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Macaroni and Cheese
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
182Calories
7 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein7.3 g
Carbohydrates33 g
Fiber1.4 g
Sugars1.2 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol47 mg
Sodium20 mg
Potassium116 mg
Calcium16 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline37 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 32. The excerpt below is the record exactly as published.
MACARONI AND CHEESE. Mrs. Jas. Stevenson, Tarkio, Mo. Break in pieces, boil about an hour in plenty of water, adding more as it soaks into macaroni. Put in baking dish, alternate layers of macaroni and grated *Jie*-se. Salt and pepper to taste ; nearly cover with milk ; bake about half an hour. A beaten egg may be added
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