vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cheese with Macaroni
From Harper's cook book encyclopædia, 1902
Serves 2
Time: one hour and a half to boil the macaroni.
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
838Calories
37 gProtein
119 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein37 g
Carbohydrates119 g
Fiber16 g
Sugars6.9 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol49 mg
Sodium1020 mg
Potassium1169 mg
Calcium612 mg
Iron6.4 mg
Magnesium157 mg
Phosphorus697 mg
Zinc5.3 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A914 mcg
Vitamin E12 mg
Vitamin K31 mcg
Vitamin B61.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.4 mg
Folate73 mcg
Choline27 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 88. The excerpt below is the record exactly as published.
Cheese with Macaroni CHEESE Cheese, Potted stirring until the mixture is thick. Time, two or three minutes. Serve at once. Cheese with Macaroni. — Drop %lb. of macaroni in some boiling milk and water, and let it simmer gently until it is quite tender but firm. Put 4 ozs. of grated cheese in a cupful of boiled cream or new milk, and place the mixture in a saucepan with a blade of mace, three or four grains of cay- enne, a piece of butter, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.