nut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni Pie
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four persons.
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
657Calories
28 gProtein
60 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein28 g
Carbohydrates60 g
Fiber5.2 g
Sugars3.4 g
Total Fat46 g
Saturated Fat18 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol124 mg
Sodium1082 mg
Potassium460 mg
Calcium589 mg
Iron3.1 mg
Magnesium78 mg
Phosphorus548 mg
Zinc4 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C4.6 mg
Vitamin A144 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate34 mcg
Choline16 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 874. The excerpt below is the record exactly as published.
Macaroni Pie. — Boil four ounces of macaroni in veal broth or beef bouillon, put part of it over the bottom of a pie-dish, and cover sparingly with grated cheese and an ounce of butter in small bits. l^Iince a shallot finely, and a few mushrooms ; mix some salt, a blade of mace, pounded, a little pepper, and a small jjinch of cayenne. Season a pound and a half of steak with these in^gredients. Cut it from the fiUet small and thin ; lay the steaks alternately with the macaroni into the dish, covering with macaroni and grated cheese. Run clarified butter over the top
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.