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Macaroni
From The household (of the Detroit free press), 1886
Serves 4
Holland cheese is preferred.
Presented as published in 1886. 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
96Calories
1 gProtein
5 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein0.9 g
Carbohydrates4.7 g
Fiber0.2 g
Sugars0.2 g
Total Fat8.3 g
Saturated Fat5.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium1.5 mg
Potassium16 mg
Calcium3.7 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.9 mg
Caffeine0 mg
Water2.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 523. The excerpt below is the record exactly as published.
a pinch of salt ; take a soup plate full of maccaroni, break it up and put in the boiling water ; when soft enough for a fork to go through, it is done ; put in a colander and let the water drain off. Have the cheese grated — Holland cheese is the best, though any hard cheese will do — take three tablespoonfuls of melted butter (good butter) ; take a large fiat dish, put in some butter and cheese, then maccaroni and so on till all is used up. BAKED MACCARONI. Break half a pound of maccaroni into inch pieces and put into a sauce- pan of boiling water and boil twenty minutes, or until soft, but not broken ; add a little salt while boiling ; drain and put into a well-buttered dish a layer at a time, with plenty of grated cheese
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