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Cheese and Macaroni Tartlets
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
68Calories
3 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein3.2 g
Carbohydrates5.8 g
Fiber0.2 g
Sugars0.2 g
Total Fat3.4 g
Saturated Fat1.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.5 mg
Sodium78 mg
Potassium30 mg
Calcium71 mg
Iron0.1 mg
Magnesium6.8 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline0.3 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 213. The excerpt below is the record exactly as published.
Cheese and Macaroni Tartlets. Line the required number of tartlet pans with cheese pastry (see recipe). tBoil one ounce of macaroni in just as much water as it will absorb. When soft, cut it into tiny pieces, mix with one ounce of finely-grated cheese, a pinch of salt, a pinch of cayenne, and bind the mixture with a little cream or cheese sauce
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