vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni à la Crème
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
631Calories
30 gProtein
69 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein30 g
Carbohydrates69 g
Fiber5.7 g
Sugars7.4 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol111 mg
Sodium5897 mg
Potassium448 mg
Calcium717 mg
Iron3.4 mg
Magnesium80 mg
Phosphorus631 mg
Zinc4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C3.2 mg
Vitamin A168 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate21 mcg
Choline30 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 138. The excerpt below is the record exactly as published.
MACARONI A LA CREME. Boil one-quarter of a pound of macaroni in plenty of hot water, salted, until tender ; put half a pint of milk in a double boiler, and when it boils stir into it a mixture of two tablespoonfuls of butter and one of flour. Add two tablespoonfuls of cream, a little white and cayenne pepper ; salt to taste, and from one-quarter to one-half a pound of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.