Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Sauce | not in our table | 0 |
| Mace | 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 good fresh butter
- twelve ounces of parmesan
- a pound of macaroni
- a pound of pipe macaroni
- a pint of cream
- a pound of stilton
- a good pinch of cayenne
- a pound of macaroni in three-inch lengths
- a pound of fresh butter
- a pint of some good sauce
- 69 cheese get so hard as to become absolutely indigestible
- four hard-boiled eggs
- half yellow yolk without breaking
- eight half-yolks
- two blades of mace
- pepper
- salt
- parsley
- mace
- cayenne
Directions
cheese get so hard as to become absolutely indigestible. Any kind of grated cheese will do for this dish, but to the English palate it is best when made from a moist cheese similar to tnat which would be used in making Welsh rabbit.
Macaroni and Eggs. — Take half a pound of macaroni and throw it into boiling water that has been salted. In the meantime have ready four hard-boiled eggs. When the macaroni is nearly tender throw the hard-boiled eggs into cold water for a minute, in order to enable you to take off the shells without burning your fingers. Cut the eggs in half, take out the half yellow yolk without breaking it ; cut the whites of the eggs into rings and mix these rings with the macaroni on the dish. The macaroni and eggs must be flavoured with pepper and salt, and if possible pour a little white sauce over the whole. If you have no white sauce add a little cream or a little thickened milk with a little butter dissolved in it ; now sprinkle a little chopped blanched parsley over the whole and ornament the dish with the eight half-yolks.
Macaroni i la Reine. — Boil half a pound of pipe macaroni. Meanwhile warm slowly in a saucepan three- quarters of a pint of cream, and slice into it half a pound of Stilton or other white cheese, add two ounces of good fresh butter, two blades of mace, pounded, a good pinch of cayenne and a little salt. Stir until the cheese is melted and the whole is free from lumps, when put in the macaroni and move it gently round the pan until mixed and hot, or put the macaroni on a hot dish and pour the sauce over. It may be covered with fried bread-crumbs of a pale colour and browned in a Dutch oven.
Macaroni au Gratin. — Break up a pound of macaroni in three-inch lengths, boil as usual and drain. Put into a stew- pan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruy6re cheese mixed, and about a quarter of a pint of some good sauce, white sauce. Move the stew-pan and its contents over the fire until the macaroni has absorbed the butter, etc., then turn it out on a dish, which should be garnished with croutons of fried bread. Pile it in the shape of a dome, cover with bread-raspings, a little clarified