Macaroni Cheese
From Reasonable recipes, 1940
Presented as published in 1940. 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
901Calories
35 gProtein
83 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories901 kcal
Protein35 g
Carbohydrates83 g
Fiber1.8 g
Sugars13 g
Total Fat48 g
Saturated Fat18 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.8 g
Omega-30.1 g
Cholesterol79 mg
Sodium1097 mg
Potassium640 mg
Calcium819 mg
Iron2.6 mg
Magnesium87 mg
Phosphorus745 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A439 mcg
Vitamin E4.8 mg
Vitamin K27 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.2 mg
Folate59 mcg
Choline55 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 4. The excerpt below is the record exactly as published.
MACARONI CHEESE Cook 2 oz. macaroni fot twenty minutes in a pint of boiling salted water. Strain. Make a white sauce with 1 oz. margarine, 1 oz. flour, + pint milk and } pint macaroni liquor. Add the macaroni and 2 0z. grated cheese. Sprinkle with bread- crumbs and cheese and brown in a quick oven. Recipe No. 48 PILCHARD PIE To a large tin of boned and mashed pilchards, add 2 beaten eggs, 1 table- spoonful each of vinegar and chopped parsley, 2 oz. breadcrumbs
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