Macaroni Fish Pie
From Cookery book, 1940
Macaroni Cheese may be made in the same way, leaving out the fish and using rather more macaroni.
Presented as published in 1940. 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
2739Calories
314 gProtein
162 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories2739 kcal
Protein314 g
Carbohydrates162 g
Fiber1.8 g
Sugars95 g
Total Fat110 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Omega-30.3 g
Cholesterol1184 mg
Sodium7782 mg
Potassium6102 mg
Calcium3193 mg
Iron6.6 mg
Magnesium582 mg
Phosphorus7624 mg
Zinc17 mg
Copper0.8 mg
Manganese1 mg
Vitamin D22 mcg
Vitamin C0 mg
Vitamin A808 mcg
Vitamin E10 mg
Vitamin K1 mcg
Vitamin B62.6 mg
Vitamin B1241 mcg
Thiamin (B1)2 mg
Riboflavin (B2)4.5 mg
Niacin (B3)17 mg
Folate59 mcg
Choline355 mg
Water3317 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 7. The excerpt below is the record exactly as published.
Macaroni Fish Pie Ingredients. Sauce. 2 ozs. boiled macaroni. 1 oz. flour. 2 ozs. grated cheese. 4 pint milk. 4 lb. cooked and flaked white + pint macaroni stock. fish. 1 oz. butter. Salt, cayenne
Cook this with the app: pantry check, scaling, and the assistant.