Buttered Crumbs
From Lillian Massey school recipes, 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
489Calories
17 gProtein
94 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein17 g
Carbohydrates94 g
Fiber11 g
Sugars6.9 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol31 mg
Sodium10130 mg
Potassium549 mg
Calcium316 mg
Iron7.7 mg
Magnesium90 mg
Phosphorus220 mg
Zinc1.9 mg
Copper0.6 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K48 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate120 mcg
Choline19 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 58. The excerpt below is the record exactly as published.
buttered crumbs. Break macaroni into l-inch pieces. Cook in a large amount of boiling salted water; when tender, drain and rinse with cold water. Make sauce, 92 add macaroni and cheese, turn into a buttered baking dish and cover with crumbs. Place dish in a pan of hot water and brown in hot oven. NOODLES. z egg. Flour. To well-beaten egg add flour to make a stiff dough, then knead until smooth. Roll very thin and cut in fine strips or fancy shapes. When dry, put in closely covered jar. 4 NOODLES AND CHEESE. zc odles. Pepper. 3% tbsp. butter. +? ce. milk. + tbsp. flour. 2 tbsp. grated cheese. 4% tsp. salt. 2 tbsp. buttered crumbs. Cook noodles in boiling salted water until tender; drain. Make a white sauce, add noodles and cheese. Turn into a buttered patty dish and cover with crumbs. Place dish in a pan of hot water and brown in a hot oven. BUTTERED CRUMBS. 1 c. bread crumbs. Pepper. 4 tsp. salt. 1 tbsp. butter
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