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Macaroni and Cheese
From Principles of cooking, 1914
Presented as published in 1914. 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
2059Calories
53 gProtein
435 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories2059 kcal
Protein53 g
Carbohydrates435 g
Fiber26 g
Sugars6.6 g
Total Fat12 g
Saturated Fat1.9 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol0 mg
Sodium11307 mg
Potassium908 mg
Calcium1253 mg
Iron129 mg
Magnesium208 mg
Phosphorus600 mg
Zinc4.2 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)2.7 mg
Niacin (B3)35 mg
Folate543 mcg
Choline49 mg
Caffeine0 mg
Water1554 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 36. The excerpt below is the record exactly as published.
macaroni and cheese is in itself a meal. | Macaroni and Cheese. — Two quarts of boiling water, one tablespoon of salt, one cup of macaroni broken into inch pieces. Cook in a double boiler twenty minutes. Drain, pour cold water over and drain again. Grate or chop cheese. Arrange a layer of macaroni ina baking dish, sprinkle with cheese, put in another layer of macaroni and cheese. Pour one recipe of White Sauce overit. Cover with buttered crumbs
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