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Macaroni and Cheese
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
41Calories
2 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein2.3 g
Carbohydrates3.7 g
Fiber0.1 g
Sugars0.1 g
Total Fat1.8 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.4 mg
Sodium110 mg
Potassium19 mg
Calcium56 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline1 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 128. The excerpt below is the record exactly as published.
MACARONI AND CHEESE. Take one-half of a package of macaroni, break Into pieces two inches in length. Simmer twenty minutes in plenty of salted water. Drain, then put a layer in the bottom of a buttered baking-dish, then upon this put a thin layer of grated cheese and bits of butter, then another layer of macaroni and so on till dish is full, leaving the cheese layer on top; sprinkle with cracker crumbs. Pour over the whole a cupful of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.