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Cheese and Macaroni
From The household cook book, 1902
Serves 5
A little short crust bordering the dish is an addition.
Presented as published in 1902. 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
552Calories
24 gProtein
79 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein24 g
Carbohydrates79 g
Fiber4.4 g
Sugars1.2 g
Total Fat20 g
Saturated Fat7.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol54 mg
Sodium1449 mg
Potassium275 mg
Calcium593 mg
Iron20 mg
Magnesium52 mg
Phosphorus407 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A103 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate97 mcg
Choline17 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 153. The excerpt below is the record exactly as published.
CHEESE AND MACARONI {Italian ilfocZe).— Boil 6 ounces of the best macaroni in 3 pints of boiling water, with a little pepper and salt. Allow it to simmer gently for 15 or 20 minutes, then drain it, return the macaroni to the sauce=pan with -| a pint of good gravy and allow it to simmer until it has absorbed all the liquid. Have ready grated ^ lb. of cheese, put half of it with the macaroni until it is nearly melted, and then add the remainder with an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.