Macaroni Cheese
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
3701Calories
174 gProtein
366 gCarbs
261 gFat
Full nutrition (34 nutrients)
Calories3701 kcal
Protein174 g
Carbohydrates366 g
Fiber16 g
Sugars28 g
Total Fat261 g
Saturated Fat93 g
Monounsaturated Fat36 g
Polyunsaturated Fat8.3 g
Omega-30.7 g
Cholesterol747 mg
Sodium3104 mg
Potassium2032 mg
Calcium3630 mg
Iron7 mg
Magnesium406 mg
Phosphorus3231 mg
Zinc24 mg
Copper1.5 mg
Manganese4.4 mg
Vitamin D2.3 mcg
Vitamin C16 mg
Vitamin A1562 mcg
Vitamin E4.7 mg
Vitamin K21 mcg
Vitamin B61.2 mg
Vitamin B126.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)8.9 mg
Folate195 mcg
Choline51 mg
Caffeine0 mg
Water559 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 16. The excerpt below is the record exactly as published.
MACARONI CHEESE.—+ 1b. macaroni (previously » parboiled), $ 1b. cheese (odd pieces will do), I large tomato, teacupful milk; salt, pepper to taste. Cut tomato in slices, place in bottom of pie-dish; layer of - cheese, cutin thin slices ; layer of macaroni.” Sprinkle _ bread crumbs on top, add milk, small piece butter on top
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