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Macaroni
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
198Calories
7 gProtein
34 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein7.5 g
Carbohydrates34 g
Fiber1.4 g
Sugars1.6 g
Total Fat3.2 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol7 mg
Sodium2476 mg
Potassium114 mg
Calcium64 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus121 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate10 mcg
Choline1.2 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 73. The excerpt below is the record exactly as published.
Cook macaroni in water until soft ; then put in a deep dish with alternate layers of grated crackers and cheese, a little salt; fill up the dish with milk
Cook this with the app: pantry check, scaling, and the assistant.