Macaroni Cheese

Name: Macaroni Cheese
Ingredients: 1/2 pound macaroni; 1 ounce butter; 2 ounces grated cheese; pepper or cayenne; salt

From English and French cookery, 1890

Presented as published in 1890. 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

1080Calories

46 gProtein

176 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories1080 kcal

Protein46 g

Carbohydrates176 g

Fiber7.3 g

Sugars6.1 g

Total Fat42 g

Saturated Fat9.4 g

Monounsaturated Fat4 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol116 mg

Sodium1009 mg

Potassium615 mg

Calcium553 mg

Iron3.2 mg

Magnesium140 mg

Phosphorus794 mg

Zinc5.7 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E0.5 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate44 mcg

Choline8 mg

Water40 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 78. The excerpt below is the record exactly as published.

Macaroni Cheese. — Boil and drain \ poimd macaroni, mix there- with 1 ounce butter and 2 ounces grated cheese : pepper or cayenne and salt

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