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Macaroni and Cheese
From Handbook of practical cookery, 1886
Serves 2
Presented as published in 1886. 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
650Calories
28 gProtein
55 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein28 g
Carbohydrates55 g
Fiber1.9 g
Sugars7.4 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol78 mg
Sodium2209 mg
Potassium418 mg
Calcium665 mg
Iron1 mg
Magnesium65 mg
Phosphorus590 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E0.8 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate14 mcg
Choline47 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 180. The excerpt below is the record exactly as published.
Macaroni and Cheese.— One quarter pound macaroni, one quarter pound grated cheese, one half pint milk, one tea-spoonful salt, one quarter tea-spoonful pepper, one ounce dripping or clarified fat
Cook this with the app: pantry check, scaling, and the assistant.