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Creamed Macaroni with Cheese
From Delta Gamma cook book, 1922
Serves 6
Presented as published in 1922. 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
484Calories
14 gProtein
45 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein14 g
Carbohydrates45 g
Fiber1.5 g
Sugars4.2 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol48 mg
Sodium671 mg
Potassium245 mg
Calcium284 mg
Iron1.5 mg
Magnesium38 mg
Phosphorus281 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0.6 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate34 mcg
Choline20 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 21. The excerpt below is the record exactly as published.
Creamed Macaroni with Cheese Cook one cup finely broken macaroni in rapidly boihng salted water until tender. Drain, cover with cold water and drain again. Add two cups white sauce and one cup grated cheese to macaroni in VEGETABLES 53 a baking dish. Mix thoroughly and cover with two-thirds cup cracker crumbs and one-third cup melted butter
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