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Creamed Nut Macaroni
From The Cook County cook book, 1912
Serves 6
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
558Calories
18 gProtein
111 gCarbs
19 gFat
Full nutrition (32 nutrients)
Calories558 kcal
Protein18 g
Carbohydrates111 g
Fiber2.4 g
Sugars2 g
Total Fat19 g
Saturated Fat1.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol48 mg
Sodium17 mg
Potassium931 mg
Calcium36 mg
Iron2.2 mg
Magnesium81 mg
Phosphorus352 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate94 mcg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 293. The excerpt below is the record exactly as published.
CREAMED NUT MACARONI.— The fresh hickory nuts, or chestnuts, whichever are available, are equally nice for this dish. Allow 1 lb. of nuts to 1 lb. of macaroni. Boil your macaroni in slightly salted water until tender, then drain, and mince, not too finely. Line a buttered baking-dish with grated triscuit or shred- ded wheat, and a layer of minced nuts, then a layer of macaroni;' repeat this until dish is filled. To 1 pt. of cream, add a. dash of cayenne, a little salt, and a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.