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Beef (au Macaroni)
From Cassell's dictionary of cookery, 1892
Serves 3
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
695Calories
36 gProtein
49 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein36 g
Carbohydrates49 g
Fiber2.2 g
Sugars3.6 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol114 mg
Sodium207 mg
Potassium652 mg
Calcium31 mg
Iron3.8 mg
Magnesium62 mg
Phosphorus372 mg
Zinc6.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.6 mg
Folate29 mcg
Choline8.4 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1990. The excerpt below is the record exactly as published.
Beef (au Macaroni). Mince as in Beef au Fromage. Lay the meat in a shallow pie-dish, boil some macaroni in broth with a shallot ; when tender, lay it over the meat, pour on it a tea-cupful of the broth
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