Macaroni and Cheese

Name: Macaroni and Cheese
Ingredients: 2 cups of macaroni; 2 quarts of boiling salted water; 4 tablespoons flour; 4 tablespoons butter; 2 cups milk; ½ pound of cheese; 1 teaspoon of salt; a few grains of cayenne pepper

From Aunt Sammy's radio recipes, 1926

Presented as published in 1926. 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

2649Calories

118 gProtein

317 gCarbs

142 gFat

Full nutrition (34 nutrients)

Calories2649 kcal

Protein118 g

Carbohydrates317 g

Fiber11 g

Sugars34 g

Total Fat142 g

Saturated Fat54 g

Monounsaturated Fat21 g

Polyunsaturated Fat5.2 g

Omega-30.4 g

Cholesterol411 mg

Sodium4086 mg

Potassium1769 mg

Calcium2349 mg

Iron6.8 mg

Magnesium335 mg

Phosphorus2246 mg

Zinc16 mg

Copper1.3 mg

Manganese3.6 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A873 mcg

Vitamin E2.3 mg

Vitamin K5.8 mcg

Vitamin B61 mg

Vitamin B125 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2 mg

Niacin (B3)8.8 mg

Folate162 mcg

Choline87 mg

Caffeine0 mg

Water2451 g

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 22. The excerpt below is the record exactly as published.

MACARONI AND CHEESE Cook 2 cups of macaroni or spaghetti broken into small Sieces in 2 quarts of boiling salted water until tender. >rain in a strainer and pour cold water over it to prevent the pieces from sticking together. Make a white sauce 39 m with 4 tablespoons flour, 4 tablespoons butter, and 2 cups milk. Grate or cut ^ pound of cheese into the white •sauce, reserving a little cheese to grate over the top of the dish. Season with 1 teaspoon of salt and a few grains of cayenne pepper

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