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Macaroni with White Sauce
From Soyer's standard cookery, 1912
Serves 5
Presented as published in 1912. 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
518Calories
12 gProtein
89 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein12 g
Carbohydrates89 g
Fiber5.2 g
Sugars4.1 g
Total Fat13 g
Saturated Fat2.9 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol4.5 mg
Sodium2541 mg
Potassium274 mg
Calcium332 mg
Iron26 mg
Magnesium47 mg
Phosphorus175 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C0.5 mg
Vitamin A98 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate115 mcg
Choline21 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 254. The excerpt below is the record exactly as published.
Macaroni with White Sauce. Three-quarters cup of macaroni broken in inch pieces, two quarts of boiling water, one tablespoonful of salt, one and a half cups of white sauce
Cook this with the app: pantry check, scaling, and the assistant.