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Macaroni and Cheese
From Royal Victoria cook book, 1900
Serves 2
Miss ANNA DEANE
Presented as published in 1900. 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
539Calories
29 gProtein
56 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein29 g
Carbohydrates56 g
Fiber1.8 g
Sugars7.4 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol68 mg
Sodium1123 mg
Potassium421 mg
Calcium747 mg
Iron1 mg
Magnesium75 mg
Phosphorus616 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A178 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate14 mcg
Choline30 mg
Caffeine0 mg
Water600 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 41. The excerpt below is the record exactly as published.
MACARONI AND CHEESE.—One-quarter pound macaroni broken in small pieces and cooked in about a quart of salted water for 20 minutes; turn into colander and pour cold water over it; let drain; put layer of grated cheese in bottom of baking dish, then a layer of macaroni; repeat until dish is full, covering the top with rolled bread or cracker crumbs and little pieces of butter; pour over the whole enough milk, heated (about 14 cups)
Cook this with the app: pantry check, scaling, and the assistant.