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 |
| Cheese | 1 oz (28g) cheddar | 113 |
| 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
- five tablespoon fuls of grated cheese
- two tablespoonfuls of cream into a small saucepan
- a pint of cooked hominy in one
- a cupful of cream
- a pound of macaroni into inch lengths
- a cupful of cream into a saucepan
- two table- spoonfuls of hot milk
- one egg
- one qgg
- four tablespoon- fuls of grated cheese
- one beaten egg
- salt
- pepper
Directions
Warm a pint of cooked hominy in one or two table- spoonfuls of hot milk ; add the beaten yolk of one egg, and salt to taste, cool, shape, roll in beaten egg and crumbs, and fry. Mrs. Judson.
MACARONI— No. 1.
Five tablespoon fuls of grated cheese, one of flour, one of butter, one Qgg., one-lialf a cupful of cream ; salt and pepper; put over the lire and stir until the cheese is dissolved. Boil some macaroni in salted water about fifteen minutes, drain off the water, put milk over i^ and boil again for a few minutes ; stir all together and bake half an hour.
Mrs. a. J. McGilvray.
MACARONI— No. 2.
Boil macaroni in milk and water until soft and well swollen out. Put a layer in a shallow baking dish, salt and pepper it, cut small slices of cheese over it, with small pieces of butter ; repeat this until the dish is full. Put milk and water in until it comes up so
40 THE GOOD CHEER COOK BOOK.
tliat you can see it on the sides of the dish, beat an '^i^'g and pour over the top and bake until it is dry enough to look and taste well. Mrs. G. C. Ginty.
MACARONI— No. 3.
Break one-half a pound of macaroni into inch lengths, boil in water slightly salted until tender, drcxin, put nearly one-half a cupful of cream into a saucepan, scald, and salt to taste, add one-half a table- spoonful of butter, then the macaroni, and heat. Put two tablespoonfuls of cream into a small saucepan, heat, stir in a tablespoon ful of butter, a little pepper, table- spoonful of flour wet with cold milk, four tablespoon- fuls of grated cheese ; when this is dissolved, add one beaten egg. Pour the macaroni into a baking dish and cover with the cheese mixture. Strew the top with fine bread crumbs and brown quickly.
Mrs. Emma Miller,
Beatrice, Neb.