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Macaroni Cutlets
From Soyer's standard cookery, 1912
Serves 1
Place a small piece of raw macaroni at the thin end to represent bone.
Presented as published in 1912. 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
1100Calories
58 gProtein
121 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories1100 kcal
Protein58 g
Carbohydrates121 g
Fiber3.9 g
Sugars15 g
Total Fat65 g
Saturated Fat22 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol194 mg
Sodium2147 mg
Potassium860 mg
Calcium1336 mg
Iron2.9 mg
Magnesium135 mg
Phosphorus1206 mg
Zinc7.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A337 mcg
Vitamin E0.8 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate50 mcg
Choline59 mg
Water263 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 253. The excerpt below is the record exactly as published.
Macaroni Cutlets. Four ounces of macaroni, four ounces of grated cheese, one ounce of butter, half ounce of flour, half a pint of milk, one STANDARD COOKERY. 373 teaspoonful of French mustard, breadcrumbs, one egg, cayenne and salt
Cook this with the app: pantry check, scaling, and the assistant.