Americandinner
Baked Macaroni with Cheese
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
1661Calories
70 gProtein
232 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1661 kcal
Protein70 g
Carbohydrates232 g
Fiber11 g
Sugars24 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol118 mg
Sodium1886 mg
Potassium1079 mg
Calcium1247 mg
Iron8.2 mg
Magnesium196 mg
Phosphorus1229 mg
Zinc8.8 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A513 mcg
Vitamin E1.2 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)11 mg
Folate192 mcg
Choline16 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 8. The excerpt below is the record exactly as published.
Baked Macaroni with Cheese Arrange alternate layers of boiled macaroni and cheese in a buttered baking dish ; sprinkle with bread crumbs; pour over white sauce
Cook this with the app: pantry check, scaling, and the assistant.