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Maccaroni a la Reine
From Modern cookery, in all its branches, 1884
Serves 3
Rich white sauce can be used instead of cream for variation.
Presented as published in 1884. 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
697Calories
22 gProtein
7 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein22 g
Carbohydrates7.2 g
Fiber0.2 g
Sugars1.7 g
Total Fat80 g
Saturated Fat37 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol231 mg
Sodium1469 mg
Potassium245 mg
Calcium728 mg
Iron0.3 mg
Magnesium36 mg
Phosphorus513 mg
Zinc3.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0.4 mg
Vitamin A156 mcg
Vitamin E0.6 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline15 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 351. The excerpt below is the record exactly as published.
MACCARONI A LA REINE. This is a very excellent and delicate mode of dressing m&ccaroni. Boil eight ounces in the usual way, and by the time it is sufficiently tender, dissolve gently ten ounces of any rich, well flavoured white cheese in full three-quarters of a pint of good cream ; add a little salt, a rather full seasoning of cayenne, from half to a whole st It- spoonful of pounded mace, and a couple of ounces of sweet fresh butter
Cook this with the app: pantry check, scaling, and the assistant.