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Macaroni and Cheese
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
859Calories
34 gProtein
144 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories859 kcal
Protein34 g
Carbohydrates144 g
Fiber5.8 g
Sugars12 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol37 mg
Sodium422 mg
Potassium633 mg
Calcium393 mg
Iron2.6 mg
Magnesium117 mg
Phosphorus599 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A192 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate50 mcg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 16. The excerpt below is the record exactly as published.
pint of the cooked macaroni and i cup of thin white sauce, seasoned with salt and pepper and ^ cup grated or chopped cheese ; sprinkle the top with buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.