Macaroni Cheese

Name: Macaroni Cheese
Ingredients: Boil a quarter of a pound of macaroni; in half a pint of milk; seasoning with pepper, salt, and cayenne; seasoning with pepper, salt, and cayenne; seasoning with pepper, salt, and cayenne; sprinkle it with a piece of butter; some grated cheese; a few bread-crumbs

From The book of plain cooking, 1904

Presented as published in 1904. 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

567Calories

23 gProtein

96 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories567 kcal

Protein23 g

Carbohydrates96 g

Fiber3.6 g

Sugars15 g

Total Fat9.5 g

Saturated Fat4.8 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol29 mg

Sodium99 mg

Potassium618 mg

Calcium324 mg

Iron1.5 mg

Magnesium89 mg

Phosphorus460 mg

Zinc2.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.2 mg

Folate20 mcg

Choline43 mg

Water226 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 33. The excerpt below is the record exactly as published.

Macaroni Cheese Boil a quarter of a pound of macaroni in half a pint of milk until quite tender, seasoning with pepper, salt, and cayenne ; sprinkle it with a piece of butter, some grated cheese, and a few bread-crumbs

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