Macaroni and Cheese Pudding

Name: Macaroni and Cheese Pudding
Ingredients: Four ounces Macaroni; Three ounces grated Cheese; One ounce white Bread-crumbs; Four Sage leaves; One pound of Spanish Onions; Whites of two Eggs; Pepper to taste

From The Apsley cookery book, 1905

Rice may be used instead of macaroni.

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

1049Calories

56 gProtein

125 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1049 kcal

Protein56 g

Carbohydrates125 g

Fiber12 g

Sugars17 g

Total Fat36 g

Saturated Fat17 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat3.8 g

Omega-30.2 g

Cholesterol446 mg

Sodium2762 mg

Potassium1067 mg

Calcium950 mg

Iron5.8 mg

Magnesium141 mg

Phosphorus1040 mg

Zinc7 mg

Copper0.5 mg

Manganese1.5 mg

Vitamin D2 mcg

Vitamin C13 mg

Vitamin A362 mcg

Vitamin E1.9 mg

Vitamin K51 mcg

Vitamin B60.8 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.9 mg

Folate139 mcg

Choline327 mg

Caffeine0 mg

Water525 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 28. The excerpt below is the record exactly as published.

Macaroni and Cheese Pudding. Ingredients. Four ounces Macaroni. Three ounces grated Cheese. One ounce white Bread-crumbs. Four Sage leaves. One pound of Spanish Onions. Whites of two Eggs, Pepper to taste

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