Boiled Macaroni
From Home dissertations, 1891
Italian macaroni is recommended.
Presented as published in 1891. 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
3 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein23 g
Carbohydrates133 g
Fiber5.7 g
Sugars4.7 g
Total Fat2.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium7010 mg
Potassium397 mg
Calcium42 mg
Iron2.4 mg
Magnesium94 mg
Phosphorus335 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
Water18 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 120. The excerpt below is the record exactly as published.
BOILED MACARONI. Put it into boiling water and salt — enough water to cover it, and a tablespoon of salt
Cook this with the app: pantry check, scaling, and the assistant.