Escaloped Macaroni or Spaghetti
From Selection and preparation of food, 1907
Prepare buttered crumbs by stirring fine bread crumbs into melted butter until well coated.
Presented as published in 1907. 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
829Calories
32 gProtein
152 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories829 kcal
Protein32 g
Carbohydrates152 g
Fiber5.9 g
Sugars17 g
Total Fat8.7 g
Saturated Fat4.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol19 mg
Sodium446 mg
Potassium791 mg
Calcium347 mg
Iron2.8 mg
Magnesium122 mg
Phosphorus596 mg
Zinc3.6 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.8 mg
Folate56 mcg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 24. The excerpt below is the record exactly as published.
Escaloped Macaroni or Spaghetti. Break the macaroni into small .pieces, cook in boiling, salted water until tender. Drain in a colander, rinse with cold water. Fill a baking dish with alternate layers of macaroni, white sauce, and finely divided cheese, cover with buttered crumbs. Bake in a slow oven until crumbs are brown. Serve hot. (Prepare buttered crumbs by stirring 4 or 5 measures of fine bread crumbs into 1 meas- ure of melted butte
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