Macaroni with White Sauce
From The Raleigh cook book, 1907
Presented as published in 1907. 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
2010Calories
63 gProtein
364 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories2010 kcal
Protein63 g
Carbohydrates364 g
Fiber22 g
Sugars15 g
Total Fat57 g
Saturated Fat16 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol145 mg
Sodium15958 mg
Potassium1111 mg
Calcium2070 mg
Iron129 mg
Magnesium191 mg
Phosphorus998 mg
Zinc6.1 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A217 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)3 mg
Riboflavin (B2)3.2 mg
Niacin (B3)33 mg
Folate541 mcg
Choline101 mg
Caffeine0 mg
Water1776 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 7. The excerpt below is the record exactly as published.
Macaroni with White Sauce.—%4 cup macaroni; 2 quarts boiling water; 1 tablespoon salt; % cup grated cheese. Boil % cup macaroni in 2 quarts boiling water and 1 tablespoon galt, until soft. Drain in a strainer and rinse with cold water. Put a layer of macaroni in a buttered pan, sprinkle with cheese and repeat until all cheese and macaroni used. Pour white sauce over top, cover with buttered crumbs and bake till these are brown. White Sauce.—2 tablespoons butter (melted); 1% tablespoons flour; 1 cup milk; 1% teaspoon salt; % cup buttered crumbs.
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