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Macaroni
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
704Calories
36 gProtein
79 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein36 g
Carbohydrates79 g
Fiber2.8 g
Sugars6.4 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol178 mg
Sodium1215 mg
Potassium506 mg
Calcium652 mg
Iron2 mg
Magnesium81 mg
Phosphorus686 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A199 mcg
Vitamin E0.7 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate34 mcg
Choline98 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 302. The excerpt below is the record exactly as published.
MACARONI, Dressed Sweet. — Boil 2 ozs. in a pint of milk, with a bit of lemon peel, and a good bit of cinnamon, till the pipes are swelled to their utmost size without breaking. Lay them on a custard-dish, and pour a custard over them hot. Serve cold. MACARONI, as Usually Served. — Boil it in milk, or a weak veal broth, flavoured with salt. When tender, put it into a dish without the liquor, with bits of butter and grated cheese, and over the top grate more, and a little more butter. Put the dish into a Dutch oven a quarter of an hour, and do not let the top become hard. MACARONI. — Wash it well, and simmer in half milk, and half broth of veal or mutton, till it is tender. To a spoonful of this liquor, put the yolk of an egg beaten in a spoonful of cream ; just make it hot to thicken, but not boil : put it over the macaroni, and then grate fine old cheese
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