Boiled Macaroni
From Every-day dishes and every-day work, 1897
Part cream is preferable.
Presented as published in 1897. 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
1022Calories
45 gProtein
155 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1022 kcal
Protein45 g
Carbohydrates155 g
Fiber5.7 g
Sugars28 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium267 mg
Potassium1196 mg
Calcium665 mg
Iron3.2 mg
Magnesium158 mg
Phosphorus927 mg
Zinc5.2 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3.6 mg
Folate55 mcg
Choline234 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 16. The excerpt below is the record exactly as published.
Boiled Macaroni. — Break sticks of macaroni into pieces about an inch in length, sufficient to fill a large cup ; put it into boiling water and cook until tender. When done, drain thor- oughly, then add a pint of milk ( part cream is preferable ), a little salt, and one well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.