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Macaroni Milanese

Name: Macaroni Milanese
Yield: 4 servings
Ingredients: one pound of macaroni; three ounces of butter; four ounces of grated Gruyere cheese; half a pint of good cream; a little grated nutmeg; salt and pepper to taste

From Practical household cookery, 1891

Serves 4

Presented as published in 1891. 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

733Calories

24 gProtein

87 gCarbs

49 gFat

Full nutrition (33 nutrients)

Calories733 kcal

Protein24 g

Carbohydrates87 g

Fiber3.6 g

Sugars3 g

Total Fat49 g

Saturated Fat17 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol136 mg

Sodium73 mg

Potassium334 mg

Calcium315 mg

Iron1.5 mg

Magnesium73 mg

Phosphorus414 mg

Zinc3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A83 mcg

Vitamin E0.3 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate23 mcg

Choline3.9 mg

Water60 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 26. The excerpt below is the record exactly as published.

ACARONI MILANAISE. Boil one pound of macaroni, strain, and cut it up in three-inch lengths, put it in a stewpan with three ounces of butter, four ounces of grated Gruj^re cheese, a little grated nutmeg, salt and pepper to taste, and half a pint of good cream

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