Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- two ounces of butter to a half pound of macaroni
- half pound of macaroni
- a handful of cheese
- 72 vegetables
- three ingredients until all the macaroni is
Directions
Do not wash the macaroni. Throw it, broken into pieces of two or three inches, into boiling, well-salted water. Stir or shake it frequently to prevent its adhering to the bottom of the stewpan. The moment it is quite tender pour it into a cullender and shake off all the water. In the mean time melt about two ounces of butter to a half pound of macaroni, and grate a handful of cheese. When the macaroni is well drained, place a little of it in the bottom of the dish in which it is to be served. Pour over it some of the melted butter, and sprinkle
72 VEGETABLES.
over that a little grated cheese. Continue alternate layers of the three ingredients until all the macaroni is in, placing butter and cheese on top. Put the dish in the oven and let it remain three or four minutes, or long enough for the macaroni to soak the butter and cheese. Then take it out, brown the top with a salamander or hot kitchen shovel, and it is ready to serve. It requires about twenty minutes to boil macaroni. You should try to have it done just the moment of serving, other- wise the cheese will cool and harden.