Dressed Macaroni

Name: Dressed Macaroni
Ingredients: y2 lb. of cooked macaroni; from 2 ozs. to 4 ozs. of grated cheese; a liberal 2 ozs. of nut margarine

From Paper-bag cookery, 1911

Serve immediately.

Presented as published in 1911. 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

1484Calories

46 gProtein

177 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories1484 kcal

Protein46 g

Carbohydrates177 g

Fiber7.3 g

Sugars6.1 g

Total Fat65 g

Saturated Fat17 g

Monounsaturated Fat25 g

Polyunsaturated Fat17 g

Omega-32.8 g

Cholesterol49 mg

Sodium1378 mg

Potassium620 mg

Calcium551 mg

Iron3.2 mg

Magnesium141 mg

Phosphorus791 mg

Zinc5.7 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D6.1 mcg

Vitamin C0.1 mg

Vitamin A594 mcg

Vitamin E9.3 mg

Vitamin K53 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate45 mcg

Choline15 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 34. The excerpt below is the record exactly as published.

Dressed macaroni will serve for a pudding. Take y2 lb. of cooked macaroni. Add to it a little white pepper, from 2 ozs. to 4 ozs. of io8 SOYER’S PAPER-BAG COOKERY grated cheese, and a liberal 2 ozs. of nut margarine

Cook this with the app: pantry check, scaling, and the assistant.