Baked Macaroni and Olives

Name: Baked Macaroni and Olives
Ingredients: 1 cup uncooked macaroni; 2 cups of water; 1/2 cup chopped ripe olives; 2 tablespoons chopped onion; 2 tablespoons vegetable oil; 4 tablespoons tomato; 4 tablespoons flour; Salt to taste; celery salt to taste

From Science of food & cookery, 1921

Presented as published in 1921. 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

867Calories

28 gProtein

164 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories867 kcal

Protein28 g

Carbohydrates164 g

Fiber7.8 g

Sugars6.4 g

Total Fat11 g

Saturated Fat3.8 g

Monounsaturated Fat22 g

Polyunsaturated Fat8.4 g

Omega-32.1 g

Cholesterol0 mg

Sodium525 mg

Potassium616 mg

Calcium126 mg

Iron8.5 mg

Magnesium118 mg

Phosphorus390 mg

Zinc3 mg

Copper0.8 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C9.6 mg

Vitamin A38 mcg

Vitamin E6.3 mg

Vitamin K6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.5 mg

Folate94 mcg

Choline11 mg

Caffeine0 mg

Water622 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 83. The excerpt below is the record exactly as published.

BAKED MACARONI AND OLIVES 1 cup uncooked macaroni 2 cups of water in which the l/2 cup chopped ripe olives macaroni was cooked 2 tablespoons chopped onion 2 tablespoons vegetable oil 4 tablespoons tomato ' 4 tablespoons flour Salt and celery salt to taste

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