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Macaroni and Cheese
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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
974Calories
41 gProtein
144 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories974 kcal
Protein41 g
Carbohydrates144 g
Fiber5.7 g
Sugars21 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol73 mg
Sodium498 mg
Potassium900 mg
Calcium711 mg
Iron3 mg
Magnesium137 mg
Phosphorus806 mg
Zinc5 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.6 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.3 mg
Folate56 mcg
Choline62 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 88. The excerpt below is the record exactly as published.
Macaroni and Gieese. — The macaroni is first put into boiling salted water and cooked tender— a half hour or less — then it is drained, and rinsed with cold water, and cut in convenient pieces. A buttered pudding dish is then filled with alternate layers of the macaroni and chopped or grated cheese, perhaps a cupful of the cheese to a quart of the cooked macaroni. Season with salt and pepper, fill the dish with milk, and cover with bread or cracker crumbs
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