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Macaroni au Gratin
From Cookery and housekeeping, 1882
Serves 6
White or cayenne pepper may be mixed in the sauce.
Presented as published in 1882. 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
621Calories
32 gProtein
65 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein32 g
Carbohydrates65 g
Fiber2.6 g
Sugars2.3 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol73 mg
Sodium767 mg
Potassium274 mg
Calcium695 mg
Iron1.4 mg
Magnesium68 mg
Phosphorus607 mg
Zinc4.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A212 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 108. The excerpt below is the record exactly as published.
MACARONI AU GRATIN, Macaroni au Gratin. Have ready a cream sauce, to which add grated Parmesan and Gruyere cheese ; the proportion being \ lb. cheese to i lb. macaroni, and milk or cream sauce enough to dilute. Warm the macaroni in this mixture, and then pour the whole into a shallow dish, cither china which will stand the oven or metal. Strew the surface with breadcrumbs and grated cheese and a very little melted butter
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