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Macaroni - English Fashion
From Lessons in cooking through preparation of meals, 1912
Serves 3
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
639Calories
26 gProtein
66 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein26 g
Carbohydrates66 g
Fiber2.4 g
Sugars6.1 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol211 mg
Sodium623 mg
Potassium431 mg
Calcium428 mg
Iron1.7 mg
Magnesium67 mg
Phosphorus507 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate31 mcg
Choline117 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 132. The excerpt below is the record exactly as published.
Macaroni — English Fashion Break ^ pound macaroni into i inch lengths. Cover with boiling salted water and cook quickly for 15 m. Drain, reserving the liquor, cover with i c milk and i c stock. If stock is not available use all milk. Cook slowly for 20 m, then turn into a deep dish. Beat the yolks of 2 eggs with yi c cream, add 3^ c of the macaroni liquor, cook a few m over hot water, add ys c grated cheese and pour all over the macaroni. Place i T butter
Cook this with the app: pantry check, scaling, and the assistant.