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Macaroni a la Heine
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
511Calories
13 gProtein
52 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein13 g
Carbohydrates52 g
Fiber4.8 g
Sugars2.2 g
Total Fat40 g
Saturated Fat16 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol104 mg
Sodium187 mg
Potassium377 mg
Calcium150 mg
Iron2.1 mg
Magnesium57 mg
Phosphorus223 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C6.1 mg
Vitamin A161 mcg
Vitamin E2 mg
Vitamin K6.8 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline5.4 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 403. The excerpt below is the record exactly as published.
Macaroni a la Heine. — Boil Jib. of Macaroni in slightly- salted water until very tender ; put 2oz. of butter into a lined stewpan with 2oz. of grated Stilton cheese and f pint of cream, season with pounded mace and a small quantity of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.