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Australian Beef and Macaroni
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil macaroni: one hour and a half. Sufficient for six persons. Probable cost: Is. 8d.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
510Calories
29 gProtein
14 gCarbs
37 gFat
Full nutrition (32 nutrients)
Calories510 kcal
Protein29 g
Carbohydrates14 g
Fiber0.6 g
Sugars0.5 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol112 mg
Sodium90 mg
Potassium446 mg
Calcium16 mg
Iron3 mg
Magnesium36 mg
Phosphorus269 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate14 mcg
Water89 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 186. The excerpt below is the record exactly as published.
Australian Beef and Macaroni.— Put four ounces of macaroni into sufficient boiling water, and let it stew until tender. Mince finely two pounds of Australian beef, flavour it with salt, pepper, and a little powdered cinnamon. Make it quite hot, moistening it with a cupful of nicely-flavoured stock; lay it on a roimd of toast, with the macaroni over it, and serve with hot mashed potatoes
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