Macaroni Cheese

Name: Macaroni Cheese
Ingredients: 2 oz. macaroni; | pint milk; 2 oz. grated cheese; 1 oz. butter; 1 oz. flour; a few breadcrumbs; salt and pepper

From Berridge House recipe book, 1910

Presented as published in 1910. 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

845Calories

43 gProtein

94 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories845 kcal

Protein43 g

Carbohydrates94 g

Fiber1.8 g

Sugars25 g

Total Fat56 g

Saturated Fat18 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol174 mg

Sodium1184 mg

Potassium1006 mg

Calcium1122 mg

Iron2.6 mg

Magnesium116 mg

Phosphorus995 mg

Zinc5.5 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E0.6 mg

Vitamin K1 mcg

Vitamin B60.4 mg

Vitamin B123.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)3.4 mg

Folate59 mcg

Choline95 mg

Water456 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 17. The excerpt below is the record exactly as published.

Macaroni Cheese 2 oz. macaroni, | pint milk, 2 oz. grated cheese, 1 oz. butter, salt and pepper, 1 oz. flour, a few breadcrumbs

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