Macaroni a la Milanese
From Buckmaster's cookery, 1887
Requires constant attention.
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
2526Calories
108 gProtein
352 gCarbs
73 gFat
Full nutrition (33 nutrients)
Calories2526 kcal
Protein108 g
Carbohydrates352 g
Fiber15 g
Sugars12 g
Total Fat73 g
Saturated Fat39 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.5 g
Omega-30.3 g
Cholesterol198 mg
Sodium1682 mg
Potassium1271 mg
Calcium1631 mg
Iron6.4 mg
Magnesium301 mg
Phosphorus1910 mg
Zinc14 mg
Copper1.4 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A442 mcg
Vitamin E1.4 mg
Vitamin K4.1 mcg
Vitamin B60.8 mg
Vitamin B123.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.9 mg
Folate94 mcg
Choline24 mg
Water122 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 64. The excerpt below is the record exactly as published.
MACARONI A LA MILANAISE. Ingredients. Macaroni. Cream. Nutmeg. 3 ozs. of Gruyere cheese. 3 ozs. of Parmesan cheese. 1. Boil a pound of macaroni, see recipe, page 142. 2. Put into a clean saucepan three ounces of grated Gruyere cheese, also three of grated Parmesan, a little nutmeg, pepper, and three tablespoonfuls of cream
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