Boiled Macaroni
From Manual for army cooks, 1896
Presented as published in 1896. 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
120Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein3.3 g
Carbohydrates28 g
Fiber5.1 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium438 mg
Calcium69 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate57 mcg
Choline18 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 66. The excerpt below is the record exactly as published.
salt water, say ten times as much water as macaroni. Boil fifteen to twenty minutes, or until tender. Take care that it does not burst or become a pulp from excessive boiling; drain at once and season with butter or dripping. If a flavor of onion is desired, boil with it two onions for each pound of macaroni. The liquor drained from the macaroni may be used for broth or soup. Or, as soon as the butter and flour bubbles, grad- ually pour in one quart of boiling water, stirring it until it becomes smooth; season with pepper and salt ; put in the macaroni and let it remain over the fire for one minute. Have ready one or two onions, minced or shredded, fried brown. Dish the maca- roni and pour the fried onions over it. MANUAL FOR ARMY COOKS. 149 Boiled macaroni
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