Macaroni with Cheese
From Physical culture cook book, 1901
The genuine Italian macaroni is the nicest.
Presented as published in 1901. 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
841Calories
29 gProtein
169 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories841 kcal
Protein29 g
Carbohydrates169 g
Fiber7.3 g
Sugars6.1 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium14 mg
Potassium506 mg
Calcium48 mg
Iron2.9 mg
Magnesium120 mg
Phosphorus429 mg
Zinc3.2 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate41 mcg
Water22 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 20. The excerpt below is the record exactly as published.
Macaroni with Cheese. — The genuine Italian macaroni is the nicest. Boil one-half pound (or half a package of the French maca- roni) in plenty of salted boiling water for one hour. Drain, and put half of it in a buttered baking dish, season with salt, grate cheese over it, add the other half of the macaroni, then more cheese and some bits of butter on top. Pour over it enough drawn butter sauce to fill the dish — about one cup
Cook this with the app: pantry check, scaling, and the assistant.