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Macaroni (a la Reine)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for 7-8 persons. Probable cost: 5d to 6d per pound.
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
498Calories
14 gProtein
36 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein14 g
Carbohydrates36 g
Fiber2.9 g
Sugars1.7 g
Total Fat41 g
Saturated Fat18 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol109 mg
Sodium288 mg
Potassium229 mg
Calcium327 mg
Iron1.7 mg
Magnesium48 mg
Phosphorus292 mg
Zinc2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C1.8 mg
Vitamin A63 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline5.8 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 870. The excerpt below is the record exactly as published.
Macaroni (a la Eeine). — Boil according to the preceding recipe half a pound of pipe maca- roni. Meanwhile warm slowly in a stewpan three-quarters of a pint of cream, and slice into it half a pound of Stilton or other white cheese, add two ounces of good fresh butter, two blades of mace, pounded, a good pinch of cayenne, and a little salt
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