vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni au Gratin
From The Swedish, French, American cook book, 1918
Serves 4
Serve with roast beef.
Presented as published in 1918. 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
37Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories37 kcal
Protein2 g
Carbohydrates2.8 g
Sugars2.9 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium23 mg
Potassium91 mg
Calcium75 mg
Iron0 mg
Magnesium7.2 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 426. The excerpt below is the record exactly as published.
Macaroni au Gratin Boil macaroni [see recipe: Creamed Macaroni]; drain the water off. Put in a pudding dish one layer of macaroni, pepper and salt; then one layer of grated American cheese — and so on, alternately, until the dish is full; pour a small cup milk over the contents, put small dices of buttered bread
Cook this with the app: pantry check, scaling, and the assistant.