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Macaroni, as Usually Served
From Consult me, 1902
Serves 2
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
702Calories
37 gProtein
84 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein37 g
Carbohydrates84 g
Fiber2.8 g
Sugars10 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol87 mg
Sodium1287 mg
Potassium622 mg
Calcium714 mg
Iron1.7 mg
Magnesium88 mg
Phosphorus712 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A180 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.6 mg
Folate26 mcg
Choline42 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 302. The excerpt below is the record exactly as published.
MACARONI, as Usually Served. — Boil it in milk, or a weak veal broth, flavoured with salt. When tender, put it into a dish without the liquor, with bits of butter and grated cheese
Cook this with the app: pantry check, scaling, and the assistant.