Macaroni and Egg Casserole
From Our favorite recipes (Stake Relief Society, 1954), 1954
Serves 4+ or 5. For garnish, arrange circle of hard-cooked egg-white slices. Fill center with sieved hard-cooked egg yolks.
Presented as published in 1954. 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
13676Calories
382 gProtein
2512 gCarbs
247 gFat
Full nutrition (34 nutrients)
Calories13676 kcal
Protein382 g
Carbohydrates2512 g
Fiber193 g
Sugars68 g
Total Fat247 g
Saturated Fat112 g
Monounsaturated Fat54 g
Polyunsaturated Fat36 g
Omega-30.8 g
Cholesterol558 mg
Sodium47651 mg
Potassium7515 mg
Calcium14362 mg
Iron965 mg
Magnesium1326 mg
Phosphorus6109 mg
Zinc33 mg
Copper1.4 mg
Manganese10 mg
Vitamin D43 mcg
Vitamin C9.3 mg
Vitamin A1677 mcg
Vitamin E9.4 mg
Vitamin K29 mcg
Vitamin B65.7 mg
Vitamin B1211 mcg
Thiamin (B1)22 mg
Riboflavin (B2)22 mg
Niacin (B3)242 mg
Folate4465 mcg
Choline717 mg
Caffeine0 mg
Water12603 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 3. The excerpt below is the record exactly as published.
MACARONI AND EGG CASSEROLE 4s oz. macaroni 2 tsp. power mustard 15 qts. boiling water 1/8 tsp. pepper hs tep. salt 1 tep. Worcestershire sauce t c. salad oil or fat 1c. grated processed American c. all-purpose flour cheese 2 3/4 c. milk 2c. cooked string beans ¢ c. minced onion 4 hard-cooked eggs, sliced Break mecaroni in thirds: Cook tender in water with 1 tsp. salt. Make about 3 c.. Drain; rinse with boil- ing water. Meanwhile, blend oil with flour in top of double boiler; stir in milk: cook until thickened. Add next 4 ingredients, 3 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.