Boiled Macaroni
From Cookery for little girls, 1910
Presented as published in 1910. 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
658Calories
23 gProtein
133 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein23 g
Carbohydrates133 g
Fiber5.7 g
Sugars4.7 g
Total Fat14 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol31 mg
Sodium2345 mg
Potassium399 mg
Calcium41 mg
Iron2.3 mg
Magnesium94 mg
Phosphorus338 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate32 mcg
Choline0 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 23. The excerpt below is the record exactly as published.
BOILED MACARONI As there are many days, especially in sum- mer, when macaroni can well take the place of meat, it is desirable that the small maid be taught how to prepare it attractively. The macaroni is first broken in small pieces, washed and then boiled in salted water until ten- der— about twenty minutes. It can be tested with a fork. It is very good if simply drained when cooked, sprinkled with salt and pepper, dot- ted with lumps of butter
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