Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- one cup of cream
- a pound of macaroni
- 30 macaeoni
- half clip of milk
- butter the size of an egg in the spider
- pepper
- salt
Directions
Melt butter the size of an egg in the spider, put in grad- ually about a dessertsj)oonful of flour. Add one cup of cream; pepper and salt to taste. Cook about eight minutes.
Best Brands of Macaroni, Vermicelli, etc.
30 MACAEONI.
Take half a pound of macaroni and stew in a saucepan of boiling water slightly salted, until soft and tender. When drained, put a layer in a baking- dish, and grate over it a lay- er of cheese, adding bits of butter. Put layer upon layer until the dish is filled, finishing with a layer of cheese and a half Clip of milk. Bake covered half an hour, then brown and serve in same dish.