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Escalloped Macaroni
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
209Calories
10 gProtein
27 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein10 g
Carbohydrates27 g
Fiber1.1 g
Sugars0.9 g
Total Fat6.2 g
Saturated Fat3.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol18 mg
Sodium357 mg
Potassium112 mg
Calcium186 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus191 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7.2 mcg
Choline2.9 mg
Water7.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 93. The excerpt below is the record exactly as published.
Escalloped Macaroni. Boil 8 sticks of macaroni thoroughly done, in salted water. Put a layer of macaroni in baking dish, then a layer of grated cheese, with bits of butter, pepper and salt, another layer of macaroni, al- ternating until dish is full. Cover top with cracker crumbs, and bits of butter, and pour over 1 teacup of cream or milk
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