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Macaroni with Cheese - A Quick Way
From The Times cook book, no. 2, 1905
Serves 3
Standing improves the dish.
Presented as published in 1905. 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
461Calories
22 gProtein
64 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein22 g
Carbohydrates64 g
Fiber2.4 g
Sugars2 g
Total Fat12 g
Saturated Fat6.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol35 mg
Sodium714 mg
Potassium243 mg
Calcium374 mg
Iron1.2 mg
Magnesium54 mg
Phosphorus400 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline5.7 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 156. The excerpt below is the record exactly as published.
MACARONI WITH CHEESE— A quick way. Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— (Original.) Break one-half pound of macaroni into pieces two or three inches in length; throw them into boiling salted water and cook un- til tender. Heat one quart of rich milk, adding one tablespoon corn starch moistened with cold milk, stirring constantly to pre- vent scorching. When it has thickened to the consistency of cream, season with salt and - add one teacup of grated cheese
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