Macaroni and Cheese

Name: Macaroni and Cheese
Ingredients: Half a pound of macaroni; slightly salted; grated cheese; small bits of butter; a little milk

From Cooks in clover, 1889

Presented as published in 1889. 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

1426Calories

69 gProtein

190 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories1426 kcal

Protein69 g

Carbohydrates190 g

Fiber7.3 g

Sugars12 g

Total Fat52 g

Saturated Fat22 g

Monounsaturated Fat9 g

Polyunsaturated Fat2.9 g

Omega-30.2 g

Cholesterol152 mg

Sodium2189 mg

Potassium915 mg

Calcium1274 mg

Iron3.5 mg

Magnesium177 mg

Phosphorus1325 mg

Zinc9 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E0.9 mg

Vitamin K2.3 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.1 mg

Folate48 mcg

Choline39 mg

Water160 g

As published

This recipe was extracted from Cooks in clover (1889), page 23. The excerpt below is the record exactly as published.

Macaroni and Cheese. — Half apound of macaroni 40 COOKS IN CLOVER, broken in pieces an inch long; cook in boiling wa- ter slightly salted, for twenty minutes. Drain, and put a layer in the bottom of a well greased baking dish ; upon this, spread some grated cheese and small bits of butter, then more macaroni, and so on until the dish is filled. Have grated cheese on top. Wet with a little milk

Cook this with the app: pantry check, scaling, and the assistant.