Macaroni with Granola
From Every-day dishes and every-day work, 1897
Ensure macaroni is arranged loosely for sauce to permeate.
Presented as published in 1897. 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
1073Calories
45 gProtein
158 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1073 kcal
Protein45 g
Carbohydrates158 g
Fiber5.9 g
Sugars29 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol426 mg
Sodium796 mg
Potassium1178 mg
Calcium683 mg
Iron3.3 mg
Magnesium158 mg
Phosphorus971 mg
Zinc5.4 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A286 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.7 mg
Vitamin B123.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3.6 mg
Folate84 mcg
Choline367 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 17. The excerpt below is the record exactly as published.
sufficient macaroni to fill a large cup, and cook until tender. When done, drain, and put a layer of the macaroni in the bottom of an earthen pudding-dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer, and sprinkle each with granola ; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well-beaten yolks of two eggs or one whole egg, and one fourth of a tea- spoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.