vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Boiled Ham with Macaroni
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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
No method was recorded for this recipe.
Nutrition per serving
343Calories
15 gProtein
60 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein15 g
Carbohydrates60 g
Fiber3.4 g
Sugars3.4 g
Total Fat4.7 g
Saturated Fat1.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol125 mg
Sodium56 mg
Potassium273 mg
Calcium53 mg
Iron1.8 mg
Magnesium48 mg
Phosphorus223 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C18 mg
Vitamin A56 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline101 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 37. The excerpt below is the record exactly as published.
BOILED HAM WITH MACARONI. Quantity for 6 Persons. 1 lb. of boiled ham Juice of 1 lemon % lb. of macaroni 2 tbsps. of Parmesan cheese or 1 pt. of milk Swiss cheese Very little salt and pepper 2 — 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.