Macaroni and Cheese on Toast

Name: Macaroni and Cheese on Toast
Ingredients: cup cold macaroni; J cup grated cheese; 6 slices toast; butter; flour; milk

From Left-overs made palatable, 1902

Presented as published in 1902. 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

1867Calories

84 gProtein

263 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1867 kcal

Protein84 g

Carbohydrates263 g

Fiber11 g

Sugars28 g

Total Fat63 g

Saturated Fat25 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.5 g

Omega-30.2 g

Cholesterol168 mg

Sodium3199 mg

Potassium1234 mg

Calcium1630 mg

Iron9.3 mg

Magnesium215 mg

Phosphorus1549 mg

Zinc10 mg

Copper0.8 mg

Manganese2.5 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A355 mcg

Vitamin E1.4 mg

Vitamin K8.4 mcg

Vitamin B60.6 mg

Vitamin B123 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)11 mg

Folate239 mcg

Choline89 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 16. The excerpt below is the record exactly as published.

cup cold macaroni J cup grated cheese 6 slices toast Make a white sauce in a double boiler from the butter, flour and milk

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