vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Dressed Macaroni
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
371Calories
12 gProtein
44 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein12 g
Carbohydrates44 g
Fiber1.8 g
Sugars1.5 g
Total Fat16 g
Saturated Fat4.4 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat4.3 g
Omega-30.7 g
Cholesterol12 mg
Sodium345 mg
Potassium155 mg
Calcium138 mg
Iron0.8 mg
Magnesium35 mg
Phosphorus198 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A148 mcg
Vitamin E2.3 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate11 mcg
Choline3.8 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 284. The excerpt below is the record exactly as published.
Dressed macaroni will serve for a pudding. Take half a pound of cooked macaroni. Add to it a little white pepper, from two ounces to four ounces of grated cheese, and a liberal two ounces of nut margarine
Cook this with the app: pantry check, scaling, and the assistant.