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Boiled Macaroni
From Boston Cooking-School cook book, 1896
Serves 3
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
541Calories
13 gProtein
116 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein13 g
Carbohydrates116 g
Fiber7.6 g
Sugars1.2 g
Total Fat3.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium3767 mg
Potassium216 mg
Calcium409 mg
Iron43 mg
Magnesium49 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate174 mcg
Choline16 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 159. The excerpt below is the record exactly as published.
BOILED MACARONI 34 cup macaroni broken in 2 quarts boiling water inch pieces 1 tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.