Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth pound maccaroni
- one-half pint milk
- two tablespoonfuls cream
- one-half tablespoonful mustard
- one-half pound grated cheese
- a pound of maccaroni into inch pieces
- a cup of good milk
- salt
- pepper
- mustard
- white pepper
Directions
Break half a pound of maccaroni into inch pieces and put into a sauce- pan of boiling water and boil twenty minutes, or until soft, but not broken ; add a little salt while boiling ; drain and put into a well-buttered dish a layer at a time, with plenty of grated cheese sprinkled over each layer, with pepper to your taste and bits of butter. When the dish is full, pour over half a cup of good milk, or, better still, cream. Bake half an hour and serve in the dish it is baked in.
ITALIAN MACCARONL
Take one-fourth pound maccaroni, boil in water until tender; thicken one-half pint milk with two tablespoonfuls flour ; add two tablespoonfuls cream, one-half tablespoonful mustard, a little white pepper and salt ; stir in this one-half pound grated cheese ; boil all together a few min- utes ; add the maccaroni ; boil ten minutes. This is the mode adopted at the best tables in Florence.