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Baked Macaroni with Cheese
From Royal baker and pastry cook, 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
853Calories
55 gProtein
54 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories853 kcal
Protein55 g
Carbohydrates54 g
Fiber0.5 g
Sugars25 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol144 mg
Sodium2999 mg
Potassium1014 mg
Calcium1695 mg
Iron1.6 mg
Magnesium99 mg
Phosphorus1291 mg
Zinc7.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A675 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B124.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.6 mg
Folate55 mcg
Choline17 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 77. The excerpt below is the record exactly as published.
Baked Macaroni with Cheese. — Break in 2- inch pieces Vi package of macaroni, which will be about a cupful; cook until tender in rapidly boiling salted water as directed above. Have ready one cup rich, stale, grated cheese and 1 pint white sauce. In a buttered baking- dish place layer of macaroni, cover with sauce, add layer of cheese. Repeat till all is used, having top layer of cheese. Sift over top fine stale bread crumbs, dot with bits of butter
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