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Macaroni Atj Grattn

Name: Macaroni Atj Grattn
Yield: 1 servings
Ingredients: half pound package of macaroni; one cup of milk; scraps of butter; Malta Vita; grated cheese

From The Times cook book, no. 2, 1905

Serves 1

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

988Calories

37 gProtein

181 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories988 kcal

Protein37 g

Carbohydrates181 g

Fiber7.3 g

Sugars18 g

Total Fat11 g

Saturated Fat5.2 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol29 mg

Sodium106 mg

Potassium871 mg

Calcium347 mg

Iron2.9 mg

Magnesium149 mg

Phosphorus675 mg

Zinc4.2 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.1 mg

Folate41 mcg

Choline43 mg

Water237 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 156. The excerpt below is the record exactly as published.

MACARONI ATJ GRATTN. Miss C. Hernstein, 2302 Budlong avenue, Los An- geles.— Break half pound package of macaroni into small pieces; put into boiling salt water; when tender drain well. Put layer of maca- roni in buttered baking dish with scraps of butter, and sprinkle Malta Vita and grated cheese over it until ingredients are all used; pour over it one cup of milk

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