vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Fowl with Macaroni
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Serve with egg or Bechamel sauce. Plain boiled macaroni should be served with this dish.
Presented as published in 1880. 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
561Calories
20 gProtein
113 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein20 g
Carbohydrates113 g
Fiber5.2 g
Sugars4 g
Total Fat7.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol16 mg
Sodium4691 mg
Potassium365 mg
Calcium57 mg
Iron2.2 mg
Magnesium87 mg
Phosphorus288 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate27 mcg
Choline0.2 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 63. The excerpt below is the record exactly as published.
Boiled Fowl with Macaroni. Break twelve sticks of macaroni in pieces about two inches long ; throw them into one quart of boiling water, add a table-spoonful of salt and half a table-spoonful of pepper. Boil rapidly for twelve minutes * then take up, and drain off all the water. Season with one table-spoonful of butter and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.