Baked Macaroni with White Sauce
From Domestic science (Clark, Cornell home economics), 1911
Use American or any dry cheese if preferred.
Presented as published in 1911. 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
2931Calories
83 gProtein
393 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories2931 kcal
Protein83 g
Carbohydrates393 g
Fiber16 g
Sugars12 g
Total Fat112 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat6.9 g
Omega-30.5 g
Cholesterol284 mg
Sodium1112 mg
Potassium1215 mg
Calcium672 mg
Iron8.9 mg
Magnesium278 mg
Phosphorus1328 mg
Zinc9.5 mg
Copper1.5 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A875 mcg
Vitamin E3.6 mg
Vitamin K9.2 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate167 mcg
Choline40 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 9. The excerpt below is the record exactly as published.
Baked Macaroni with White Sauce — Home Re- cipe. Cover I lb. macaroni, broken into one-inch pieces, with 3 pts. boiling salted water; boil 20 m. or tmtil soft. Drain in a colander and, when done, pour cold water through it to keep pieces from stick- ing together. Put in a baking-dish and cover with white sauce. Mix or stir. Then mix f cup of fine cracker crumbs with ^ cup melted butter. Sprinkle over the top. Bake until crumbs are brown. If cheese is liked with it, use | cup grated American or any other dry cheese
Cook this with the app: pantry check, scaling, and the assistant.