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Macaroni and Cheese
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
640Calories
35 gProtein
20 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein35 g
Carbohydrates20 g
Fiber0.3 g
Sugars12 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol143 mg
Sodium835 mg
Potassium471 mg
Calcium1103 mg
Iron0.3 mg
Magnesium64 mg
Phosphorus781 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A436 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline43 mg
Water257 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 28. The excerpt below is the record exactly as published.
Macaroni and Cheese Break in small pieces about one-third of a package of macaroni and cook 30 minutes in boiling salted water. Butter a small baking dish, put in a layer of macaroni, sprinkle with grated cheese and pieces of butter, and so on till macaroni is all used. Cover top layer of cheese with sifted bread crumbs and dot with pieces of butter. Pour in milk until it can be seen and bake 20 minutes. It requires about 1 cup of milk and quarter pound of cheese
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