Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Macaroni | 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
- 3 quarts of boiling water
- one pound fresh link sausage
- 1 quart can of tomatoes
- one pound of macaroni broken in one-inch pieces
- 1 pound cheese
- 1 cupful cold cooked maca- roni
- 1 tablespoonful each of butter
- 1 cupful of milk
- 1 pint fresh boiling water
- 1 teaspoonful dry mustard
- 1 cupful grated cheese
- 1 pint skimmed milk
- 45 min
- one egg beaten over
- 2 ordinary sized onions
- 2 eggs
- 1 egg
- 2 eggs 0800 gas -- top burner
- 1 table- spoonful wesson oil
- 10 min- utes
- six people $0
- six peo- ple
- salt
- pepper
- mustard
Directions
there are many delicious dishes, such as we give in these pages, to take its place.
Italian Cheese and Macaroni.
2 c of macaroni ( Vz lb.) $0.0500
2 c of tomatoes 0534
V2 c of cut onion 0125
l^c of grated cheese 1125
2 T of butter 0312
1 t of salt 0003
y8 t of white pepper 0010
% t of paprika 0031
1 egg 0400
1 c of milk 0268
Wood fuel (% use for 45 min.) .0127
Cost $0.3435
Put macaroni in a pan with 3 quarts of boiling water, boil 20 minutes, then blanch with cold water. Brush the baking dish with butter, put in maca- roni, then a sauce made as follows: Put onion, tomatoes, salt, pepper, pap- rika, V2 cup hot milk together. Then add cheese with one egg beaten over that. Put dish in hot oven and bake 25 minutes. — Mrs. J. L. Egger, Grants Pass, Or.
Italian Macaroni.
(The private recipe of an Italian chef.) One pound fresh link sausage, 1 quart can of tomatoes, 2 ordinary sized onions. Put all together to cook in granite basin on the back part of the stove. Cook slowly six to eight hours, being careful it does not burn. Remove the sausages (which are very nice boiled up in clear water for breakfast next morning). Boil a lit- tle less than one pound of macaroni broken in one-inch pieces, in salted water till tender. Grate or chop 1 pound cheese. In a large granite ba- sin put a layer of macaroni, then a layer of cheese, salt and pepper to taste; then a layer of the tomatoes, enough to fill in crevices. Repeat these layers till the <?ish is full, sprinkling a layer of cheese on top. Bake in the oven 15 or 20 minutes till nicely browned, and serve hot. — Mrs. F. N. Chapel. (Aunt Prudence.)
Macaroni and Cheese Croquettes.
1 c cooked macaroni $0.0104
1 T butter 0156
1 T flour 0009
1 c milk 0268
1 T grated cheese 0047
2 eggs (yolk 1 egg) 0400
% t salt 0012
Vf. t pepper 0010
Gas, top 30 minutes 0057
Cost $0.1063
Cut fine 1 cupful cold cooked maca- roni; add this to a thick sauce made of 1 tablespoonful each of butter and flour and 1 cupful of milk, table- spoonful of grated cheese, yolks of 2 eggs, salt, pepper. Cool, shape into balls and fry in deep fat. — Mrs. J. W. Harris.
Italian Macaroni.
1 lb. fresh link sausage $0.2000
1 can tomatoes 1500
% c minced oniony 0123
% lb. macaroni 0704
1 T salt to boil macaroni 0008
1 lb. cheese 3000
2 t salt 0006
14 t pepper 0020
Gas, 8 hours simmering 0320
20 minutes baking 0085
Cost $0.7766
Sausages left for breakfast 2000
Net cost $0.5766
Macaroni and Cheese.
V2 package macaroni $0.0750
2 t salt 0006
Vs t pepper 0010
1 t mustard 0083
1 T Wesson oil 0057
1 c cheese 0750
2 eggs 0800
Gas — Top burner, 20 minutes.. .0039 To bake 20 minutes 0043
Cost $0.2538
My family are very fond of maca- roni without tomatoes. Put half a package of macaroni in kettle of boil- ing water, salted. Cook 10 minutes; pour off water and add 1 pint fresh boiling water; cook 10 minutes long- er; salt to taste and pepper. Add 1 teaspoonful dry mustard, 1 table- spoonful Wesson oil, 1 cupful grated cheese and 2 eggs, well beaten. Stir all together and bake about 10 min- utes.— Mrs. Hugh Latimer, 768 John- son street.
Macaroni and Cheese.
14 lb. macaroni $0.0250
1 c grated cheese (stale) 0750
1 T butter 0156
1 t salt 0003
14 t pepper .0020
\\ c bread crumbs 0075
1 pint skimmed milk. . . 0125
2 T flour 0018
Gas to boil, 20 minutes 0038
Gas oven, 30 minutes 0128
Cost for six people $0.1563
Or IVz cents each.
Break the macaroni in pieces about 2 inches long; cook rapidly for 20 minutes in boiling water with % t salt; have ready the grated cheese and white sauce, made as follows: Put the milk on to boil, thicken it with 2 T flour mixed smooth in % cup of milk; stir into the sauce half of the butter, Yz t salt and hi t pep- per. When thick pour over the maca- roni and cheese which has been put in alternate layers in a baking dish, sprinkle over with the bread crumbs and bake in the oven 30 minutes, not too hot an oven, as it burns quickly. This makes enough to serve six peo- ple.— Mrs. G. Spencer.