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Cheese and Macaroni
From Vegetarian cookery, 1891
Serves 2
If not lightly browned in ten minutes, set it in a Dutch oven before the fire for one or two minutes.
Presented as published in 1891. 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
358Calories
17 gProtein
23 gCarbs
22 gFat
Full nutrition (32 nutrients)
Calories358 kcal
Protein17 g
Carbohydrates23 g
Fiber0.9 g
Sugars0.9 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol63 mg
Sodium374 mg
Potassium113 mg
Calcium411 mg
Iron0.5 mg
Magnesium31 mg
Phosphorus317 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate17 mcg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 68. The excerpt below is the record exactly as published.
Cheese and Macaroni. Quarter of a pound of cheese, two ounces of macaroni, and lialf a tea-cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.