Macaroni a la Creme

Name: Macaroni a la Creme
Ingredients: Boil the macaroni twenty minutes; a cup of milk; a little salt; serve with grated cheese

From Physical culture cook book, 1901

Presented as published in 1901. 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

988Calories

37 gProtein

181 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories988 kcal

Protein37 g

Carbohydrates181 g

Fiber7.3 g

Sugars18 g

Total Fat11 g

Saturated Fat5.2 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol29 mg

Sodium106 mg

Potassium871 mg

Calcium347 mg

Iron2.9 mg

Magnesium149 mg

Phosphorus675 mg

Zinc4.2 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.1 mg

Folate41 mcg

Choline43 mg

Water237 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 20. The excerpt below is the record exactly as published.

Macaroni a la Creme. — Boil the macaroni twenty minutes ; drain and add a cup of milk, a little salt', and stew fifteen minutes. Pour over a rich drawn butter sauce, and serve with grated cheese

Cook this with the app: pantry check, scaling, and the assistant.