
Vitamin E1.1 mg
Vitamin K2.6 mcg
Vitamin B60.5 mg
Vitamin B122.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4 mg
Folate50 mcg
Choline53 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 11. The excerpt below is the record exactly as published.
Baked Macaroni 1 cup macaroni % cup grated cheese 1 tablespoon butter - | teaspoon salt 1 tablespoon flour 12 teaspoon cayenne pepper 1 cup milk 14, teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.