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Macaroni Dressed in the English Fashion
From Cassell's dictionary of cookery, 1892
Serves 3
Butter and cheese may burn; unwholesome if overcooked.
Presented as published in 1892. 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
583Calories
13 gProtein
32 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein13 g
Carbohydrates32 g
Fiber1.2 g
Sugars1 g
Total Fat44 g
Saturated Fat26 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol132 mg
Sodium3732 mg
Potassium137 mg
Calcium261 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus251 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate8.5 mcg
Choline4 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 872. The excerpt below is the record exactly as published.
Macaroni Dressed in the English Fashion. — Ribbon or pipe macaroni may be used, and either boiled in milk, broth, or "water. To four ounces of macaroni so boiled, add three ounces of grated cheese and a little salt ; half the quantity of cheese is often mixed ■with the macaroni, and the remainder is put over the top, with grated bread-crumbs and a little clarified butter
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