Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Water | not in our table | 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
- 1 tablespoon of molted butter
- one-quarter pound of macaroni into inch pieces
- 3 pints of salted water
- 1 tablespoon of butter
- a cup of cracker crumbs
- a cup of melted butter
- 1 level teaspoon of sugar
- 4 rounded tablespoons of line
- two-thirds full
- 1 heaping tablespoon of flour in a gran- ite saucepan
- 1 saltspoon of salt
- salt
- white pepper
Directions
THE USEFUL COOK BOOK 95
of white pepper ; a few grains of cayenne / 1 tablespoon of molted butter ; 1 level teaspoon of sugar; 4 rounded tablespoons of line, soft, white bread crumbs. Mix well and add stiffly beaten whites. Should be stifE enough to just drop from spoon. If too stiff add cream or milk; if too thin, more crumbs. Drop into well buttered timbale mioulds two-thirds full, set in pan of hot wat^r, cover with buttered paper, bake 30 minutes till puffed all over. Serve on shallow dish. Mrs. C. A. Martin.
Break one-quarter pound of macaroni into inch pieces. Boil in 3 pints of salted water for 30 minutes or until soft. Be sure that the water is boiling before the macaroni is put in. Drain in a colander, and pour cold water through it to cleanse and keep from sticking. Put into a shallow baking dish and cover with tomato sauce, made according to directions given below. Mix two-thirds of a cup of cracker crumbs with one-third of a cup of melted butter and sprinkle over the top. Bake until the crumbs are brown.
Tomato Sauce (for above). — Stew half a can of tomatoes and half of a small onion 10 minutes. Eub all the tomato pulp through a strainer. Cook 1 tablespoon of butter and 1 heaping tablespoon of flour in a gran- ite saucepan ; add the strained tomatoes gradually, and 1 saltspoon of salt and a shake of white pepper. Helena B. Hill.
BAKED MACAEOlSri.
Put a layer of the boiled article in an earthen dish, then alternate layers of tomatoes, either fresh or canned. A layer of onions sliced thin as wafers, and any left-over meat, minced fine. Butter, pepper and salt. Spread a layer of grated cheese over the whole. Bake until it bubbles and steams at the top. N. C.