Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Macaroni | not in our table | 0 |
| Water | 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
- 1 pint tomato puree
- 1 teaspoonful made mustard boil the macaroni in water
- two ounces of cheese
- 1 tablespoonful milk
- 1 egg
Directions
i lb. macaroni, i pint milk.
1 pint tomato puree. '
3 oz. grated Parmesan cheese.
1 oz. butter.
4 oz. flour, salt, cayenne.
1 teaspoonful made mustard
Boil the macaroni in water, then strain and cut in half- inch pieces. Melt butter in stewpan, add flour and milk, and tomato puree and seasoning ; cook well, then stir in macaroni and two ounces of cheese. Fill small china soufflee moulds, put rest of cheese on top, and put in hot oven to brown. Serve very hot.
2 oz. grated cheese.
1 oz. bread-crumbs.
1 tablespoonful milk, i lb. puff pastry, pepper, salt.
Bake pastry in open tartlets ; mix the ingredients together, and put in after pastry is baked. Then put in oven for ten minutes and serve very hot.