Macaroni and Cheese

Name: Macaroni and Cheese
Ingredients: Cook macaroni; 1/4 cup tomato catsup; 1 cup canned tomatoes (this may be omitted); a little cayenne pepper; salt; two tablespoons of cheese

From Camp cookery (Milam, for Boy Scouts), 1918

Presented as published in 1918. 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

876Calories

30 gProtein

170 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories876 kcal

Protein30 g

Carbohydrates170 g

Fiber12 g

Sugars27 g

Total Fat8.9 g

Saturated Fat3.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol12 mg

Sodium7992 mg

Potassium1430 mg

Calcium188 mg

Iron7.7 mg

Magnesium154 mg

Phosphorus496 mg

Zinc3.7 mg

Copper0.8 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A198 mcg

Vitamin E3.3 mg

Vitamin K8 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate48 mcg

Choline12 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 17. The excerpt below is the record exactly as published.

Macaroni and Cheese Cook macaroni in boiling salted water twenty minutes, or until soft. Drain. To each cup of cooked macaroni add J4 cup tomato catsup or 1 cup canned tomatoes (this may be omitted), a little cayenne pepper, salt, and two tablespoons of cheese

Cook this with the app: pantry check, scaling, and the assistant.