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Macaroni and Cheese
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
421Calories
15 gProtein
85 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories421 kcal
Protein15 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium6.8 mg
Potassium253 mg
Calcium24 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus214 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 45. The excerpt below is the record exactly as published.
MACARONI AND CHEESE— Cook macaroni broken up into short length in boiling salted water. Boil uncovered for twenty or thirty minutes, then drain. Fill a buttered pudding dish with alternate layers of macaroni and grated cheese, sprink- ling pepper, salt and melted butter
Cook this with the app: pantry check, scaling, and the assistant.