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Macaroni and Cheese
From Public school household science, 1905
This may be prepared some time before it is to be baked.
Presented as published in 1905. 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
1128Calories
48 gProtein
179 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1128 kcal
Protein48 g
Carbohydrates179 g
Fiber8.1 g
Sugars8.1 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium1470 mg
Potassium614 mg
Calcium674 mg
Iron5.2 mg
Magnesium139 mg
Phosphorus810 mg
Zinc5.9 mg
Copper0.7 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.5 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate93 mcg
Choline16 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 19. The excerpt below is the record exactly as published.
J tsp. butter. | ^ tsp. salt. A few grains cayenne pepper. Spread the butter on the cracker, mix the remaining ingredients in a small bowl and cover the cracker with 44 DOMESTIC SCIENCK it. Place on a pan and heat in a hot oven until the cheese is melted. Serve hot or cold. Note. — The above cheese mixture may be used as a sandwich filling. 37.— MACARONI AND CHEESE. I cup. macaroni. I J cup. dried bread crumbs. J cup. grated cheese. | ^ tsp. butter. 1 cup cream sauce
Cook this with the app: pantry check, scaling, and the assistant.