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Plain Macaroni Cheese
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
445Calories
16 gProtein
85 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein16 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat15 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol38 mg
Sodium108 mg
Potassium266 mg
Calcium76 mg
Iron1.5 mg
Magnesium62 mg
Phosphorus253 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate21 mcg
Choline0.8 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 25. The excerpt below is the record exactly as published.
PLAIN MACARONI CHEESE. Cook and strain one pound of macaroni ; put two ounces of fresh butter into a stewpan, and when melted pour the macaroni over with three tablespoonfuls of grated cheese; toss it up till well mixed and made hot; season with white pepper only
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