Macaroni au Gratin
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
1660Calories
82 gProtein
223 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories1660 kcal
Protein82 g
Carbohydrates223 g
Fiber7.7 g
Sugars31 g
Total Fat70 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol203 mg
Sodium2872 mg
Potassium1510 mg
Calcium1674 mg
Iron4.5 mg
Magnesium217 mg
Phosphorus1673 mg
Zinc10 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A656 mcg
Vitamin E1.2 mg
Vitamin K3.1 mcg
Vitamin B60.6 mg
Vitamin B124.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.5 mg
Folate95 mcg
Choline16 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 82. The excerpt below is the record exactly as published.
MACARONI AU GRATIN. ± lh. Naples macaroni. \ lb. grated cheese. ] pint thick Bechamel sauce. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.