Macaroni with Rabbit Sauce

Name: Macaroni with Rabbit Sauce
Ingredients: one-fourth pound of cheese; one-half cup of cream; one pint of macaroni; one beaten egg

From The home science cook book, 1902

Presented as published in 1902. 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

2324Calories

80 gProtein

296 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories2324 kcal

Protein80 g

Carbohydrates296 g

Fiber13 g

Sugars11 g

Total Fat89 g

Saturated Fat47 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol260 mg

Sodium977 mg

Potassium1050 mg

Calcium994 mg

Iron6.3 mg

Magnesium235 mg

Phosphorus1310 mg

Zinc9.8 mg

Copper1.1 mg

Manganese3.5 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A390 mcg

Vitamin E1.4 mg

Vitamin K6.3 mcg

Vitamin B60.7 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.6 mg

Folate140 mcg

Choline42 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 40. The excerpt below is the record exactly as published.

Macaroni with Rabbit Sauce. Melt one-fourth pound of cheese, cut in bits, in a double boiler with one-half cup of cream, season with salt, pepper, and mustard, and add one beaten egg. Have one pint of macaroni

Cook this with the app: pantry check, scaling, and the assistant.