vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
585Calories
30 gProtein
74 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein30 g
Carbohydrates74 g
Fiber2.8 g
Sugars2.4 g
Total Fat24 g
Saturated Fat9.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol69 mg
Sodium1070 mg
Potassium311 mg
Calcium557 mg
Iron1.4 mg
Magnesium68 mg
Phosphorus554 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline8.6 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 31. The excerpt below is the record exactly as published.
Macaroni Boil macaroni until tender; put a layer in a baking dish, season with salt, pepper and bits of butter; next put a layer of grated cheese and so until dish is full, ending with a layer of cheese. Add enough sweet milk or cream to nearly cover
Cook this with the app: pantry check, scaling, and the assistant.