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Macaroni Cutlets
From Soyer's standard cookery, 1912
Serves 1
Serve very hot.
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
828Calories
28 gProtein
134 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein28 g
Carbohydrates134 g
Fiber12 g
Sugars17 g
Total Fat21 g
Saturated Fat7.3 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol34 mg
Sodium487 mg
Potassium866 mg
Calcium316 mg
Iron6.4 mg
Magnesium138 mg
Phosphorus482 mg
Zinc3.4 mg
Copper1.1 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C16 mg
Vitamin A137 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate107 mcg
Choline38 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 264. The excerpt below is the record exactly as published.
Macaroni Cutlets. Boil four ounces of macaroni until quite tender, drain well and allow to cool. Then cut up into small pieces and mix with about a quarter of a pint of stiff white sauce, which has been flavored with a piece of onion, a small blade of mace, and salt and pepper. Add a dessertspoonful of lean bacon (finely minced), and half a beaten egg
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