Macaroni 'au Gratin'

Name: Macaroni 'au Gratin'
Ingredients: 4 ounces of macaroni; 1 ounce of grated Parmesan cheese; 1 ounce of grated Gruyere cheese; 1 ounce of butter; 1-^ teacupful of milk or cream; a quarter of an ounce of butter; finely chopped parsley; onion; pepper; salt; nutmeg

From Wholesome cookery, 1887

Cold water is poured on the macaroni as soon as it is cooked to keep it firm.

Presented as published in 1887. 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

2032Calories

41 gProtein

133 gCarbs

179 gFat

Full nutrition (34 nutrients)

Calories2032 kcal

Protein41 g

Carbohydrates133 g

Fiber13 g

Sugars9.7 g

Total Fat179 g

Saturated Fat85 g

Monounsaturated Fat31 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol512 mg

Sodium778 mg

Potassium1239 mg

Calcium849 mg

Iron4.4 mg

Magnesium158 mg

Phosphorus822 mg

Zinc5.3 mg

Copper0.7 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A161 mcg

Vitamin E0.8 mg

Vitamin K52 mcg

Vitamin B60.6 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.6 mg

Folate61 mcg

Choline16 mg

Caffeine0 mg

Water383 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 56. The excerpt below is the record exactly as published.

Macaroni “au Gratin.”, 4 ounces of macaroni, 1 ounce of grated Parmesan cheese, 1 ounce of grated Gruyere cheese, 1 ounce of butter divided in small lumps. Blend a little flour in 1-^ teacupful of milk or cream; add a quarter of an ounce of butter, flnely chopped parsley and onion, pepper, salt, and nutmeg

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