Macaroni (Milk) Soup
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
1023Calories
54 gProtein
115 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1023 kcal
Protein54 g
Carbohydrates115 g
Fiber3.6 g
Sugars27 g
Total Fat61 g
Saturated Fat20 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol360 mg
Sodium1258 mg
Potassium1163 mg
Calcium1156 mg
Iron2.6 mg
Magnesium144 mg
Phosphorus1170 mg
Zinc6.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A365 mcg
Vitamin E1.2 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B123.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.5 mg
Folate47 mcg
Choline242 mg
Caffeine0 mg
Water497 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 8. The excerpt below is the record exactly as published.
MACARONI (MILK) SOUP. £ lb. macaroni. 1 oz. butter. 1 egg yolk. 2 oz. grated cheese. U pints milk. Pepper and salt. 1 teaspoonful casumen, dissolved in cold water
Cook this with the app: pantry check, scaling, and the assistant.